1 whole chicken, broken down, skinned 1 bulb of fennel 1 sweet yellow onion 3 carrots 2 heads of garlic, minced 1 bunch of green onions 4C of chicken stock 1TBSP sweet paprika 1TBSP kosher salt 1TSP ground cumin 1TSP ground corriander 1TSP tumeric 1TSP dried sage 1TSP dried thyme 1/2TSP cracked black peppercorns
Broke down a whole chicken. Skinned it and rendered the skin & fat in a Cruset pot. Removed skin and added in all the chicken and browned it all. Swapped out the chicken for the vegetables. Salted & sweated them down for 10 minutes, then tossed in garlic. Filled it up with stock and added back in the chicken. Made sure the chicken was covered and added in seasonings. Brought to boil, and then covered for a 1.5hr simmer.
Removed what bones were left in the pot, and turned off the simmer and added in the green onions and covered again. Made some ribbon/egg pasta and drained. Put some pasta in the bowl and ladled on top the stew.