Homemade chicken stock poured over egg and Parmesan–dipped toasts makes a lovely, delicate dish.
- Portion size 8 servings
Ingredients
Method
In stockpot, bring chicken, onions, celery, carrot, bay leaves, parsley, garlic, salt and 14 cups (3.5 L) water to boil; reduce heat and simmer, partially covered and skimming off foam, for 4-1/2 hours.Strain and reserve chicken for another use. Refrigerate stock until fat congeals on surface; lift off and discard. (Make-ahead: Refrigerate stock in airtight container for up to 3 days or freeze for up to 1 month.)
Cut baguette into sixteen 1-inch (2.5 cm) thick slices. Toast on baking sheet in 375°F (190°C) oven, turning once, until dry, about 15 minutes. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)
In bowl, beat eggs; soak each bread slice in eggs. Sprinkle each with 1 tsp (5 mL) of the cheese; layer in heatproof bowl or tureen.
Bring stock to boil; pour two-thirds over bread, pressing to submerge. Cover and let stand for 5 minutes.
To serve, spoon 2 slices bread into each bowl; ladle some of the remaining hot stock over top. Serve with remaining Parmesan cheese to sprinkle over top.
Nutritional facts Per serving: about
- Sodium 636 mg
- Protein 13 g
- Calories 186.0
- Total fat 7 g
- Potassium 250 mg
- Cholesterol 100 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
%RDI
- Iron 11.0
- Folate 19.0
- Calcium 10.0
- Vitamin A 4.0
