Ingredients
Servings: 12
4 liters of water
1 whole 4 lb chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole peppercorns
2/3 of a celery stalk, leaves reserved
1 lb carrots
3 tbsp. chopped lemongrass (optional)
1/4 cup powdered chicken broth
1 lb carrots, peeled and sliced
1/3 stalk of celery, chopped (leaves reserved)
1 pkg. (227 g) egg noodles
Preperation
Preparation: 20min ›Cooking: 2h› Ready in: 2h20min
Place the chicken and water in a large saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, occasionally removing the fat that rises to the surface.
To the pot, add the onion halves, bay leaves, peppercorns, 2/3 stalks of celery, carrots and lemongrass; cover and simmer for an hour.
Remove the chicken pieces from the broth and pass it through a sieve to remove the vegetables and seasonings. Discard the vegetables and return the broth to the pot. Let the chicken cool and when cold enough to handle, remove the meat from the chicken and discard the bones and carcass.
Return the pot of broth to high heat and add the broth powder, chopped celery and chopped carrots. Simmer for 20 minutes, or until carrots are tender.
Chop the celery leaves and add them to the pot, along with the egg noodles. Cook until noodles are tender, about 10 minutes. Add the chicken meat to the pot and heat through well.d bowl with cling film then reserve your raw salmon recipe preparation in the fridge as long as possible before eating. When ready to serve, divide the salmon tartare in pretty glasses, decorating each aperitif glass with 2 sprigs of chives. Then enjoy your salmon verrine starters.
