one whole chicken
freshly cracked black pepper
1. remove the skin from a whole chicken. set aside. season chicken.
2. chop up the mirepoix.
3. boil chicken in half parts broth and water with some white wine. add in a sage leaf and a bouquet garnet of thyme. when brought to a boil, throw in the carrots, celery and onion.
4. when the chicken is cooked through, remove the chicken. set aside some of the cooking liquid in a small sauce pot. shred the meat and put into sauce pot adding some more white wine and let simmer. season to taste.
5. add some cooked rice into the broth and using a immersion blender, blend to desired consistency.
6. in a nonstick pan over medium high heat, place chicken skins fat side down and slowly render out the fat. when the chicken fat has rendered and browned, flip them over to brown the other side, and season with salt. you can press the skins down with a spatula to get even browning. when the skins are crispy and nicely golden, remove and let drain on paper towels.
7. brunoise more celery, carrot, and shallot. set aside. reserve some of the celery leaves.
8. using the fat rendered from the chicken skin, begin to saute carrots. season as you go. when carrots saute for a min or two, add in the shallot, and then lastly add the celery. remove from heat. you still want a bit of a crunch from the celery.
to plate: mound some of the chicken meat in the center or a bowl. top with the sauteed vegetables. spoon the hot chicken rice soup around it. top with celery leaves and garnish with the crispy chicken skin and a sprinkle of parsley.
below is a shot of the vegetables and chicken meat before the soup was spooned around it.