Chicken Soup - Unglamorous.
It's the Amy Schumer of cuisine. Not flashy yet with mysteriously iconic status, it's difficult to remember when you experienced it for the first time. Every time you really enjoy it & are left wanting more.
Inspired by a delicious lunch shared with friends at Sun Moth Canteen & Bar last week in Melbourne, this is Chicken Soup with a super-food twist.
Ingredients: [serves 6]
A free-range uncooked chicken. [1.5kg +]
6 bay leaves.
2 stalks of celery. sliced.
1 medium sized sweet potato. peeled & diced.
1 red onion. peeled & diced.
3 cloves garlic. peeled & crushed.
2 carrots. peeled & diced.
2 zucchini. Slice 'ribbon-thin' using a vegetable peeler or mandoline.
2 bunches of kale. remove leaves from stalks.
1 cup corn kernels.
Wash the chicken well then place it in a large pot & cover with water.
Place the pot on the stove over high heat & add celery, onion, garlic, sweet potato, carrot & bay leaves.
Right about now you'll need to open a bottle of wine because the next step takes patience. We opened a bottle of Adelaide Hills PN/14 Pinot Noir. Sour cherry, thyme, cinnamon & woodsmoke provide great balance against he sweetness of the carrot & corn in this soup.
Once the pot reaches the boil, reduce heat to low/medium, enough to maintain a gentle boil or simmer. Allow to cook for 70 minutes.
Maintaining the optimum temperature is key here. No rolling boils please!
After 70 minutes, remove the chicken from the pot & place in a dish to cool.
Add the kale & corn to the soup.
After a few minutes, once cooled, discard the skin, remove all bones & shred the chicken meat.
Return the shredded meat to the soup & once the Kale has wilted you're ready to serve.
Tom: "Look, it's all completely chicken soup"
Nick the Greek: "It's what?"
T: "Kosher. As Christmas."
N: "The Jews don't celebrate Christmas Tom"
T: "Yeah, well never mind that..."
Lock, Stock & Two Smoking Barrels.