Ingredients:
3-4 lb. whole chicken, hacked into sections. First get an 8 quart stock pot, stainless steel, do not use nonstick. Heat up a little vegetable oil over high heat, when hot, put the hacked up pieces of chicken inside and brown the chicken well, until it turns color, and the juices start to come out. Add in 6 quarts of water (room temperature), filtered of course. Bring to a boil, then simmer for about 1 1/2 hours, some of the liquid will reduce, don't worry. When done, remove from heat, and let it cool considerably. When cool, skim the top of the liquid, all the junk will float to the top. To make a low fat soup, chill the stock overnight, and the fat will rise to the top.
Pictured here is a whole chicken.
As the soup is resting on the side. Here are some good vegetables to use.
A whole bok choy sliced into desired legnths, if you look at the picture below, take one head of it, and slice it length wise down the center, and cut across of it like 4 times. Even the whitish part.
Other vegetables that go good with this chicken soup is a couple cans of corn, some diced tomatoes, and some sliced onions.
Heat the soup up again over high heat, then simmer, season with white pepper, lemon pepper, soy sauce, grated ginger, chopped garlic, some oyster sauce, season it to your liking, and use any condiments you like, just limit the salt. Let your patrons put more salt in it if they like.
Add in the veggies last, because it will wilt fast in the hot broth, there you have a simple chicken soup, well, you had to do some work, but it isn't that hard is it when you think about it? You'll have chicken meat, and the broth is done from scratch. Just some culinary moves, you crazy foodie you!
Let me know if you need one at your house.
Ron S. 8083857667
ronsambrano@live.com
ronald.sambrano1@gmail.com
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