| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Italian |
Cklive19, Pdate |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Chicken; rinsed and simmered |
|
|
; for 45 minutes in |
|
|
; stock and |
|
|
; vegetables (see |
|
|
; below) |
| 8 |
c |
Chicken stock or 4 cans low sodium |
|
|
; chicken broth combined with 1 cup |
|
|
; water |
| 5 |
|
Carrots; thickly sliced on |
|
|
; an extreme diagonal |
| 5 |
|
Stalks celery; peeled and sliced |
|
|
; 3/4-inch thick on |
|
|
; an extreme diagonal |
| 4 |
|
Leeks; white part only, |
|
|
; thickly sliced on |
|
|
; an extreme diagonal |
|
|
; and rinsed |
|
|
; carefully to remove |
|
|
; all dirt |
|
|
A bouquet garni consisting of 1 bay leaf |
|
|
; tied with a few stalks of parsley |
| 1 |
|
Pinches dried thyme |
| 1 |
ts |
Dried tarragon leaves; crumbled, or to |
|
|
; taste, if desired |
| 4 |
|
Cloves garlic; smashed |
| 1/2 |
c |
Tiny star pasta; stellini |
| 3 |
tb |
Unsalted butter; at room temperature |
| 1 |
tb |
Lemon juice; or to taste |
| 1 |
tb |
Chopped fresh tarragon |
|
|
Salt and freshly ground black pepper |
| 1/4 |
c |
Coarsely chopped Italian parsley |
| 4 |
|
Thick slices crusty Italian bread |
|
|
Extra virgin olive oil |
| 1/2 |
c |
Freshly grated Parmesan cheese |
| 4 |
|
Sprigs Italian parsley |
INSTRUCTIONS
FOR THE GARNISH
Set the chicken in a deep soup kettle or large casserole breast side down
and add the stock or broth and water and 4 teaspoons of salt. Bring to a
boil over high heat, skimming the surface thoroughly. Lower the heat and
add the carrots, celery, leeks, bouquet garni, thyme, garlic, and dried
tarragon. Adjust the heat to a low simmer and poach the chicken for 15
minutes. Turn the chicken onto its back and continue poaching for 25
minutes more, or until it is cooked through.
Transfer the chicken to a large plate. Strain the stock into a large
saucepan. Reserve the vegetables and discard the bouquet garni. Set the
stock over moderately high heat and reduce it by half.
Meanwhile, when the chicken is cool enough to handle, discard the skin and
bones and shred the meat into large pieces. Set the chicken aside, covered,
in a warm place.
In a saucepan of boiling water, add the pasta and cook for 5 minutes, or
until al dente. Drain and set aside.
Whisk the butter into the broth and add the lemon juice and fresh tarragon.
Taste and adjust the seasoning, adding more lemon juice, salt, and pepper.
Add the vegetables to the saucepan along with the chopped parsley and
pasta. Warm over low heat.
Make the garnish: Brush the bread with the oil and toast until golden.
Sprinkle each slice with 2 tablespoons Parmesan and set a slice on each of
four deep dinner plates.
Divide the chicken among the plates, spoon the broth, vegetables, and pasta
over it and garnish each plate with the parsley sprigs.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 2936 Calories (kcal); 192g Total Fat; (58% calories from fat);
189g Protein; 116g Carbohydrate; 988mg Cholesterol; 1199mg Sodium Food
Exchanges: 0 Grain(Starch); 24 Lean Meat; 22 1/2 Vegetable; 0 Fruit;
23 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9326
Converted by MM_Buster v2.0n.
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