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Boiling fowl
45 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 480
  • Fat about 22g
  • Carbohydrates about 30g
  • Protein about 36g
This is needed
This is needed for 4 people
Stock
  • 1 onions, cut in half
  • 1 boiling fowl (approx. 1,2 kg), defrosted
  • 200 g leek, cut into pieces
  • 200 g celeriac, cut into pieces
  • 150 g carrots, cut into pieces
  • 20 g ginger, sliced
  • 5 parsley stems, roughly chopped
  • 2 bay leaf
  • 2 tsp salt
  • 7 mixed peppercorns, crushed
  • water
Soup
  • 100 g leek, cut into rings
  • 1 red chilli pepper, deseeded, cut into rings
  • 200 g leaf spinach
  • 120 pasta (e.g. risoni)
Gremolata
  • 2 tbsp olive oil
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 organic lemon, grated zest and 2 tbsp of juice
  • 0.25 tsp sea salt
  • 1 garlic clove, finely grated
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And that's how it's done
And that's how it's done
Stock
Gut the boiling fowl and rinse (inside and out) in cold water, pat dry, place in a large pan. Place the onions (cut side down) in a frying pan, cook over a medium heat for approx. 10 mins. until dark brown. Add the onion to the chicken along with all the other ingredients up to and including the salt, cover with cold water (approx. 4 l) and gradually bring to just below the boil. Cook (uncovered) at just below the boil for approx. 1½ hrs., skim away the froth with a sieve.
Soup
Remove the chicken from the stock, allow to cool slightly. Strain the stock, pour approx. 1½ l into a pan, set aside the remainder of the stock. Boil fast for approx. 10 mins. Pull apart the chicken meat by hand, add to the stock with the vegetables and pasta, simmer for approx. 10 mins. until the pasta is al dente.
Gremolata
Mix the parsley, lemon zest, lemon juice, oil, garlic and fleur de sel. Serve the soup in deep bowls, top with the gremolata.