Page 35 - Fresh Magazine

chi in’ n ekitche

Chicken, pasta and Parmesan broth with veg

SERVES 6 TO 8

1 x 1.4kg chicken Preheat the oven to 200°C/gas before popping into a ziplock bag to oil in the same saucepan and
1 lemon, sliced mark 6. cool completely. Once cool, remove set it back on a medium heat.
3 sprigs of fresh rosemary from the bag, then peel and deseed Add the onion, carrots, celery
2 tablespoons olive oil Spatchcock the chicken by placing it the pepper and tear the esh into and garlic and sauté for 4 to
salt and pepper on a cutting board breast side down, small pieces. Put the olive oil in a 5 minutes, until the veg are
2 litres water with the legs towards you. Using a jug and whisk in the lemon zest and beginning to soften. Add the
4 sprigs of fresh thyme sharp knife or poultry shears, cut up harissa, then add the red pepper strained broth back to the
2 bay leaves along each side of the backbone to strips. Set aside. saucepan and bring to the boil,
1 large onion, nely chopped remove it, cutting through the rib
2 large carrots, nely diced bones as you go. Open the chicken Once the chicken is cool enough to then reduce the heat slightly
2 celery sticks, diced out and turn it over. handle, discard the skin. Remove all and add the pasta and half of
2 garlic cloves, crushed Put the lemon slices and rosemary the meat from the carcass, shred it the shredded chicken. Save the
200g macaroni pasta in a high-sided roasting tin. Put slightly and set aside. Put the carcass rest of the chicken for another
50g Parmesan shavings, to the chicken on top, skin side up, in a large saucepan with the water meal. Cook for 10 minutes,
garnish and drizzle with 1 tablespoon of and any juices left on the plate from until the pasta is al dente
fresh at-leaf parsley, to the oil. Season well with salt and the resting chicken. Add the thyme, and the chicken has heated
garnish pepper, then roast in the oven for 45 bay leaves and any trimmings from through.
sourdough bread, to serve the prepped vegetables. Put the To serve, spoon the broth into
minutes, until the chicken is cooked
through. Remove and allow to cool pan over a high heat and bring to bowls with even amounts of
FOR THE RED PEPPER AND the boil, then reduce the heat and chicken, pasta, vegetables and
HARISSA OIL slightly. simmer for 1 hour, until the broth broth in each one. Top with the
1 red pepper To make the red pepper and harissa has reduced. Strain the contents of red pepper and harissa oil, a
250ml extra virgin olive oil, oil, put the whole red pepper on an the pan, discarding any bones and little grated Parmesan cheese
plus extra for greasing oiled baking tray and roast in the
1 tablespoon lemon zest oven for 20 minutes. Remove from herbs but retaining the broth. and parsley. Serve with crusty
1 teaspoon harissa paste the oven and allow to cool slightly Heat the remaining tablespoon of sourdough bread on the side.

FR ZER TIP

Freeze handy portions of the stock,
vegetables and chicken in clean yogurt
pots. Then all you’ll have to do is
defrost the pots and cook up a small
portion of fresh pasta. To freeze
the red pepper and harissa oil,
spoon it into an ice cube tray
and freeze.

BRESSIE SAYS

You can make this dish from scratch as written
here by roasting a chicken and making a stock
with the carcass, then using the leftover meat in
pasta, stir-fries, salads or sandwiches. Alterna-
tively, if you’ve roasted a chicken on a Sunday
Once frozen, pop the cubes into a ziplock night, use that leftover carcass and meat here.
freezer bag and store in the freezer.

AUTUMN 2017 FRESH | 33

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