Chicken, Spring Greens & Orzo Broth

Chicken, Spring Greens & Orzo Broth

The garden has been refreshed after two days of non-stop rain, leaving the sweet scent of earth in the air. Brilliant white spring light illuminates the countryside, showing off glistening green leaves heavy with glassy raindrops. The deluge has washed away the hard edge of winter's grip, allowing a few daring bulbs to push their heads up. After a long winter, during which time the important vitamins and minerals every living being needs to survive are in short supply, my body needs a little nourishment, just like the plants in my garden warming up to spring's glow. Soothing and restorative chicken broth, rich with collagen, is the perfect base for iron-packed, mineral-rich greens, tempered by starchy, slippery pasta. A bowl filled to the brim with vitality.

Ingredients

Spring · Serves 4

  • 3–4

    free-range chicken thighs or leftover roast chicken

  • 125g (4½oz)

    orzo

  • 300g (10½oz)

    spring greens, tough stalks removed and leaves finely shredded

  • flaky sea salt and freshly ground black pepper

  • For the stock

    1

    free-range chicken carcass

  • 2

    onions, skin on, quartered

  • 1

    leek, chopped into 3 pieces

  • 1

    fennel bulb, halved

  • 3–4

    bay leaves

  • a handful

    parsley stalks, chopped

  • ½ tsp

    black peppercorns

  • a pinch

    flaky sea salt

  • 3 tbsp

    cider vinegar
Buy available ingredients
Recipe image

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Begin by making the stock. In a large stockpot, add the chicken carcass, vegetables, herbs, peppercorns and a good pinch of salt. Fill the pan with cold water, cover with a lid and bring to the boil over a medium heat. Once boiling, skim off the scum that has risen to the top, then turn the heat down to a simmer and leave to bubble gently for around 3 hours. Top up the water level if you need to and skim off any more scum that has risen.

Once the broth has simmered, strain it through a sieve, catching the liquid in a bowl below. Discard the carcass and veg left in the sieve. Add the cider vinegar to the stock, then pour into a saucepan and place over a low heat.

If you are not using leftover roast chicken, season the chicken thighs generously and place on a baking tray. Roast in the oven for 20 minutes. Once cooked, leave to cool until you can handle and shred the meat.

Add the shredded meat to the stock along with the orzo, then turn the heat up and bring the broth to a simmer. Simmer gently for 12 minutes, or until the orzo is almost tender. Add the spring greens for the last 3 minutes of cooking, then taste and adjust the seasoning before ladling into bowls.

Serve with some crusty bread.
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