Ingredients: |
Ingredients: Organic chicken broth
- 1 whole organic chicken, 3-5 pounds (gizzards removed)
- 1/2 sweet organic red bell pepper (seeds removed)
- 1/2 cup strained tomatoes
- 1 sweet organic onion diced
- 2 organic carrots
- 1 bunch of organic celery leaves (about a handful)
- 2 dried bay leaves
- 3 organic chicken bouillon cubes
- 15 cups of cold water
- salt and pepper, to taste
- 1 pack of oven ready lasagna noodles (i use DelVerde, they are thin and do not paste up during cooking time)
- 2-3 cups shredded mozzarella cheese
- 2 cups freshly grated parmesan cheese
extra virgin olive oil for drizzling
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Directions: |
Directions:Cooking chicken broth
Put all of the ingredients (except the cheeses) into a large pot. Add enough water to cover the ingredients. Over a medium high heat, bring the broth to a boil until foam sits on the sides of the pan, skim off foam and reduce heat to medium, continue to cook, slightly covered, at a slow simmer, until the broth reduces by half, this process takes about about 3-4 hours.
2. At about 15 minutes to the end of cooking, add salt and pepper to taste, allow the broth to simmer some more for another 30 minutes, giving it a chance to intensify its flavour.
3. Sit a pasta colander on a large stainless steel bowl, line it with a clean cotton cloth, and strain the broth into it. This will separate all the excess fat and vegetables. Allow the broth to cool till room temperature. Refrigerate, covered with plastic wrap for an hour or until you’re ready to assemble the lasagna. This makes at least 5 cups of broth.
4. Debone and shred the entire chicken, making sure you remove all bones and put into a bowl. Season with salt and pepper to taste, cover and refrigerate until ready to assemble the lasagna.
Assembling the lasagna
- in your lasagna pan, add 2 ladles of broth on the bottom and line with lasagna noodles, enough to cover the bottom, (the number of noodles depends on the size of your pan)(i use a 9x13 pan)
- sprinkle with parmesan and mozzarella, (guide yourself in the quantity making sure you have enough cheese until the end)
- sprinkle a handful of chicken meat over the noodles.
- repeat this process by layering with broth, cheese and noodles until 1 inch to the top. Add 2 ladles of broth, extra parmesan for dusting and drizzle with extra virgin olive oil.
- sprinkle with black pepper (optional but tasty)
- cover with foil and bake in preheated oven at 375 for 35 minutes.
- once lasagna is bubbling, uncover and bake for another 30 minutes.
- broil for 10 minutes, and remove from oven.
- allow the lasagna to rest for a good 10 minutes or so, while you get your bowls ready.
Serving the lasagna in brodo
- cut into good size portions and place in deep soup bowls. Add a ladle of extra broth, sprinkle with more parmesan, drizzle with olive oil, sprinkle freshly cut italian parsley for garnish and take in the lovely aroma of this hearty chicken lasagna in brodo, enjoy.
“bis”
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