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Soups and Stews | |
| 3 liters (about 12 1/2 cups) Chicken Stock, recipe follows 2 chicken breasts (about 450 grams/1 pound) 2 teaspoons olive oil 1/4 red or yellow onion, diced 2 carrots, peeled and cut into 1-centimeter (about 1/2-inch) rounds 1 stalk celery, cut into 1-centimeter (about 1/2-inch) slices 1/4 fennel bulb, diced Kosher salt Freshly ground black pepper 1 garlic clove, minced 1/4 teaspoon turmeric 1 1/2 cups broad egg noodles 2 small handfuls Swiss chard or kale, stems removed and roughly chopped 1/2 lemon, juiced 2 tablespoons finely chopped dill, parsley or fennel fronds Chicken Stock: 1 1/4 to 1 1/2 kilograms whole chicken carcasses (2 3/4 to 3 1/3 pounds) 3 celery stalks 3 medium carrots 1 large yellow onion 1/2 head of garlic 1 handful parsley stalks 5 sprigs thyme 2 bay leaves 1 teaspoon black peppercorns 2 teaspoon kosher salt | |
| Pour the chicken stock into a large saucepan and add in the chicken breasts. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook, uncovered, for 5 minutes. Remove the pot from the heat, cover and let sit for 15 minutes, or until the chicken is cooked through. Remove the chicken from the stock and set aside to rest. Meanwhile, in another saucepan, heat the oil over medium heat and add in the onion, carrots, celery and fennel. Season with salt and pepper and cook until lightly golden, about 3 to 5 minutes. Stir in the garlic and turmeric and cook for 30 seconds before carefully pouring in the hot chicken stock. Turn the heat up to high, bring to a boil and cook until the vegetables are just tender, about 5 minutes. Add in the egg noodles and cook according to the package directions, or until tender. Just before serving, use two forks to shred the chicken into bite-sized pieces and add to the soup along with the greens, lemon juice and herbs and a final seasoning of salt and pepper. Chicken Stock: Yield: about 3 liters (12 1/2 cups). On a sturdy work surface using a sharp knife, break down the chicken by removing the wings and legs at their joints and splitting the legs into thighs and drumsticks. Carefully remove the breast meat from the carcass and wrap and set aside in the fridge or freezer for later use. Place the broken-down chicken bones, wings, thighs and drumsticks into a large stockpot. Roughly chop the celery and carrots into large chunks and add them to the pot. Leave the onion unpeeled, cut it in half, and place in the pot along with the garlic, parsley stalks, thyme, bay, peppercorns and salt. Pour 4 liters of water (about 1 gallon) on top, adding more if the veg and chicken are not fully covered. Place the pot over high heat, bring to a boil, then immediately reduce the heat to low to maintain a low simmer. Simmer the stock for at least 4 hours, occasionally skimming any frothy foam that floats to the surface. When the stock is flavourful and the chicken bones fall apart easily when pressed, scoop out as much of the chicken and veg as possible, then strain the stock through a fine mesh sieve. Allow the stock to cool to room temperature before transferring to resealable containers and storing in the fridge for up to one week or in the freezer for up to 6 months. | |
Unrated | |
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