Ingredients
- Salt and black pepper
1 medium acorn squash, unpeeled, cut into chunks
2 leeks, cut into 2" pieces
5 stalks celery, cut into 2" pieces
½ lb button mushrooms
½ tbsp olive oil
½ large onion, cut into chunks
1 head garlic (about 20 cloves), cloves peeled but left whole
1 ½ cups celery leaves
2 sprigs thyme
1 unwaxed lemon, cut in eighths
1 (3-4 lb) chicken, washed and patted dry
2 cloves garlic, cut into slivers
1 tbsp olive oil, divided
2 lbs bone-in chicken backs
2 bay leaves
¼ cup whole peppercorns
1 cup dry white wine
6 quarts cold water
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1 tsp olive oil
¼ large onion, thinly sliced
½ small butternut squash, peeled and diced
2 stalks celery, diced
½ red pepper, diced
1 leek, washed and sliced thinly
6 cups prepared chicken stock
2 cups water
1 sprig thyme, de-stemmed
½ tsp dried basil
½ cup frozen green peas
13 oz diced cooked meat from the stock chicken
4 oz dried soba (or whole wheat) noodles, broken in half
Description
This Is A Labour Of Love If You Make Everything In This Recipe (believe Me, I Did It!) But The Result Is SO Worth It. I Broke My Experience Into 3 Days Of Work - One Day I Roasted The Chicken, The Next I Roasted The Bones And Made The Stock, And Today I F
Spark Recipes
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