Jody Adams' Chicken Stew


Serves


Ingredients


Procedure

  1. Remove the giblets from the chicken, rinse the cavity, and set in a soup kettle.

  2. Add the stock (or stock and water), the 3 c water, and a generous pinch of salt; bring to a boil.

  3. Skim thoroughly and lower the heat.

  4. Add the carrots, celery, leeks, bouquet garni, thyme, and garlic; if you're using the dried tarragon, add it now.

  5. Cover and poach for 40 minutes or until the chicken is cooked through.

  6. Remove the chicken and allow to cool.

  7. Strain the stock into a large saucepan, reserving the vegetables; discard the bouquet garni and the garlic.

  8. Bring the stock to a boil and reduce by two-thirds.

  9. When the chicken is cool, discard the skin and bones and cut the meat into large pieces; return it to the reduced stock.

  10. Cook the pasta; do not over-cook it! In fact, leave it just a bit under-done as it will cook a bit more in the stock.

  11. Add the pasta the stock, along with the vegetables and lemon juice; if you're using fresh tarragon, add it now.

  12. Taste and serve.


Notes


Rating


Source


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