Roasted Chicken Soup with Lentils and Spinach
Ingredients
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For the chicken
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1 whole
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roasting chicken
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kosher salt (to taste)
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For the Tarragon Chicken Stock
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6 stems
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fresh tarragon, whole
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1 cup
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parsley, coarsely chopped
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5-6
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garlic cloves, peeled and left whole
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1
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onion, coarsely chopped
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On hand or seasonal vegetables
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celery, broccoli stems, zucchini and/or tomato.
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Salt to taste
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6 quarts
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water
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Roasted Chicken Soup with Lentils and Spinach
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1 bag
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spinach, trimmed and cleaned
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2
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garlic cloves, diced
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2 tablespoons
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olive oil
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1 cup
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lentils
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Cooking Instructions
Roast the chicken:
Preheat the oven to 450°F.
Rinse the chicken, then dry it very well with paper towels, inside and out. Salt and pepper the cavity, then truss the bird. Salt and pepper the outside of the chicken. Place the chicken in a saute pan or roasting pan and put the chicken in the oven. Roast it until it's done, 50 to 60 minutes. Remove from oven when roasted, and allow to cool. Once cool enough to handle, de-bone the chicken, reserving the meat and carcass.
Make the stock:Once the meat has been removed from the carcass, return the carcass to the roasting pan and return to the oven to roast. Roast the carcass for 30 to 35 minutes until golden brown. In a stock pot, combine water, tarragon, parsley, garlic, onion, vegetables, and salt. Cover, and place over medium heat. When it just beings to boil turn it to med-low and simmer for 1 hour. Pour through a fine strainer. Reserve strained stock.
Make the soup:Heat olive oil in stockpot. Add chicken, spinach and garlic. Saute until spinach is wilted. Add approx. 8 cups chicken stock, more or less as desired. Add lentils. Bring to a boil, turn lower heat and allow soup to simmer. Lentils will take about 20 minutes to cook.
Equipment List