Ingredients: 2-3 lbs organic chicken (free-range)
8-10 quart pot
1 steaming stand (can be purchased in Chinese grocery stores)
1 deep dish
aluminium foil
Method:
1. Clean chicken, trim excess fat and pat dry. Place chicken in a deep clear bowl to collect the juice. (If you have a chicken roasting stand, insert this into the cavity of the chicken so that it is standing upright).
2. Put a steaming stand in the pot, then carefully put in bowl with the chicken. Fill with water in the pot to reach 1/4 way up the bowl, making sure not to get water into the bowl.
3.Tent the chicken with foil and cover with another larger pot as a lid. Turn heat on high and bring to a fast boil for about 15 minutes. Lower heat and cook for another hour. Check the water level in the pot, add more water if necessary. Cook for another 2 hours. Be careful as it is hot--use a pair of tongs!
4. The chicken is done when you see the meat is soft to touch and the broth in the bowl. It should come up halfway or more depending on the size of your chicken.
5. Turn off heat and let cool. Remove foil and chicken from the pot. Pour broth through a sieve to remove residue. To remove fat, simply place the bowl in the refrigerator or freezer to set the fat and remove it with a spoon. Drink it warm without any seasoning.
