Colicchio's Favorite Chicken Soup

Chef Tom Colicchio
Gramercy Tavern
New York City
Air date: Dec. 9, 2000

Menu:
Orecchiette Pasta Soup with Parmigiano
Braised Chicken with Root Vegetables
Orange Confitcolor=blue>

Note: This first recipe will make the first two courses. It will serve four.

Orecchiette Pasta Soup with Parmigiano
Braised Chicken with Root Vegetables

Ingredients:
1 Whole Chicken, quartered, with bones intact (i.e. do not remove breast meat from breastbone), including necks and giblets
2 carrots, peeled and cut in half
2 celery stalks, washed and cut in half
2 leeks, washed and sliced in half
2 parsnips, peeled and cut in half
1 onion, peeled and cut in half
1 sprig of fresh thyme
Kosher Salt and Freshly Ground Black Pepper to taste
1 1/2 Cups Small Shell Pasta (your preference)
Freshly Grated Parmigiano-Reggiano Cheese
Extra-Virgin Olive Oil
Coarse Sea Salt

Method:
Place one gallon of water and the chicken in a stockpot and bring to a simmer over medium heat. Simmer gently, skimming regularly, until the broth is fragrant, for about 30 minutes.

Add the vegetables and thyme and continue to simmer for about another 20 minutes. Season with salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender - about 8 minutes. Drain and divide the cooked pasta among four bowls. Drain and divide the cooked pasta among 4 bowls.

Remove the chicken with a slotted spoon and place on a serving dish. Ladle the broth and vegetables over the pasta and serve with grated parmigiano, more freshly ground pepper, and a splash of extra-virgin olive oil. Sprinkle the chicken with coarse sea salt and serve alongside the soup.

Orange Confit:

Ingredients:
3 Large Oranges
Mascarpone Cheese

Method:
Make the orange confit. Preheat oven to 300 degrees F. Lay the oranges overlapping in a 9" x 12" baking pan and cover with simple syrup. Place a sheet of parchment paper on top of the oranges, then cover the pan with foil; prick foil all over with a fork. Bake the slices until they are translucent, about one hour. Remove the foil and continue to bake the oranges until the juices are thick and syrupy, about 30 to 55 minutes longer. Cool completely before serving.

Serve along with mascarpone cheese.