Prep 45 mins
Cook 4 hrs 30 mins
You want chicken soup? Buy a bird!
- 1 whole chicken (5-6 lbs)
- 1⁄4 cup celery, chopped
- 1⁄4 cup carrot, chopped
- 1 medium onion, chopped
- 1 bulb of garlic, chopped
- 1 shallot, chopped
- 1 tablespoon kosher salt
- 1 tablespoon ground pepper
- 1 gallon water
- 5 cups water
- 4 tablespoons Worcestershire sauce
- 4 tablespoons teriyaki sauce
- Preheat oven to 375º.
- Place a vertical roaster in an 8¼" x 8¼" x 2½" square glass baking dish.
- Clean the chicken "innards" and place in a 1-quart pot with 2 cups water, 1 tablespoon Worcestershire Sauce, 1 tablespoon Teriyaki Sauce, ½ teaspoon salt, ½ teaspoon ground pepper. Cover and cook on lowest possible flame for 1 hour.
- Place chicken on vertical roaster.
- In the glass baking dish, pour 1 cup water and the remaining Worcestershire and Teriyaki.
- Cook until wings are VERY dark, but not burned (about 40 minutes); basting every 7 - 10 minutes.
- In an 8-quart pot, place remaining water, salt, pepper, celery, carrots, onion, garlic and shallot and set on high heat.
- When chicken is done, set aside to cool.
- When the innards are done, add the broth to the main pot. If you like innards, enjoy them; if not, discard them (or send them to me).
- When chicken is cool enough to work with, remove the skin and set aside.
- Remove all the meat from the bone, and cut into bite-sized pieces.
- Set the bones aside.
- Add chicken to the "broth", and reduce to medium-low heat.
- Wrap the skin and bones in cheesecloth, tying the cheesecloth as you would a tourniquet; basically bring all four corners together and tie.
- Place skin and bones in broth and simmer for 3 hours, keeping an eye on the level in the pot. Add water as needed.
- Remove skin and bone cheesecloth and discard (cheesecloth can be washed and reused if desired).
- If you want to use Homemade Chicken Broth in the future, save what you don't use, chill and skim. Alton Brown would be proud.
- This is not Campbell's soup, but then Mr. Campbell didn't grow up with a Jewish grandmother.
- I do hope you enjoy it. Please do me the honor of rating it.
This is a very labor intensive recipe. However, Jewish Penicillin is chicken soup made with love. I had difficulty following the directions. But I perserviered and got a pretty good soup. This was not better than what I usually make. But tastes differ.