Chicken Noodle Soup

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Ingredients:

Full stock

∙ 1000g chicken backs

∙ 750g chicken feet

∙ 2700g chicken stock

Quick stock

∙ 2700g stock

∙ 30g BTB chicken

∙ 3 packets gelatin

Soup

∙ 200g leeks/onion

∙ 400g carrots

∙ 300g celery

∙ 30g chicken fat or oil

∙ 550g chicken thighs

∙ 10g salt + more

∙ black pepper

Noodles

∙ 225–300g egg noodles

∙ salt

Instructions:

For Stock

1. Roast the chicken backs and feet in the oven for 20 minutes or until chicken is just starting to brown.

2. Deglaze the sheet tray with a bit of stock to get up all of the leftover fond.  Combine chicken, stock and fond into a pressure cooker and cook on high pressure for 45 minutes to an hour.  Allow the pressure to come down naturally.

3. Skim the stock and get rid of 80% of the fat on top.

For the Soup

1. Trim excess fat from the chicken.  Salt each side of the chicken thighs and set aside.

2. Bring a pot of water to a boil.

3. In a dutch oven, heat up a few Tbsp of oil and sweat down leeks, carrots and celery on medium high heat.

4. After 4-5 minutes, or when the leeks are becoming translucent, add in stock and bring to a boil.

5. When stock is up to a boil, lower to a simmer and add in the chicken. Simmer for 15 minutes, or until the chicken is at an internal temp of 180 or higher and can be easily shredded.

6. While the chicken is cooking, cook noodles to desired doneness, about 12 minutes. Strain the noodles, toss them in oil and lay out on a sheet tray and place in the refrigerator.

7. Remove the chicken from the soup and shred.  After chicken has been shredded, run a knife through it to get it into smaller pieces.  Return chicken to the soup and add 10g of salt and adjust seasoning as needed.

8. To serve pour soup in a bowl over the cooked noodles and top with a few cranks of black pepper.