Ingredients:

  • 1.5 kg bone-in, skin-on chicken thighs
  • 2 large yellow onions, halved
  • 3 large carrots, roughly chopped
  • 3 stalks celery, including leaves
  • 1 head garlic, sliced crosswise
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 3 liters cold filtered water
  • 2 tbsp unsalted butter
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 1 large leek, white and light green parts only, thinly sliced
  • 250g wide egg noodles
  • 0.5 cup fresh parsley, finely chopped
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1.5 tsp fine sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the chicken dry. In a large stockpot over medium-high heat, sear the chicken skin-side down until mahogany-colored. Remove chicken and set aside. Place halved onions and garlic face-down in the rendered fat for 2 minutes until charred.
  2. Return the chicken to the pot. Add roughly chopped carrots, celery stalks, peppercorns, and bay leaves. Pour in 3 liters of cold water.
  3. Bring the liquid to a bare simmer (just below a boil). Skim any grey foam from the surface. Simmer uncovered for 60 minutes to develop the golden stock.
  4. While the stock simmers, cook the egg noodles in a separate pot of boiling salted water according to package directions. Drain and set aside.
  5. Strain the finished stock through a fine-mesh strainer into a large bowl. Discard the spent vegetables. Shred the chicken meat from the bones, discarding skin and bones.
  6. Wipe the stockpot clean. Melt butter over medium heat. Sauté the sliced carrots, celery, and leeks for 5-7 minutes until softened. Pour the strained stock back into the pot.
  7. Add the shredded chicken and cooked noodles to the pot. Stir in fresh parsley, dill, and lemon juice. Season with sea salt and cracked pepper to taste before serving.