Makes: 1 cup of chicken essence
Prep time: 15 min
Cook time: 4 hrs
whole chicken (or 3 carcasses)
In This Recipe
- Using a meat tenderizer or a pestle, roughly pound and smash up the chicken until the bones crack a little and the meat is slightly flattened.
- To set up your chicken essence collector, put the water and salt in a large bowl. Then, invert a smaller bowl or plate into the large bowl, and place the smashed chicken over the small bowl/plate.
- Place the whole bowl in a steamer or double boiler. (If you don’t have a steamer, you can put 2 cups of water into a large pot, and place the bowl on a wire stand set within the pot.) Place this over medium-low heat, and let the chicken steam, covered, for at least 3-4 hours. As it cooks, the juice of the chicken will flow into the cavity of the inverted bowl.
- When done, remove the bowl from the steamer or pot, and remove the pieces of chicken. (You can use this for stock, or shred the meat for a sandwich or stir-fry.)
- Remove the inverted bowl, and pass the liquid collected within through a sieve. Drink that chicken-y ambrosia like you would a can of Red Bull.