Chicken & Stock

make it!

1 large whole chicken, skin removed
2-3 teaspoons salt or to taste

Place the chicken in a large stock pot. Add salt and enough water to cover the chicken by 1-2 inches.
Bring to a simmer and cook for ~15 minutes. Skim off foam every so often, as needed.
Turn off the heat and let sit, covered, for 15-20 minutes.
Remove the chicken from the pot and let sit until cool enough to handle. Chop the meat into pieces, and discard remaining skin and bones. Set aside.
I strain the stock using a strainer lined with cheesecloth.
The chicken and stock can be used for any chicken soup recipe.