The beauty of this simple dish is making your chicken stock from scratch. Another way of finishing it would be to add a variety of herbs, such as basil or tarragon, and serving each bowl of soup with a poached egg. While the fried shallots aren't a traditional element, we like the depth of flavour and texture they bring.
- 6 eggs
- Large handful of flat-leaf parsley, finely chopped, to serve
- Finely grated parmesan, to serve
- 1 chicken carcass
- 40 gm piece pancetta
- 1 onion, coarsely chopped
- 1 fresh bay leaf
- 2 celery stalks, coarsely chopped
- 60 ml (¼ cup) olive oil
- 6 golden shallots, thinly sliced
- 1For stock, place ingredients in a large saucepan and cover completely with cold water. Bring to the boil over high heat, skimming scum from surface, then reduce heat to low-medium and simmer until stock is deeply flavoured (1½-2 hours). Set aside in pan to cool. Strain and season to taste. Transfer 5 litres stock to a clean saucepan (freeze remainder for another use).
- 2Meanwhile, for fried shallots, heat oil in a small saucepan over medium-high heat to 160°C. Fry shallots, in 2 batches, stirring occasionally, until crisp and golden (2-3 minutes). Drain in a metal sieve. Reserve shallots and oil separately (drizzle a little oil over soup to serve or reserve for another use).
- 3Bring stock to a simmer over medium heat. Whisk eggs in
a bowl until combined. Gently stir soup, then gradually drizzle in egg, allowing egg to set into little clouds or streaks through the soup (the key is to not overstir the eggs).
- 4To serve, divide soup among bowls, scatter over parsley and parmesan and fried shallots.