Directions
- 1Roast a whole chicken.
- 2Melt 4 tablespoons of butter in a pot.
- 3Add 1 cup each of chopped celery, carrots, fennel, parsnip and onion to the melted butter. Add a big pinch of salt and cook for 15-20 minutes on low heat with the lid on.
- 4Cook wild rice according to package instructions. Note: the chef overcooked her rice, but still used it.
- 5Pull the meat off the roasted chicken and remove the skin.
- 6Rough chop the chicken.
- 7Add 4 cloves of minced garlic, 1 tablespoon each of sage, rosemary and thyme, and cook for 5 minutes.
- 8Stir in 2 tablespoons of flour.
- 9Add 6 cups of homemade chicken stock (4 initially, then 2 more) and bring to a boil.
- 10Add the chopped chicken and season with salt and fresh cracked pepper.
- 11Simmer for 10 minutes. Add in the pasta (quadrutti and cedeeo).
- 12Stir in the cooked wild rice and cream.
- 13Finish with a big handful of parsley.
Ingredients
- 1 whole chicken
- 4 tablespoons butter
- 1 cup celery
- 1 cup carrot
- 1 cup fennel
- 1 cup parsnip
- 1 cup onion
- 1 big pinch salt
- 4 cloves garlic
- 1 tablespoon sage
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 2 tablespoons flour
- 6 cups homemade chicken stock
- 1 package quadrutti pasta
- 1 package ceddeo pasta
- 1 package wild rice
- 1 big splash cream
- 1 big handful parsley
- 1 a little bit fresh cracked pepper
Equipment
ovenred potwooden spoonknifebowl
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