Boiled Chicken and Broth

The minute I sense that someone in my household may be coming down with a cold or the like, I boil chicken and make broth for soup.  There’s nothing like knowing that the food you make helps those you love feel better. Follow this very simple recipe for a fool proof way to get the tastiest and healthiest chicken and broth.

Boiled Chicken     Yields: enough to comfortably feed 4 people

1 2-3lb Whole chicken

6L cold water

1 onion

5 whole cloves

5-6 cardamom pods

salt and pepper to taste

Other whole spices you may have (like 1-2 cinnamon sticks, handful of pepper corns, 1-2 bay leaves)

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Lightly rinse the chicken under cold running water and place in a stock pot and add water. For the onion, stick the whole cloves in the onion (as shown) and add to pot.

Next, crush your cardamom pods using your mortar-and-pestle, or if you don’t own one, use the back of a spoon (as shown)! Add to pot.

Cook chicken on high heat until water starts to boil.  Once water reaches boiling point, you’ll notice a thick white foam appear which you’ll want to discard.

When you’ve cleared most of the foam, reduce to low heat and cover pot. Cook covered for at least 1 1/2 to 2 hours. However I recommend a good 2 1/2 to 3 hours (the longer the better).

Remove and discard the onion and spices. Remove chicken, discard skin and bones, and set aside in a shallow dish. Add salt and pepper to broth, stir and taste the broth, until satisfied with taste.

The result is a delicious, juicy, tender chicken, with the yummiest broth – good on its own, or as a base for any soup. Freeze any leftover broth in tupperware(s) for future use.

I pull the chicken into pieces and serve with rice and broth. Mouth-watering. Bon appétit! xo