Chicken Spa (or Chicken Hot Tub)
Chicken Spa (or Chicken Hot Tub)
Ingredients
For the Chicken Spa
- 2 whole chickens, skin-on, bone-in
- 2 large russet potatoes, peeled, for carving
For the Broth Aromatics
- 2 white onions, peeled, cut into large chunks (some whole, some halved)
- 4 carrots, peeled, cut into large chunks
- 2 bay leaves
- 12 cups cold water
- 1 tablespoon kosher salt, or to taste
- 1 teaspoon black peppercorns
For Garnish
- 1 sprig fresh dill, small
- 1 sprig fresh parsley, small
Instructions
- 1
Prepare the potato 'heads': Carefully peel the two large russet potatoes. Using a small, sharp paring knife, carve simple eyes and a mouth into each potato to resemble a face. Set aside.
⏱️ 18 min
- 2
Prepare the chickens: Rinse the whole chickens under cold water and pat them thoroughly dry with paper towels. This helps ensure a clear broth.
⏱️ 5 min
- 3
Assemble the 'spa': Place the two whole chickens in a very large stockpot or Dutch oven (at least 12-quart capacity). Arrange them so they are side-by-side, mimicking bathers in a tub.
⏱️ 2 min
- 4
Add aromatics: Distribute the large chunks of white onions and carrots around the chickens in the pot. Add the bay leaves, kosher salt, and black peppercorns.
⏱️ 3 min
- 5
Fill the 'tub': Pour the cold water into the pot, ensuring the chickens and vegetables are mostly submerged. You may need to adjust the amount of water slightly depending on your pot size.
⏱️ 2 min
- 6
Start simmering: Place the pot over high heat and bring the water to a rolling boil. Once boiling, immediately reduce the heat to low, cover partially, and maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 15-20 minutes.
⏱️ 20 min
- 7
Continue the 'spa' treatment: Let the chickens simmer gently for 1 hour and 25 minutes, or until the chicken is very tender and the broth is flavorful. The total simmering time should be 1 hour 45 minutes (105 minutes).
⏱️ 85 min
- 8
Final touches: Carefully remove the pot from the heat. Gently place one carved potato 'head' on top of each chicken, positioning them to look like they are peeking out of the broth. Garnish one potato head with the small sprig of fresh dill and the other with the small sprig of fresh parsley.
⏱️ 5 min
- 9
Serve: Present the 'Chicken Spa' directly in the pot for a whimsical display. The chicken and broth can then be carefully removed and served as desired, perhaps with some of the cooked vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Spa (or Chicken Hot Tub)
Ingredients
For the Chicken Spa
- 2 whole chickens, skin-on, bone-in
- 2 large russet potatoes, peeled, for carving
For the Broth Aromatics
- 2 white onions, peeled, cut into large chunks (some whole, some halved)
- 4 carrots, peeled, cut into large chunks
- 2 bay leaves
- 12 cups cold water
- 1 tablespoon kosher salt, or to taste
- 1 teaspoon black peppercorns
For Garnish
- 1 sprig fresh dill, small
- 1 sprig fresh parsley, small
Instructions
- 1
Prepare the potato 'heads': Carefully peel the two large russet potatoes. Using a small, sharp paring knife, carve simple eyes and a mouth into each potato to resemble a face. Set aside.
⏱️ 18 min - 2
Prepare the chickens: Rinse the whole chickens under cold water and pat them thoroughly dry with paper towels. This helps ensure a clear broth.
⏱️ 5 min - 3
Assemble the 'spa': Place the two whole chickens in a very large stockpot or Dutch oven (at least 12-quart capacity). Arrange them so they are side-by-side, mimicking bathers in a tub.
⏱️ 2 min - 4
Add aromatics: Distribute the large chunks of white onions and carrots around the chickens in the pot. Add the bay leaves, kosher salt, and black peppercorns.
⏱️ 3 min - 5
Fill the 'tub': Pour the cold water into the pot, ensuring the chickens and vegetables are mostly submerged. You may need to adjust the amount of water slightly depending on your pot size.
⏱️ 2 min - 6
Start simmering: Place the pot over high heat and bring the water to a rolling boil. Once boiling, immediately reduce the heat to low, cover partially, and maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 15-20 minutes.
⏱️ 20 min - 7
Continue the 'spa' treatment: Let the chickens simmer gently for 1 hour and 25 minutes, or until the chicken is very tender and the broth is flavorful. The total simmering time should be 1 hour 45 minutes (105 minutes).
⏱️ 85 min - 8
Final touches: Carefully remove the pot from the heat. Gently place one carved potato 'head' on top of each chicken, positioning them to look like they are peeking out of the broth. Garnish one potato head with the small sprig of fresh dill and the other with the small sprig of fresh parsley.
⏱️ 5 min - 9
Serve: Present the 'Chicken Spa' directly in the pot for a whimsical display. The chicken and broth can then be carefully removed and served as desired, perhaps with some of the cooked vegetables.
⏱️ 1 min