|Chicken Noodle Soup
1 chicken, cut and skinned
2 TBS oil
1 small onion, chopped
1 cup chopped leek
3 stalks celery
dry white wine
12 cups water
3 dozen peppercorns
3 bay leaves
several sprigs of sage, thyme or marjoram
1/4 bunch parsley
1 cup carrot coins
sea salt and freshly ground pepper
4 oz dry Italian Tagliatelle - egg noodles
1/2 cup thawed peas
Have your butcher cut up and skin a chicken - wrapping the boneless breast for another use. Brown skinless chicken legs, back, breast bones and wings in oil, remove and reserve. Add coarsely chopped onion, leek and 2 stalks of celery (I also like use up any old veggies in the fridge) and to cook until veggies are soft, splashing with dry white wine to melt any brown bits remaining in the pan.
Add back chicken, 12 cups cold water, peppercorns, cloves, and herbs. Bring to a boil, skim as needed and reduce to a simmer for 90 minutes. Remove meat and strain stock, pressing on solids to get out all the juices. Pick meat from bones, reserve.
Place stock back on stove, add 1-cup carrot coins and 1 thinly sliced celery rib - boil and skim as needed. Return to a simmer for 20-30 minutes, taste and adjust seasonings as desired.
Add 3-4 oz egg noodles, cover and simmer until al-dente, stir in peas and serve. This soup is even better the next day. -Chef Mick Rosacci, Tony's