OLD FASHIONED CHICKEN SOUP FROM SCRATCH
OLD FASHIONED CHICKEN SOUP FROM SCRATCH
INGREDIENTS
·
6
lb whole chicken (I used 2 small chickens about 3lbs each)
·
2
cups onions, chopped
·
4
cups celery, chopped (This is about 1 bunch of celery)
·
6
cloves of garlic, minced
·
4
cups of carrots, chopped into coins
·
2
bay leaves
·
1 tsp
dried thyme
·
1/4
tsp salt
·
1/4
tsp pepper
·
1
1/2 tsp dried parsley flakes
·
Water,
as needed
·
Additional
salt and pepper, to taste
INSTRUCTIONS
1. Put your chicken into the stock pot and cover
with water.
2. Add a little salt and bring to a boil. Once it
comes to a good rolling boil for a few minutes, lower the heat to between LOW
and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.
3. Open the pot and check to see how the chicken
is doing. When the meat is more tender and JUST STARTS to come off the chicken
it's time for the next step.
4. Using tongs or another kitchen tool (I like to
use a large roast beef fork) remove the chicken from the pot and set on a
cookie sheet or large plate. The only thing that should be left in the pot is
the liquid.
5. While the chicken cools for a couple minutes
so you can work with it easier, skim off some of the fat that's accumulated on
the surface of the pot. You don't have to remove it all since it does give the
soup a great flavor but if there's a lot you should try to remove some. The
amount of fat you have on the top depends on the chicken itself – some are
fattier than others.
6. …………………………………………
7. ……………………………………………………
Full
instructions: Click here
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