Friday, April 18, 2008
The Wintry weather has made me feel for soup. A good hearty chicken broth. Stracciatella to be precise. Loaded with seasoning and egg and parmesan and parsley. Ooooo.
I think I learned this at the Dogs Bar in St Kilda, Melbourne. The success of this dish relies on the quality of the stock you make. My favourite version requires a couple of osso bucco and a smoked bacon bone for good measure.
Basic Chicken Stock
3 x Large chicken frames
2 x osso bucco
1 small bacon bone
1 x Bunch celery
2 x large carrots
1 x onion, unpeeled, quartered
6 x cloves garlic, unpeeled
ts black peppercorns
4 x bay leaves
A big handful of herbs out of the garden (thyme, sage, basil and oregano this time round)
Wash all excess shmaltz and blood from the frames. Roughly chop all the veggies, except the garlic and throw them in the stock pot. Throw the meats into the pot, cover with cold water and simmer for four or so hours. Strain through muslin cloth, feed the veggies to the worm farm.
Let cool to allow the fat to set on top then remove with a slotted spoon.
Beat two eggs, some grated parmesan cheese and some chopped flatleaf parsley.
Heat the stock and stir in this mix with a fork until strands form. A little lemon on top to serve with some crusty bread. Belissimo!
For tonights dish i cut a chicken breast into very fine slivers that cooked in the stock within seconds as the soup was served. . .
Oh and a glass of Viognier!