1 roasting chicken weighing 1 kg (2 1/4 lbs)
1.5 litres (2 1/2 pint) 5 cups water
1 tsp salt
3 allspice berries
3 black peppercorns
1 bay leaf
soup vegetables, carrots, leek, celery, etc
2-3 small onions
2 garlic cloves
1 cup (250 g) 9 oz aubergines (eggplant)
250 g (9 oz) courgettes (zucchini)
250 g (9 oz) small tomatoes
1 sprig thyme
1 tbsp oil
4 oz (100 g) pasta bows
1.5 litres (2 1/2 pint) 5 cups water
1 tsp salt
3 allspice berries
3 black peppercorns
1 bay leaf
soup vegetables, carrots, leek, celery, etc
2-3 small onions
2 garlic cloves
1 cup (250 g) 9 oz aubergines (eggplant)
250 g (9 oz) courgettes (zucchini)
250 g (9 oz) small tomatoes
1 sprig thyme
1 tbsp oil
4 oz (100 g) pasta bows
method
1. Wash chicken and giblets, bring to the boil with water, salt, spices and bay leaf. Skim off scum as it forms.
2. Poach chicken 1 1/2 hours in uncovered pan, allowing the surface of the liquid scarcely to move.
3. Wash, clean and chop soup vegetables, and add to chicken at the end of the first half hour.
4. Peel and chop onions and garlic. Wash, dry and chop aubergines/eggplant and courgettes/zucchini.
5. Skin and chop tomatoes, removing core. Rinse thyme.
6. Heat oil; fry onions and garlic until transparent. Add chopped vegetables and thyme, continuing to fry for 10 minutes longer.
7. Strain chicken stock, adding 1 cup (8 fl oz) 250 ml to vegetables.
8. Bring remaining stock to the boil, add pasta and boil for 5 minutes.
9. Take chicken meat off carcass, cut up and add to vegetables.
10. Pour cooked pasta and remaining stock over the mixture and combine.
2. Poach chicken 1 1/2 hours in uncovered pan, allowing the surface of the liquid scarcely to move.
3. Wash, clean and chop soup vegetables, and add to chicken at the end of the first half hour.
4. Peel and chop onions and garlic. Wash, dry and chop aubergines/eggplant and courgettes/zucchini.
5. Skin and chop tomatoes, removing core. Rinse thyme.
6. Heat oil; fry onions and garlic until transparent. Add chopped vegetables and thyme, continuing to fry for 10 minutes longer.
7. Strain chicken stock, adding 1 cup (8 fl oz) 250 ml to vegetables.
8. Bring remaining stock to the boil, add pasta and boil for 5 minutes.
9. Take chicken meat off carcass, cut up and add to vegetables.
10. Pour cooked pasta and remaining stock over the mixture and combine.
serving amount
serves 4
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