From starting to serving: 2 hours. Active time: 30 minutes.
How the chefs explain it:
Boil a whole chicken, skim the scum. Add aromats, boil for 90 mins, break apart the chicken, then strain & serve.
- One whole chicken
- 2 large carrots, peeled and sliced
4 celery stalks, peeled and sliced
- 1 onion, skin on, quartered
- Handful fresh parsley
- Handful fresh dill (plus extra to serve)
- 2 tsp black peppercorns
- 2 bay leaves
- 1 tablespoon Salt
- Place the chicken into a large pot and cover with cold water.
- Bring to the boil and boil for 10 minutes.
- Use a spoon to remove the foam which has risen to the surface. (This will be easier if you turn the heat off while you do it.)
- Add all the other ingredients and 2 more cups of water and bring back to the boil.
- Turn the heat down low, put a lid on but leave a small gap for the steam to escape, and simmer for 90 minutes.
- Remove the chicken from the broth, and set aside. Taste the broth and add more salt if you like.
- Use tongs or forks to pull the chicken apart, reserving the meat and discarding the bones.
- Strain the soup. Reserve the liquid, carrots and celery and discard the rest.
- At this point, you can cool and keep the soup for days in the fridge, or if it’s dinner time already, add some chicken, veg and extra dill to each bowl and top with your beautiful broth.