1 whole rooster or stewing hen, plucked & gutted
Water (to cover the bird; count the # of cups to know the amount of salt to add)
Herbs of your choice (sage, rosemary, thyme, etc) fresh or dried
2 bay leaves
Salt/pepper to taste (1 tsp salt per cup of water)
More herbs, seasonings, and your choice of veggies (onions, garlic, carrots, celery) to make stock (if desired)
- Cover the bird loosely (I used wax paper to allow the carcass to breathe–avoid plastic wrap) and place in the fridge to age for 4-7 days [I am soaking mine in water which I will change every day before brining]. This is a crucial step for an old bird, as the extended aging process allows the muscle fibers to relax and tenderize. Don’t skip it!
- After the aging process, place the bird in a large stock pot and cover it with water. Season if you like (I tossed in some salt, pepper, rosemary, parsley, and an onion for good measure) and cover. Simmer for 6-12 hours.
- Remove the bird from the pot and allow it to cool so you can handle it comfortably. Remove all of the meat from the bones.
- At this point, you can set the bones aside (we’ll be using them to make chicken stock), and toss the meat back into the broth to make chicken soup. (Just add the vegetables of your choice, noodles, and seasonings to taste, removing the bay leaves before you serve it. I don’t have an *exact* chicken soup recipe, since it’s different every time I serve it.
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