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Categories:
range chicken celery stalks carrot onion peppercorns parsley thyme bay leaf extra-virgin olive oil chicken basil parsley tomato tagilatelle salt parsley
Viewed: 26 - Published at: 5 years agoIngredients
- 1 4 lb free range chicken cut in half
- 2 celery stalks, cut into thirds
- 1 carrot, cut into thirds
- 1 onion, peeled and quartered
- 10 assorted peppercorns
- 4 springs Italian parsley
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon extra virgin olive oil
- 1 liver from the chicken, diced
- 2 sprigs fresh basil
- 2 additional springs fresh parsley
- 1 plum tomato, seeded and chopped
- 1 pound tagilatelle, broken into 2-3 inch pieces
- salt and pepper
- parsley and basil for garnish
Method
- Place the chicken, celery, carrot, onion, peppercorns, parsley, thyme, and bay leaf into a large soup pot and cook over medium-low heat for 2 1/2 hours, skimming fat off the top every half hour or so. Remove the chicken and set aside. Strain the stock through a fine mesh strainer (for a thicker soup, press all ingredients through a food mill) discarding solids. When chicken cools, remove skin and debone. Shred the dark meat, and refrigerate. Reserve white meat for another use.
- Heat olive oil in small skillet and saute the chicken livers for about 3 minutes. Return the straiuned stocfk to the soup pot and bring to a boil, then lower heat once again to a simmer. Annd the basil, additional parsley sprigs. chopped tomato, and tagilatelle. Cook until the pasta is al dente; then stir in the shredded dark meat chicken and livers. Discard bay leaf. Season with salt and pepper to taste. Serve in individual bowls garnished with basil and parsley leaves.
