Categories: main course, not tried, soup
Ingredients
- 1 yellow onion, peeled
- 6 carrots, peeled
- 2 parsninps, peeled
- 5 celery stalks
- 1 3 to 4 pound chicken, cup up into pieces, giblets removed, (you may buy a cut up chicken if you prefer)
- 1 tablespoon Diamond Crystal kosher salt, plus more for cooking the vegetables
- a few extra carrots, parsnips, and celery stalks (3 to 4 of each to serve 8 people).
- 2 to 3 cups cooked egg noodles, rice, faro, or barley
Directions
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Slice a deep x into the top of the onion, but don’t cut all the way through.
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You want the onion to remain whole.
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Cut the carrots, parsnips, and celery into one inch pieces.
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Put all the vegetables into an 8 quart stock pot, add the chicken pieces, and sprinkle with the tablespoon of salt.
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Cover with cold water (about 4 quarts) and bring to the barest possible simmer.
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Do not cover the pot.
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Do not let boil.
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Start skimming the surface of the broth with a spoon and keep skimming as foam, fat, and blood rise to the surface.
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You want to catch what comes up before it has a chance to sink back and emulsify.
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For 20 to 30 minutes you’ll be skimming like crazy then just every so often until the soup is done.
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Cook at a low, low simmer for 2 hours total, then remove the pot from the heat.
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Transfer the chicken from the pot to a plate.
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Line a fine meshed sieve with cheese cloth and place it over a large bowl or container.
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You can skip the sieving if you want and just remove the vegetables.
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The broth will still be beautiful and delicious.
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Discard the vegetables.
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Cover and refrigerate the broth overnight.
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Once the chicken is cool enough to handle, remove the meat from the bones, shred with your fingers, and store in the fridge separate from the broth.
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When you’re ready to serve the soup, remove the shredded chicken from the soup and bring a medium sized saucepan of water to a boil.
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Add a few pinches of salt to the water.
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Peel the extra carrots and parsnips, slice them into 1 inch pieces, and cook in the boiling water for 3 to 5 minutes, until they’re soft enough to pierce with a fork but still firm.
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Meanwhile remove the broth from the fridge and skim off any fat still floating on the surface.
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Reheat the broth in a pot.
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Add some shredded chicken, vegetables and whatever rice, noodle or grain you prefer to individual soup bowls, ladle in the broth and serve.