- Soup chicken pieces (3-3.5 pounds total)
- 4.5–5 litres cold water to make the broth (you will need extra if doing the chicken pre-boil step)
- 2 roma tomates (cut in half)
- 2 large carrots (cut in half)
- 2 celery stalks (cut in half)
- 1 medium onion (cut in half)
- 1 medium new potato (peeled but left whole)
- 1/2 tsp (2.5ml) whole black peppercorns
- salt to taste
- Rinse the chicken well with cold water and trim off any excess fat.
- Place in a stock pot and add enough water to completely cover the chicken. Place on the stove and heat until the water begins to boil then immediately remove the pot from the stove. Lift out the chicken and discard the water. Rinse off the chicken.
- Into a clean stock pot, place the pre-boiled and rinsed chicken pieces along with all of the other ingredients except the salt.
- Cover with 4.5-5 litres of cold water. Place over medium-high heat and allow everything to come to a boil. As soon as it begins to boil, reduce the heat enough to allow the soup to simmer gently. Partially cover the pot and allow to simmer for 2.5-3 hours. Test for seasoning and add salt to your liking.
- The chicken should be very tender and easily falls off the bone.
- Remove the chicken and vegetables from the pot then strain the broth through a fine sieve or cheesecloth-lined colander.
- Follow proper cooling methods for safe food handling (see resource link in post).
- It is easy to skim off any fat that congeals on the surface once it has cooled in the refrigerator.