[homemade] perfect, crystal clear, rich whole bird chicken noodle soup.

Made a huge batch of stock over the weekend. Then turned most of that into true French consommé. Then chilled that. Then seasoned a whole bird overnight. Then very very slow and low simmered that whole bird in the consommé with some basic aromatics (onion, carrot, celery, leeks, dill, parsley, peppercorns) until the breast was 155. Then removed the breast and put the rest back in, after removing most of the skin at that point. Continued to simmer the carcass and dark meat — but simmer here is ridiculously low, just smiling. (Hours pass.)
Remove the legs and get the tender meat. Shred the perfectly cooked breast meat that had been taken out. Strain the stock/consommé/god-liquid. Get it back up to heat. Add carrots, celery, and leeks to slowly simmer. On side cook ditalini pasta about halfway in its own salted water. Stop cook and strain pasta and rinse in cold water. Set aside.
Once veggies are done, add in the par cooked ditalini. Finish on very low barely simmer. Add back all chicken meat. Heat through (low heat!). Pull and add fresh dill and fresh chives, and fresh cracked black pepper.

Perfection. Clear, rich, pure; mind blowing.