Time: Season day before / 15min prep / 30min cook / 1 hr simmer
Servings: 6-8
Rating: 4.5/5
Recipe from Salt Fat Acid Heat by Samin Nosrat, page 332
INGREDIENTS
- 4lb (4-5) chicken legs
- Salt
- Pepper
- Olive oil
- 2 medium onions
- 3 large carrots, diced
- 3 large celery stalks, diced
- 2 bay leaves
- 10 cups Chicken Stock
- 20 cloves garlic, sliced
- Parmesan rind (optional)
- Beans or noodles
INSTRUCTIONS
- Season chicken legs with salt and pepper the night before.
- Prepare onions, carrots, and celery.
- Heat olive oil in large pot over high. On medium high heat, brown chicken, ~4min/side. This may be done in batches based on the pot size.
- Pour out most of the fat. Over medium heat, brown onions, carrots, celery, and bay leaf, ~12 minutes.
- Slice garlic.
- Add in chicken, stock, salt, pepper, and parmesan rind. Leave at a simmer.
- In a small pan, heat olive oil over medium heat. Cook garlic until fragrent but not brown. Add to soup.
- Simmer soup for 50min. Remove chicken legs and rind. Remove chicken bones and skin, shred, and return to soup. Adjust seasonings.
Thoughts
This is a delicious soup. I would add beans or noodles next time to make it more filling. Browning the chicken left some burnt debris at the bottom of the pot. I cleaned it off before browning the veggies.