This is where we use up the rest of the chicken. It’s a take on the classic French pot au feu of boiled meats and vegetables in a broth. I couldn’t think what to call it so it’s a kind of pot au feu with different cuts of chicken.
Serves 2
- 2 drumsticks
- 2 boned thighs
- 2 under fillets
- 2 middle sections of wing
- 400ml reserved chicken stock
- 2 very thin rashers of streaky bacon or pancetta
- 1 shallot, peeled and finely chopped
- 1/3tsp chopped thyme leaves
- 1tbsp chopped parsley
- 2tbsp fresh white breadcrumbs
- Salt and freshly ground black pepper
- 70-80g small carrots, trimmed and cleaned
- With a heavy knife (it’s not enough for a processor unless you have one of those baby ones), chop the under fillets as finely as possible to a purée.
- Mix with the shallot, thyme, parsley and breadcrumbs and season.
- Mould into 2 even-sized balls and put to one side.
- Put the 400ml stock into a saucepan with about 100ml water.
- Wrap each thigh tightly in a slice of bacon and put into the stock with the drumsticks and carrots.
- Bring to a simmer and cook gently for 20 minutes with a lid on.
- Add the chicken balls and simmer gently for another 15 minutes, add the wings and simmer for another couple of minutes.
- You should have a good flavoured stock left.
- Strain if necessary, and serve it with the chicken pieces in deep bowls with boiled potatoes and salsa verde.