From Peter Hartel
6-8 whole chicken legs
8 medium carrots
2 medium onions
5 ribs celery
2 Tablespoons herbes de Provence
3 cups fresh baby spinach
24 ounces fresh pasta
Preheat your oven to 350 degrees Fahrenheit Dust chicken legs with black pepper, powdered garlic, and smoked paprika, and roast in a roasting pan until golden brown, wit the flesh falling off the bone, about an hour.
Peel and slice carrots and chop onions, and combine in a roasting pan, tossing with two tablespoons of olive oil. Roast with the chicken, tossing every half hour with a large spoon or spatula until roasted, with caramelization occurring with the carrots and onions. Pick the chicken off the bone and shred with the skin and put aside, along with the roasted onions and carrots. Retain the drippings and deglazed bits as well.
Combine the carrots, onions, shredded chicken, and chicken drippings with four quarts of chicken stock in a large pot. Chop 5 ribs of celery and add to the pot. Add water until pot is 3/4 full, bring to a boil and add sea salt to taste (do so very slowly and incrementally to avoid over-salting). Add herbs de Provence.
Prior to serving, add fresh baby spinach leaves and fresh pasta. Serve with good bread and old and new friends.Posted: Sunday Mar 26,2017 11:07 AM In Soup Recipes