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we're gonna go basic on a very useful
life skill converting a whole small
animal into an absolutely enormous
quantity of very nutritious very tasty
food throw it in the fridge and feed
yourself with it all week this is
chicken soup 101. I've got a four pound
two kilo chicken here pretty standard
and I rinsed the bag off in the sink so
that now I can do this drop it into my
biggest pot cut the package open this
keeps the mess contained and all of the
juice in here is edible and great for
the stock look inside the cavity where
the internal organs used to be and
you're likely to still find some of them
in a little bag these are the giblets
the gizzard the neck the liver the heart
all excellent for stock so just drop
them in the pot get rid of all that
packaging if you have some old
vegetables around like I've got this
shriveled half an onion that's been in
my fridge for a week sure throw that
into but I would not waste good stuff on
the stock I'm cutting off the dirty tips
of the roots but keeping that whole so
that I can just lift it out later time
to fill this up with water slowly so
that we do not Splash raw chicken juice
everywhere I usually use filtered water
from my fridge because it tastes better
but let's see if I can actually perceive
the difference in the finished soup with
tap water the culinary school types tell
you to start a stock with cool water
that does result in a slightly less
cloudy stock but it doesn't make a big
difference the public health types tell
you to cook with cool tap water because
hot tap water is more likely to have
some dissolved lead or other Badness
from Antiquated pipe systems in it so
that's a reason to start with cool water
heat on high put the lid on to retain
energy so that it all heats up faster
and once it's really bubbling I'll
reduce the heat to a spirited simmer
cover and just let that cook for an hour
or two plenty of time to prep my
vegetables I like zucchini in brothy
soups because zucchini has a lot of
mucilage and that thickens the soup a
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