Ingredients

1 whole fryer chicken

16 oz. sweet onion

16 oz. celery

16 oz. carrots

1 bay leaf

8 oz. Chanterelle mushrooms

4 oz. minced garlic

8 oz. precooked spinach fettuccine

2 oz. Italian parsley

Salt and pepper to taste

1 Tbl. canola oil

Directions

Season whole chicken with salt and pepper. Roast chicken at 500 degrees for 10 minutes. Reduce heat to 350 degrees and cook for 1 hour. The chicken should reach an internal temperature of 160 degrees.

Let cooked chicken rest for 20 minutes. Pull meat off the bones. Dice into small pieces and set aside.

Place the chicken skin and bones in a large stock pot with 3 quarts cold water. Chop half the onion, celery and carrots. Add to the pot along with 1 bay leaf. Bring to a boil, then reduce heat and simmer for 1 hour. Strain stock to use in soup.

In a separate pot, heat 1 Tbl. canola oil over medium high heat. Dice remaining onion, celery and carrots. Sweat 4-5 minutes until tender.

Tear Chanterelle mushrooms in half by hand. Add to other vegetables with minced garlic.

Add strained stock to vegetables. Simmer 3 minutes. Add chicken and pre-cooked fettuccine. Season with salt and pepper to taste. Serves 8.

Recipe from Dan Thiessen, Salty's

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