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Chicken Soup Recipe Video
|Chicken||4 Pound (1 chicken or equivalent weight in chicken parts like feet, legs, backs and necks)|
|Yellow onion||1 Large, peeled or unpeeled , cut into large chunks|
|Celery stalk||2 Medium, cut into large pieces (with leaves)|
|Carrot||2 Large, cut into chunks|
|Parsley stems||8 Large (with leaves)|
|Black peppercorn||1 Teaspoon|
|Garlic||2 Clove (10 gm), smashed|
|Bay leaf||3 Medium|
Calories 456 Calories from Fat 227
% Daily Value*
Total Fat 25 g38.8%
Saturated Fat 7.2 g35.9%
Trans Fat 0 g
Cholesterol 152 mg
Sodium 170.4 mg7.1%
Total Carbohydrates 8 g2.7%
Dietary Fiber 1.8 g7.1%
Sugars 1.1 g
Protein 47 g93.3%
Vitamin A 68% Vitamin C 5.8%
Calcium 4.2% Iron 11.8%
*Based on a 2000 Calorie diet
1.If using a whole chicken, remove any giblets from the body cavity and rinse the bird well inside and out. Shake off excess water. If there's a neck, gizzard and heart, rinse them also. If using parts, rinse them well under cold water too.
2.In a large heavy pot, put the chicken, chicken parts and giblets.
3.Add the remaining ingredients for the stock.
4.Pour the water in the pot.
5. Set the pot over medium heat and bring liquid to the simmer. This may take a half-hour.
6.Check every few minutes to make sure the water doesn't boil. If any scum rises to the surface, spoon it off and discard it.
7.Reduce the heat and let it simmer for 3 hours.
8.Check every 20 minutes or so to make sure liquid isn't actually boiling or broth will turn cloudy. If the liquid reduces below the level of the chicken, add hot water to keep the chicken covered.
9. Set a large colander over a large bowl in your sink and carefully pour the contents of the pot into the colander.
10.Let the liquid drain from the chicken and vegetables for 10 minutes or so without pressing on them.
11.Discard the solids. The chicken itself will be mushy and have no flavor.
12. Divide the liquid into four quart-size containers, cool uncovered to room temperature, then refrigerate overnight, uncovered.
13.The next day, scrape off the congealed fat. The broth should have a softly gelled consistency, perfect for soup.
14.If not, put the defatted broth into a clean pot and boil for 15 to 30 minutes to concentrate it. Divide, cool, and refrigerate as before. Cover tightly and keep refrigerated for 3 days or freeze for up to 2 months.
15.Serve as it is or make into a chicken noodle soup with added carrots, celery, corn and noodles.
Do not use the liver to make broth.
Season to taste with salt only after the broth is done.