[cooked-sharing]
Tips Section
The trick to make this soup is DO NOT STIR it once you add the onion, carrots, celery and tomatoes. This will make your broth cloudy.
Ingredients
Directions
Using gloves, watch the chicken thoroughly, removing the gizzards and setting aside in bowl.
Remove skin from chicken with scissors and a knife.
Place chicken and rinsed gizzardsin bottom of a large Dutch oven and cover completely with water.
Cover and bring to boil.
As the chicken boils, scum will float to top.
Remove the scum with a small strainer.
Continue to remove the scum until it no longer floats to the top.
Add the onion, carrots, celery, tomatoes, parsley, rind of parmesan, and lower heat to low and cover. DO NOT STIR
Continue to cook on low heat for about three hours, The chicken will be falling off the bone. The onion will be coming apart and the carrots and celery will be soft.
3 Hours
Carefully remove the chicken with a large slotted spoon and place in a bowl.
Place a large pot or bowl in the sink and insert a large mesh colander in the pot.
Carefully pour the soup into the mesh colander/bowl.
Discard the onion, celery, tomatoes, and parsley. Save the carrots. You can eat them separately (so yummy) or smash them and add them to the soup. Also, save the parmesan rind (even more yummy).
The chicken can be served from the bowl or cut up and added to the broth or diced up for chicken salad. Let the broth cool completely if not eating right away, and then place in the fridge overnight. The fat will rise to the top, making it very easy for you to remove it with a paper towel or spoon. You can freeze the broth in small containers and take it out as you need it.
Ingredients
Directions
Using gloves, watch the chicken thoroughly, removing the gizzards and setting aside in bowl.
Remove skin from chicken with scissors and a knife.
Place chicken and rinsed gizzardsin bottom of a large Dutch oven and cover completely with water.
Cover and bring to boil.
As the chicken boils, scum will float to top.
Remove the scum with a small strainer.
Continue to remove the scum until it no longer floats to the top.
Add the onion, carrots, celery, tomatoes, parsley, rind of parmesan, and lower heat to low and cover. DO NOT STIR
Continue to cook on low heat for about three hours, The chicken will be falling off the bone. The onion will be coming apart and the carrots and celery will be soft.
3 Hours
Carefully remove the chicken with a large slotted spoon and place in a bowl.
Place a large pot or bowl in the sink and insert a large mesh colander in the pot.
Carefully pour the soup into the mesh colander/bowl.
Discard the onion, celery, tomatoes, and parsley. Save the carrots. You can eat them separately (so yummy) or smash them and add them to the soup. Also, save the parmesan rind (even more yummy).
The chicken can be served from the bowl or cut up and added to the broth or diced up for chicken salad. Let the broth cool completely if not eating right away, and then place in the fridge overnight. The fat will rise to the top, making it very easy for you to remove it with a paper towel or spoon. You can freeze the broth in small containers and take it out as you need it.