| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups and s, Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken |
| 8 |
c |
Chicken stock |
| 3 |
c |
Water |
|
|
Salt and pepper; to taste |
| 3 |
md |
Carrots; sliced thickly, diagonally |
| 5 |
|
Stalks celery; sliced thickly, diagonally |
| 3 |
md |
Leeks; white only, sliced thickly, diagonally |
|
|
Bouquet garni; 1 bay leaf tied with a few stalks parsley |
| 1 |
pn |
Thyme |
| 4 |
|
Cloves garlic; smashed |
| 1 |
tb |
Tarragon; chopped fresh *or* 1 tsp dried tarragon |
| 1/2 |
c |
Pasta; small stars or other small shape |
| 1 |
tb |
Lemon juice; or to taste |
INSTRUCTIONS
Rinse the chicken. Put it in a soup kettle with the stock and water, salt
and pepper. Bring to a boil and skim the surface thoroughly. Lower the
heat. Add the carrots, celery, leeks, bouquet garni, thyme, and garlic. If
using dried tarragon add it now. Cover the kettle with a lid. Let the
chickeen poach for 40 minutes or until it is ooked through. Lift the
chicken from the pot and transfer it to a large plate. Strain the stock
into a large saucepan, reserving the vegetables. Discard the bouquet garni
and garlic. Set the stock over high heat and let it boil steadily until the
liquid reduces by two-thirds. Meanwhile, when the chicken is cool enough to
handle, discard the skin and bones and cut the meat into large pieces;
return it to the stock. Drop the pasta into a saucepan of rapidly boiling
water and cook it for 5 minutes or until it is tender but still has some
bite. Add it to the stock with the vegetables, lemon juice, and fresh
tarragon. Taste for seasoning and add more lemon or salt if necessary.
Serve at once.
The lemon juice really adds a spark to this stew.
Recipe by: Jody Adams - chef at Michaela's, Cambridge; Parade Magazine
Posted to MC-Recipe Digest V1 #1047 by Cookin44 <Cookin44@aol.com> on Jan
27, 1998
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