CHICKEN SOUP WITH BENEFITS

Serves: 8

2 tsp (10 mL) olive or safflower oil, plus 1 cup (250 mL) for the chicken skins 4 small or 3 medium onions, cut into chunks 3- to 3 1/2-lb (1.4-1.6-kg) whole chicken 12 cups (3 L) water, preferably filtered 2 ribs celery, preferably with leaves, cut into a few large pieces, plus 3 more ribs, chopped or sliced, for serving 1 large carrot, cut into a few large pieces, plus a few more peeled carrots, thinly sliced on the diagonal, for serving Kosher salt Low-sodium chicken soup base (optional) Cooked and rinsed flat egg noodles Fresh dill fronds (or coarsely chopped fresh tarragon) Juice from 1 lemon

Heat the 2 tsp (10 mL) of oil in a large Dutch oven over medium heat. Once the oil shimmers, stir in onions. Cook 10 minutes, stirring a few times, until some pieces have browned edges and the onions have picked up colour.

Use kitchen shears or a sharp knife to remove the skin from the chicken. Don’t worry about the skin on the wings, which is trickier to remove; it will give the soup a little needed fat. Reserve the skin, and cut the chicken into 12 or 13 pieces, including the neck (cut breasts in half ).

Move onions aside in the pot so you can add the chicken; have as many pieces as possible come in contact with the bottom of the pot so they brown. You may add them in two batches; cook for about 10 minutes, turning as needed.

Increase heat to mediumhigh; pour in water and toss in celery and carrot, making sure chicken is covered. Once it comes to a boil, reduce heat to mediumlow and cook for 45 minutes. You don’t need to skim.

Meanwhile, heat the cup of oil (250 mL) in a skillet over medium heat. Cut skins into 1- or 2-inch (2.5- or 5-cm) pieces, stretching them as flat as you can.

Place one in the oil; if the oil bubbles around them, add half the remaining pieces of skin and fry for about 8 minutes, turning them until they are crisp and evenly golden brown. Drain on paper towels and season lightly with salt. At this point, taste the broth. If it’s not chicken-y enough, stir in 1-2 tsp (5-10 mL) of chicken soup base.

Remove from heat. Let cool, cover and refrigerate overnight.

The next day, skim and discard the congealed fat on the surface.

Transfer chicken pieces to a bowl. Discard vegetables, chicken back and neck pieces. Strain the broth through a cheesecloth, discarding any solids. You should have about 10 cups (2.5 L).

Pour the broth into a wide pot; add the celery and carrots. Warm over medium heat.

Meanwhile, shred the chicken, placing some of it (to taste) in the broth, along with the noodles, if using, dill fronds and lemon juice. Taste and season with salt as needed.

Once the chicken has warmed through and the vegetables are barely tender, ladle into bowls. Garnish with fried chicken skins.

For a darker broth, cut onions in half instead of into chunks. Sear in the oil, cut sides down, until charred, before adding the remaining ingredients.