Yogurt & Whey by Homa Dashtaki

Author:Homa Dashtaki
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2023-01-30T00:00:00+00:00

CLEAN AND SOAK THE RICE: Put the rice in a large bowl and cover with cool water. Swish it with your hands, then pour off the water. Repeat this process 2 more times, until the water runs clear. Cover the rice once more with cool water by about 1 inch. Stir in the rock salt and set aside at room temperature to soak for 1 hour.

SIMMER THE CHICKEN: Combine the chicken, turmeric, 1 teaspoon of the kosher salt, pepper, and sliced onion in a medium pot. Add cool water to cover. Bring to a boil over high heat, then reduce to a simmer. Put on the lid slightly ajar to allow steam to escape and simmer until the chicken is tender, 20 to 25 minutes for white meat and 40 to 45 minutes for dark meat. Remove the chicken from the pot (remove the white meat first, as needed) and set aside on a plate to cool. Pull and shred the meat from the skin and bones and transfer to a bowl (discard the skin and bones).* Set aside a few tablespoons of the poaching liquid and refrigerate or freeze the rest as a rich base for future soups. The onion can either be drained and kept with the chicken for added flavor and texture (my preference) or stored with the broth.

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