Just feels so good on the tummy
1. Whole chicken - (meaty) such as a roaster - take the bag and entrails out of the neck
2. 1 sweet onion - sliced thick or thin - as you like it
3. Some carrots - sliced on the diagonal - again as many or as little as you like
4. Celery - sliced on the diagonal - as much or not as you want
5. Bell pepper - thin slices - I like one big green pepper
6. Garlic cloves - peeled and clove - a large bulb
7. Salt and pepper to taste
8. Big pot (with a vented lid) to hold the entire chicken and enough water to keep it covered as it reduces down.
adding water to keep chicken covered, simmer in covered vented pot on medium / medium low until the meat falls off the bone and the gristle is almost gelatinous.
let cool to touch. If refrigerated the fat will solidify and be easier to remove.
pour off the broth and save.
separate the bones, gristle and fat from the chicken. Use your fingers so you make sure all the bones are removed.
return the chicken with the vegetables into the broth. Cover and simmer until the vegetables are soft or to your liking. I tend to like them not quite mushy.
Cathy
