Ingredients:
- 2 kg whole roasting chicken
- 450g chicken wings
- 4.25 liters cold filtered water
- 2 large yellow onions
- 4 large carrots, peeled and cut into 5cm chunks
- 2 large parsnips
- 3 celery stalks with leaves
- 1 small white turnip
- 1 bunch fresh dill
- 1 bunch fresh flat-leaf parsley
- 1.5 tbsp Kosher salt
- 1 tsp whole black peppercorns
Instructions:
- Place the 2 kg whole chicken and 450g of wings into your stockpot. Pour in the 4.25 liters of cold filtered water.
- Turn the heat to medium and bring it to a very slow simmer. As the water heats, a gray foam will rise to the surface. Use your skimmer to remove every bit of this scum. Cook 30 mins until no more foam appears.
- Add the 2 large onions (one with skin), carrots, parsnips, and turnip. Push them down into the liquid. Add the 1.5 tbsp of Kosher salt and 1 tsp of peppercorns now.
- Maintain a lazy simmer where only one or two bubbles break the surface every few seconds. Cook 1 hour 30 mins until the chicken meat is tender.
- Tie the dill and parsley together with kitchen twine and submerge them in the broth. Cook 45 mins until the herbs have wilted and released their oils.
- Carefully lift the whole chicken out of the pot and set it on a tray. Once it's cool enough to touch, shred the meat into bite-sized pieces and discard the skin and bones.
- Pour the entire contents of the pot through a fine mesh strainer into a clean container. Discard the spent herbs and onions, but keep the carrots and parsnips if you like them in your final bowl.
- Let the broth sit for 10 minutes. Use a wide spoon to skim off the excess fat from the top. Note: Leave a few gold coins of fat for flavor and mouthfeel.
- Return the clear broth to the pot. Add the shredded chicken and the cooked carrots/parsnips back in. Heat gently until a simmer is reached.
- Taste the broth. It should feel wholesome and full bodied. If it tastes flat, add another pinch of salt. The salt is what makes the vegetable flavors pop.