Farmhouse Potatoes Cooked in Chicken Stock | Simple Sicilian Home Cooking

Описание: Farmhouse Potatoes Cooked in Chicken Stock | Simple Sicilian Home Cooking. This is one of those farmhouse dishes that comes from cold days, quiet kitchens, and the excitement of using good local produce for the first time. Potatoes cooked gently in homemade chicken stock are a very traditional way of cooking in Sicily and across southern Italy, especially in winter, when simple food brings the most comfort.

In this video I use a new bag of locally grown potatoes, bought just a few miles from home, and the leftover carcass from a roast chicken to make a rich, natural stock. The dish is built slowly, with seasonal vegetables, leafy greens, and no shortcuts. Nothing is fried, nothing is wasted, and everything is allowed to cook gently so the flavours come together naturally.

It is the kind of cooking many of us grew up with, where the smell alone fills the kitchen and reminds you of a Mediterranean farmhouse. This is not a recipe that needs precision. It needs time, care, and good ingredients.

Ingredients
(serves 2 to 3 generously)
Leftover chicken carcass with some meat attached
Water, enough to cover the carcass
1 bay leaf
3 large potatoes, scrubbed and skin left on
1 large carrot, scrubbed and chopped
1 onion, cut into large chunks
1 celery stick, outer peel removed, chopped
3 small cloves of garlic, skin on
1 tin 400g chopped tomatoes
A handful of leafy greens such as chard, spinach, or spring greens
Parsley, fresh or frozen
Extra virgin olive oil
Ricotta cheese, to finish (optional)
Black pepper
Salt, to taste
Toasted bread, to serve (optional)

Method
Place the chicken carcass in a large pot, cover with water, and add the bay leaf. Bring to a gentle boil and simmer for about 30 minutes. Strain the stock, discarding the bones, and return the liquid to the pot. Add the potatoes, carrot, onion, celery, garlic, and frozen tomatoes. Bring back to the boil, then reduce to just below medium heat. Cover and cook for about 30 minutes, until the potatoes are tender. Add the chopped greens once the liquid is boiling and allow them to soften.

Remove the solids first when serving, then ladle over some broth. Finish with parsley, black pepper, a generous drizzle of olive oil, and a spoon of ricotta.

Taste and season with salt only at the end.

00:00 Cold day, bay leaf, and leftover chicken stock
00:25 Zero waste cooking and using the whole chicken
01:35 Local potatoes and simple vegetables
04:13 Frozen tomatoes and leafy greens
05:28 Gentle cooking and waiting time
07:21 Finishing with olive oil and ricotta

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