Double Chicken Tea

Prepare the Chicken: Carefully slice the breast meat off the chickens by cutting along each side of the breastbone, across the ribcage, and down to the wing joints. Set aside the meat for another culinary adventure, reserving the skin for the tea. (Prep time: 15 minutes)

Combine Ingredients: Transfer the whole chickens and reserved breast skin into one extra-large or two standard (5 1/2- to 6-quart) pots. Evenly divide the carrots, celery, and onions between the pots, followed by the garlic, bay leaves, and peppercorns. Fill each pot to the top with cold water. (Prep time: 10 minutes)

Simmer the Broth: Place the pots over medium-high heat and bring to a boil, watching closely. As soon as it reaches a boil, immediately reduce the heat to low. Skim off any foam that rises to the surface with a spoon. Adjust the heat to maintain a very gentle simmer, where only small bubbles occasionally break the surface. Continue to simmer for 8 to 12 hours. (Cook time: 8-12 hours)

First Strain: Use a slotted spoon to carefully transfer the solids into a strainer set over a large bowl. Discard the solids. Pour the strained broth back into one of the pots. Combine all the liquid into a single pot. (Prep time: 15 minutes)

Second Strain and Reduce: Strain the broth again through a fine-mesh strainer into the pot. Bring the broth to a boil over medium-high heat, skimming off any fat that rises to the top. Boil until the broth is reduced by half, concentrating the flavors. (Cook time: 1-2 hours)

Final Strain and Season: Turn off the heat and season the broth with kosher salt, tasting and adjusting as needed to achieve the perfect balance. Strain the broth one last time through a cheesecloth or nut milk bag into a clean container. (Prep time: 10 minutes)

Serve: Serve the double chicken tea steaming hot in a pot, as you would traditional tea. Alternatively, let it cool and refrigerate until ready to serve. (Prep time: 5 minutes)