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By Niall Breslin
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. Alternatively, 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.
Preparation time: 20 minutes•
Cooking time: 120 minutes
Serves: 7 people
Preheat the oven to 200°C/gas mark 6.
Spatchcock the chicken by placing it on a cutting board breast side down, with the legs towards you. Using a sharp knife or poultry shears, cut up along each side of the backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn it over.
Put the lemon slices and rosemary in a high-sided roasting tin. Put the chicken on top, skin side up, and drizzle with 1 tablespoon of the oil. Season well with salt and pepper, then roast in the oven for 45 minutes, until the chicken is cooked through. Remove and allow to cool
To make the red pepper and harissa oil, put the whole red pepper on an oiled baking tray and roast in the oven for 20 minutes. Remove from the oven and allow to cool slightly before popping into a ziplock bag to cool completely. Once cool, remove from the bag, then peel and deseed the pepper and tear the flesh into small pieces. Put the olive oil in a jug and whisk in the lemon zest and harissa, then add the red pepper strips. Set aside.
Once the chicken is cool enough to handle, discard the skin. Remove all the meat from the carcass, shred it
slightly and set aside. Put the carcass in a large saucepan with the water and any juices left on the plate from the resting chicken. Add the thyme, bay leaves and any trimmings from the prepped vegetables. Put the pan over a high heat and bring to the boil, then reduce the heat and simmer for 1 hour, until the broth has reduced. Strain the contents of the pan, discarding any bones and herbs but retaining the broth.
Heat the remaining tablespoon of oil in the same saucepan and set it back on a medium heat. Add the onion, carrots, celery and garlic and sauté for 4 to 5 minutes, until the veg are beginning to soften. Add the
strained broth back to the saucepan and bring to the boil,
then reduce the heat slightly and add the pasta and half of the shredded chicken. Save the rest of the chicken for another meal. Cook for 10 minutes, until the pasta is al dente and the chicken has heated through.
To serve, spoon the broth into bowls with even amounts of chicken, pasta, vegetables and broth in each one. Top with the red pepper and harissa oil, a little grated Parmesan cheese and parsley. Serve with crusty sourdough bread on the side.