So my new roommate and I cooked up a storm this evening. We tried our hand at an Italian chicken broth recipe. I slightly overdid it with the pasta but mannnn its so good and I can never resist serving a side of crispy salted chicken skin..
Serves: 2-3 PeopleTime: 45 Minutes
* indicates optional ingredients
splash of fat, coconut oil, chicken schmaltz or beef tallow ideally, if not a good rapeseed oil would work
1 large onion, diced
1 carrot, diced
1 stalk of celery, diced/li>
3 cloves of garlic, minced
2-3 organic chicken thighs
100g rizoni or orza pasta
bulb of fennell, finely sliced
tbsp nigella seeds
pinch of salt (A good sea or pink salt ideally)
generous pinch of ground black pepper
Preheat the oven to 200 degrees
Remove the skins from the chicken thighs and set aside. Place the thighs onto a baking tray and put in the oven for 15 minutes
Heat the fat in a large saucepan, add the mil poix (carrots, onion and celery) and on a low heat allow them to slowly sweat down, this will take around 10-15 minutes whilst occasionally stirring. The onions should appear translucent and soft once ready.
Add the sliced fennel and cook down for a couple more minutes whilst turning up the heat slightly.
Add the bone broth and turn up the heat until it boils, then turn down to a low simmer and cook down for 5 minutes.
After 15 mins turn down the oven to 180, lay the chicken skins flat on another baking tray (or if there's space on the existing one with the thighs) and lightly season with salt and pepper. Place in the oven for a further 10 minutes until brown and crispy.
Add the pasta into the broth and cook on a low heat with the lid on until the chicken skins are brown.
Once cooked, shred the chicken thighs with a fork, pour the past broth into a large bowl, place the chicken and some freshly chopped parsley on top and serve the chicken skin on the side. It really tastes nourishing and fresh, and the skin adds a touch of slightly decadence, which is utterly suitable in my opinion.