Whole Chicken Soup My best girl is down for the count with a terrible head cold and sore throat. This is a job for Whole Chicken Soup. It takes a while but is well worth the wait and plus your kitchen smells divine. It smells just like Chicken. Ingredients: 1) 1 Whole Organic Chicken (remove liver and gizzards if there but leave the neck because it adds body in the form of gelatin to the soup) 2) 1 large White Sweet Onion 3) 6 cloves of Garlic 4) 2 tablespoons Extra Virgin Olive Oil 5) 2 quarts of Low Sodium Boxed Chicken Broth 6) 1/2 box dry Pasta of your choice. 7) Dash of Salt and Fresh Cracked Black Pepper 8) 1 Bag of Herbs (bundle a hand full of fresh Thyme, Rosemary, Sage and 2 Bay leaves into a cheese cloth then roll it up and tie the ends together) Equipment: 1) Large Dutch Oven with lid 2) Cheesecloth 3) a large fine strainer 4) A Sheet Pan 5) A glass bowl big enough to hold 2 quarts 6) lots of room in your fridge. Method: 1) Put 2 tablespoons of EVOO in the pot. 2) First Rough cut the onion into 1/4 in slices and mince the garlic with a micro-planer into the cold oil. 3) Put heat on high. 4) Wash the Organic Chicken. (I know the experts on Fox News said you should never wash your chicken, but I just dont care. I will eat my Cleaned Chicken and they can eat their Organic Chicken Poop) 5) When you can hear the onions sizzle and can smell the garlic start to get fragrant put the chicken in the pot breast side down and press it down into the onions 6) Cover with 2 quarts of Low Sodium Boxed Chicken Broth 7) Bring to a boil then add the Herb Bag turn down to medium low and cover. 8) 20 minutes later take the lid off and use a pair of tongs to turn the chicken on to its back 9) 20 minutes later take the lid off and use a pair of tongs to turn the chicken on to its front 10) 20 minutes later take the lid off and use a pair of tongs to turn the chicken on to its back (Technically the chicken is done somewhere between Method 8 and 9 because the inner thigh has reached 180 degrees, but you are trying to make it fall off the bone) 11) repeat until the chicken meat give way with very little pressure. 12) Turn off heat and use your tongs to get as many solid pieces of chicken and bones out of the pot as possible, spread it out on a large sheet pan to cool 13) Strain the liquid (BROTH) into a large glass vessel through a couple layers of cheesecloth and a large fine sieve strainer 14) Put the broth into the fridge. 15) Separate and shred the meat on the sheet pan from the bones and used up veggies. Put the meat into a bowl and discard the rest. 16) In a very short time the broth will develop a thin layer of chicken fat on the surface. Remove this with a Soup Ladle 17) Return broth and shredded chicken to the Dutch Oven and bring to a boil. 18) Add broken up Dry Pasta to the pot season the broth to taste and cook until done. And thats all there is to it.
Posted on: Sat, 15 Mar 2014 18:59:12 +0000
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