I prefer to use water I put refrigerator after a few day the clorine evaporates and tastes better.I use an oversized stainless stock pot.I like to add some parsely and a bay leaf;a cayene peper wont hurt is you like some heat.The trick is to simmer not boil;after the bottom of the chicken is tender I flip it.Dont forget to descum.After the soup is done I fill the sink up with ice water and chill the soup;befor putting in the refrigerator.The next day I debone and skim off all the fat and scum that solidified over night.

Reviewed On: Dec. 5, 2007