John Myers
Contents
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Ingredients
- 1 Frozen soup chicken
- 3 liter Water
- 3 teaspoon Salt
- 3 teaspoon Ground pepper white
Instructions
- Let the soup chicken thaw in the refrigerator overnight, then rinse the inside and outside under cold running water.
- Bring the water to a boil in a sufficiently large saucepan. Soak the chicken in the bubbling water and cook vigorously for about 4 minutes. Then set the heat to the lowest level and season with pepper and salt - the broth should no longer "boil", but only "simmer" slightly, but in an open pot.
- It can take 2 or even 3 hours for the chicken to cook. You can recognize the cooking point when you try to move one leg: if it gives way in the joint, the meat is done ... but if everything is still rigid, yes, then the little bird needs a little more time.
- Note 4: I always like to cook soup chickens like this because they make a wonderful broth that is a pleasure to drink. It is very suitable for freezing, so you always have a good broth to deglaze and pour on for other dishes, especially for good sauces. And the meat is ideal for fricassee or chicken salad.
- I would like to mention that soup chickens are extremely cheap. You will have to cook a little longer, but the broth is far better than that from a young poultry! Just try it out for yourself.
