Stars & Chicken Stew

• 1 chicken – (3 – 4 lbs), rinsed
• 8 cups chicken stock
• salt and ground black pepper
• 5 medium carrots, thickly sliced
• 1 cup shallots, coarsely chopped
• 4 celery stalks,,thickly sliced
• 4 cloves garlic, smashed
• 1 tsp chopped thyme
• 1 bay leaf
• 3 sprigs parsley
• 1/2 cup Stellini, (tiny star pasta)
• 3 Tbs unsalted butter
• 1 Tbs lemon juice
• 1 Tbs chopped tarragon
• 1/4 cup chopped parsley
• 6 slices Italian bread
• 1/4 cup extra-virgin olive oil
• 1/2 cup grated parmesan cheese

1. Place the chicken in a 6-quart pot, breast side down. Add the stock, lightly seasoned with salt and pepper, and bring to a boil, skimming often. Add the carrots, shallots, celery, garlic, thyme, bay leaf and parsley and simmer. After 15 minutes, flip the chicken and cook for 25 minutes more. Remove the chicken and let cool.

2. Discard the bay leaf and parsley. Strain the vegetables, reserving the vegetables and the liquid. Return the stock to the pot; bring to a simmer. Pull the chicken meat off the bones. Add the pasta to the stock and cook for 3 minutes, then whisk in the butter, lemon juice, tarragon and parsley. Add the chicken and vegetables; heat through.

3. To serve, place a piece of toast in the bottom of each of 6 bowls, then drizzle with olive oil and sprinkle with Parmesan. Top with stew.

Servings: 6