Double Chicken Tea

All this time you’ve been drinking tea made out of dried twigs and leaves, when you could’ve been drinking tea from bones and meat. This is very concentrated version of what our parents would’ve called “chicken bouillon.” Whether you’re looking to enjoy a chicken in liquid form, or to crush that cold, or maybe your soul just needs a warm hug, I hope you give this a try soon. Serve with hot buttered crackers if desired!

Step: 1

Slice breast meat off the chickens by cutting along either side of each breastbone, across the ribcage and down to the wing joints. Cut off the meat and save for another meal, reserving skin for chicken tea.

Step: 2

Transfer whole chickens and skin from breasts into 1 extra large, or 2 standard (5 1/2- to 6-quart) pots. Divide carrots, celery, and onions between the pots, followed by garlic, bay leaves, and peppercorns. Fill each pot to the top with cold water.

Step: 3

Place pots over medium-high heat and bring to a boil, watching carefully. Immediately reduce heat to low. Skim off any foam from the tops with a spoon. Adjust heat to maintain a very gentle simmer where only small bubbles poke up through the surface. Continue to let simmer for 8 to 12 hours.

Step: 4

Use a slotted spoon to transfer the solids into a strainer set over a large bowl; discard chunks and pour strained broth back into a pot. Combine all the liquid into one pot. Strain broth again through a fine-mesh strainer into whichever pot was emptied.

Step: 5

Bring to a boil over medium-high heat, skimming fat from the top; boil until reduced by half. Turn off heat and season with salt, tasting and adjusting as needed.

Step: 6

Strain broth through a cheesecloth or nut milk bag into a container. Serve steaming hot in a pot as you would tea, or let cool and refrigerate until ready to serve.

Per Serving: 892 calories; protein 76.4g; carbohydrates 3g; fat 61.6g; cholesterol 306.5mg; sodium 336.4mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.