- 1). Rinse the roaster (giblets removed if applicable) and place it in a large stock pot. Fill the stock pot with water to about one inch above the roaster.
- 2). Add kosher salt, granulated garlic and 10 to 20 peppercorns. Add one large quartered onion, tomatoes, celery bunch core and greens, cilantro stems (stems only), bok choy bunch core and green onion bulbs (bulbs only; with roots is fine).
- 3). Cover the pot and bring to a boil on high heat. Turn the heat to medium-low after boiling and vent the stock-pot lid. Cook until the chicken falls off the bone, occasionally turning it in the pot.
- 4). Remove the chicken from the stock pot when finished and refrigerate uncovered.
- 5). Strain the chicken broth and vegetables in the stock pot into a large mixing bowl using a strainer or colander lined with cheesecloth to separate the vegetables from the water. Clean the stock pot and return the chicken broth from the bowl to the stock pot. Discard the vegetables.
- 6). Chop the green-onion greens and the cilantro leaves. Set both aside.
- 7). Allow the chicken to cool until you can handle it. Pick all the meat from the bones and discard the bones and skin.
- 8). Add the chicken to the stock pot and turn the stove-top burner to medium.
- 9). Add all remaining ingredients to the stock pot except half the chopped green-onion greens and half the cilantro. Simmer for one hour on low heat, stirring occasionally. Salt to taste. Add more water if necessary from boil-down loss.
- 10
Serve soup with chopped green-onion greens and cilantro-leaf garnish on top.
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