Ingredients
1.5kg whole chicken
2 brown onions
peeled and quartered
6 cloves garlic
smashed
6 peppercorns
2 bay leaves
10-12 sprigs lemon thyme
5 parsley stalks
2 button mushrooms
sliced
3 salt
1½ cups carrot
peeled and diced small
1 cup celery
diced small
200g spaghetti noodles
broken in half
Equipment
- 1 large saucepan
- 1 tongs
- 1 sieve
- 1 large bowl
Instructions
- Wash chicken with cold water to remove excess fat and juices.
- Place into a large saucepan and add onions, garlic, peppercorns, bay leaves, lemon thyme, parsley and mushrooms.
- Fill with the saucepan with cold water until it is 1-2 cm above chicken and bring to the boil.
- Once boiling, turn heat down to a simmer place a lid on to keep cooking temperature even and cook for 30 minutes.
- Remove the cooked chicken with tongs being careful as the legs will be loose and may drop off. Allow to cool then proceed to pull off all the meat.
- Add one teaspoon of salt to the cooking stock that remains in the saucepan, bring to the boil and simmer for 10 minutes. Turn the heat off and steep for 5 minutes (just let it sit).
- Through a sieve, pour the stock into a large bowl.
- Wash out saucepan then refill with your strained stock and bring it to the boil. Add 2 more teaspoons of salt, as well as the noodles, carrot and celery. Keep at the boil until the pasta is el dente.
- Add shredded chicken meat, check seasoning and serve.
Notes
Tip
Steeping the stock before adding the noodles and extra vegetables allows all the flavours to combine and develop before adding more ingredients.
Tip
I like to cook the pasta in the stock to incorporate the starch.
Variation
If you feel like an extra flavour lift, some freshly ground chilli flakes and a squeeze of lemon juice tastes really yummy.
