Monday, September 2, 2013
Chicken & white bean broth with bow tie pasta
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Author by
ADAM SWANSON
Ingredients
1 x size18 corn feed chicken
2 carrots, peeled & chopped
1 white onion, peeled & chopped
2 celery stalks, chopped
4 bay leaves
6 whole black peppercorns
500g San Remo Bowtie pasta
1x 400g can Cannellini beans, drained and rinsed
1 bunch of silver beet, washed and shredded
2 carrots, peeled & chopped
1 white onion, peeled & chopped
2 celery stalks, chopped
4 bay leaves
6 whole black peppercorns
500g San Remo Bowtie pasta
1x 400g can Cannellini beans, drained and rinsed
1 bunch of silver beet, washed and shredded
Method
Rinse the chicken thoroughly. Place chicken in a large stock pot with carrots, onion, celery, bay leaves and peppercorns, cover with enough cold water so chicken is covered.
Place on heat and bring to boil and skim off all scum as it rises to the surface.
Reduce heat and simmer and cook for 1½ hrs.
Remove chicken from pot and set aside.
Strain liquid from vegetables and place into another pot.
Cool chicken slightly, so that you can remove the meat and shred. Place pot with stock back onto to boil. Once boiling, add pasta and reduce heat to medium.
Cook the pasta according to packet directions.
When pasta is cooked add beans and season with salt and good amount of cracked black pepper.
Finally add shredded chicken and silver beet.
Stir through gently and serve.
Optional Serve with a couple drops of white balsamic vinegar and some crusty bread.
Place on heat and bring to boil and skim off all scum as it rises to the surface.
Reduce heat and simmer and cook for 1½ hrs.
Remove chicken from pot and set aside.
Strain liquid from vegetables and place into another pot.
Cool chicken slightly, so that you can remove the meat and shred. Place pot with stock back onto to boil. Once boiling, add pasta and reduce heat to medium.
Cook the pasta according to packet directions.
When pasta is cooked add beans and season with salt and good amount of cracked black pepper.
Finally add shredded chicken and silver beet.
Stir through gently and serve.
Optional Serve with a couple drops of white balsamic vinegar and some crusty bread.
Author by
ADAM SWANSONPhotography: Jacqui WayFood Styling: Chris StephanFood Preparation: Belinda Hanson-Kennywww.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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