quick tip: whole chicken bone broth for soup

There is something about homemade soup. Not only does the house always smell fantastic, but the layers of flavor that can develop from hours of cooking just can’t be beat.

I make homemade bone broth on the regular, using vegetables, scraps, and chicken bones… and it’s fantastic. Keeps excellently in the freezer for any stock emergencies one might have.

But, if you happen to be making chicken soup (of any variety) the same day, nothing compares to boiling the whole chicken as part of the stock, to impart the most flavor possible- in both the broth and the chicken.

I know, I know… you’re thinking, boiled chicken?!? What could be more bland than that. And I’m here to tell you it’s not. Not when you brown it in evoo, and boil it in water filled with aromatics.

Ingredients:

4 Tbsp evoo

1 4-5 lb whole chicken, giblets removed

1 yellow onion, halved

1 head of garlic, halved

3 - 5 carrots, cut in 2 inch pieces

5 ribs celery, cut in 2 inch pieces

1 bunch thyme

1 bunch italian parsley

1 bunch rosemary

1/4 cup apple cider vinegar

1/2 Tbsp salt

1 palmful whole black peppercorns

2 bay leaves

enough water to cover

Directions:

In a large dutch oven, heat evoo over medium high heat until shimmering.

Place the whole chicken in the pan, and brown on each side, watching oil to make sure it doesn’t burn. Once chicken is browned, turn heat to low. Add in all the vegetables, herbs, vinegar, and aromatics. Cover with water and bring to a boil.

Once boiling, turn back down to low. Let simmer for 1 1/2 hours.

After 1 1/2 hours, remove chicken from pot. Use forks to remove meat from skin and bones, and shred. Place meat in fridge for when you assemble the soup.

Add skin and bones back to pot. Continue to simmer for 4 - 6 hours.

Use a fine mesh strainer or cheese cloth, to strain broth from vegetables, bones, etc. Discard, and reserve broth for soup.

Add both broth and shredded chicken per soup directions.