CLEAR CHICKEN BROTH RECIPES

Steps:

• Directions:
•  If using a whole chicken, wash the whole chicken, rinse, and clean the inside of the chicken remove the bag inside also. 
• Place in a pot of water filled 2/3 of water with insides of chicken removing the bag inside.
•  Sprinkle salt over the top of the water evenly.
•  Bring to a boil. 
• While boiling ladle off the foamy white stuff that floats to the top continue removing until the broth boils clear and no more comes or floats to the top. 
• Simmer for around 2 hours on very low or until chicken is tender and cooked through.
• Take out gizzards, necks and hearts.
• Strain through a fine-mesh colander to ensure there are no bones in the soup.
• Cool completely and place in freezer containers.
• Freeze or use immediately.
• The soup freezes for up to 6 months.
• Soup can be used in sauces, stews, soups, or whatever else you need chicken broth for.
• Note: you can take the chicken off the bone and add this to the soup or use the chicken to make sauces, chili, soups, stew, or chicken salad.

Steps:

• 1. Put your chicken, carrot, celery and bacon in a large saucepan, cover with water and bring to the boil. Turn the heat down and simmer slowly for an hour and a quarter, skimming the white residue off the top every now and again. Add your rosemary sprigs, shitake mushrooms and sherry (if you are using it) for the last 10 minutes, then remove the chicken from the pan. It should be perfectly cooked, and will be great for salads or sandwiches or for tearing into slivers to put into the soup. Season the soup with salt and ladle it through a sieve into bowls, trying not to disrupt it too much as you want to keep it reasonably clear. Add the chicken slivers and a few mushrooms to each bowl and drizzle with a little extra virgin olive oil. The finished thing should be a kinda clear consommé.