I’m a little confused about the stages of the cooked chicken. Question one: “When the water boils, add chicken sections (not breast) and boil on high for 5 minutes. You’ll see lots of foam and “stuff’ come up to the surface. Drain, rinse your chicken of the scum and wash your pot thoroughly. Refill with about 4 quarts of clean, cold water.”

So you have cut off all the meat, and just put the skeletal bits and whatever you pull off in there? (What do you do with sweetbreads? Omit?) Or are you adding everything EXCEPT the breast, but all chopped up?

Question two: “Add chicken, chicken breast meat, onion, ginger and all of (A) in the pot and cover. Turn heat to high – let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape. After 15 minutes, remove the chicken breasts, shred with your fingers when cooled and set aside (you’ll serve shredded chicken breast with the finished soup).”

Ok, surely I’m not adding in all the chopped bones & such back in with the chicken breast? Am I? How do you ensure you don’t get dangerous bits of bone mixed in with the meat? Just carefully pull out the breasts and use the stock strainer to trash the rest once the stock is ready? And are you only going to use the shredded chicken breasts for the soup? (How do you have enough meat?)

Thanks for anything you can add. I’m dying to learn to make this, but this is new territory for me.