Feather Fowlie
Feather Fowlie
Ingredients
- 1 small chicken
- 1 onion, sliced
- 2 stalks celery, sliced roughly
- 1-2 large carrots, peeled and cut into large chunks
- small bunch parsley
- 1 bay leaf
- sprinkle dried thyme, or a couple sprigs fresh
- 2 rashers streaky smoked bacon
- enough water or stock, to cover
- 2 eggs, beaten
- 1/2 cup orzo pasta, (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- to taste salt
- to taste black pepper
Instructions
- 1
Place the chicken, sliced onion, roughly sliced celery, 1-2 large carrots (peeled and cut into large chunks), small bunch of parsley, 1 bay leaf, sprinkle of dried thyme (or a couple sprigs fresh), and 2 rashers of streaky smoked bacon into a large pot.
⏱️ 5 min
- 2
Add enough water or stock to cover all the ingredients in the pot.
⏱️ 2 min
- 3
Bring the pot to a boil with a lid on.
⏱️ 10 min
- 4
Reduce the heat to a simmer and cook for 1 hour.
⏱️ 60 min
- 5
Turn the heat off and leave the pot to rest, with the lid on, for another hour. This allows the flavors to meld and the chicken to tenderize further.
⏱️ 60 min
- 6
Carefully remove the chicken from the pot and set aside to cool slightly.
⏱️ 3 min
- 7
Strain the stock through a fine-mesh sieve into a clean pot or bowl, discarding the used herbs and any small vegetable pieces. You should have a clear broth.
⏱️ 5 min
- 8
From the cooked vegetables, reserve the carrots and chop them into small dice. Discard the remaining cooked vegetables (onion, celery) and the bacon.
⏱️ 5 min
- 9
Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones.
⏱️ 10 min
- 10
Return the strained stock to a clean pot and bring it to a gentle simmer. Add the shredded chicken and diced carrots back into the stock. Season with salt and black pepper to taste.
⏱️ 5 min
- 11
If using, add the orzo pasta to the simmering soup and cook according to package directions, usually about 8-10 minutes, until al dente.
⏱️ 10 min
- 12
Just before serving, slowly pour the beaten eggs into the hot soup in a thin stream, stirring continuously with a fork or whisk to create the 'feather' effect. Cook for 1-2 minutes until the egg is set.
⏱️ 2 min
- 13
Ladle the Feather Fowlie into bowls and garnish with fresh chopped parsley. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Feather Fowlie
- 1 small chicken
- 1 onion, sliced
- 2 stalks celery, sliced roughly
- 1-2 large carrots, peeled and cut into large chunks
- small bunch parsley
- 1 bay leaf
- sprinkle dried thyme, or a couple sprigs fresh
- 2 rashers streaky smoked bacon
- enough water or stock, to cover
- 2 eggs, beaten
- 1/2 cup orzo pasta, (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- to taste salt
- to taste black pepper
Instructions
- 1
Place the chicken, sliced onion, roughly sliced celery, 1-2 large carrots (peeled and cut into large chunks), small bunch of parsley, 1 bay leaf, sprinkle of dried thyme (or a couple sprigs fresh), and 2 rashers of streaky smoked bacon into a large pot.
⏱️ 5 min - 2
Add enough water or stock to cover all the ingredients in the pot.
⏱️ 2 min - 3
Bring the pot to a boil with a lid on.
⏱️ 10 min - 4
Reduce the heat to a simmer and cook for 1 hour.
⏱️ 60 min - 5
Turn the heat off and leave the pot to rest, with the lid on, for another hour. This allows the flavors to meld and the chicken to tenderize further.
⏱️ 60 min - 6
Carefully remove the chicken from the pot and set aside to cool slightly.
⏱️ 3 min - 7
Strain the stock through a fine-mesh sieve into a clean pot or bowl, discarding the used herbs and any small vegetable pieces. You should have a clear broth.
⏱️ 5 min - 8
From the cooked vegetables, reserve the carrots and chop them into small dice. Discard the remaining cooked vegetables (onion, celery) and the bacon.
⏱️ 5 min - 9
Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones.
⏱️ 10 min - 10
Return the strained stock to a clean pot and bring it to a gentle simmer. Add the shredded chicken and diced carrots back into the stock. Season with salt and black pepper to taste.
⏱️ 5 min - 11
If using, add the orzo pasta to the simmering soup and cook according to package directions, usually about 8-10 minutes, until al dente.
⏱️ 10 min - 12
Just before serving, slowly pour the beaten eggs into the hot soup in a thin stream, stirring continuously with a fork or whisk to create the 'feather' effect. Cook for 1-2 minutes until the egg is set.
⏱️ 2 min - 13
Ladle the Feather Fowlie into bowls and garnish with fresh chopped parsley. Serve immediately.
⏱️ 1 min