Ingredients:
- 1 x 1.6kg Inishella Chicken
- 2 onions, quartered
- 2 heads of garlic, halved horizontally
- 1 x 8cm piece of ginger, peeled and thinly sliced
- 3 bay leaves
- 1 tbsp ground turmeric
- 2 tsp black peppercorns
- 2 tsp coriander seeds
- 2 tsp salt
- 4 carrots, peeled and chopped into 1⁄2-inch pieces on a diagonal
- To serve - 200g soba noodles, 4 spring onions, thinly sliced and Chilli oil
Method:
- Place the chicken in a large pot and add the onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds and salt. Add enough cold water to just cover the chicken, then bring to a boil over medium heat.
- Reduce the heat to low and simmer for 35–40 minutes until the chicken is cooked through. Transfer the chicken to a plate and allow to cool slightly, keeping the stock simmering.
- When cool enough to handle, remove and discard the skin. Pull the meat from the bones and shred; set aside.
- Return the chicken carcass to the pot. Turn the heat to high and boil for 15–20 minutes, allowing the stock to reduce by about one-third. Taste and adjust seasoning if needed.
- Strain the stock into a clean large saucepan, discarding the solids. Add the carrots, bring to a simmer and cook for 5 minutes until just tender.
- Add the soba noodles directly into the broth and simmer according to package instructions until cooked through.
- Add 800g of the shredded chicken to the broth and warm through.
- Divide into four bowls. Top with spring onions and a drizzle of chilli oil, if desired.
- Tip: Don’t let leftover chicken go to waste! Use it to make chicken sandwiches, barbecue chicken pizza wraps, or chicken Caesar salads.
