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Cover with the chicken stock. If it doesn't cover the ingredients add water or a bit more stock if it's available. Simmer for 20 minutes, or until the chicken is 165℉ in the center when measured with an instant-read thermometer. Remove the vegetables and chicken from the stock. Cut the chicken into bite-sized pieces.
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Chop the ginger into slices. Put the stewing hen along with the ginger in a stone pot/Dutch oven/sauce pan and fill it with cold water. Cover the lid and set the heat to medium-high. When the liquid starts boiling, remove the lid. Use a skimmer to remove the foam floating on the top of the water.
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This is the broth for your soup. De-bone & shred the chicken, placing the bones and skin aside. Add the shredded chicken back to the broth. Cut, dice, or slice your carrots, onions, and celery to your desired thickness. Add to the stockpot in the broth. Add rice if using, any desired herbs, salt and pepper.
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Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth). Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it's simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone.
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Wolfgang Mieder, A Dictionary of American Proverbs (1992) has two somewhat similar-looking proverbs, both recorded in Ontario: "Fat hens make rich soup" and "An old hen never grows young." But the implications of these sayings are quite different from the implications of "An old hen makes good broth" (which Mieder does not record). -
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Step 1. Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch. Step 2. Bring to a boil over high heat, then immediately reduce the heat to very low.
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Bake it low and slow for 4+ hours. Add the bacon back in, and put all the ingredients into a casserole dish, or just cover the pan for baking. Slow cooking in acidic wine is key to a tender bird. An old hen or rooster should cook at 200 deg F for 4 hours or more. I used a covered casserole to finish braising the chicken.
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Measure water into a large soup pot and add all the ingredients. Slowly bring to a boil over medium heat, then immediately reduce the heat and simmer for 3 hours, using a spoon to skim the soup as well as possible. Remove from heat and cool. Skim fat from the surface and strain the soup. Wash out the soup pot and return the strained stock to.
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Step-by-Step Instructions. Melt butter in a Dutch oven over medium heat. Add the onion, carrots and celery and sauté 4-5 minutes, until just starting to soften. Add the diced chicken breast and cook 6-7 minutes or until lightly browned. Stir in the salt, black pepper, celery salt, thyme and ground mustard.
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Old Fashioned Chicken Soup Recipe Istructions. In a large pot, place all the ingredients with just enough water to cover. Place the pot on high heat. Once the water comes to a boil, reduce the heat to medium. Let the soup simmer gently for at least 40 minutes, or until the chicken is cooked through and the potatoes and carrots are fork-tender.
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For the size of our 5.5 qt Dutch oven, half a chicken is more than sufficient. Wash and rinse the chopped meat until water runs clear. Place the chicken, cooking wine, ginger and scallions into a large (~6 qts), heavy-bottom pot and fill with cold water roughly 75% full. Cover and bring to a boil.
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After the aging process, place the bird in a large stock pot and cover it with water. Season if you like (I tossed in some salt, pepper, rosemary, parsley, and an onion for good measure) and cover. Simmer for 6-12 hours. Remove the bird from the pot and allow it to cool so you can handle it comfortably.
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Cover meat with foil or a lid to keep it from drying out. Strain the broth into a large heat-proof bowl over a sieve lined with a large paper towel. Rinse the now empty pot, and place back over medium heat. Add 2 Tbsp olive oil and sauté 3 finely chopped celery sticks, 2 thinly sliced carrots and 1 finely diced onion.
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Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes. Add.
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Instructions. Place chicken in stockpot and pour chicken broth and water in the pot. Turn heat on high and bring to a boil. 2 - 3 pounds whole organic chicken, 32 ounces chicken broth, 2 cups water. Immediately lower to a simmer and add carrots, onion, celery, bay leaf, basil, parsley, tarragon, salt and pepper.
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Turn the high heat to a low heat, and simmer for an hour and a half, the chicken will be cooked through, take it out and let it cool. 5. After the old hen is allowed to cool down, tear it into pieces, which can be more convenient to eat. 6. Put the disassembled old hen into the chicken soup again, add salt to taste, and it is ready to eat.
