The nourishing joy of simmered whole chicken
SalonI've found in this time of — ahem — concentrated home cooking that I often wander into ingredient or method obsessions and stay there, either 'til I wring them dry or they work themselves into my permanent cooking arsenal. *** A nod to the lemony Greek chicken soup Avgolemono, the slow-cooked flavors of the chicken and broth get a jolt of springtime brightness from lemon juice and a heap of grassy fresh dill. chicken 2 stalks celery, roughly chopped 2 carrots, roughly chopped 1 medium onion, quartered 3 garlic cloves 6 parsley stems with leaves 1 sprig thyme 1 teaspoon salt, plus more as needed 10 whole peppercorns 2 lemons, divided 1 bunch fresh dill, chopped and divided Cracked fresh pepper, as needed 1 1/2 cups dried orzo 1/2 lb. fresh baby spinach leaves Good quality extra virgin olive oil, for drizzling Method: Place the chicken, celery, carrots, onion, garlic, parsley, thyme, salt and peppercorns in a large pot with a tight-fitting lid. In a separate dutch oven or large saucepan, add the reserved 4 cups chicken stock, the juice of one lemon, about half the dill and salt and pepper to taste.
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