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"We use a lot of chicken stock in my house," says chef Hugh Acheson. "It is a beautiful thing when created from scratch, and who knew it would be so easy? Throw all of the ingredients in and walk away. It's a culinary mic drop."
Ingredients
Basic Chicken Stock
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1 (3 1/2- to 4-pound) chicken, quartered
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2 medium white onions, quartered
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3 carrot carrots, scrubbed and cut into 2-inch pieces
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3 celery ribs with leaves, cut into 2-inch pieces
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2 garlic cloves
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2 parsley sprigs
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2 thyme sprigs
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2 bay leaves
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1 teaspoon coriander seeds
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6 black peppercorns
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Kosher salt
Stracciatella
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6 cups chicken stock
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2 large eggs
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1/4 cup finely grated Parmigiano-Reggiano
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2 cups shredded Best-Ever Roast Chicken (see Note) or rotisserie chicken
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1 cup frozen peas
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2 cups leaf spinach (about 2 ounces), thinly sliced
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1 cup basil leaves, thinly sliced
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Kosher salt
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Pepper
Directions
Make the chicken stock
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In a large stockpot, combine 4 quarts of water with all of the ingredients except the salt. Simmer over very low heat, partially covered, for 8 hours; skim the surface of the stock as necessary.
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Strain the stock into a large bowl and season with salt; discard the solids. Let the stock cool, then refrigerate. Skim the fat from the surface before using.
Make the stracciatella
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In a medium pot, bring the chicken stock to a simmer over moderate heat. In a small bowl, whisk together the eggs and cheese. Slowly add the egg mixture into the hot stock, stirring constantly, until the eggs are just set, about 1 minute. Stir in the chicken and peas and simmer until heated through, about 2 minutes. Add the spinach and basil and cook until just wilted, about 1 minute. Season with salt and pepper and serve.
Make ahead
The stock can be refrigerated for up to 5 days or frozen for up to 1 month.