Make 2-3 meals using just the one chicken. The cooked chicken can be added into a warm salad, or serve sliced chicken meat with vegetables. Any remaining meat can be used for sandwiches the next day.
Ingredients
| 1 ½ kgs | Chicken, whole (Main) |
| 1 | Onion, peeled and quartered |
| 1 | Carrot, cut into large pieces |
| 2 stalks | Celery, cut into large pieces |
| 2 | Bay leaves |
| 3 | Parsley stalks |
| 6 | Black peppercorns, whole |
| 3 Tbsp | Pork, minced |
| 3 Tbsp | Beef, minced |
| 2 Tbsp | White breadcrumbs, fresh |
| 2 Tbsp | Parmesan cheese, freshly grated, plus extra for serving |
| ¼ cup | Pine nuts, toasted |
| 2 Tbsp | Parsley, chopped |
| 1 | Egg |
| 4 handfuls | Spinach leaves, torn into pieces |
| 1 splash | Balsamic vinegar |
Directions
- Rinse the chicken inside and out under cold water, then place in a large saucepan in which it fits comfortably. Cover well with cold water and bring to a simmer. Skim of any fat particles that rise to the surface.
- Add the onion, carrot, celery, bay leaves, parsley stalks and peppercorns. Simmer for 1 hour until the chicken is cooked; its juices should run clear. From time to time skim surface for fat particles. Remove cooked chicken and use as you wish.
- Season the stock with salt (about 1 tsp), leave to cool, then strain. You should have about 8 cups.
- In a bowl combine the minced pork and beef, breadcrumbs, parmesan, pine nuts, parsley and egg. Season mixture with salt and freshly ground black pepper.
- Wet your hands and roll mixture into 20 small balls (1 teaspoonful) and set aside.
- Pour stock back into the saucepan and bring to a simmer. Add meatballs and spinach and gently simmer for 20 minutes. Season to taste with salt and freshly ground black pepper.
- Add a splash of balsamic vinegar and serve hot with crusty bread and extra parmesan cheese
Best way to freeze
Freeze stock and meatballs separately. Thaw stock in