Name: Zikki's Chicken Soup
Cook time: 14400 s
Total time: 14400 s
Yield: 8-10 bowls
Ingredients: 1 whole pasture raised chicken; 7 large carrots, peeled and chopped into 1/2in pieces; 2 fennels, thinly sliced; 6 small onions, thinly sliced; Celtic Coarse Grey Salt; Extra virgin olive oil

BenGingi

The best (and easiest) chicken soup of your life. Period. 


Zikki's Chicken Soup

large carrots, peeled and chopped into 1/2in pieces

Prepare the Pot: Use a large pot or Dutch oven (cast iron or Le Creuset are great for this).  Add chopped vegetables to the pot and season generously with salt and EVOO.

Roast the Chicken: Place it on top of the vegetables in the pot. Pat a whole chicken dry. Drizzle the chicken with EVOO and season very generously with salt. This is key for flavor!

First Bake: Roast the chicken uncovered for 1 hour, or until it's crispy, golden brown, and the skin looks amazing. Keep an eye on the vegetables to make sure they don't burn.

Reduce Heat and Add Water: Take the chicken out of the oven and lower the oven temperature to 300°F.  Pour water into the pot until it's about ½ inch from the top.

Create a Cartouche (Seal): Cover the pot tightly. First, place a layer of parchment paper over the pot opening, then cover that with a layer of aluminum foil. Crimp the foil down around the edges of the pot to create a tight seal. Put the pot lid on top. Trim off any excess parchment or foil that hangs more than an inch over the lid.

Slow Cook: Put the covered pot back in the oven for at least 3 hours.

Cool and Debone: Remove the pot from the oven and let it cool completely. Take the chicken out of the pot and remove the bones.

Add Chicken to Soup: Put the deboned chicken back into the soup.

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