Ingredients with Measurements:
- 1 whole chicken (about 3 lbs)
- 1 lb beef shank
- 1 lb pork ribs
- 1 lb bacon
- 1 large onion, chopped
- 2 leeks, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp salt
- 1 lb potatoes, peeled and chopped
- 1 lb chickpeas, soaked overnight
- 1 lb noodles (fideos)
- Water
Special equipment needed:
- Large stockpot
- Skimmer
- Cheesecloth
Step-by-step instructions:
1. In a large stockpot, add the chicken, beef shank, pork ribs, and bacon. Cover with water and bring to a boil.
2. Skim off any foam that rises to the surface. Add the chopped onion, leeks, carrots, celery, garlic, bay leaves, black peppercorns, and salt. Tie the herbs and spices in a cheesecloth and add to the pot.
3. Reduce the heat to low and let simmer for 2 hours, skimming occasionally.
4. Remove the chicken and shred the meat. Set aside.
5. Remove the beef shank and pork ribs and cut the meat into bite-sized pieces. Set aside.
6. Strain the broth through a fine-mesh sieve and discard the solids.
7. Return the broth to the pot and add the potatoes and chickpeas. Let simmer for 30 minutes.
8. Add the noodles and let cook for 10 minutes.
9. Add the shredded chicken, beef shank, pork ribs, and bacon. Let simmer for 10 minutes.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Low heat
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Sodium: 800mg
Substitutions for ingredients:
- Chicken can be substituted with turkey or duck.
- Beef shank can be substituted with beef brisket or chuck roast.
- Pork ribs can be substituted with pork shoulder or butt.
- Bacon can be substituted with pancetta or ham hock.
- Chickpeas can be substituted with white beans or lentils.
- Noodles can be substituted with rice or barley.
Variations:
- Add vegetables such as cabbage, turnips, or parsnips.
- Use different herbs and spices such as thyme, rosemary, or paprika.
- Add tomato paste or diced tomatoes for a richer flavor.
- Use different types of meat such as lamb or veal.
Tips and tricks:
- Skim off any foam that rises to the surface to keep the broth clear.
- Soak the chickpeas overnight to reduce cooking time.
- Use a cheesecloth to tie the herbs and spices for easy removal.
- Shred the chicken and cut the meat into bite-sized pieces for easier serving.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat on the stovetop over low heat until heated through.
Presentation ideas:
Serve in a large soup tureen with a ladle for serving.
Garnishes:
Sprinkle with chopped parsley or cilantro.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Catalan spinach
- Roasted root vegetables
- Grilled asparagus
Troubleshooting advice:
- If the broth is too salty, add more water and adjust seasoning.
- If the broth is too thin, let simmer for longer to reduce and thicken.
Food safety advice:
- Cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Escudella de Gallina is a traditional Catalan soup that dates back to the Middle Ages. It was originally made with game birds and later evolved to include chicken and other meats.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve as a main course for lunch or dinner.
Related Categories
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Region: Spanish
Taste: Savory, Rich, Hearty, Comforting, Herbal