The concept of escalating chicken broth into an essence of chicken by making a broth with one chicken, using that broth to cook another chicken, and that broth to cook a third chicken was born out the days when I was a kitchen slave to a French chef and had to do buckets of double consommé. This recipe lifts the idea up an echelon, and skips the clarifying you have to do for clear consommé.
You want organic ingredients for optimum good-for-you quality. You also should know you are going to cook the chicken until it's ragged and tasteless and has given its soul to the broth. Tomato and garlic lend another layer of taste to the soup.
Cook to Cook: Plan on making the broth over the weekend so each of the three batches can cook its 8 to 12 hours, then chill, be defatted and become the liquid for the next batch. Each broth takes 15 minutes of effort and 8 to 12 hours with only occasional attention. The broth freezes six months, and holds in the refrigerator for 4 days. Season to taste when serving.
2. Simmer, partially covered, 8 to 12 hours, stirring occasionally. Do not boil broth. Keep the liquid bubbling very slowly. Add boiling water if the broth reduces below the level of the solid ingredients. Keep them covered by 1 to 2 inches of liquid
3. Cool broth about 45 minutes, strain, and chill. Once fat has solidified on the top of the broth, remove it.
4. Use this broth instead of water to do the same process again with 1/3 of the remaining ingredients. Add water if necessary to keep ingredients covered. Once this broth is chilled and defatted, finish by doing the last batch. Freeze the broth in assorted sized containers. Season it when you heat it up.
Using Triple Essence Chicken Soup:
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.