Chicken Recipes

Chicken Broth with Macaroni

By

Oh my. Chicken noodle soup is genuinely one of the best things ever. It’s what people crave when they’re under the weather, and I can see why, but I say don’t wait until then. Make it as often as you can.

The key to this recipe is a good-quality chicken stock, ideally made from Swaledale’s chicken carcasses. I’ve gone with a fairly simple version here, which suited my mood at the time of writing, and if you follow it closely, you should end up with spoon after spoon of silky, umami-rich goodness. As mentioned, success depends almost entirely on the quality of your stock.

Serves: 4

Prep time: 30 minutes

Cook time: 2 hours 30 minutes

Ingredients

Broth

To Finish the Broth

Method

  1. Season the chicken wings and legs with salt and leave to one side for 2 hours.
  2. Find a nice large pot. Place it over a high heat and add ½ a tablespoon of olive oil. Begin to brown off the chicken wings and legs in batches. Reduce the heat at any point if it seems too fierce.
  3. Once all the chicken is browned, add the stock, celery, shallots, carrot, bay leaves, garlic, peppercorns, fennel seeds, and wine. Over a medium heat, bring it all to a simmer and allow it to bubble for 2 or 3 minutes before removing it from the heat and allowing it to sit for a further hour.
  4. Pass the broth through a sieve and discard the vegetables, herbs, and spices. With the chicken, you need to pick all the meat from the bones. Try to keep it in bigger pieces rather than shredding the meat. Discard the skin.
  5. Return the empty pan to the heat and add 1 tablespoon of olive oil and then the garlic, the bay leaf, and a pinch of salt. Allow the garlic to fry in the oil for just a moment being careful not to let it colour at all. Then add the broth and the carrots and bring to the boil.
  6. Turn down to a gentle simmer and add the macaroni, followed 3 minutes later by the broccoli. Lastly, just before serving, reintroduce the picked chicken.
  7. All this simmering can lead to the broth reducing too much, it shouldn’t be thick. If it needs a little diluting, then do so with more stock or a splash of water.
  8. Check the seasoning and adjust accordingly. A little vinegar may be required for balance. Serve immediately.

Order meat online

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

Instagram

  • British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
  • It’s easy to become disconnected with the restaurants and kitchens where our meat ends up being prepped, cooked and served. Whilst Instagram can give us a certain understanding of how the food looks; we all know that there is no substitute for experiencing it first-hand. And that is what we had the pleasure of doing this week at the Canton Arms. One of London’s great pubs and one of our oldest, most significant customers. We have been suppling them with exceptional meat since nearly the very beginning of the Swaledale journey. Last night was a moment to celebrate that relationship in all its glory; our meat and their cooking and outstanding hospitality coming together for what was a grand evening. We ate, we drank, we chatted in a room that was alive. Long may dining rooms like this thrive and continue to provide people with a space to consume food, booze and hospitality in such a joyous way. It was a special night for us, and we hope for everyone who was there. Thanks to @chargieb , @cantontrish, @petea25 and the @cantonarms team for being total legends xx Ps sorry for not getting any decent pics of the food! Was having too much fun.
  • We have all seen the videos. A chicken arrives. Five neat strokes of a knife. It falls apart as if by magic. That comes from thirty years at the block. Most of us do not have that. So here is a slightly more Radio 4 approach. A calm, sensible way to take a good chicken and break it down at home. Nothing flashy. Just understanding the joints, working with the bone, and giving each part the respect it deserves. When you do that, you open up a week (almost) of meals. Breasts cooked one way. Legs another. A carcass that becomes stock rather than waste. More on that to follow. The only things you truly need are a great chicken and a proper knife. Ours is a beautiful honsuki knife kindly supplied by @kitchenprovisions and it does the job expertly. Sharp. Balanced. Delightful. Watch along as @grylos talks it through.
  • Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
  • Kindred spirits. Hot pans. Spiced mutton. Swaledale x Canton Arms supper. Wednesday 25 February. To book email Thecantonarms@gmail.com @cantonarms
  • Winter and its cold hands have us fully in a tight embrace right now. And so we find ourselves cooking more often than not, to warm our souls. A ham at the weekend is one such thing that does the job. It can be used for all kinds of dishes and provide your weekdays with a plethora of fine sandwiches. But this fine cut also produces something else. An excellent, warming stock that should not be thrown away. In fact, it should be used to make something just as special. A deep, hearty split pea and ham soup. And here is @grylos showing you how to do it. Like most things, if you cook with time and consideration, the by-product is often just as good as the main event.
  • Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
  • Fancy a bit of a butcher’s tip? Or a hack, if you will. Well look no further. Here, @grylos, gets creative with a joint of boned and rolled beef rump, creating three, totally different meals, from the one piece of meat. A great example of some leftfield thinking and the perfect way to add a little variety into your weekly meal planning. Along the spectrum from raw to medium, your week could go a little something like this; tartare and toast lightly rubbed with garlic for lunch on Wednesday; steak night on Friday night, with chips, good red wine and a bowl of bearnaise; a roast dinner on Sunday. Bob’s your uncle, Fanny’s your aunt and a carnivorous and hugely satisfying week of eating is complete. All that from a single rolled rump of beef! A life hack if I ever saw one… Did you know that our rumps won 3 stars at the Great Taste Awards? 3-star rump, you can’t argue with that!
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
@swaledalebutchers
@swaledalebutchers
•
Follow
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
1 day ago
47
View on Instagram |
1/8
It’s easy to become disconnected with the restaurants and kitchens where our meat ends up being prepped, cooked and served. Whilst Instagram can give us a certain understanding of how the food looks; we all know that there is no substitute for experiencing it first-hand. And that is what we had the pleasure of doing this week at the Canton Arms. One of London’s great pubs and one of our oldest, most significant customers. We have been suppling them with exceptional meat since nearly the very beginning of the Swaledale journey. Last night was a moment to celebrate that relationship in all its glory; our meat and their cooking and outstanding hospitality coming together for what was a grand evening. We ate, we drank, we chatted in a room that was alive. Long may dining rooms like this thrive and continue to provide people with a space to consume food, booze and hospitality in such a joyous way. It was a special night for us, and we hope for everyone who was there. Thanks to @chargieb , @cantontrish, @petea25 and the @cantonarms team for being total legends xx Ps sorry for not getting any decent pics of the food! Was having too much fun.
@swaledalebutchers
@swaledalebutchers
•
Follow
It’s easy to become disconnected with the restaurants and kitchens where our meat ends up being prepped, cooked and served. Whilst Instagram can give us a certain understanding of how the food looks; we all know that there is no substitute for experiencing it first-hand. And that is what we had the pleasure of doing this week at the Canton Arms. One of London’s great pubs and one of our oldest, most significant customers. We have been suppling them with exceptional meat since nearly the very beginning of the Swaledale journey. Last night was a moment to celebrate that relationship in all its glory; our meat and their cooking and outstanding hospitality coming together for what was a grand evening. We ate, we drank, we chatted in a room that was alive. Long may dining rooms like this thrive and continue to provide people with a space to consume food, booze and hospitality in such a joyous way. It was a special night for us, and we hope for everyone who was there. Thanks to @chargieb , @cantontrish, @petea25 and the @cantonarms team for being total legends xx Ps sorry for not getting any decent pics of the food! Was having too much fun.
1 week ago
1474
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We have all seen the videos. A chicken arrives. Five neat strokes of a knife. It falls apart as if by magic. That comes from thirty years at the block. Most of us do not have that. So here is a slightly more Radio 4 approach. A calm, sensible way to take a good chicken and break it down at home. Nothing flashy. Just understanding the joints, working with the bone, and giving each part the respect it deserves. When you do that, you open up a week (almost) of meals. Breasts cooked one way. Legs another. A carcass that becomes stock rather than waste. More on that to follow. The only things you truly need are a great chicken and a proper knife. Ours is a beautiful honsuki knife kindly supplied by @kitchenprovisions and it does the job expertly. Sharp. Balanced. Delightful. Watch along as @grylos talks it through.
2 weeks ago
611
View on Instagram |
3/8
Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
@swaledalebutchers
@swaledalebutchers
•
Follow
Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
3 weeks ago
501
View on Instagram |
4/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Kindred spirits. Hot pans. Spiced mutton. Swaledale x Canton Arms supper. Wednesday 25 February. To book email Thecantonarms@gmail.com @cantonarms
3 weeks ago
1526
View on Instagram |
5/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Winter and its cold hands have us fully in a tight embrace right now. And so we find ourselves cooking more often than not, to warm our souls. A ham at the weekend is one such thing that does the job. It can be used for all kinds of dishes and provide your weekdays with a plethora of fine sandwiches. But this fine cut also produces something else. An excellent, warming stock that should not be thrown away. In fact, it should be used to make something just as special. A deep, hearty split pea and ham soup. And here is @grylos showing you how to do it. Like most things, if you cook with time and consideration, the by-product is often just as good as the main event.
4 weeks ago
14516
View on Instagram |
6/8
Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
@swaledalebutchers
@swaledalebutchers
•
Follow
Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
1 month ago
472
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Fancy a bit of a butcher’s tip? Or a hack, if you will. Well look no further. Here, @grylos, gets creative with a joint of boned and rolled beef rump, creating three, totally different meals, from the one piece of meat. A great example of some leftfield thinking and the perfect way to add a little variety into your weekly meal planning. Along the spectrum from raw to medium, your week could go a little something like this; tartare and toast lightly rubbed with garlic for lunch on Wednesday; steak night on Friday night, with chips, good red wine and a bowl of bearnaise; a roast dinner on Sunday. Bob’s your uncle, Fanny’s your aunt and a carnivorous and hugely satisfying week of eating is complete. All that from a single rolled rump of beef! A life hack if I ever saw one… Did you know that our rumps won 3 stars at the Great Taste Awards? 3-star rump, you can’t argue with that!
1 month ago
2585
View on Instagram |
8/8