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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 cups all purpose flour
- salt
- 1/4 cup milk (plus 2 tablespoons)
- 1/4 cup extra-virgin olive oil (plus more for drizzling)
- 1 leek (medium, white and light green parts only, thinly sliced)
- 1 medium carrot (thinly sliced)
- 4 oz. frisée (dark green parts discarded, leaves torn, 2 packed cups)
- 6 cups chicken stock (preferably homemade, See my recipe below)
- pepper
- Parmigiano Reggiano (Shaved, for serving)
- 10 lb. chicken (fresh, back, neck and wing bones)
- 3 carrots (diced)
- 3 celery ribs
- 2 onions (quartered)
- 1 leek greens (trimmed and discarded, split and washed)
- 2 bay leaves
- 1 tsp. peppercorns
- 8 sprigs parsley
- 4 cloves
- 1 head garlic (cut in half)
- 1 chicken (roughly 3 pounds, washed and dried.)
- 4 qt. chicken stock (see recipe above)
- 1 sprig parsley
- 2 cups onions (chopped, celery, and carrot)
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