• Diner Newman

The Chicken That Started it All.

My mom once told me that this recipe base could give me dinner ingredients for a week.

She was right. I've used the meat, vegetables and stock in all sorts of things.

Thanks, Mom!

This is the basic recipe for the boiled chicken, I will post the things I do with them next... 😉

  • 1 or 2 whole chickens, however much fits in your big stockpot. Neck and giblets removed from the inside of chicken, rinsed and placed in the pot.

  • 2 onions, chopped small

  • 2-3 carrots, chopped small

  • 1 Head of celery - washed. For this part you will chop up and use the tops, leaves, leafy center and white bottom bits. Put the nice celery sticks in the fridge for later.

  • 6 -10 cloves of garlic. Smash with meat hammer or flat of knife and remove peel. For 2 chickens I use a whole head, but we really like garlic.

  • Salt, 1 tbsp, (to taste)

  • Cracked pepper

  • 1 tsp paprika or smoked paprika

  • 1/2 - 1 tsp Coriander ground or whole, if you have it.

  • a tablespoons of fresh or dried parsley, if you have it.

  1. Put chicken, breast side up, in the pot. Add in everything else on list. Add cold water until covers chicken by 2"

  2. Place over md-high heat, covered, until boiling. Turn down to a simmer and cook 2.5- 3 hours.

  3. Don't stir or break it apart, just leave it alone to simmer. It will be easier to remove the meat later.

  4. Carefully remove chickens to a tray or baking dish. (You can use a strainer, but strain the broth into a heat resistant vessel, and add it back into the pot!)

  5. Remove all meat from chicken carcass and set aside in a fridge container. Do not add back into pot. Skim the fat off the top of the broth and pour it over the chicken. The fat seals out bacteria and keeps the meat fresher and more moist. Add broth until it just covers the chicken meat. Fridge or use it ASAP. If the vegetable pieces didn't get mixed up with chicken bones, store them separately as well.

  6. Put the broth, bones and carcass bits back into the pot. Turn it up medium-high and boil for 60-90 minutes, then simmer as long as is convenient. (I usually give it a couple hours). Check and add water back in as needed. Taste and add salt/pepper as needed. It helps to mash it a bit with a potato smasher to separate the bones and connective tissue. Chill overnight, repeat boiling process tomorrow before straining out bones and veggie bits. *You can strain and use it now, but it's much better the next day.

#chicken #soup

3 views0 comments

Recent Posts

See All

A variation on the chicken soup, check out that recipe first: My mom used to call this her "clean out the fridge soup" because it always ended

This is another thing you can make from the original chicken recipe. I figured it out by trial and error, though I'm sure the idea came from somewhere. The vegetables and chicken from the chicken sou

4 or 5 sticks celery, chopped 1 onion, chopped 2 carrots, chopped 2 parsnips, chopped (1 if they're very large) 2 or 3 small potatoes, diced Whatever chicken meat you have left 4-6 cups chicken broth,