Onion, carrot, celery, garlic, sauteed for a few minutes until tender. Good, rich chicken stock, made from leftover roasted chicken, a handful of aromatics and herbs, and simmered low for a couple hours. Pastina. Cut-up chicken from the stock added back in. Warmed through gently, and ready to serve.
Simple. Satisfying.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.