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Double Chicken Tea

Double the chicken makes for a doubly delicious version of what our parents would’ve called “chicken bouillon.” Unlike regular chicken broth, this concoction is strained carefully and reduced vigorously until it’s clear as tea and good enough to be served in a teapot! Chef John shows you how to prep the chickens by removing only the breasts; the rest go into two big pots (or one giant one) with plenty of water and mirepoix. You’ll bring it all to a boil, then immediately reduce the heat to the lowest setting for the rest of the day; the key to a nice, clear broth is simmering it gently as possible, skimming the top as needed. Once the veggies and chicken solids are all juiced out, you’ll strain them out and re-strain the broth until it’s clean and clear, then reduce the broth to its deliciously concentrated form. So whether you’re fighting a cold or just need a warm hug for your soul, get the recipe for Double Chicken Tea.

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