Execution
Follow the master commands
1
Add chicken to a large Dutch oven or stock pot
2
Cover with water
3
Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth
GourmetGo
Follow the master commands
Add chicken to a large Dutch oven or stock pot
Cover with water
Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth
If your pot is big enough, add the vegetables and spices for the last hour of the cooking time
My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately
Strain everything out of the broth
Bone the chicken, pulling the meat into large chunks
Slice the carrots
Return the chicken and carrots to the broth
Cook noodles according to package instructions if you’re using them
Add noodles to bowl and then top with hot soup
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
"Let meat rest for at least 5-10 minutes after cooking to retain its juices."
"Prep all your ingredients (mise en place) before you start the heat."
Watch the process in motion
* Calculations are estimations based on average ingredient weight
