Chicken And Slicks Cook's Country
If you’re short on chicken fat at the end of step 1, supplement it with vegetable oil. Chicken soup with wide homemade noodles.
Steps
1.
Pat chicken dry with paper towels and season with salt and pepper.
Toast 6 tablespoons flour in dutch oven over medium heat , stirring constantly , until just beginning to brown , about 5 minutes.
Transfer flour to medium bowl and wipe out pot.
Heat 1 tablespoon oil in now-empty dutch oven over medium-high heat until just smoking.
Cook chicken until well browned all over , about 10 minutes.
Transfer to plate.
When chicken is cool enough to handle , remove and discard skin.
Pour fat into another small bowl.
Reserve.
2.
Add onion and 1 tablespoon oil to now-empty pot and cook over medium heat until softened , about 5 minutes.
Stir in thyme and cook until fragrant , about 30 seconds.
Add 7 cups broth , chicken , and bay leaves and bring to boil.
Reduce heat to low and simmer , covered , until white meat registers 160 degrees and dark meat registers 175 degrees , 20 to 25 minutes.
Remove from heat.
Transfer chicken to clean plate.
When chicken is cool enough to handle.
Ingredients
chicken thighs, chicken breasts, salt and pepper, all-purpose flour, vegetable oil, onion, fresh thyme, low sodium chicken broth, bay leaves, fresh parsley