A Vietnamese Moment

Add chicken to pot of water. Medium-high heat until boil. Turn heat to low, then cover. About 30-40 mins. Poke chopstick through chicken to test doneness. Can check with meat thermometer if desired - temp 165

This technique is a solid foundation for getting a clean, soup broth for any pork or beef bone-based broth. 1. In a large bowl, add raw bones and fill with cold water. Add salt and vinegar to clean and lightly scrub. 2. Rinse 1 additional time with cold water. 3. In a large stock pot, boil water. Add bones to the broth. Boil for about 2-3 minuets to remove the impurities. 4. Dump the bones and water into a clean sink and rinse the bones with cold water to remove any residue. Best to also lightly rub off the residue with your hands. 

Store bought meat has been handled in so many ways and by so many people. My cousin is obsessed with cleaning everything she buys from the grocery store before cooking with it. This tip can be done for any meat and seafood. 1. In a large bowl, add meat. Fill with cold water. Add salt and vinegar. 2. Mix the meat around in the salt and vinegar combination. 3. Rinse out the water and add more water in. You can repeat this with 1-2 cycles of water but no need to add salt and vinegar each time.