Side Pannel
Chicken Stew
Ingredients List
- 3 lb Chicken
- 8 c Chicken stock
- 3 c Water
- Salt and pepper; to taste
- 3 md Carrots; sliced thickly,
- -diagonally
- 5 Stalks celery; sliced
- -thickly, diagonally
- 3 md Leeks; white only, sliced
- -thickly, diagonally
- Bouquet garni; 1 bay leaf
- -tied with a few stalks
- -parsley
- 1 pn Thyme
- 4 Cloves garlic; smashed
- 1 tb Tarragon; chopped fresh *or*
- -1 tsp dried tarragon
- 1/2 c Pasta; small stars or other
- -small shape
- 1 tb Lemon juice; or to taste
Directions
Rinse the chicken. Put it in a soup kettle with the stock and water, salt
and pepper. Bring to a boil and skim the surface thoroughly. Lower the
heat. Add the carrots, celery, leeks, bouquet garni, thyme, and garlic. If
using dried tarragon add it now. Cover the kettle with a lid. Let the
chickeen poach for 40 minutes or until it is ooked through. Lift the
chicken from the pot and transfer it to a large plate. Strain the stock
into a large saucepan, reserving the vegetables. Discard the bouquet garni
and garlic. Set the stock over high heat and let it boil steadily until the
liquid reduces by two-thirds. Meanwhile, when the chicken is cool enough to
handle, discard the skin and bones and cut the meat into large pieces;
return it to the stock. Drop the pasta into a saucepan of rapidly boiling
water and cook it for 5 minutes or until it is tender but still has some
bite. Add it to the stock with the vegetables, lemon juice, and fresh
tarragon. Taste for seasoning and add more lemon or salt if necessary.
Serve at once.
The lemon juice really adds a spark to this stew.
and pepper. Bring to a boil and skim the surface thoroughly. Lower the
heat. Add the carrots, celery, leeks, bouquet garni, thyme, and garlic. If
using dried tarragon add it now. Cover the kettle with a lid. Let the
chickeen poach for 40 minutes or until it is ooked through. Lift the
chicken from the pot and transfer it to a large plate. Strain the stock
into a large saucepan, reserving the vegetables. Discard the bouquet garni
and garlic. Set the stock over high heat and let it boil steadily until the
liquid reduces by two-thirds. Meanwhile, when the chicken is cool enough to
handle, discard the skin and bones and cut the meat into large pieces;
return it to the stock. Drop the pasta into a saucepan of rapidly boiling
water and cook it for 5 minutes or until it is tender but still has some
bite. Add it to the stock with the vegetables, lemon juice, and fresh
tarragon. Taste for seasoning and add more lemon or salt if necessary.
Serve at once.
The lemon juice really adds a spark to this stew.
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