CHICKEN BROTH, STRACCIATELLA & CHICKEN PATTIES
I love the simplicity & deep reaching nourishment this dish offers - with not too many ingredients. The broth is used to make a quick & wholesome soup - stracciatella – much appreciated among all generations in Italy. It is often served to the convalescing & to the young & elderly. You can also simply serve the broth in a cup (brodo in tazza) delicious next to any meal. You can use beef here instead of the chicken (about 750g fairly lean beef) or a combination of both.
MAKE A BROTH
1 whole chicken, cleaned for boiling
2 carrots, peeled
1 leafy celery stick
a few sprigs of thyme
1 large onion, peeled
about 2 litres water
about 2 tsp salt
Put all into a large pot & bring to a boil. Skim off any scum from the surface, lower the heat, partly cover & simmer for about 1 ½ hours. Remove from the heat & leave to cool a little. Remove the chicken to a plate. Clean away all the meat, discarding skin & bones. Strain the broth.
CHICKEN & POTATO PATTIES FROM THE 'BOLLITO'
These patties are a good way to use boiled chicken – or meat. It also works well with raw beef mince, which should be mashed into the cooked potato & mixed into the other ingredients. You can also mix in some other chopped fresh herbs – mint, thyme or dill are all lovely.
320 g potatoes, washed
300 g shredded chicken or meat from the broth
1 garlic clove, very finely chopped
a tablespoon chopped parsley
2 or 3 tablespoons grated parmesan
nutmeg, for grating
a few tablespoons dry breadcrumbs
a little light olive