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1
I like to use a very deep stock pot for everything, it keeps the bacon from spattering grease all over the kitchen and is plenty big enough to hold all the chicken.
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2
Cook the bacon until it is very dark.
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3
Add 2 cups of broth.
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4
Be careful as it will spatter like crazy.
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5
The hotter the broth the less mess.
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6
Add the chicken.
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7
Add water until the chicken is almost covered.
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8
It will cook down into the broth very quickly.
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9
Add any other spices you enjoy.
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10
Garlic, or red pepper flakes go nicely at this stage.
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11
You don't want too much spice though, so that you can use it in any recipe.
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12
Bring to a low boil on medium high.
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13
Lower heat to a simmer and cover, cooking until meat is done.
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14
This can take anywhere from 4-8 hours, depending on whether the meat started frozen (which it usually is for me) and how big the cuts of meat are.
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15
Once the meat is fully cooked, remove from heat and let cool.
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16
You don't want it too cool, just enough so that you don't burn yourself removing the meat.
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17
I like to pile all the meat in a colander and separate it out.
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18
All the bones and grizzle go in the trash and all the meat goes into a ziplock bag for the fridge.
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19
Then I strain all the broth into a large bowl and I use that all week, as well.
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20
Everything goes in the fridge and the next day I skim the fat off the top of the broth.
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21
I add the chicken to various dishes all week.
