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-1 Whole chicken – 3 cloves of garlic – 1 large whole white onion, quartered (or several small onions) – 2 stalks of celery – 2 carrots, peeled and in left large chunks – 1 star anise seed – 2 bay leaves – 1 sprig of fresh rosemary – 3 sprigs of fresh thyme – ½ tsb of salt
1. Drizzle olive oil in a soup pot or dutch oven over medium heat. 2. Add the garlic, onions, rosemary, thyme, carrot and celery. 3. Sautée until the onions begin to soften (about 5 minutes) being careful not to let the ingredients burn. Lower the heat if the pot gets too hot. 4. Deglaze your pot with 4 cups of water. 5. Gently set the chicken into the pot.* you don't need to brown the chicken for this recipe - you want the fat to be released into the broth directly* 6. Add enough water to cover the chicken.
1. Add the star anise, salt & bay leaves. 2. Bring the soup to a simmer and then bring down the heat to medium low - you want a soft boil. 3. Cover the pot ¾ of the way, leaving space for the steam to escape. 4. 30 minutes into the cooking time, using a pair of kitchen tongs, turn the chicken over in the broth. Add more water so that the chicken is fully submerged. 5. After 45 minutes more - remove the chicken and place on a cutting board to cool. (Total cooking time for the chicken is 1h15 minutes. If you are starting with a chicken that is not fully defrosted up the cooking time to 1h30 or 1h45 until the meat comes easily off the leg bone and the thigh juices run clear when pierced with a fork)
1. Strain the broth. This is not necessary ,but it makes for a more esthetically pleasing soup broth that is clear and vibrant. Strain the broth and your soup will look like restaurant food. Placing a big pot or bowl under your strainer (I use this Chinoise) pour the broth through the strainer, being careful not to burn yourself. You will be left with just a clear broth. I recommend doing this operation in the sink to avoid messes! 2. Pour the clear broth back into your stock pot and set back on the stove. 3. Bring back to a simmer on medium low heat.
1. Strain the broth. This is not necessary ,but it makes for a more esthetically pleasing soup broth that is clear and vibrant. Strain the broth and your soup will look like restaurant food. Placing a big pot or bowl under your strainer (I use this Chinoise) pour the broth through the strainer, being careful not to burn yourself. You will be left with just a clear broth. I recommend doing this operation in the sink to avoid messes! 2. Pour the clear broth back into your stock pot and set back on the stove. 3. Bring back to a simmer on medium low heat.