Baek Jong-won's Chicken Gomtang

Cooking tips 💡

• Scrape off any internal organs attached to the backbones inside the chicken cavity to ensure a clean, clear broth without off-flavors.
• Washing the onion with its skin intact before adding helps reduce meaty odors effectively.
• Avoid overcooking the chicken—excessive simmering causes breast meat to become mushy and lose texture. Thirty minutes is ideal (native chickens may require over an hour).
• Leftover cooked chicken should be consumed the same day, as it may develop off-flavors overnight. Store leftover broth and meat in portions after cooling, and freeze for later use.
• To achieve a stronger, restaurant-like umami depth, add a small amount (~1/4 tablespoon) of MSG or chicken powder to the broth.

Recommended for 🙋

• ⭐Those seeking a hearty, warming tonic to boost energy during summer.
• ⭐People who prefer a chicken broth dish where bones are completely removed for easier eating, compared to samgyetang or baeksuk.
• ⭐Home cooks wanting to recreate a rich, deeply flavorful chicken gomtang that sticks to the palate like a professional restaurant version.