Boiling Fowl

Serving Size1 unit (yield from 450 g ready-to-cook chicken)
per serve%
Energy2925 kj
699 kcal
Fat55.09g
Saturated Fat15.474g
Monounsaturated Fat22.33g
Polyunsaturated Fat12.032g
Carbohydrates0g
Sugar0g
Fibre0g
Protein47.56g
Salt0.48g
Cholesterol192mg
Potassium553mg

Ingredients:

• 1 stewing chicken 
• 1 large onion (coarsely chopped)
• I diced carrot 
• 2 ribs of celery (sliced)
• 1 bay leaf 
• 10-12 whole peppercorns 
• Noodles and diced vegetables (optional)
• Salt and pepper 

Instructions:

1. In a large pot, place the chicken and cover it with fresh water.
2. Bring to a simmer for around 15 minutes.
3. Skim away the gray protein film rising to the surface and pour out the water.
4. Fill the pot with fresh water again and bring it to a simmer.
5. Add the onion, celery ribs, diced carrots, bay leaf, and peppercorns.
6. Simmer the chicken for 1 to 1 ½ hours or until tender, depending on the toughness and size. The tougher and older the bird, the more flavor it offers.
7. Remove the chicken from the broth,
8. Once cool enough to handle, peel the meat from the bones.
9. Return the wingtips, neck, skin, and bones to the pot.
10. Continue simmering for another 1 hour.
11. Cover the deboned meat and put it in the refrigerator.
12. Before returning the broth to the pot, strain it.
13. Taste your broth to know if it already has a rich flavor. If it does not, simply simmer for another 1 hour until it is reduced by 1/3.
14. Taste the broth again.
15. Season with salt and pepper