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Chicken broth with tortellini
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Total Time:
2 hours 30 minutes
Ingredients:
  • 1 bunch of mixed fresh herbs, such as thyme, lemon thyme, bay or flat-leaf parsley
  • 1 x 1.5kg whole free-range chicken
  • 2 whole carrots
  • 1 bulb of fennel
  • 80 g peas
  • 80 g broad beans
  • 6 asparagus spears
  • 300 g Tipo 00 flour, plus extra for dusting
  • 3 large free-range eggs
  • 1 splash of organic chicken stock optional
  • 1 bunch of fresh tarragon
  • 20 g Parmesan cheese, plus extra to serve
Instructions:
  • Create a bouquet garni with the herbs and tie them up. Put the whole chicken and bouquet garni into a large deep pan. Fill the pan with enough cold water to cover the chicken. Bring it to a simmer after slowly bringing it to a boil. Skim off any froth that forms on the surface occasionally. Allow it to simmer for 1 hour and 30 minutes until the chicken becomes deliciously tender and starts to come off the bone. For the tortellini, combine pasta flour, eggs, and sea salt in a food processor. Blitz until a dough forms. If too dry, add a splash of stock or water. Knead the dough on a floured surface for a few minutes and let it rest wrapped in clingfilm. Remove the chicken from the broth. Reserve the breasts and shred the rest for the pasta filling along with tarragon and Parmesan. Season and cool the mixture. Bring the broth back to a boil, add chopped carrots and fennel, then simmer. Divide the dough, roll out, and cut into squares. Fill each with chicken mixture, fold into triangles, and shape into tortellini rings. Boil the broth, adding peas, broad beans, chicken breasts, asparagus, and tortellini. Cook until tortellini float to the surface. Serve with carrots and fennel, shredded chicken, tortellini, peas, and beans in bowls. Pour broth over and top with tarragon leaves and Parmesan.

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