Categories: Cooking School

Ingredients

• 1 Whole Chicken, cut into 8 parts
• 1 Carrot, medium, peeled and cut into 1 in. pieces
• 1 Parsnip, medium, peeled and cut into 1 in. pieces
• 2 celery stalks, cut into 1 in. pieces
• 1 onion, medium, peeled and cut into 1 in. pieces
• 3 sprigs parsley
• 2 sprigs thyme
• 1 Bay Leaf, dried
• 1/4 tsp. black peppercorns, whole
• 1 tsp. coarse salt
• 7 to 8 cups water
• 2 carrots, medium, peeled and cut into 1/2 in. pieces
• 2 celery stalks, cut into 1/2 in.
• 1 parsnip, medium, peeled and cut into 1/2 in. pieces
• Salt and Pepper

Directions

1. Make broth and cook chicken – Place chicken in a large stockpot (it should be just large enough to hold chicken with 3 inches of room on top). Add vegetables, herbs, peppercorns, salt, and enough water or stock to just cover chicken. Bring to a boil, skimming foam from surface as necessary, then reduce heat and simmer until chicken is just cooked through (the juices should run clear when pierced and an instant-read thermometer inserted into thickest part should register 160 degrees F for breasts and 165 degrees F for legs and thighs), 7 to 10 minutes for breasts and 10 to 15 minutes for legs and thighs. Use tongs to remove each part as soon as it is finished cooking. (The meat can be added back to a soup later, so it is important not to overcook.) When cool enough to handle, pull off and discard the skin, then separate the meat from the bones and tear into bite-size pieces (or dice for a more elegant presentation). You should have 3 cups chicken (reserve 2 cups for soup and the rest for another use).

2. Fortify broth – Cover chicken and refrigerate until needed. Return the bones to the pot and simmer broth for another hour. (Stop here if you are only making broth)

3. Strain broth and add garnish vegetables – Strain broth through a fine sieve, discarding solids. You should have about 6 cups of broth (add more water if necessary). Skim off fat, then add broth to clean pot. Add carrots, celery and parsnip, and return to a boil, then reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Add reserved 2 cups chicken and cook just to heat through. Season to taste with salt and pepper and serve immediately. The chicken and broth can be made up to 3 days ahead. Refrigerate separately in covered containers, then proceed to finish the soup. If making ahead (or if you desire a lighter broth), refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.

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