If we buy a whole chicken from the butcher we have to wash and clean it. We remove any visible feather roots and any remaining which cannot be removed we burn them off.
Take a piece of cotton and wet it with a one tablespoon of spirit.
Light it in the sink and pass chicken over the flames wherever you see these little feathers.
Put the fire out and wash chicken again.
- Cut the rear part (bud) of the chicken and discard.
To boil the chicken, fill a pot with enough water to cover the chicken. When it starts to boil, remove any foam with a slit spoon and continue till water is clean.
Add salt, lower heat and cover with lid. Boil until chicken is tender (about 45 – 60 minutes depending on size and age of chicken). You may also add some vegetables such as carrots, celery, potato, onion etc. during boiling if you like (optional).
Remove from pot and let cool until chicken can be handled. Remove skin, fat and bones by hand. You’ll be amazed just how easy it will be. Now you have chicken ready for all your dishes and salads.
The most important part of this recipe is that we do not throw the broth away. We can use it to cook pasta or rice in it or make a nice chicken soup with rice, called Avgolemono (which means egg and lemon).
Finally, all your utensils, cutting boards, knives, colanders, counter top etc., should be cleaned thoroughly in order to avoid contamination. Antibacterial soap, alcohol, bleach, even usual soap with a solution of 3% Peroxide is necessary to kill bacteria.