American·Soup
No Water Chicken Soup
A fascinating and flavorful technique where a whole chicken is slow-cooked atop a mountain of 'watery vegetation' to create a rich, undiluted broth without adding a single drop of H2O.
Prep
20m
Cook
100m
Total
120m
Serves
6
Method
- 01
Set a large Dutch oven over medium-high heat with olive oil. Add the diced onion, sliced leek, and a pinch of salt. Sauté briefly, then cover tightly and cook for 10 minutes to sweat the aromatics.
Watch · 1:18
- 02
Remove the lid (returning all condensation to the pot) and add carrots, celery, mushrooms, diced apple, cabbage, and escarole. Press the vegetables down firmly, cover, and cook for another 10 minutes until the vegetation has collapsed enough to fit the chicken.
Watch · 1:38
- 03
Uncover and stir the vegetables. Create a space in the center of the pot and nestle the whole chicken inside. Season the top of the chicken generously with salt and cayenne pepper, then layer the sliced ginger over the bird.
Watch · 3:05
- 04
Cover the pot tightly and reduce the heat to low. Let the soup simmer gently and untouched for 60 to 90 minutes, depending on the size of the chicken, until the meat is perfectly cooked and a significant amount of broth has been released.
Watch · 3:52
- 05
Carefully poke the joint between the thigh and cavity with tongs to release any trapped juices. Taste the broth for salt and adjust as needed.
Watch · 4:35
- 06
Serve the chicken and vegetables in bowls with plenty of broth. Garnish with a splash of rice vinegar, soy sauce, sambal, and green onions. Alternatively, serve with a side dipping sauce made from ginger, garlic, green onion, sambal, rice vinegar, and soy sauce.
Watch · 5:31
From Chef John
“The bigger the chicken, the better the soup.”
“Is this a recipe or a magic trick? Well, that's a trick question because it's both.”
“You are after all the Henry David Thoreau of making soup with no H2O.”