1 stick celery
1 litre water 1 garlic clove 4 pepper corns
6 chicken leg portions (drumsticks / thighs) or 1 Carcass.
1/3 Cup Orzo / şehriye pasta
1 tbsp olive oil
1 tbsp tomato / pepper puree
Dried thyme, mint, oregano & dried chili flakes.
Salt & black pepper.
Lemon wedges to serve.
Start by making your stock. Place chicken, 3 carrots, stick of celery, pepper corns, garlic clove and onion into 1 litre of water and bring to boil. Simmer for 30 minutes, then remove chicken. Pull meat off the bones, cut into small chunks then set aside. Re add bones to stock.
After another 30 mins strain your stock into a bowl and discard veg/bones and peppercorns.
In the same pan, saute a finely diced carrot in olive oil then add a tbsp of tomato or pepper puree. Stir well until carrots soften.
Re add stock and bring back to a simmer. Add pasta and cook gently until soft. Add dried herbs and chilli then season to taste.
Add meat during the last few minutes of cooking to heat through. Serve with a wedge of lemon – I adore the sour quality lemon juice adds and it gives that authentic Turkish flavour.