Chicken Soba Noodles

Part of our “One Chicken, Six Meals” vid.

Done in 6 hours

Serves 1

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Use the chicken carcass to make a beautiful flavourful broth. Serve it with noodles and all your favourite additions.


Preheat the oven to 200°C. Place the carcass, any bones and wings on a baking tray and roast them until golden all over. Remove the wings and shred off the meat.

Place the carcass and bones in a large pot with the vegetables and kombu. Cover with around 6 litres of water, bring to a simmer. Remove the kombu after 10 minutes, then continue simmering for around 6 hours.

Pour through a strainer, discard the solids and reduce the stock until you have around 400ml left. Stir in the soy sauce and miso. Season to taste.

Serve with cooked noodles, pak choi, crispy chillis and a softboiled egg.

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Hugh Woodward

Hugh Woodward

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