Bone-in chicken thighs simmered into their own broth with carrots, celery, zucchini, and green beans, finished with lemon.
Ingredients
- 1 kg bone-in chicken thighs
- 2 liters water (or broth from a saved roast-chicken carcass)
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 zucchini, in half-moons
- 200 g green beans, in short lengths
- 2 bay leaves
- 3 g dried thyme
- 12 g sea salt
- Juice of 1 lemon
- Parsley, to finish
Click an ingredient once it's in the bowl.
Method
- Simmer the thighs in the water with the bay leaves and half the salt, 25 minutes — the bones make the broth while the meat cooks.
- Lift out the chicken; pull the meat off and discard skin and bones. Skim the broth.
- Simmer the onion, garlic, carrots, and celery in the broth 10 minutes; add the zucchini and green beans for the last 5-6 so they stay bright.
- Return the shredded chicken, season with the remaining salt and the thyme, and finish with lemon juice and parsley — the lemon is what makes it taste alive.
Notes
- If you froze the carcass from the lemon-garlic roast chicken, this is where it goes.