Chicken Stew

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken
8 cups	1896ml	Chicken stock
3 cups	711ml	Water
		Salt and pepper - to taste
3		Carrots - sliced thickly, (medium) diagonally
5		Celery - sliced thickly, diagonally
3		Leeks - white only, sliced (medium) thickly, diagonally
		Bouquet garni - 1 bay leaf tied with a few stalks parsley
1		Thyme
4		Garlic - smashed
1 tablespoon	15ml	Tarragon - chopped fresh ** or*
1 teaspoon	5ml	Dried tarragon
1/2 cup	118ml	Pasta - small stars or other small shape
1 tablespoon	15ml	Lemon juice - or to taste

Recipe Instructions

Rinse the chicken. Put it in a soup kettle with the stock and water, salt and pepper. Bring to a boil and skim the surface thoroughly. Lower the heat. Add the carrots, celery, leeks, bouquet garni, thyme, and garlic. If using dried tarragon add it now. Cover the kettle with a lid. Let the chicken poach for 40 minutes or until it is cooked through. Lift the chicken from the pot and transfer it to a large plate. Strain the stock into a large saucepan, reserving the vegetables. Discard the bouquet garni and garlic. Set the stock over high heat and let it boil steadily until the liquid reduces by two-thirds. Meanwhile, when the chicken is cool enough to handle, discard the skin and bones and cut the meat into large pieces; return it to the stock. Drop the pasta into a saucepan of rapidly boiling water and cook it for 5 minutes or until it is tender but still has some bite. Add it to the stock with the vegetables, lemon juice, and fresh tarragon. Taste for seasoning and add more lemon or salt if necess ary. Serve at once.

The lemon juice really adds a spark to this stew.

Source:
Jody Adams - chef at Michaela's, Cambridge; Parade Magazine

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