Saturday, January 14, 2012
1 onion sliced
2 celery stalks, chopped
8 oz. unpeeled scrubbed ginger, cut into 1/2 inch pieces
2 cloves of garlic ( used 3)
10 whole peppercorns
1 3-lb, whole organic chicken cut into 7 pieces (2 breasts, 2 legs with thighs attached, 2 wings, 1 back
Cilantro leaves (used parsley) optional
Combine the first 5 ingredients in a large heavy pot. Add chicken, placing breasts on top. Add 6 quarts water. Preferably filtered water or spring water); bring to a boil over medium-high heat. Cover with a lid slightly ajar. Reduce heat to low; simmer until chicken breasts are just cooked through, about 30 minutes. Transfer chicken breast to a plate; let cool, then cover and chill. Continue and simmer soup, uncovered until broth is fully flavored, about 2 1/2 hours longer. Return breasts to soup to rewarm, about 5 minutes.
Remove chicken from broth. When cool enough to handle, coarsely shred meat; discard skin and bones. Place a fine-mesh sieve over another large pot; strain broth, discarding solids in strainer (you should have about 8 cups broth); Season with salt.
Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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