Stop Boiling Your Chicken Soup — The Restaurant Method I Used for 35 Years for Rich, Golden Broth

🔗 The only cookbook you'll ever need to cook like a professional chef — every technique, every cut, every trick from 35 years in professional kitchens, all in one place: https://chefdorothy.store Cloudy broth. A greasy film on top. Chicken that's dry and stringy, and noodles that turn to mush by the next day. If that's what happens to your chicken soup, the problem usually isn't your recipe. It's the heat, and a few small steps nobody ever explained. I'm Dorothy. For a good part of my 35 years in professional kitchens, I worked in a little bistro where a stockpot sat on the back of the stove every single day of the year. Its broth was clear, golden, and so rich it set like jelly in the refrigerator. In this video I'm showing you exactly how we made it. What you'll learn: - Which chicken parts give broth real body, and why wings, backs and even feet make all the difference - Why you should always start with cold water, and how much to use - How to skim the foam, and why you should never stir the pot - When to add the vegetables, and the onion skin trick for a beautiful golden color - Why the breast meat should come out early, and the bones go back in - How to strain, chill and lift off the fat in ten seconds, and why that fat is worth keeping - Why noodles should never be cooked in the soup, and how restaurants build the bowl at the end - The big secret: never let it boil, and what a gentle simmer really looks like (180–190°F / 82–88°C) - A faster pressure cooker version, how to make carton broth taste homemade, and how to freeze it - Easy variations: egg drop soup, Greek avgolemono, matzo balls and chicken and dumplings Tell me in the comments what goes into your chicken soup: noodles, rice, matzo balls, or something your family has always done? And who made the best chicken soup in your house growing up? chicken soup, chicken noodle soup, homemade chicken soup, chicken broth, how to make chicken stock, clear chicken broth, golden chicken broth, bone broth, soup recipe, comfort food, fall soup, chef secrets, professional cooking tips, retired chef, home cooking tips