Chicken stock noodles
Chef Kane Pollard whips up one of his family’s favourite dinner recipes with these nourishing and warming chicken stock noodles.
Makes 6 serves
for stock
2 carrots
2 sticks celery
2 brown onions
2 bay leaves
200g chicken feet (optional)
4 chicken frames
200g chicken wings
6 peppercorns
2 tbsp of olive oil
1 tbsp flake salt
½ bunch parsley
to serve
1 pack of soba noodles (or noodles/pasta of choice)
100g cold butter cut into cubes
2 stems of spring onion
Preheat oven to 190C. Put all stock ingredients except the parsley into a roasting tray, toss together and roast for 20-30 minutes until the frames are golden brown.
Place the roasted bones and vegetables into a pot, making sure to scrape all of the fat and juices into the pot too.
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Add about 4 litres of water and bring to the boil. Continue to cook on a high heat until the 4L of water has cooked down to about 500ml, squashing the bones down below the stocks surface as it cooks. Strain off the intense stock.
To serve, cook the soba noodles in boiling water for
3 minutes, or follow the directions of the noodles/pasta that you choose.
Stir the butter into the hot, intense stock 1 knob at a time until melted and emulsified. Season to taste, pour over the cooked noodles in bowls and sprinkle with chopped spring onion.
This recipe first appeared in the June 2025 issue of SALIFE magazine.
