- Literally, the WHOLE chicken
- Which means, it may potentially come with a head, feet, and internal organs
How do I prepare it?
- You will need to clean and then cut the chicken into pieces (quarters will suffice)
- Some people prefer to skin the chicken and make the soup without the skin and reduce the amount of fat by trimming any fat off the chicken first
- The Chinese will use the ENTIRE chicken (except the head), including the feet for their soup
- Put the chicken into boiling water first, drain and then put the cooked chicken into the boiling soup base
Where can I buy this?
- In any supermarket, you can purchase them fresh or frozen
What is the cost?
- Depending on size and quality, you can purchase a frozen whole chicken for around $7 – $15 CAD / chicken
- Fresh can vary as well ranging from $7 – $20 CAD / chicken
- In Hong Kong wet marts, vendors are being phased out from carrying live chickens to date, but they range from $78 – $120 HKD / chicken (this applies to frozen chickens in wet mart as well)
- Boiled white meat is healthier to consume than red meats
- Using the whole chicken (bones and all) helps with providing collagen
- Skinless and boiled chicken is a great low-fat protein. It is lower in calories, fats and saturated fats than most other meats
- Chicken is extremely dense in nutrients, including protein, zinc, iron, phosphorous, riboflavin, thiamin and niacin
- Wash your hands and cutting utensils thoroughly after handling raw poultry to avoid cross-contamination like salmonella
I am a big fan of using the whole chicken. It always seems to taste better with the whole chicken and I highly enjoy eating the meat with the soup – it makes for a hearty meal.