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Lemon roasted chicken pasta
When I roast a chicken I’m already craving this luscious lemony pasta the next day. It really shows off the versatility of lemon and how much flavour you can extract from a simple roasted chicken. After I roast the chicken, I save the carcass whole and keep it in the same pan I cooked it to utilize all the beautiful drippings.
SERVES
4
TO
6
Ingredients
- Leftover roasted chicken carcass with some meat still on the bones and any pan drippings
- 1/4 cup dry vermouth
- 4 cups water (1 litre)
- 1 tablespoon butter
- 3 tablespoons olive oil
- 4 shallots, sliced
- 2 cloves garlic, slivered
- Grated zest of 1 lemon
- About 1/4 cup lemon juice
- Handful of cherry tomatoes, halved
- 2 tablespoons of chopped fresh basil
- 2 tablespoons of chopped fresh parsley
- Sea salt and freshly cracked black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 1 pound long pasta, such as linguine fettucine or spaghetti (454 grams)
Directions
- With a rubber spatula or wooden spoon scrape all pan drippings into a medium pot and place chicken carcass on top.
- Heating it gently may help.
- Cover with water, bring to a boil and reduce to medium low.
- Let liquid reduce by half uncovered, about 30 minutes.
- Strain the sauce and pick off any meat from the bones and add to sauce.
- Set aside while cooking pasta.
- Meanwhile, cook pasta in salted boiling water until firm to the bite, about seven minutes. Drain.
- In a large skillet, combine butter and olive oil over medium heat.
- Add shallots and garlic and sauté for two minutes.
- Add broth, chicken meat, and tomatoes and cook for about five minutes.
- Add the pasta and simmer for the last minute in sauce to develop flavour.
- Sprinkle with lemon zest, herbs and Parmesan cheese.
- Remove from heat, check seasoning and serve immediately
