Chestnut Soup with Friulian Cheese and Salami: Minestra di Castagne

Total Time:
2 hr 10 min
Prep:
30 min
Cook:
1 hr 40 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • Brown Chicken Stock:
  • 4 tablespoons extra-virgin olive oil
  • 7 pounds chicken wings, backs, and bones
  • 6 carrots, coarsely chopped
  • 4 onions, coarsely chopped
  • 8 ribs celery, coarsely chopped
  • 4 tablespoons tomato paste
  • 2 tablespoons black peppercorns
  • 2 bunches parsley stems
Directions

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts


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    Recipe courtesy of Food Network Kitchen