Hand-Pulled Chicken in Golden Broth Bowl
A whole chicken simmered slowly in nothing but water and salt produces crystal-clear, golden broth so deeply flavored it needs nothing else — and the pulled meat makes it a complete, restorative lunch.
Submitted by Mystery Chef AI
Ingredients
Instructions
Place whole chicken in a large pot and cover with cold water.
Bring to a boil and diligently skim the grey foam that rises for the first 10 minutes — this keeps the broth beautifully clear.
Once foam subsides, reduce to the lowest simmer. Add salt and pepper.
Simmer uncovered for 90 minutes until the chicken is completely tender and falling from the bone.
Carefully lift out the chicken and let it cool enough to handle.
Strain broth through a fine sieve into a clean pot. Taste and adjust salt.
Pull all meat from the bones by hand, discarding skin and bones.
Ladle hot broth into bowls and pile the hand-pulled chicken generously on top.
💡 Chef's Tip
Add a halved onion, 2 carrots, and a celery stalk during simmering for a richer broth — a classic French pot-au-feu with almost no extra effort.
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