| Chicken can be used in so many different recipes. It is | | | | thigh, and some of the back. The thigh is at the top of |
| economic to buy and has such a soft flavor that you | | | | the leg and the drumstick is at the bottom. |
| can combine it with all different kinds of herbs, spices, | | | | How to Make Soup with a Whole Chicken |
| and sauces. You can either buy a whole chicken or | | | | This delicious chicken soup recipe is very simple to |
| chicken pieces. A whole chicken will come with giblets, | | | | make and it is nutritious also. This makes enough to |
| which is the heart, liver, neck and gizzard. | | | | serve about eight people but you can freeze some if |
| If you do not want a whole chicken, you can buy a | | | | you want to. |
| poultry half, which is a chicken split in half lengthways. | | | | You will need: |
| This gives you both dark and light meat. | | | | - 1 whole chicken (remove the insides) |
| Chicken Breast Cuts | | | | - 2 chicken bouillon cubes |
| Chicken breasts are very popular and these are | | | | - 3 quarts water |
| available bone-in or boneless, and skin-on or skinless. A | | | | - 1 teaspoon salt |
| chicken breast is white meat only. Another option is a | | | | - 2 sprigs parsley, chopped |
| breast quarter, which is a quarter of the chicken, | | | | - 1 onion, quartered |
| including half a breast, some of the back and a wing. | | | | - 1/2 cup carrots, peeled and chopped |
| Breast halves, which are also called split breasts, are | | | | - 1/2 cup parsnips, peeled and chopped |
| available too and these are chicken breasts, which | | | | - 1 teaspoon tomato puree |
| have been split in half lengthwise. These are white | | | | - 2 stalks celery, chopped |
| meat only. The tenderloin is the breast muscle and is | | | | - 1 clove garlic, peeled |
| white meat. | | | | How to make it: |
| Chicken Wing Cuts | | | | Put the whole chicken in cold water in a big pot. Add |
| A chicken wing comprises drummettes, wing tips, and | | | | the celery, onion, bouillon cubes, garlic, tomato puree, |
| wingettes. Wingettes are also known as flat wing tip. | | | | and salt. Cook for an hour or until the chicken is tender, |
| A drummette is the part of the wing, which has the | | | | then turn off the heat and take the chicken out. Let it |
| most meat on. It looks like a small drumstick and is the | | | | cool. Strain the broth into another pot, pressing the |
| part of the chicken connected to the body. | | | | celery and onions with the back of a wooden spoon, |
| The wingette is the middle part of the wing. It is more | | | | to ensure their flavor goes into the broth. |
| moist than the drummette but with less meat on. The | | | | Bring the broth to the boil. Add the carrots and |
| wing tip is often thrown away because there is hardly | | | | parsnips and cook the soup until they are soft. Take |
| any meat on it but you can use wing tips to add flavor | | | | the skin off the chicken and remove the bones. Cut |
| to broth or to your favorite chicken soup recipe or | | | | the best parts into big chunks and put it in the soup, |
| chicken noodle soup recipe. | | | | along with the parsley. Warm the soup back up but do |
| Chicken Leg Cuts | | | | not let it boil, else the chicken might go tough. Serve |
| A chicken leg comprises the drumstick and thigh and | | | | this chicken soup recipe hot with some crusty bread |
| this is dark meat. Leg quarters include a drumstick, | | | | for dunking. |