Farfalle with Chicken & Asparagus in Saffron-Chive Broth
So I cooked one of my chickens from Stone Meadow Farms. This was one of my little black giant Jerseys. I was not quite sure what I was going to do, so I poached it and figured I'd come up with something later. I also figured it was good for 2 meals, so I'll be using the rest of it later this week. This recipe thus assumes that you have poached your chicken, and created a good batch of chicken stock. I just rinsed the chicken off and plonked it in a pot with a litre and a half of water, some salt and peppercorns, and couple of bay leaves. I figured 20 minutes per pound would be good, and indeed it was, although if you want falling-off-the-bones cooked, you should probably double that time. I turned it over once in the middle. It was on the lowest temperature my stove will do throughout that time, with the exception of the first five minutes or so when it was on high in order to get that water bubbling.
I deboned the chicken and cut it into bite-sized pieces. I then returned the skin and bones to the pot with the broth, added another litre of water, and simmered it for a few more hours. I strained it, and chilled it overnight. The next day I defatted it and proceeded with this recipe.
I have to say it's been a while since I've had any free-range chicken. Gosh, what a difference. When you are dealing with one you realize that regular commercial chicken isn't so much tender as flabby. Not surprising; I doubt they walk 50 metres in their entire lives, and I can't imagine they ever actually get airbourne. Let me hasten to add that my bird was not tough, but it did chew more like actual meat. The difference in the sturdiness of the bones and connective tissues was amazing. And the flavour - wow! Tasted like chicken, as they say. Frankly, most commercially raised chicken might as well be tofu for all the flavour it has.
And since this is a pasta dish, the call goes out to Presto Pasta Nights at Once Upon a Feast!
2 to 4 servings
20 minutes - not counting cooking the chicken
200 to 250 grams (1/2 pound) farfalle or other stubby pasta
2 litres (2 quarts) chicken stock
1/2 teaspoon saffron threads
sea salt & pepper
the cooked chicken from 1/2 of a 1.5 kilo (3 pound) chicken
300 grams (2/3 pound) asparagus
1/3 cup minced chives
Put a pot of salted water on to boil for the farfalle. Boil it until half done, about 6 minutes.
Meanwhile, add the crumbled saffron, and salt and pepper to taste to the chicken stock. Bring it to a boil, and add the drained, half-cooked farfalle. When the stock returns to the boil, add the chicken, cut into bite-sized pieces. After a minute or two, add the asparagus. When there is just a minute or less to go before the farfalle is cooked, add the chives. You may wish to save a few for garnishing. This was so simple, but so flavourful - fresh, quality ingredients make things great!
I deboned the chicken and cut it into bite-sized pieces. I then returned the skin and bones to the pot with the broth, added another litre of water, and simmered it for a few more hours. I strained it, and chilled it overnight. The next day I defatted it and proceeded with this recipe.
I have to say it's been a while since I've had any free-range chicken. Gosh, what a difference. When you are dealing with one you realize that regular commercial chicken isn't so much tender as flabby. Not surprising; I doubt they walk 50 metres in their entire lives, and I can't imagine they ever actually get airbourne. Let me hasten to add that my bird was not tough, but it did chew more like actual meat. The difference in the sturdiness of the bones and connective tissues was amazing. And the flavour - wow! Tasted like chicken, as they say. Frankly, most commercially raised chicken might as well be tofu for all the flavour it has.
And since this is a pasta dish, the call goes out to Presto Pasta Nights at Once Upon a Feast!
2 to 4 servings
20 minutes - not counting cooking the chicken
200 to 250 grams (1/2 pound) farfalle or other stubby pasta
2 litres (2 quarts) chicken stock
1/2 teaspoon saffron threads
sea salt & pepper
the cooked chicken from 1/2 of a 1.5 kilo (3 pound) chicken
300 grams (2/3 pound) asparagus
1/3 cup minced chives
Put a pot of salted water on to boil for the farfalle. Boil it until half done, about 6 minutes.
Meanwhile, add the crumbled saffron, and salt and pepper to taste to the chicken stock. Bring it to a boil, and add the drained, half-cooked farfalle. When the stock returns to the boil, add the chicken, cut into bite-sized pieces. After a minute or two, add the asparagus. When there is just a minute or less to go before the farfalle is cooked, add the chives. You may wish to save a few for garnishing. This was so simple, but so flavourful - fresh, quality ingredients make things great!
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