Jeolla-do ppeokguk

Clean the Whole Chicken thoroughly, removing any excess fat or internal organs. Place the Whole Chicken in a large pot with 2000g Water, 50g Green Onion (for broth), 30g Garlic (for broth), and 20g Ginger (for broth).

Bring to a boil, then reduce heat and simmer for 40-50 minutes, or until the Whole Chicken is fully cooked and tender. Skim off any foam that rises to the surface.

Carefully remove the Whole Chicken from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve, discarding the solids (Green Onion (for broth), Garlic (for broth), Ginger (for broth)). Set the clear broth aside.