Double Chicken Tea Recipe

Chicken Tea Recipe

Ingredients

• 2 (4.5 pound) whole chickens
• 3 large carrots, peeled and cut into 2-inch pieces
• 3 ribs celery, cut into 2-inch pieces
• 2 yellow onions, roughly chopped
• 4 cloves garlic, unpeeled and halved
• 2 small bay leaves
• 10 whole black peppercorns
• 7 quarts cold water, or as needed
• Kosher salt, to taste

Directions

Step 1: Begin by slicing the breast meat off the chickens. Cut along either side of the breastbone, across the ribcage, and down to the wing joints. Remove the meat and set it aside for another meal, keeping the skin for the tea.

Step 2: Place the whole chickens and the skin into one extra-large pot or two standard (5 1/2 to 6-quart) pots. Add the carrots, celery, and onions, dividing them between the pots. Then, add the garlic, bay leaves, and peppercorns.

Step 3: Fill the pots with cold water, bringing the liquid level to the top. Set the pots over medium-high heat and bring the water to a boil. Keep an eye on the pots to ensure they don't boil over.

Step 4: As soon as the water comes to a boil, reduce the heat to low. Skim off any foam that forms on top with a spoon. Adjust the heat to maintain a gentle simmer where only small bubbles appear on the surface.

Step 5: Continue to simmer the broth for 8 to 12 hours, stirring occasionally and checking to ensure the heat is low enough for a slow simmer.

Step 6: After simmering, use a slotted spoon to transfer the solids (the chicken, vegetables, and herbs) into a strainer set over a large bowl. Discard the solids and return the strained liquid to the pot.

Step 7: Combine the broth from both pots into one, and strain the liquid again through a fine-mesh strainer into whichever pot is empty.

Step 8: Bring the strained broth to a boil over medium-high heat, skimming any fat that rises to the surface. Allow it to boil until the liquid is reduced by half.

Step 9: Once reduced, turn off the heat. Season the broth with salt, tasting and adjusting the seasoning as needed.

Step 10: Strain the broth once more through cheesecloth or a nut milk bag into a clean to remove any remaining impurities.

Step 11: Serve the broth steaming hot in a pot, just as you would tea. Alternatively, let it cool and refrigerate it until ready to serve.

Chef's Notes:

• If the water level gets too low during the simmering process, feel free to add more water to maintain the liquid level. Its fine for the water to dip a few inches, but if it gets too low, top it up.
• Be sure not to season the broth with salt until it has reduced to your desired consistency. Adding salt too early can make the broth too salty.
• If serving the tea as a starter at a dinner party, consider serving it in small portions, like espresso cups. The broth is rich and decadent, so a small amount is plenty. You can dilute it with water if desired.