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Chicken Broth in Cups with Fowl
A clear chicken broth made with bones, vegetables and a whole fowl, strained and served hot in cups.
Method
Steps
Step 1
Use a large food-safe stockpot with room for the whole fowl, bones and liquid and safe headspace. Place the two pounds safely chopped fresh raw chicken bones and the one tender, dressed and eviscerated whole raw fowl in it without washing the raw poultry under a tap. Add the three quarts cold water, one and a half teaspoons salt and half teaspoon ground white pepper. Bring to a boil and skim the surface.
Step 2
Add the one sliced carrot, one sliced onion, two sliced leeks, two celery branches, two parsley branches, one bay leaf, one clove and one thyme sprig. Cover and simmer gently for one and a half hours as a guide, continuing as needed until the whole fowl is tender and reaches at least 82°C in its thickest parts without touching bone, and any meat attached to the chopped bones reaches at least 74°C.
Step 3
Lift out the cooked whole fowl with clean utensils and reserve it for a later meal. Divide it into smaller portions in clean shallow containers and refrigerate promptly at 4°C or colder within two hours; reheat to 74°C when serving it later.
Step 4
Skim the fat from the broth and strain through clean food-safe cheesecloth, leaving all bones, vegetables and other solids behind. Divide the actual clear broth among six warmed cups and serve hot. Cool any unused broth promptly in clean shallow containers and refrigerate at 4°C or colder within two hours.
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