Chicken Soup (Zuppa di Pollo)
Instructions
Empty the chicken and fiammeggiatelo.
Any Ripulitelo pennette, wash it under running water and allow to drain.
Clean and wash the vegetables.
Melt the butter over sweet in a saucepan, add the flour, stir and, keeping the heat low, let it froth for a few seconds then withdrew the saucepan from heat.
When the mixture has declined, add two litres abundant hot water, stirring with a whisk because it does not form lumps.
Put the saucepan on the heat, add salt and add the meat extract, carrots, celery, parsley and onion studded with cloves.
Together with the chicken, and when it resumes boiling, adjust the flame to low and continue cooking for about an hour and a half until the meat is cooked and almost detached from the bones.
Pull on the chicken with a skimmer, spellatelo and disossatelo with their hands.
Keep aside the two breasts and put the rest of the meat into the mixer.
Add a few tablespoons of the cooking broth and blend until you have a smooth puree that you put in a saucepan.
Diluitela with all the cooking broth passed through a strainer and adjust the salt.
Season the soup with a rub of nutmeg and join the chicken breast cut into streaks and then heat the wax and pour into soup tureen.
Serve very hot.
As desired, after having separated from the fire, you can bind the soup with a few tablespoons of cream.
Ingredients and dosing for 8 persons
- 1 chicken of 1200 g
- 100 g of butter
- 40 g of flour
- 2 teaspoons of meat extract
- 1 onion
- 2 carrots
- 2 ribs of celery
- 2 cloves
- Nutmeg
- Some stems of parsley
- Salt
- A few tablespoons of fresh milk cream (optional)