Never throw away the chicken carcass - all of the healing vitamins, minerals and nutrients in chicken bones are released when simmered slowly in water, making this dish the ultimate cold curer. The end result is a chicken broth so wonderfully savoury and intense, all that's needed are a few chopped herbs and a handful of noodles for a comforting midweek supper.
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Here's how you do it
Preheat the oven to 200°C. Pop the carcass on a tray, season and roast for 20 minutes until golden, turning halfway.
Remove from oven and leave to cool slightly. Pick off any big bits of meat from the carcass and set aside for later.
Roughly chop half the carrot and half the leek and pop into a large saucepan with the carcass and peppercorns. Roughly dice the other half of the carrot and leek and keep aside for later.
Add 3 litres of cold water to the saucepan (this will reduce to around 1-1.5 litres of stock) and bring to boil. Cover with a lid and simmer for an hour, skimming the foamy scum with a spoon.
Remove the lid and simmer for a further 45 minutes. Strain the through a sieve and discard the bones and aromatics (you might want to strain twice for an extra clear stock).
Leave the stock to cool then skim off the layer of fat from the top and place in a saucepan. On a medium heat, sweat the diced carrot and leek in the chicken fat for 5 minutes until soft.
Add the reserved chicken meat and the stock to the saucepan and bring to the boil. Pop in the egg noodles and simmer for 5 minutes until cooked.
Stir through the remaining chopped chives, divide between two deep bowls and serve.