- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, roughly chopped
- 2 pounds spinach, chopped
- Salt and pepper
- 2 quarts brown chicken stock, recipe follows
- 2/3 cup fine corn meal
- 1/3 cup flour
In a large soup pot, heat the olive oil over high heat. Add the garlic and cook over medium-high heat until the garlic is browned and softened, about 5 minutes. Add the spinach, cook for 2 minutes, season with salt and pepper, and then add the chicken stock. Bring to a boil and reduce to a simmer.
In a large bowl, combine the cornmeal and the flour and whisk in a ladle of the chicken stock. Stir the mixture back into the soup pot and cook for 10 minutes. Season with salt and pepper and serve.
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
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: 3 quarts