Teeny-tiny cheese toasties with chicken noo­dle soup

Gourmet Traveller (Australia) - - Food -

SERVES 6 // PREP TIME 25 MINS // COOK 5 HRS 10 MINS

This chicken broth is re­ally about cap­tur­ing that roast chicken flavour. Served with noo­dles and a side of hot cheese toastie pock­ets it’s a com­pletely sat­is­fy­ing carb-on-carb ex­pe­ri­ence.

12 slices soft white sand­wich bread, crusts trimmed

200 gm Raclette, ched­dar or Swiss cheese, grated

1 egg, lightly beaten for egg­wash

80 gm clar­i­fied but­ter

(see cook’s notes p168)

CHICKEN NOO­DLE SOUP

1.5 kg chicken car­casses or wings

2 bone­less chicken thighs 50 gm dried thin egg noo­dles, bro­ken into pieces Coarsely chopped flat-leaf pars­ley, to serve

1 For chicken noo­dle soup, pre­heat oven to 180°C. Roast chicken bones in a flame­proof roast­ing pan un­til deep golden (1-1½ hours). Trans­fer to a large saucepan. Place roast­ing pan on the stove­top over high heat and deglaze with 250ml wa­ter, scrap­ing base of pan, then add liq­uid to saucepan with enough cold wa­ter to cover bones (2.5-3 litres). Place over medium-high heat and bring to a sim­mer, skim­ming scum from the sur­face, then re­duce heat to low and sim­mer un­til broth is well-flavoured (2-2½ hours). Strain, dis­card­ing bones, and re­turn broth to pan. Sim­mer over medium-high heat un­til re­duced to 1.25 litres (1 hour), adding chicken thighs for the last 30 min­utes of cook­ing. Sea­son to taste. Trans­fer chicken thighs to a plate and stand un­til cool enough to han­dle, then coarsely shred.

2 Cook noo­dles in a saucepan of salted boil­ing wa­ter un­til just ten­der (5-8 min­utes). Drain, re­fresh un­der cold run­ning wa­ter and drain again. When ready to serve, heat broth, add the noo­dles, chicken and pars­ley and sea­son to taste.

3 Pre­heat oven to 100°C and line a bak­ing tray with bak­ing pa­per. Cut each slice of bread into four tri­an­gles and place half on a sheet of bak­ing pa­per. Top with a heaped tea­spoon of cheese, plac­ing it in the cen­tre of each tri­an­gles.

Brush edges with egg­wash and sand­wich with re­main­ing bread, pinch­ing edges to seal. Heat half the clar­i­fied but­ter in a fry­ing pan over medium heat, add half the toasties and fry, turn­ing once, un­til golden (2-3 min­utes each side). Place on pre­pared tray and keep warm in oven while you cook re­main­ing toasties. Serve with soup.

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