- 3-4-lb, whole chicken
- 4 tsp. kosher salt, plus more
- 2 medium onions
- 4 medium carrots
- 4 celery stalks, divided
- 2 heads of garlic
- 1 Tbsp. black peppercorns
- ½ small bunch dill, divided
- 6 oz. ditalini
- Freshly ground black pepper
- Measuring spoon
- Measuring cups
- Knife
- Cutting board
- large pot
- large spoon
- Instant-read thermometer
- Tongs
- Fork
- Sieve
- 1. Season one 3–4-lb. chicken all over with 4 tsp salt.
- 2. Time to do some prep work: Cut 2 medium onions into quarters. (There's no need to remove the onion skins, which lend the broth a golden hue, but you can if you'd like.) Peel 4 medium carrots. Coarsely chop 2; set remaining 2 aside. Coarsely chop 2 celery stalks. Cut 2 heads of garlic in half crosswise. Slide 1 of 3
- 3. Combine chicken, cut vegetables, 1 Tbsp. black peppercorns, and 2 dill sprigs in a large pot. Cover with 14 cups cold water and bring to a simmer over medium-high heat. Cook, reducing heat as needed to maintain a simmer and using a large spoon to skim off any foam that rises to surface of pot, until an instant-read thermometer inserted into thickest part of breast registers 155°, 20–25 minutes.
- 4. Using tongs, carefully lift whole chicken out of pot and transfer to a cutting board. Let rest until cool enough to handle.
- 5. Arrange chicken breast side up. Grab a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef’s knife, cut through the joint to separate wing from breast (if you hit bone, you’re in the wrong spot; pull the wing out farther to help you get to the place where the joint meets the socket). Remove wing; repeat on the other side.
- 6. Cut through skin connecting 1 leg to carcass. Pull leg back until ball joint pops out of its socket; cut through the joint to separate the leg. Repeat on the other side.
- 7. Now for the breasts: Cut along left side of breastbone (which runs right down the center of the breast). Angling your knife, cut breast meat away from carcass. Repeat this process, cutting down along the right side of the breast bone for the remaining breast.
- 8. Pull off and discard any skin from legs and breasts (no need to discard skin of the wings). Return legs, wings, and what remains of the carcass to pot with vegetables. (You should now have only the chicken breasts remaining on your cutting board.)
- 9. Continue to simmer soup, occasionally skimming fat that rises to the top with large spoon, until reduced by an inch or two and very full-flavored, about 40 minutes.
- 10. While soup simmers, cooled chicken breasts with 2 forks into bite-sized pieces.
- 11. Thinly slice remaining 2 celery stalks crosswise. Cut remaining 2 medium carrots into ½" diagonal pieces. Finely chop enough dill to yield ¼ cup.
- 12. Transfer 2 chicken legs to cutting board to cool. Set a fine-mesh sieve over another large pot. Strain soup into second pot, discarding bones, carcass, wings, and vegetables.
- 13. Bring broth to a boil over medium-high heat. Add 6 oz. ditalini and stir once. Cook 5 minutes.
- 14. While ditalini cooks, shred meat off 2 chicken legs; discard bones.
- 15. Add shredded chicken and sliced carrots and celery to pot and cook until pasta is cooked through and vegetables are tender but not mushy, 4–5 minutes longer.
- 16. Remove pot from heat. Stir in dill. Season well with salt (it’s going to take a lot!) and pepper.
- 17. Divide soup among bowls. Top with more pepper.
- 1 tablespoon olive oil
- 1 pound (500 grams) shrimp, tails on or off
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- 6 cloves garlic minced
- ½ cup dry white wine* or chicken broth
- 1 ½ cup reduced grated parmesan cream**
- ½ cup fresh grated parmesan cheese
- 6 oz. ditalini
- 2 tablespoons fresh chopped parsley
- A large skillet
- A large bowl
- 1. Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- 2. Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
- 3. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- 4. Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
- 5. Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.
- 6. Serve over pasta, rice or steamed veg.
- Zest of 1 lemon
- 2 tsp. kosher salt
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried thyme
- ¼ tsp. cayenne
- 2lb chicken wings
- vegetable oil, for grill
- Medium bowl
- Whisk
- Large bowl
- A grill
- 1. Make wings: In a medium bowl, whisk together lemon zest, salt, paprika, garlic powder, onion powder, thyme, and cayenne. Pat chicken wings dry and place in a large bowl. Add spice mixture and toss to coat.
- 2. Heat grill or grill pan to medium heat. Oil grill grates with vegetable oil. Add wings and cook, stirring occasionally, until skin is crisp and meat is cooked through, 15 to 20 minutes.
- 3. Meanwhile, make sauce: In a medium bowl, whisk together mayo, lemon juice, mustard, horseradish, chives, and hot sauce.
- 4. Serve wings hot with dipping sauce.
- 3 cups (420 g) all-purpose flour
- 2 tsp. kosher salt
- 1 tsp. ground turmeric
- 1 cup (2 sticks) unsalted butter, cut into 1" pieces, frozen
- 1 large egg, lightly beaten
- 1 tsp. distilled white vinegar
- 2 Tbsp. vegetable oil
- 1 lb. ground beef chuck (20% fat)
- 1 small onion, finely chopped
- Saucepan
- Food processor
- Small bowl
- Plate
- Spoon
- Wooden Spoon
- Rolling pin
- 1. Pulse flour, salt, and turmeric in a food processor to combine. Add butter and pulse until mixture is crumbly and pieces of butter are evenly distributed.
- 2. Whisk egg, vinegar, and ¾ cup ice-cold water in a small bowl to combine. Add to flour mixture and pulse until a smooth ball of dough forms. Wrap dough and chill until cold, about 1 hour.
- 3. Heat oil in a large saucepan over medium until hot. Cook beef, breaking up into pieces, until nearly cooked through, about 5 minutes. Transfer to a plate using a slotted spoon, leaving fat behind. Add onion, chile, and garlic to pan and cook, stirring often, until vegetables are softened, about 3 minutes.
- 4. Add allspice, pepper, and paprika. Stir to combine, reduce heat to low, and return beef to pan. Add stock and use a wooden spoon to scrape up any browned bits on bottom of pan. Bring to a simmer and cook, stirring occasionally, until about half of the liquid has evaporated, 5–8 minutes. Season with salt and remove from heat. Add scallions and thyme. Taste and adjust seasoning. Let cool slightly.
- 5. Place a rack in lower third of oven; preheat to 375°. Lightly flour a rolling pin. Cut dough in half on a lightly floured work surface. Working with one half at a time, roll dough to ⅛" thick. Cut dough with 5" round pastry cutter. Place 2 Tbsp. meat filling on one-half of each round, leaving a ½" border. Brush edges of dough with water. Fold dough over filling to make a half-moon shape. Press edges with the tines of a fork to seal. Repeat process with remaining dough and filling, rerolling scraps as needed. Transfer patties to a parchment-lined baking sheet.
- 6. Whisk egg and 2 Tbsp. water in a small bowl to combine. Brush top of each patty with egg wash.
- 7. Bake patties until golden brown and cooked through, 20–25 minutes. Let sit 5 minutes before serving.
