My mama would roll her eyes at some of the ingredients and some of the steps, but so totally worth it!
- 1 whole free-range chicken, about 5 lbs.
- 2 large onions
- 2 large carrots
- 6 cloves garlic
- 4 T. goose fat
- 2 T. thyme
- 1 T. rosemary
- 1 t. marjoram
- 1 t. turmeric
- 1 T. salt
- 1/2 t. pepper
- 1/2 c. dry white wine
- 3/4 c. dried porcini mushrooms
- 6 oz. dried whole wheat fettuccine broken into 1 inch pieces
- 1/2 c. frozen peas
- 16 cups water
- 1 T. truffle oil
1. Finely chop the onions and carrots. Saute in the goose fat over medium-low heat, in large stock pot, until caramelized, about 15 minutes.
2. Push the onions to the sides of the pot and place chicken in center, turning often until browned on all sides, another 10 or 15 minutes. Important for a deep, rich color and taste.
3. Grind the thyme, rosemary, marjoram, tumeric, salt and pepper in your mortar and pestle.
4. Place the whole, peeled cloves of garlic and herb mixture over the onions. Turn the heat to low and let sit until flavors bloom, just 2 or 3 minutes.
5. Turn up the heat, deglaze the pan with the white wine, scraping up all the brown, yummy bits.
6. Pour in the 4 quarts water. Crumble the dried mushrooms and add. Rise to a full boil, then turn down and simmer till tender, about 2 hours.
7. Pull out the chicken, discard bones and skin, and carve into 1 inch pieces.
8. Rise to a full, rolling boil, add the fettucine pieces and peas, and boil for about 15 minutes.
9. Return the chicken to the pot, stir in the truffle oil, and enjoy!