Preparing Chicken for Chicken Noodle Soup

Video Transcript

"Hi, Christine Lyons on behalf of Expert Village. Welcome back. This next segment is a continuation of getting things ready to go into the pot. In the first segment, we got our chicken all cleaned and ready to go. I got it in a colander. And what I'm going to do now is add some boiling water over the chicken to basically tighten up any of the loose bits that may be there. Actually, before I put the boiling water, I'm just going to salt it a little bit. This will be the only time you'll see me use the salt on the chicken at all. I'm just going to do the side of the bone, that's it. You watch what happens when I put the boiling water on. You'll see. Here's the tongs. It's gonna tighten up the chicken. See it shrink? I'd like to get a shot of that. That just sure holds everything up there. I'm gonna turn it over. Now we'll do the other side. This doesn't require a lot, really. That one. Just kind of seals that outside piece of the meat. There we go. And that'll pretty much be ready to go into the pot, which I already have that's come to a gentle boil. The other meat that we're going to put into the pot along with the three chicken breasts are a couple of the giblets. I've also got the rest of the chicken I cut up with the skin on which are the breasts, the thighs, the wings. And in the package I also get a couple of giblets. Usually you'll get the neck, the stomach and the heart. Also the liver. And the liver is what you make chicken pate out of. For the soup, I just like to use the neck. This is a really puny one, must have been small. and that's the other giblet and we're gonna put those into the pot as well. You put the chicken in first, before the vegetables. We'll get those going. I'll take the colander and put the chicken in. Let's see how that's nicely sealed off. Gently put them in, and it's a slow rolling boil. It's not a rapid boil. Put the lid on just a bit. And what will happen is, any of the grease or anything that has to be skummed off will come to the top and we'll start scooping that out. We'll be back in the next segment to carry on with the rest of the vegetables. See you in a minute."