Velvet Chicken
Prep Time
10 minutes
Prep Notes
This is a quick way to cook an entire chicken. Use the cooked chicken for a family dinner the first night served with a salad or side dish, and then use the remaining meat along with the broth that is made for soup the next day. Try it in my Gluten-free Chicken Noodle Soup.
Find the video from the cooking class here.
Cooking Time
20 minutes, plus 3 hours unattended
Yields
1 whole chicken and broth
Ingredients
1 whole organic chicken, gizzards removed
2 stalks celery, roughly chopped
1 carrot, roughly sliced
1 garlic clove, smashed
10-12 peppercorns
1 bay leaf
Optional: fresh or dried thyme
Salt and pepper to taste
Directions
- Place the chicken in a large pot and cover with water.
- Add the vegetables and peppercorns and cover. Bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Without lifting the cover, turn off the heat and let the pot sit for 3 hours. At the end of three hours, you will have a fully cooked chicken with soft silky meat, and a few quarts of chicken broth.
- Remove chicken from broth and allow to cool. Leave out the chicken you wish to use and store the rest in an airtight container in the refrigerator.
- Optional: For a richer broth, return the carcass bones along with 1 Tbsp of Apple Cider Vinegar to the broth and simmer on a low heat to 2 hours. Drain broth and discard bones and vegetables. Store broth in an air-tight container or Mason jars in the refrigerator.
Credit
Evey Schweig Health Coach & Anti-Inflammation Specialist
https://eveyschweig.com/apps/recipe/details/id/Velvet-Chicken
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