How to Butcher & Use a Whole Chicken for Multiple Meals - Part 1/5

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🔴 How to Butcher & Use a Whole Chicken for Multiple Meals - Part 1/5

Number of serves for the soup: 5 People

👉 Ingredients:
➡️ Measurements
Whole chicken 2 - 1.8 kg each
Bay leaves 2gr
Peppercorn 2 gr
Salt, black pepper To taste
Carrots 150 gr (stock)+200 gr (soup)
Celery 150 gr (stock)+200 gr (soup)
Onion 150 gr (stock)+200 gr (soup)
Kaffir lime 1 gr
Tomato paste 20 gr
Parsley 10 gr
Thyme 2 gr
Dill 10 gr
Roman tomato 60 gr
Potatoes 150
Vegetable oil 80 ml
Garlic 12 gr
White wine 40 ml
Water/the stock that you made 500 ml – 1 L

👉 Method of Cooking:

✅ Breaking down the Whole Chicken

The best way to learn this is not by word but by looking and following the guidance in the video. Refer to the video for the best way to work with the chicken and how to process it.

✅ Making the Chicken Stocks

There are many recipes and ways to make stocks, but I really like the final result from these recipes and hope you will too. First, the white stock which is used for light colour soups, sauces, and other derivatives. Second, is the brown stock which is used to make the same things but with dark colour and stronger flavours. We will make both stocks and make chicken soup with the white stock.

✅ For the White Chicken Stock

Place the chicken carcass (bones) in a medium-big size pot with cold water. Put the pot on the stove and bring it to the simmering stage slowly without a lid. When the water starts to simmer, you might have a gray foam (scum) and also some of the fats that melted from the chicken, using a ladle discard them. Let the stock cook for another 5-10 minutes without boiling and then add roughly cut carrots, onion, and celery. Add also bay leaves, kaffir lime, and peppercorn. Keep simmering for about 1-2 hours so all the flavours from the chicken and the vegetables will be released into the stock.
Then strain the stock and let it chill. Use in your favourite dishes.

✅ For the brown Chicken Stock

Pre-heat an oven to 220c (420f). Cut the bones a bit so most of the surface can be exposed to the direct heat from the oven. Place the bones in a big tray and drizzle oil on top. I usually add a little bit of salt to help the moister to come out and in this way, the colour of the roasted bones is nicer. Roast the bones in the oven for about 15-20 minutes. In the meantime, cut roughly the same vegetables as in the white stock and toss them with oil, black pepper, and tomato paste in a bowl. When the bones are golden brown add on top of them the vegetable and keep roasting until the vegetables getting brown as well.

🔴 Note: for the white stock I am peeling the onions and the carrots and adding the peels to the brown stock for better colour.

Then transfer all the bones and the vegetables to a medium-big size pot and add cold water. Put the pot on the stove and allow it to come to the simmering stage with medium-low heat without a lid. If boiling, lower the heat so the stock will be in a simmering stage and discard the gray foam (scum) and fats on the surface like in the white stock. Add the bay leaves, peppercorn, and the kaffir lime. Cook for 2-3 hours and then strain the stock and let it chill. Use in your favourite recipes.

✅ For the Chicken Soup

You can use any part of the chicken for the soup, but I prefer to use most of the parts for other dishes. In this recipe, we will use some of the meat that is left on the carcass but most of the chicken flavour will come from the stock.
Cut the carrots, onion, and celery into small cubes (or any other shape). Chop the garlic. In a medium-size pot heat the oil and start sautéing the vegetables lightly in the following order. Onion, garlic, carrots, and celery. When all the vegetables are in the pot and they not yet starting to get the colour but releasing their juices, add the pulled chicken and white wine. Let it evaporate and then add the stock (which should be cold).

Let the soup come to a boil, add the thyme and season with salt. Cook it for about half an hour.

➡️ Tip: I like to add chopped fresh tomatoes, lemon zest and herbs before serving the soup because the acidity of the tomatoes and the lemon smell are lighting the taste of the soup. Mix everything together and add this mix just before you serve the soup. This way the herbs also will stay fresh and green.

✅ Enjoy.

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➡️ Timeline:
0:00 Introduction
0:26 Ingredients & workflow
0:52 Butchering the Whole Chicken
6:01 Start working on the Stocks
9:53 Marinating the Other Chicken parts in a Brine
10:45 Cooking the Chicken Soup

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Acknowledges: