INGREDIENTS
1 leftover roasted chicken carcass
2 sticks of celery,
1 roughly chopped and
1 finely diced
2 carrots, 1 roughly chopped and 1 finely diced
2 small onions, 1 roughly chopped and 1 finely diced
1 bay leaf
1 bouquet garni (for example parsley, thyme, and bay leaf) salt and freshly ground black pepper
100g (3½oz) dried haricot beans, soaked overnight
2 tbsp extra virgin olive oil
50g (13⁄4oz) pancetta, diced
2 garlic cloves, finely chopped
2 sprigs of thyme
2 handfuls or 100g (3½oz) kale, shredded
25g (scant 1oz) Parmesan cheese, grated
Method
- Put the chicken carcass and roughly chopped celery, carrot, and onion into a large saucepan, along with the bay leaf, bouquet garni, seasoning, and 2 litres (3½ pt) of water. Bring to the boil and simmer for 1½ hours until the carcass has broken down completely. Strain the stock into another pan, reserving the carcass until cool enough to handle, then prise out all the bits of cooked meat and add them back to the stock.
- Meanwhile, rinse the soaked beans and place in a pan with plenty of cold water. Bring to the boil, skim the top, and turn down the heat to a simmer. Cook the beans for about 1 hour, until softened. Drain and set aside.
- Heat the olive oil in a large saucepan and add the pancetta. Fry for 2–3 minutes on medium heat until crisp. Add the finely diced onion, carrot, celery, and the garlic and thyme. Continue to cook, stirring, for a further 2–3 minutes. Pour in the chicken stock and the meat, and add the drained beans. Simmer the stew for 30 40 minutes, uncovered, until the beans are very soft.
- Add the kale, cover, and cook for 5–8 minutes until wilted. Season to taste, add the Parmesan, and serve with bread.