STEWING CHICKEN RECIPE RECIPES

Steps:

• 1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
  2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
  3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
  4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

Steps:

• Gather all your vegetables. Peel carrots, parsnip, and celery. Clean and trim your leek and wash your parsley. Heat up a skillet and add unpeeled onions in to get some burn marks. 
• Place chicken pieces, beef bone, allspice, and bay leaves into a large pot.
• Add vegetables and fill the pot with water. Add vinegar and about 1-2 tablespoons of salt (you will finish seasoning once the broth is cooked)
• Set it on medium to low heat. Do not boil it! Let it simmer for two hours. A few times during the cooking, skim off anything that accumulates on the surface.
• Check for seasoning, add salt and pepper to your liking or chicken cubes, magi or Vegeta (see recipe notes).
• Boil the noodles separately, according to instructions. Once cooked, rinse with cold water to remove starch. Add noodles to a bowl. 
• Remove a carrot and piece of chicken from the broth, cut it up and add it to your bowl. Ladle the broth into your bowl; first letting it pass through a meshed strainer. Add chopped parsley and serve. Enjoy!