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We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

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Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Chicken stock (brodo di pollo)


You'll need

1 free-range or organic chicken (about 1.2kg) 2 each onions, carrots and celery stalks, coarsely chopped 2 tomatoes, quartered 1 leek, coarsely chopped 1 garlic head, halved horizontally 6 flat-leaf parsley stalks 3 thyme sprigs 1 fresh bay leaf ¼ tsp black peppercorns

Method

  • 01
  • Rinse chicken inside and out under cold running water and combine in a stockpot with remaining ingredients. Add 3½ litres cold water, bring to the simmer over medium-high heat, then reduce heat to low and skim occasionally until stock is well-flavoured and chicken is falling apart (2½-3 hours, see note).
  • 02
  • Remove chicken (shred flesh and reserve for soup or another use). Strain stock through a fine sieve into a container and refrigerate until fat rises to surface (2-3 hours), then skim fat from surface (discard). Chicken stock will keep refrigerated for 3 days, or frozen for 3 months.

Note This recipe makes about 1.75 litres. If you want to use the cooked chicken in a soup, add the chicken to the stockpot when the water and vegetables are already simmering, and then remove it after the stock has been cooking for about 2 hours. The stock will be lighter in flavour, but the chicken will not be overcooked and will still retain some flavour.


A great brodo is the heart and soul of many Italian soups - shop-bought stock just won't cut it unless you're certain it's of the highest quality. Unlike many stock recipes, this one uses the whole bird, and if its giblets are still intact, so much the better. Some brodo di pollo recipes call for the addition of marrow bones, but we've opted for pure chicken in this version (pictured here in chicory soup).


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

May 2011

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