Summer on Fat Pig Farm by Matthew Evans

Author:Matthew Evans
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-08-02T16:00:00+00:00

Place the whole chicken in a large stockpot with the whole onion, garlic, whole carrot, allspice, salt, peppercorns, cloves, cinnamon stick and the stalks and roots of the coriander, then cover with water. Bring to a boil over high heat and then reduce the heat, cover and simmer for an hour. Remove from the heat and allow to cool.

Once cool enough to handle, remove the chicken from the stock and strain, reserving the liquid and discarding the vegetables and spices. Remove the chicken meat from bones and shred. There will be plenty left over for sandwiches. Discard the skin and carcass.

Grill (broil) the extra onion and garlic under high heat until soft and a little charred on the edges. Discard the skin from the garlic. Put the onion and garlic in a small food processor with a cup or so of the chicken stock and process into a paste. Bring the chicken stock back to the boil, reduce the heat to a simmer and stir through the onion and garlic paste. Add salt, pepper and lime juice to taste.

Serve in bowls with half the shredded chicken, topped with feta, diced avocado, crumbled corn chips and coriander leaves. Serve with fresh lime halves and chopped fresh chilli on the table.

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