Publications
Prep Time: 30
Servings: 8
Cooking Time: 150
Ingredients
- 500.00ml - cooked chicken, flaked
- 1.50litres - chicken stock
- 1.00 - carrot, chopped
- 1.00 - parsnip, chopped
- 1.00 - celery stick, thinly sliced
- 100.00g - pasta (use broken spaghetti, lasagne sheets or noodles)
- 2.00pinch - salt and freshly ground black pepper, to taste
- 1.00handful - Italian parsley, chopped
- 1.00 - Chicken Stock: chicken weighing about 1,5kg
- 4.00sprigs - fresh parsley and thyme
- 1.00 - onion, chopped
- 2.00 - carrots, chopped
- 2.00 - celery sticks, chopped
- 5.00ml - whole peppercorns
- 1.00 - bay leaf
Method
chicken stock
1. Prepare the chicken stock: Rinse off the
chicken under cold running water and
pat it dry with kitchen towel. Place the
chicken in a large saucepan together with
the other stock ingredients. Add 4 litres
of water and bring to the boil. Reduce the
heat and simmer for 2 hours. Skim off any
foam that forms on top.
2. Remove the chicken from the stock and allow to cool. Remove the skin and bones and flake the meat. Pour the stock through a sieve and keep aside until completely cooled. Place the stock in the fridge until a layer of fat forms on top. Remove this layer.
3. Heat 1,5 litres of the stock in a clean saucepan (freeze the rest for later use) and add the carrot, parsnip and celery. Boil until soft. Add the pasta and boil until cooked. Add the flaked chicken, season to taste with salt and freshly ground black pepper and stir in the parsley. Serve.
