Photo by Adam Finkle
In our Mar/Apr issue, we featured Copper Kitchen’s Chicken Soup. Now, we have the recipe so you can enjoy the soup at home.
To see how much the restaurant makes to serve for a full day, look for the amounts in parentheses.
Brodo:
- 2 quart of chicken stock (22 quarts)
- 1.5 cup of roasted mushroom stems and trim (4 quarts)
- 3/4 cup of parmesan rinds (2 quarts)
- 1/2 cup of onions, rough chop (4 onions)
- 1 carrot, rough chop (4 carrots)
- 1 celery stalk, rough chop (4 stalks)
- 2 slices of kruse cut bacon (10 slices)
- Season salt and pepper to taste
Bring all ingredients to boil, then reduce to simmer. Continue to simmer for 6–8 hours. Strain through fine mesh strainer.
Roasted Chicken:
- 1 piece of whole chickens (16 pieces)
- Seasoning mix:
1T (4T) grounded fennel
1T (4T) salt
1T (3T) dried thyme
1T (3T) dried rosemary
1T (3T) dried basil
1T (3T) dried majoram
1T (3T) dried sage - Salt and pepper for taste
Roast on racks at 350 degrees until cooked through. Pull off bone and shred into bite size pieces. Cool.
Sage Dumplings:
- 16 ounces (6 pounds) Polly-O ricotta
- 4 ounces (1.5 pounds) grated parmesan
- A pinch (1/2 pieces) of ground nutmeg
- 2 yolks (12 yolks)
- 2 eggs (9 eggs)
- 1T (4–6T) of salt
- 1/2–2/3 cup (3.5 cups) of all-purpose flour
- 1T (1/4 cup) of chiffonade, fresh sage
- 1/3 cup (2 cups) of semolina
Mix ricotta, parmesan, nutmeg, eggs, salt and sage until well incorporated. Add flour and mix until incorporated. Allow to sit for 4–6 hours. Make 1 ounce balls using hands or scooping. Coat each with semolina. Store on a sheet tray with a layer of semolina under the dumplings.
Carrots:
- 2 cups (4 quarts) of carrots, small and diced
Roast with olive oil, salt and pepper until tender.
Celery:
- 2 cups (4 quarts) of celery, small and diced
Roast with olive oil, salt and pepper until tender.
White Onions:
- 4 cups (8 quarts) of white onions, small and diced
Roast with olive oil, salt and pepper until tender.
Parsley:
- 1T (1/2 quart)
- Mince
Parmesan:
- Grate on microplane
Copper Kitchen is located at 4640 S. 2300 East, Holladay, 385-237-3159
