Jack Thompson

People / Process / Trust

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Chicken: Chicken Soup

Molly Baz' chicken soup, halved and subbed with things I typically have on hand and streamlined - green onion for white, leeks for celery.

• 4 chicken thighs
• 1lb chicken feet
• 2 leeks, whites separated from greens and halved and rinsed, with the whites of one leek chopped and reserved
• 1 large carrot, half roughly sectioned, half reserved as with the leeks
• 1 bunch green onion, topped and halved
• 1 head garlic, halved across the middle
• 1 tbsp black peppercorns
• 1 bunch dill
• 10g (still to quantify this, quantity matters) rice or pasta per person
• (optional) a few mushrooms (button etc are fine ofc; enoki is great)
• (optional) fresh lemon juice

All the chicken goes into a pot/wok/etc. cover with water, raise to boiling, and drop to a simmer. Skim foam til liquid is acceptably clearer, 20-30 minutes.

Add everything else except the reserved chopped vegetables and half the dill. Return to a simmer and cook (still occasionally skimming) til chicken is tender and broth is fatty - about an hour.

Remove and cool chicken thighs; strain broth and discard remaining solids.

Reassemble: add broth to a pan/wok with reserved chopped vegetables (and optionally some mushrooms if you want.)

Add a small quantity of starch if desired - orzo or ditalini or similar small pastas are good, as is rinced rice or ramen etc. noodles - and simmer til all is warmed through.

You can cook pasta separately to keep the broth from clouding if that matters to you.

Salt once all is cooked and reduced. A squeeze of lemon can be a nice finisher with more dill or other herbs - parsley's good.

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