All The Best Ways to Cook Chicken | Cooking 101 With Sohla | NYT Cooking

wow and so we have

chicken

breast that doesn't suck hello I'm Sola and we're in the New York Times

cook

ing studio and today I'm going to teach you the basics about

chicken

I'm going to teach you a Some simple

ways

to prepare chicken so you can move forward with confidence and become a poultry master. Let's start with a very simple whole chicken. I'll show you how to space it out so you can

cook

it very evenly. Quick recipe with non-sucking, non-dry breast and a very simple searing technique for some chicken drumsticks and drumsticks. Three really different chicken techniques that you can translate to many other dishes.

Oh, and then there will be a bonus. round of what to do with leftover chicken bones and meat, wow, when you go to the store to buy chicken, the good thing is that you can get a whole chicken or you can get any chicken part you can imagine. I al

ways

like to go for a whole chicken and break it down myself but when you start it may seem like a lot but don't worry they have done all the work for you if you can get an organic pastured chicken I think you should and if you can.

Level up Heritage. Personally I think they are tastier, but there is a big price difference so it's up to you. Otherwise it's good to separate them, they've done a lot of the work so all you have to do is Pat. Dry and cook many times, you may even find a chicken that has already been prepared for you. Too easy. I'm going to show you how to do this so you can have the backbone to nibble on the broth, but if you do, it does intimidate you. I can still eat a Spatchcock chicken, let someone else do the work for you.

I have a chicken PSA. Please stop washing the chicken. Go to the USDA website or the FDA or the CDC or each state health department. Every university has a study on this. Washing your chicken is the worst thing you can do for cross contamination. I know in your mind you're like, oh, all the chicken juices are in the sink, but that's not true. There have been several studies that have done black light testing when you wash your chicken, you are spreading those bacteria up to 10 feet in all directions and most importantly, when you wash your chicken, you fill it with water, so it becomes very difficult for browned and delicious, the only way to kill bacteria and prevent salmonella. is thoroughly

cooking

your protein, so stop doing that and end the generational trauma of chicken.

Okay, so let's start with the Spatchcock Chicken. I know it sounds difficult, but I think it's the easiest way to cook a chicken, but first. We start with cross contamination of chicken, we sell manella properly, so we have to talk about that a little bit every time you cook with chicken. I think it's important to get all the things you need before you start touching the chicken, so I'm going to get My scissors I have on hand so I don't have to search in a drawer with chicken hands and I'm going to mix salt and pepper, which They will be for my dry brine because I don't want to like chicken hands.

You know, for the dry brine, I'll just do salt and pepper, make more than you think you're going to need because you want to have enough seasoning to work with, so I'm all set. I have everything close. I can touch my chicken so I'm using a wooden cutting board. Research has shown that wood actually has natural antibacterial properties, so when you cut chicken on wood and rub it, if any bacteria is left on the surface, it is left as Capillary action, the bacteria are absorbed by the wood, where they die. They starve and die when you cut plastic while using your board for a while, you develop these like grooves in it, you know that by cutting repeatedly, bacteria can still live deep within those grooves and grow. and it gets disgusting with chicken, it's not just a mass of meat, there's a lot going on, so we have our active muscles, the legs, because they walk on the wings and the active muscles have a lot of connective tissue and they have more. fat so that they can withstand

cooking

for a long time and, in fact, do better when cooked at a higher temperature than the required 165 because it allows all the similar collagen that develops when the chicken runs to make the breast for another side.

It's very lean and very delicate and it just needs to be cooked thoroughly so like the perfect chicken breast, you don't want to cook it a touch over 165 and cocking makes it easy for us to get those two temperatures in one bird. Take a look, make sure there's nothing there. It's empty. I once roasted a duck and I thought I took out the bag of giblets and I did, and then there were two more bags of giblets in there, okay, so let's turn it over. This is the backbone and we're going to cut along the sides so the backbone itself is pretty thick and hard to cut, but it's connected to the chicken with very thin ribs so it's pretty easy to cut through those bones to get a good pair. of kitchen scissors and if you don't have kitchen scissors you can do this with a knife, but in that case you would have to stand it up and very gently pass one rib at a time, it is totally doable but it is a little more difficult. and there's a little bit of danger involved here's the tail you're going to cut off on this side and that side and then you know, just cut off one rib at a time, it's no big deal, take your time, you don't need to rush, you don't want to. completely remove the backbone, you can leave it together and roast it like this or take it to the next level, cut the other side so you can take it out and you can see here.

I cut the ribs. let's do that on this side wow you're a butcher now boom okay now let's open this up and turn it over I like to have the breast facing me and we're going to break the breast open just to flatten it out a little bit, so here we have our Wishbone, some people actually pull it out and to do that you take a small knife and carve here and pull it out, but you don't have to, you can also just press. and open it, there you go, wow, you did it, you spread the chicken.

I really love wings, they're my favorite part of chicken and I love when the skin gets really soft and crispy, so just to make sure that happens, this little flap. right here, just slice it and allow the heat to reach the middle better so you have a better render, but you know, that's totally optional, just because I have a thing with wings, it's my favorite part and ham doesn't like wings . so I can eat both, that's it, we have our Spatchcock chicken and we have our backbone. Think of this like a chicken rib, you can put GW on it or you can keep it in a bag in the freezer when you have plenty of Make some broth.

Next step, we are going to dry our chicken. Humidity is the enemy of the color brown. If we don't take a minute to make sure our chicken is really nice and dry, we're going to put it in the oven and steam it. This is a place where used paper towels belong. Get in there and let's dry the other side too. You don't want all of this on the side you just cleaned, so pat it down and let's go. to go on the dry brined trip, it's going to be a little bit more perfect right, you're going to have a little bit better seasoned color texture every time, so I'm not going to grease it and I'm going to dry season it BR super simple, like cooking with spatch, It sounds a lot scarier than it actually is, but all we're going to do is cover it with salt, so I like to start at the bottom, it's really important to even sprinkle it into every nook and cranny.

Because you want all of this to taste good, now it seems like a lot of salt, but I'm using diamond crystal kosher salt. I like this salt because it's very forgiving, you can use it pretty strong and it won't be salty, but if you have a kosher Morton you're going to make a much lighter salt distribution if you have fine sea salt. I don't really recommend it for dry brine just because it's quite difficult to sprinkle evenly, it's so fine that it tends to clump, you have to take it. take care of those folds, you know, open this flap, hit it with salt, any part that doesn't have salt, it's not going to dry out with brine and it's not going to wear out, so each flap goes into all the nooks and crannies like this little fold.

Down there it's like when I'm cleaning my Bulldog's folds, take your time, so let's get into those armpits. Look, wow, every nook and cranny, so that's why you want to start with more salt than you need. from the top, so it's really nice and even, and then yeah, you're going to have to throw this chicken salt in afterwards, but it's okay, it's just a little bit of salt, no big deal, this is going to go on a lined tray. with a rack, the rack is actually very important, it lifts the chicken so it doesn't sit in its own juice, as soon as this chicken has a moment to hang out with the salt, the moisture will be drawn out and it will get very wet and not we want it to just sit there as the rack allows for airflow around the entire chicken so we can dry it well.

I like to leave my wings open so those armpits can get some air, some people like to fold it because it looks a little cuter, but I'm not here for a cute chicken, I'm here for a tasty chicken, so come on to let it hang in the refrigerator uncovered. You can really vary the length of time you dry the brine for a whole chicken like this minimum 6 hours. I think it's ideal after 24. You can take it up to 36. We brined a chicken dry about 6 hours ago just to show you a little bit. the difference we want to make sure your chicken looks dry on the outside, that means it's had enough time for the salt to do its job to penetrate, the air has flown out and you can see the color looks a little different, that's okay, You can put any type of aromatic under here, so basically what we want is something really tasty under the chicken to keep the meat underneath really nice and moist and also infuse it with aroma, so I'm going to use some Scallan and you don't have to prepare it at all. special way, so we're going to lift this guy up and we're going to put in some chives.

I have some parsley. This is a good place if you have it at random. herb stems use it here I have some onions I will use some lemon I think any type of citrus would be very good this is a great opportunity to use anything that looks sad in your refrigerator and you can also be very creative here we just want something to give it a little bit of moisture and a little bit of flavor to the party let's think about what fat we want to cover here. I don't like to make this with whole butter because the milk and butter solids can burn any other fat. it really works so I'm going to use a little wrench to spray it and then we're going to massage it to make sure we get into every nook and cranny, at this point the salt has soaked into the chicken so you don't have to worry.

If you rub every little bit that has some fat on it, it will get nice and brown. Our chicken is finally ready for the oven. We're going to roast this at 450 all the way because we cook it, it can really handle the high heat of the brisket. We're not going to like it to dry completely because it's on a low setting and the dark meat is really going to get that attention. We're also going to put this chicken in the oven legs first, the back of the oven tends to dry out completely. be a little spicier, that will also help us ensure that the dark meat gets a little hotter and the white meat gets a little less hot.

Wow, that's a beautiful chicken, so let's talk about how we know it's done in the most precise way. An efficient way is to get one of these guys and poke around when you're cooking a big piece of meat like this, it will continue to cook after it comes out of the oven so it will stay at about 10° if it's 165°C out of the oven . The oven may be a little finished after the dark meat rests. Ideally you want it to be a little bit higher temperature, like in a perfect world your dark meat will be like 175 and your white meat will be 155, that's perfect.

The perfect texture for both meats Spatchcock can allow that to happen magically since we dry the brine, this chicken will be moist and juicy up to 175. I swear, I promise to try the joint and then here we are reading like 178. Okay, I'll do it. some more locations wow, fantastic, just keep poking around, try a few different places, okay, if you don't have a thermometer, no problem, pick up a wing, it should be like Wiggly, look how that just wants to tear off, that's perfect, that It's what you want to choose. up a drum it feels loose Wiggly that's how you know the connective tissue is broken down take it to the next level Pierce between the chest and the thigh the juices are coming out clear everyone is Loosey Goosey we're ready to go so now we're I'm going to leave rest this.

I would let it sit for at least 15 minutes. Rest is really important because when you take a protein off the heat, whether it's in the oven or on the stove, the juices really kind of rush in, you know, like the heat makes things dance for you. I know all those water molecules are bouncing around and if you cut into your chicken roll, all the juices will be gone, so let it have a second to cool and the juices will cool down a bit. you are going to slow down the muscles are going to reabsorb them and you are going to have much juicier meat the chicken is rested now let's carve it now all these aromatics you caneat them you can save them to mix with broth as a frittataAs you can see, my wing is just coming off.

I didn't have to do anything there. When you're cutting a chicken, you're going through the joints, you're not going through any bones, so it should be very, very light. press now for the breast, you can do it two ways if you want to keep it simple, just go straight through and poke it through the bone or we can just take it off the bone a little bit easier for your guests to eat and I'll just Let's open it up and move the tip of your knife along the bones. The second side is always a little bit harder because you've lost that stability, but you can feel right here where the breastbone is and we're going to go right next to it, so sometimes I think it's good if it serves more than two people to cut the breast. in half so everyone can have the option of white breast meat for everyone.

You know, I'm going to have a wing because that's my favorite part The skin is so rendered you can hear it mhm I love a crispy chicken wing I love it you're going to love it too you can make this leave me alone with my chicken breast wing chicken I know it can have a bad wrapper this is going to be the tastiest easy chicken breast you've ever had and the key to that is we're going to slice it and cook it like a stir fry if I'm going to have a chicken breast whole chicken, my go-to is a dry brine always always and we already know how to dry brine so you can figure it out, but you don't always have time for that, so we're going to make a very quick chicken breast the same day that's still tasty, moist and delicious. without a dry Brin before we continue once again, we're going to talk about cross contamination, so since this is like a stir fry, you need to have all your Mison plas before you start.

Mison plas means having everything in its place. I don't know if it's a direct translation into French but basically it's about getting everything you need before you start, not all recipes require you to set up your Mison and also there are many recipes where you might have some onions like caramelize for 30 minutes and you can continue while you prepare everything else or maybe there are some steps that take a little longer so you can divide the preparation throughout the cooking, but to quickly cook stir-fries and fried rice like we did before the eggs fried. things that cook very quickly, it's very useful to have all your Miis ready so you can focus on the quick action that will happen in the pot and not worry about forgetting anything, so I have already prepared a lot of things, but I'm just going to show you basic skills with the knife, how to chop onions.

Super simple. The root end you often want to keep intact. Basically, when you cut an onion, you want to take advantage of the natural shape of the onion to help you a lot with the knife. The work is already done because onions have layers, as we learned from Shrek, um, okay, we'll start by trimming the flower end, we'll cut it lengthwise in half, so if you have a very dirty root end. it's good to trim that just a touch so you don't end up with that gunk on the onion and then we're going to peel it after you peel it it's good to clean the bench scraper it's always very useful.

I know. It may be tempting to scrape things with the side of the knife, but it's not the

best

habit because it dulls the blade faster. There are two ways to chop an onion, as I learned in a culinary school like the French one. The way is you go up and down like this and then you cross over and then you go in this direction, but the onion is already cut for you, so I prefer to make a more radial cut, so there we are. Let's move through the onion this way, it's like we're making a little marriage, you know, like half of an amazing Blossom.

If you're new to knife work, always make sure to bend your fingers behind um if you do like that, it's very easy. like losing a nail, then you want to go for this claw situation and then you can use your knuckles to guide you. We have our little radial cuts and then we don't have to go horizontally because it's already cut that way, so you just go. this way and boom wow oh my god, it's like a magic trick, we have little pieces of onion. Okay, we've got our onion and then we're going to cut our chicken and we've got all our meis and we can get started.

Chicken has a grain like any protein, so if you want to cut it across the grain, we'll cut it this way, if you cut it across the grain, that's when you end up with tough, stringy meat regardless of how you cook it. , just because the anatomy of the bird doesn't need to be perfect in terms of the length of the pieces, as long as the thickness is close, everything will cook relatively quickly now that it gets to this fat part, I personally want the pieces to be the size of one bite, so I'm going to divide this in half so we don't have very long pieces, it also makes stir-frying a little faster and easier, okay, now that I have my raw chicken ready, I'm going to get rid of my board, I wash my hands and then we will cook again, now we will start cooking, this is called harab Masala with many South Asian recipes.

A dish with a name can have a million variations, sometimes it has coconut, this one has yogurt. We're also making this a shortened version because traditionally it's like a long roast dish, but we'll have all the same flavors. in a quick stir fry version so we'll start by heating up some ghee so ghee is good for this because they take away all the milk solids so you can heat it up to a higher temperature than whole. butter, I'm going to add whole cumin seeds and whole black peppercorns, this is going to help add a lot of flavor to the key at this point, okay, now I'm going to add that onion and all of this is going to cook together until the onions are showing. a little bit translucent so you can make this in any type of pot or if you have a walk in that would be great we are using a dutch oven my favorite tools in the kitchen are a cast iron skillet and a dutch oven and I think if you have those two things you can do anything you don't have to invest in an expensive dutch pot you can totally do this with any pot you have okay so you can see my onions they look translucent they look tender.

They look very different than when they were raw, so now we're going to increase the heat, add the grated garlic and ginger and then our chicken is going to come in, so I'm going to cook this while stirring until the chicken looks opaque. and well cooked and since it is cut into very thin slices, it will only take between 7 and 10 minutes. Dutch oven prices are very dramatic. You can find a Dutch oven made in America for $60 or a Dutch oven the same size and from France that costs $300 and They are all exactly the same, okay, so get whatever Dutch oven fits your budget and, what is Most importantly, you can find beautiful Dutch ovens at thrift stores.

I don't see the point in buying a new Dutch oven as long as you just check it and see if the inside bottom is scratched, who cares if the outside is scratched, it's not going to change the way it works, well, so everything is nice and opaque, we're going to lower the heat to medium and add salt and chili, let it cook for just a minute, distribute everything evenly and give the chili a little time to bloom. Now we're going to add a little more chili. Here we have some diced green chilies and we will add about a cup of herbs.

We're going to hold back a little bit to finish that way, we get a little bit of this like cooked grass flavor and a little bit of raw grass flavor. I know a lot of people say you should only use fresh herbs at the end, that's more like a European thing, there are many dishes in Persia where stews are cooked for a long time with fresh herbs and they are absolutely delicious, there are no hard and fast rules for cook, our herbs are nicely wilted, now we're going to add our cashew butter and our yogurt, once it's well stirred, I'm going to turn off the heat, we don't want to simmer it for too long with the yogurt, but we just want make it really nice and warm and now we're going to give it the final finishing touch. add the last of our herbs and a little bit of lemon juice and I'm going to taste and see if I need more salt, so let's plate it up.

Personally I want just some cucumbers because it's a little bit spicy and it will really cool you down and we have some bread, this will also be good with rice, but you know, choose your adventure here, okay, now I'll show you an easy way to prepare the meat dark, dark meat as opposed to white. Meat can cook for a long time, so a brace like this really allows you to break down all of those connective tissues, all of that fat because we have this soft, moist heat, that's when you take a tougher cut of meat, like chicken. dark meat. or a working muscle like a short rib or pork shoulder and you cook it in a moist environment low and slow until everything falls apart and gets really wavy.

The goal with any braid is to get the collagen to break down. you end up with this like a really silky, eager sauce, the difference between a bra and a stew is basically about the size of stewing small pieces so everything cooks a little faster, braising larger pieces. So today we are going to make adobo, it is Filipino. dish and there are many versions of adobo and I think they are all delicious. The main thing about the marinade that is great is that you take very few ingredients and get a lot of flavor out of it.

One of the things that define the adobo is that there is always vinegar, many times soy, black pepper and garlic, those are the key flavors, this adobo is from Angela de Mayuka and the good thing is that we use coconut in three ways, so let's go to have coconut oil, coconut milk and coconut vinegar, coconut. Vinegar is more of a special ingredient, you might have to go to a Filipino store to get it, but it's really essential to Filipino cooking and I think it's really worth seeking out to make it exactly how it's meant to be made and it's a staple. from the pantry that will last a long time so if you take your time and get that bottle you will use it so let's start cooking so I'm going to start on medium high heat to melt my coconut oil now let's add our grains of whole pepper, ground pepper, chili flakes and whole garlic.

We will roast it lightly first and then cook it for a long time so that it becomes super soft and sweet and cook it gently. for about 5 minutes until we get a nice golden color on the garlic cloves and the peppercorns are really toasted and the chili flakes are toasted and most importantly all those flavors will become one with the fat and give it a flavor of our whole garlic can be very scary when you see it in this quantity, but remember garlic and onion and all these types of allium when you cook them low and slow they become very sweet, that's why we also keep it as whole garlic. one of these really cool ingredients where depending on how you cut it the flavor really changes you know you break down the cell walls some things happen but the more broken down the garlic becomes the spicier it is so if you really want a garlic sweet and mild keep it whole if you really want the garlic to kick in your mouth grate it a fun and fun way to play with the same basic ingredients and get a lot of mileage out of it when you give the spices direct heat that's when they can become better. so I never recommend taking a spice and just pouring cumin into water.

If you really want to get the

best

out of a spice, it's good to like to sizzle it first with fat or maybe give it a dry roast so you can really get the best out of it. I know spices technically have a shelf life, but I have never thrown away a spice in my life. You might lose some like Nuance, but I'd like to use a little more, take a little more. time to toast, these things are very expensive, so is my mother. I've never seen her throw away a spice in my life. I think that's controversial.

I've seen a lot of people say, oh, throw it away after 6 months, who really goes into their pantry and thinks about when they last bought cumin, let's talk about our chicken, so we have drumsticks and drumsticks for a lot of recipes. I would season it with salt right away, but we're going to have a lot of soy sauce in this, so we're not going to season this with salt, so we're just going to pat it dry at this point, so here we have a nice little bit of gold and We're going to start browning, so we're going to increase the heat. a touch and we want to get a light sear on the skin side, we're going to have to do this in batches because there's a little bit of chicken, so I'm going to start with the thighs and move on to the legs.

Not cooking this at all right now, all we want to do is render out a little bit of that fat so we don't have limp meat because this is a wet cooking method if we don't take the time to do this a little bit. of rendering, it will not render completely when cooked like the liquid, this is not technically a sear because when you want to sear it, you are looking for a lot of sear and you like a crispy texture. Here we're just looking at how to get the fat out and get some color, so it's okay to do this in apot with high sides and it's okay to have the pan full because we're not going to go for something crunchy because we're going to add a lot of liquid, oh, okay, we have brownie.

If you look at the pot right now, we have a little bit of color, which is just what we want, but the most important thing is that we have rendered a good amount of fat and you are not going to scoop out or remove any of that fat, it all stays on the plate. The marinade is really rich and it's really key to balancing the vinegar and the soy sauce, that fat is incredibly flavorful, so you can see here, you have to be quite patient, you don't want to turn up the heat because then you'll end up developing a lot of color without really remove the fat and as the fat processes all the garlic and spices everything is becoming more and more aromatic and delicious and we are developing a really nice flavor base so this chicken is okay to go back to this pan with raw chicken because this chicken is still raw we have a little bit of color but it's not completely cooked the bottom is still completely raw and the inside is still completely raw you are going to continue to handle this as if it were raw chicken this is not cross contamination and even if this chicken was fully cooked we're about to simmer everything for an hour so there's plenty of time for the bacteria to die so we've got some Browning in our drums.

I'm going to add these thighs back in here, so now we're I'm going to add our soy sauce, coconut vinegar, coconut milk, some bay leaves and water, and let it come to a boil, cover it and simmer for about a hour until everything is really good. really nice and tender so we let this simmer for a while and it reduces and it's really nice and bright and spicy so it's ready to serve. It looks so good that the color turned out really nice and deep and that's why. soy sauce that is completely falling apart W amazing recipe, you have a lot of richness thanks to the coconut oil and chicken fat, but it is perfectly balanced with the acidity of the vinegar and the hints of pepper and sweet garlic, this is going to my regular rotation should go to yours too, so I showed you a bunch of things to make with chicken from scratch, but I think roast chicken is an amazing ingredient.

I'll show you how to make a really simple chicken soup using leftover richy. chicken we're going to start by making a quick broth with whatever you have so I'm going to remove the rest of this meat so we can have it in our soup I'm going to throw the skin over low heat The broth is brown so it will add a nice brown flavor. I'm going to remove the meat and add it to a bowl to add to our soup. Every time you cook chicken, you should save all the bones. Chicken broth is incredibly expensive. and chicken is very expensive, so I think you should use it all, so we're going to use all the bones, any cartilage, the skin, the wing tips are fantastic and you like to go in and remove the excess meat.

I recommend it as always you have done it. not only do you have chicken, but you are cooking anything with bones, just save your bones, like if you were making a ribeye, save that bone-in ribeye, they are so incredibly expensive you don't want to waste any of it, you can make a mega broth with Blending all the bones, in fact I'm going to put some of the meats in my broth just to give it a little more flavor, especially when you have chunks in the wing. I'm going to throw away the entire wing. there just sacrifice it with the broth because I think I have enough meat here for my soup okay so let's just throw this all back in here this is very greasy and it may not be fun to eat but it will be great.

In your broth our chicken is still a little bit at room temperature, but when you have it in the refrigerator for a while you will see that these juices turn into this gel that is super tasty and adds so much body that you don't want to waste that, so make sure to scrape all that out and if you have a backbone in the freezer throw it in here now, to this you can also add any random aromatics you have, you have random herbs that are wilting throw it in there! a random half lemon, crazy, just a little bit of onion, you don't even need to peel it, throw it in there, wow, a bay leaf, like you're going crazy.

I know there are technically rules for making the perfect broth, but sometimes you just need broth and we'll just add enough water to cover and let this simmer until it tastes delicious to you. I like to leave it like this until the bones completely fall apart, but if I'm in a hurry maybe I'll do it for an hour, so my pot with my bones and stuff has been simmering for a while, it smells very chicken in here and you can see that we have a really nice color, the way that you know that your there broth, first of all it should have a tasty flavor and then you want to see that things are falling apart so you can notice that our herbs are totally wilted, The onion is in small pieces, we have completely broken bones if you try this chicken.

It should be super dry and smooth, that means all the flavors are in the liquid and your bone BR is ready to go. How long it takes depends on your chicken and how you prepared it with raw bones. It takes quite a while if you're doing this with your own roast chicken, maybe like an hour and a half of roast chicken, it happens pretty quickly, but keep an eye out if the liquid level gets too low, just fill it with water and keep going until it tastes good. delicious, so now I'm going to strain this and make a super simple chicken soup, the most basic soup of all.

I think all these things have given you everything they have, so I would compost it, maybe remove a little bit of the meat. as a treat for the dogs, but I think it's okay to say goodbye. We gave our chicken two lives, which I think is fantastic. Well, here we have our broth and you can see that it's not like a perfect French clear broth when you walk away. in the whole world it is not a clear broth, like you think of ramen, think of how cloudy ramen broth is, but it is so delicious that I don't think there is anything good or bad in the broth and now it has not been added salt, so I'm I'm going to season it to taste because when you're seasoning something like a soup or a broth, you're going to have to taste it a few times to make sure it tastes right.

There's a point where it goes from wo and you can taste everything very clearly and that's when you know you've hit the right amount of salt, but it can be a little difficult to figure out and you don't want to risk over-salting because then there's no going back, that's really tasty, I think it just needs another pinch, it's pretty solid where it is because we started with a chicken rotis that's already very well seasoned. You can boil the noodles separately if you want, but that's sometimes too complicated for me, so let's go. Boil our noodles directly in our seasoned broth.

I don't like a lot of noodles. I like my soup to be mostly broth. Ham hates that he likes his soup to be mostly stuff, but it works because he'll take everything. things and I'll take all the broth, it's a dream, the other thing that's nice about boiling the noodles in the soup is that it will thicken the broth a little if you like that, if you don't like that boil the noodles in water separately and then you combine them, you could go crazy here add some carrot cubes, diced celery. I don't like a lot of vegetables in my soup, so I'm just going to add some onion and let it boil. with the noodles, you could just add some frozen mixed vegetables in here and once our noodles are tender, I'll just finish them off with our chosen chicken and some parsley and pepper and boom, okay, so my noodles have been cooked and now I'm going turn it down a little bit and we'll just add our chicken, it's already cooked so we just want to heat it up.

I'm going to finish it with a little parsley and pepper and to me this is like I'm sick chicken soup the chicken soup that I grew up eating the one my mom made, she put red lentils, ginger and lime in it. You can flavor this however you like. Personally, I really like my chicken soup of the day SI to be very simple. and I know it's not a lot of noodles but it's the way I like it and it's my soup when you make your soup you put in all the noodles your heart desires so I hope that after this episode you feel like you've conquered chicken. you know you can do some butchery, you know what to do with the hole, you know what to do with the dark meat, you know what to do with the white meat and you know what to do with the leftovers, so go ahead and chicken. and stop washing your chicken