Your cart is empty
Cook
8m
Ingredients
Method
Turn cooking mode on
Step 1
In a medium pan over medium-high heat, pour in 750ml chicken stock and bring to a gentle boil.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
100
g
Pastina, of choice e.g. Stelline
750
ml
Chicken stock, homemade/good-quality, more if needed to loosen
20
g
Parmesan, grated
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you want to double the recipe: double everything but I would go in with 1L of stock to begin with and see how it goes. Add more as needed and as it absorbs.
If you want to make your own chicken stock: this is not totally necessary of course, you may not have the time and energy for it and that’s okay! But if you do want to use up the chicken carcasses from roasting 2 chickens, this will give you the most amazingly rich and savoury stock that does really level up pastina.
1-2 cooked chicken carcasses
2 onions, halved (skin on)
2 carrots, roughly chopped
Small bunch of thyme
Small bunch of rosemary
6 –10 black peppercorns
8 garlic cloves
Cold water, to cover
Add the chicken carcasses and all the vegetables and aromatics to a large pot.
Pour over enough cold water to cover everything.
Cover with a lid and slowly bring to a simmer, over medium heat. Skim off any foam or scum that comes to the surface.
Once it’s simmering, turn it down to low and let the stock simmer gently for 3 hours, or longer if you have it (up to 5 hours). Don’t boil it, just simmer.
Strain the stock through a fine sieve into a large bowl or jug. Discard all the sieve catches.
Cool and then transfer to an airtight container or jars. Place in the fridge or freeze.
Once it’s chilled, any fat will have solidified on the surface. Use a spoon to skim off and discard any unwanted fat.
Parmesan: I have written 20g but I never measure this. Add as much as your heart desires, taste it and then see. Two large handfuls should do it.
Variations:
Make it vegetarian – if you are a vegetarian, you could use a good vegetable stock and just make sure your Parmesan is vegetarian too.
Pastina – you can use other small pasta shapes or even orzo.
Add an egg yolk – stirring an egg yolk into pastina makes it even creamier.
Added protein – stir in some shredded chicken or even turkey to add more protein.
Add veggies – you could stir in some peas or leaf spinach for some more veg.
What to do with leftovers: Cool then transfer to an airtight container. Keep in the fridge for up to 2 days. It will really thicken up so it will probably need to be reheated in a saucepan with a good splash of chicken stock.
Only visible to you
Made it?
Cancel
Cook
8m
Ingredients
Method
Turn cooking mode on
Step 1
In a medium pan over medium-high heat, pour in 750ml chicken stock and bring to a gentle boil.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
100
g
Pastina, of choice e.g. Stelline
750
ml
Chicken stock, homemade/good-quality, more if needed to loosen
20
g
Parmesan, grated
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you want to double the recipe: double everything but I would go in with 1L of stock to begin with and see how it goes. Add more as needed and as it absorbs.
If you want to make your own chicken stock: this is not totally necessary of course, you may not have the time and energy for it and that’s okay! But if you do want to use up the chicken carcasses from roasting 2 chickens, this will give you the most amazingly rich and savoury stock that does really level up pastina.
1-2 cooked chicken carcasses
2 onions, halved (skin on)
2 carrots, roughly chopped
Small bunch of thyme
Small bunch of rosemary
6 –10 black peppercorns
8 garlic cloves
Cold water, to cover
Add the chicken carcasses and all the vegetables and aromatics to a large pot.
Pour over enough cold water to cover everything.
Cover with a lid and slowly bring to a simmer, over medium heat. Skim off any foam or scum that comes to the surface.
Once it’s simmering, turn it down to low and let the stock simmer gently for 3 hours, or longer if you have it (up to 5 hours). Don’t boil it, just simmer.
Strain the stock through a fine sieve into a large bowl or jug. Discard all the sieve catches.
Cool and then transfer to an airtight container or jars. Place in the fridge or freeze.
Once it’s chilled, any fat will have solidified on the surface. Use a spoon to skim off and discard any unwanted fat.
Parmesan: I have written 20g but I never measure this. Add as much as your heart desires, taste it and then see. Two large handfuls should do it.
Variations:
Make it vegetarian – if you are a vegetarian, you could use a good vegetable stock and just make sure your Parmesan is vegetarian too.
Pastina – you can use other small pasta shapes or even orzo.
Add an egg yolk – stirring an egg yolk into pastina makes it even creamier.
Added protein – stir in some shredded chicken or even turkey to add more protein.
Add veggies – you could stir in some peas or leaf spinach for some more veg.
What to do with leftovers: Cool then transfer to an airtight container. Keep in the fridge for up to 2 days. It will really thicken up so it will probably need to be reheated in a saucepan with a good splash of chicken stock.
Only visible to you
Made it?
Cancel
