|A Whole Chicken you can make your broth with, use all, part of the sections in the soup, leave a clear broth or finish cooking your chicken roasted, baked, or grilled for another meal after getting a whole pan of broth!|
1- Whole Chicken cleaned inside and out by rinsing under water, throw the insides into the soup for richer flavors which are gizards and hearts.
1 -5 to 8 quart Deep Saucepot
deep well ladle
Mom use to say "make sure once the chicken is boiling you need to take the scum off the top", this is what makes the soup clear. Today is just broth. Sometimes we just need the broth for our recipes. You can freeze this in seperate containers after your done. Take the whole chicken out, (some recipe suggestions in bold) grill the rest, bake or roast in the oven. You can use parts of your chicken just as the legs and wings it in the soup if you decide to continue to turn your chicken into a soup. See recipe for Tortellin Soup > click here.
Wash whole chicken, clean inside of the chicken. Place in a pot of water filled 2/3 of water with insides of chicken removed from the bag. Sprinkle salt over the top of the chicken and water. Bring to a boil. While boiling ladle off the foamy white stuff that floats to the top and keep disgarding until the broth boils clear and no more comes to the top. Take out gizards, necks and hearts, strain. You can disgard these after or eat them like my dad did! He loved the neck!
I usually cook this on simmer for one hour. Place the chicken on a roasting pan, removing the legs and wings to use meat for soup.
Then I roast the chicken in the oven with spices, celery, carrots and tomatoes for another meal later in the week. The possibilities are endless. After you finish roasting this, use in salads, sandwich, pot pies, whatever you like. Freeze in containers when cooled for your favorite recipes will last 3-6 months in the freezer.