Chicken In A Pot With Soy Broth
- 1 whole chicken
- 6 to 8 cups water or chicken stock
- 1/4 cup soy sauce, plus more to taste
- 1 bay leaf
- 10 black peppercorns
- 2 cloves
- 3 carrots, cut into thick coins
- 3 celery stalks, cut into 2-inch chunks
- 1 bunch scallions, cut into 2-inch pieces
- Put the chicken in a stockpot with enough water or stock to cover by at least 1 inch.
- Add the soy sauce, bay leaf, peppercorns, and cloves and bring to a boil.
- Immediately turn the heat down so the liquid bubbles.
- Cover and cook, undisturbed, for 15 minutes.
- Add the carrots, celery, and scallions to the pot.
- Return the lid and cook until the vegetables are tender and the chicken is cooked through, 10 to 20 minutes longer.
- The meat is done when a quick-read thermometer inserted into the thickest part of one of the thighs reads 155 - 165 F.
- When the chicken is ready, use tongs to transfer it to a bowl.
- Fish the vegetables out of the stock and put them on a large serving platter.
- Raise the heat under the pot to high and let the broth bubble until it has thickened slightly and partially evaporated - the volume of broth should decrease by 25 percent - 10 to 15 minutes.
- After the chicken has cooled enough to handle, separate the meat from the skin and bones and put it on the platter with the vegetables.
- Pour the broth through a strainer into a bowl or ceramic pitcher; taste and adjust the seasoning with salt, pepper, or more soy sauce.
- To serve, put some chicken and vegetables in soup bowls and pour a splash of the broth over all.