Chicken Soup 101
Ingredients: whole chicken, onion, zucchini, celery, garlic · 150 min cook time · 200kcal · ~₩20,100
Ingredients
2kg whole chicken, 2개 onion, 1개 zucchini, 1줄기 celery, 1통 garlic, 0.5봉지 carrots, 3개 parsnips, 1꼬집 salt, 1꼬집 pepper, 1큰술 turmeric, 1꼬집 parsley, 1방울 lemon juice, 2개 egg
Instructions
1. Place the whole chicken in your biggest pot. Cut the package open and remove the chicken. Look inside the cavity for the giblets (gizzard, neck, liver, heart) and drop them into the pot for stock. Discard the packaging.
2. If you have old vegetables around, like a shriveled half onion, throw it in. Cut off the dirty tips of the roots but keep it whole so you can lift it out later.
3. Fill the pot with cool water slowly to avoid splashing raw chicken juice everywhere. Fill until the chicken is submerged.
4. Place the pot on high heat, put the lid on to retain energy so it heats up faster.
5. Once it's really bubbling, reduce the heat to a spirited simmer, cover, and let it cook for an hour or two.
6. While the chicken is cooking, prep your vegetables. Slice zucchini into half-moon shapes. Remember that vegetables shrink a lot when they cook, so make your chunks bigger than you want.
7. Rinse celery under the sink to remove dirt that can hide between the ribs. Save the leaves and core for garnish. Slice up the ribs.
8. Cut onions in half, peel, and snip off the blossom ends. Slice them into little half moons.
9. For garlic, cut off the root ends, smash to release the skin, pull the cloves out, and chop them up a little bit.
10. Peel carrots and slice them into rounds.
11. Peel parsnips. Cut off the fat ends so you can quarter them before slicing. Slice the thin ends into rounds.
12. Once the chicken is really soft (the leg comes right off), carefully remove it from the pot, draining the hot broth from the cavity. Place it on a cutting board.
13. Remove the old onion from the broth (it can go straight to compost). Fish around for any other solids.
14. If you want to get out all the little particulates, stir in an egg or two and let it simmer a minute. All the egg proteins will flocculate, trapping any little bits between them. Then you can skim off the egg or pass everything through a strainer.
15. Add the chopped vegetables to the broth. Add a couple of big pinches of salt to start with, so the pieces can absorb some seasoning. Be conservative, you can always add more salt to taste at the end.
16. Let the vegetables simmer for at least half an hour to get soft.
17. Once the chicken has cooled, pick the meat off the bones. Get dirty and use your hands to feel around for blubbery bits of fat or chunks of cartilage you don't want to eat. Put anything you don't want to eat on a plate.
18. Run your knife through the pile of picked meat a couple of times, cutting across the meat fibers so that when the pieces fall apart in the soup, you won't have any super long strings.
19. Add the chopped chicken to the soup. This would be a good time to put in some dry noodles if you want that, just don't put in very many because they're going to expand a ton.
20. Taste for seasoning. Add more salt and plenty of pepper. Add turmeric for a nice subtle flavor and a beautiful golden yellow color.
21. Taste a carrot to make sure everything is soft enough. At the last minute, throw in the celery leaves you saved and maybe some parsley.
22. Ladle the soup out. Garnish with more parsley. Add a little squeeze of lemon juice or a drop of vinegar to your own bowl if you like.
23. If you want to be really frugal, you can take all those bones and skin and other scraps and brown them off in the oven a little bit. A lot of their flavor is already in our soup, so the browning helps compensate.
24. Throw the browned bones into a pot, simmer for a couple of hours, strain, and you have a second stock. It doesn't have the same fresh taste as a stock made with unbrowned chicken, but it's got lots of flavor and body.
25. You can put in some whole grains like farro, some vegetables, butter, and herbs, and you've got a stew going.
Source: Watch the original video