Chicken broth with spaetzle Recipe

Learn how to butcher a chicken using French trimming techniques and turn your chicken into a hearty meal.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the stock
  • Free range chicken : 6 whole
  • Olive oil : 30 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Fresh thyme : 6 sprig
  • Stick(s) of celery : 6 whole
  • Carrot(s) : 6 whole
  • Onion(s) : 5 whole
  • Garlic clove(s) : 2 whole
  • Part two of the recipe
  • Plain flour : 200 g
  • Whole egg(s) : 2 whole
  • Semi-skimmed milk : 75 ml
  • Unsalted butter : 10 g
  • Maldon salt : 3 pinch(es)
  • Water : 50 ml
  • To serve
  • Flat leaf parsley : 0.5 bunch



    Preheat the oven to 220'C.

    Prepare the chicken, separating the breast, wings, legs and the main carcass. Place the wings and carcass on a baking tray, drizzle with olive oil and roast for 30 minutes. When nicely browned place the roasted chicken pieces into a stock pot and cover with water. Peel 2 of the onions and cut them into quarters. Crush the garlic cloves and add to the pan with the thyme. Bring to the boil. Use a ladle to remove any scum that rises to the top of the stock and turn down to a simmer. Cook for atleast 1 hour to make the stock.

    Pass through a fine sieve when ready.

    Cut the legs in the middle through the gap in the cartilage. For the drumsticks, push the bone through the drumstick and turn it inside out. Drizzle with olive oil and salt and pepper. Roast in the oven along with the thighs for 20-30 minutes or until tender.


    In a bowl mix the flour, eggs and the water together. Warm the milk with butter until the butter melts. Pour the milk into the flour and water mix and work with a silicon spoon until you have a smooth mixture. Cover with a damp cloth for half an hour. Stir in some picked thyme and chopped parsley before cooking.
    When you are ready to use place a colander over a pan of boiling water and pour the mix in. Using the back of a spoon push the mixture through the holes into the water. When the spaetzles float to the top they are ready. Use a slotted spoon to remove from the water and leave on a lightly oiled tray.


    Peel the carrots, onions and celery sticks. Slice the celery thinly. Julienne the carrots. Finely dice the onions. Pick and roughly chop the parsley. Place the onion, carrot and celery in a saucepan with a splash of oil and gently cook for around 10 minutes until they are soft. Add the stock to the pan and bring to the boil.

    Whilst the vegetables are cooking remove the chicken from the oven and flake the chicken thigh meat in. Add the spaetzle and chopped parsley. Check the seasoning.

    Serve with crusty bread and the chicken drumsticks on the side.

Chef's tip

«Always cook your meat from room temperature. For a chicken, make sure you get it out of the fridge at least 1 hour before use, covered with a clean cloth.»

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