Today it’s 2x1 here on ChokolatPimienta! I mean 2 recipes for the price of 1, and this in particular is one of the basic recipes you need to know how to make, it’s like Cooking 101. A good chicken soup can make wonders for the rest of your dishes, it can be the stock for some other type of soup, for creamed recipes or in risottos. With chicken stock you can also complement and enhance your sauces and glazes PLUS ultimately an essential chicken soup is so necessary for when you or your loved ones got the flu or a stomach bug. So today I’m going to show you how to make a delightful poached chicken and that good old chicken soup… for the soul (?) haha :-P
These two are the result of one simple procedure, the chicken stock can be reserved in different containers and used whenever you need and in any way you want; chicken stock can be more versatile, handy and multipurpose than any other preparation in the kitchen. On the other hand you’ll have a perfectly poached chicken that is also practical to have, if you’re on a diet you can add the remaining chicken to salads or to low fat dishes and if you’re in a busy schedule this poached chicken can make your life easier. I’ll show you how!
I encourage you to cook the whole chicken it’s tastier! But yup, it can be a hassle too because of all of the fat that the chicken skin contains however you can remove the excess fat from your stock by laying down paper towels to the surface to soak up some of the fat, obviously you need to use a high density paper towel and repeat until you’re okay with your chicken stock. Another way to get rid of the grease is pouring your stock as it is in a wide-mouth jar, let it cool and refrigerate without lid overnight and once fat is settled to the top you can remove it easily with a spoon.
Published 05/27/2015The quintessential chicken soup plus the practical and healthy poached chicken at once!
- Add the water and your veggies in a large deep Dutch oven (cast iron pot) over high heat, cover the pot and slowly bring to a simmer. Reduce heat to low and place your chicken with the bay leaves and some salt and pepper at taste. Cover and let slowly simmer if you used a cast iron pot it’ll take about 30 minutes because your cast iron will do the trick for you or you can turn off heat until your chicken is fully cooked but tender.
- After cooking, remove from heat and remove the chicken and vegetables. Strain the remaining liquid to remove smaller particles in the stock, you can use some of the tips I gave you earlier to remove all the scum from your stock and then save all the chicken stock into glass jars containers and keep it in your fridge, you can also use Ziploc bags for storage and freeze it.
- Cut your whole chicken in portions or pieces and save it in different containers for multiple intakes.
Yield: 1 gallon of chicken stock + 1 whole poached chicken
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 30 mins.
Total time: 45 mins.
Tags: Recipe, Chicken soup, Chicken stock, Basic kitchen procedures, Poached chicken, Vegetables, 2x1 recipes.
The richness and savory you obtain from a whole chicken, from chicken tights or bone parts are incomparable to using boneless chicken breasts. Yeah, you can cheat and throw some chicken stock cubes to strengthen the flavor of your chicken stock but I believe is never going to be the same thing, I like to keep it natural and give an aromatic overtone to the stock by adding some vegetables and a flavorsome body with real chicken.
Dare to make your own chicken stock because there’s nothing more homely and comfy than a tasteful chicken soup. Just have in mind that the cooking time depends on a lot of variables, like the size of your chicken, if you’re using a cast iron pot, the altitude of the place you live in, etcetera.
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