Ooh, that neck always, always gets me every time. Do you want it? I think it's funny, but la la la la la.
I'm Hilary Duff, and I'm with New York Times Cooking, and I'm making my mom's chicken soup. Cooking when people are watching is a real different experience. Are you horrified by the way I'm cutting this? I've never been so aware of my severely bad habits in the kitchen.
She's a real free-flowing recipe, so we're like, what do we have? How do we throw this together? It's casual soup, if you will. There's no real measurements. I think that's the way soup is meant to be.
I have onion goggles at home. You have any of those laying around? Oh, yeah, I had to call my mom and be like, I know how to do this, but do you have the measurements? Or can you walk me through the steps? I'm going to let that cool off before I burn my mouth and ruin my day.
I asked for some tips, for sure. I need the GOAT to tell me what to do. My grandmother used to eat onions like apples. I thought it was so gross. Love you, Nanny. Sorry. It was not cool.
I'm also getting a chicken facial. I feel nervous. Did I say that already?
Every time I'm sick, my mom makes me this soup. It's got a little bit of a Mexican flare to it. So there's cilantro and lime and jalapeno. It's meant to be a real sinus opener, just like that comforting chicken noodle soup vibe with a spin.
Magically, this gorgeous chicken has appeared in front of me, and it's cleaned and dried and all the things. We have the neck here. Someone pulled this little guy out. I don't love doing that job, so I'm very appreciative, but great flavor for the stock. So we're going to add some water. She's just going to go hang out in there for a little while. We're going to put that neck in there, la la la la la.
So this is very gorgeous and tidy. We've got thyme. We've got rosemary. And what is this? What is she?
Bay leaf. Oh, that's a fresh bay leaf. I never have those at home. So you could use all water, all stock, half water, half stock, which is what we're doing today. Bone broth is awesome too. Just make sure the chicken is covered. I'm just going to put a big chunk of ginger in there.
I'm the cook in my house, although my kids say that my husband makes better avocado toast, and I'm so offended by that. I'm really dogging that guy. I'm appreciative when he makes it and I don't have to. I'm just going to put this in here. It's a lot, but it'll be good. And I'm also going to add a big pinch of salt.
So we're going to let the chicken cook through. We're making this gorgeous stock. Then we're going to pull the chicken out, take the skin off, let it cool, and cut some vegetables in the meantime.
My chicken is finished cooking. It smells so good already. I love fresh stock. I'm also getting a chicken facial. Sometimes we have to cheat and buy a rotisserie chicken and not do this part, which is totally fine because life is busy. We're going to let her hang out and cool off.
I hate cutting onions more than anything. I sob. I don't know what it is or why. I heard if you put these in the freezer before you cut them, it's supposed to tame how much gas they release if you're super sensitive. I love an onion goggle. My grandmother used to eat onions like apples. And it was my least favorite thing about her. I thought it was so gross.
Oh my god, and then I just dropped off? Sounds about right. So I used to make overnight oats for him for the week. And I would make all kinds of crazy concoctions in little cute jars and then label them with tape. And I think he was like, this is a good girl. We're going to try to keep her around. He's also lactose intolerant. So that's been a hard thing for me to swallow through our relationship, is he can't have cheese or dairy. I have to go on my cheese journeys alone or with a friend. Are you horrified by the way I'm cutting this?
