Pigeon (or Cornish Game Hen) Soup: Sopa Coada

Name: Pigeon (or Cornish Game Hen) Soup: Sopa Coada
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps black peppercorns; 6 slices homemade bread; 2 Tbsps plus 2 tablespoons butter; 1 carrot, finely chopped; 6 carrots, coarsely chopped; 1 rib celery, finely chopped; 8 ribs celery, coarsely chopped; 3 kilograms chicken wings, backs, and bones; 2 pigeons or Cornish game hens, 1/2 pound each, cleaned and halved, livers reserved and halved; 237 milliliters dry white wine; 4 Tbsps extra-virgin olive oil; 1 onion, finely chopped; 4 onions, coarsely chopped; 237 milliliters Parmigiano-Reggiano, freshly grated; 2 bunches parsley stems; 4 servings Salt and pepper; 4 Tbsps tomato paste

Pigeon (or Cornish Game Hen) Soup: Sopa Coada might be just the main course you are searching for. This recipe makes 4 servings with 1982 calories, 135g of protein, and 128g of fat each. This recipe covers 61% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour. If you have tomato paste, parsley stems, olive oil, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is perfect for Autumn.

Instructions

In a large stockpot, large enough to hold all the pigeon pieces in 1 layer, heat 2 tablespoons butter over medium-high heat until it foams and subsides and add the onion, celery and carrot. Cook over medium-high heat until the vegetables are soft and browned, about 5 minutes.

Ingredients you will need

Vegetable

Butter

Carrot

Celery

Onion

Equipment you will use

Pot

Add the pigeon pieces and cook over high heat until the meat is nicely browned, about 10 minutes. Season with salt and pepper and add the wine. Cook over high heat until the wine evaporates completely, then add a little of the chicken stock and cook over medium-high heat. Meanwhile, spread the slices of bread with the remaining 2 tablespoons butter.

Ingredients you will need

Salt And Pepper

Chicken Stock

Butter

Spread

Bread

Meat

Wine

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Remove the pigeon pieces from the pot and remove all the bones. Shred the meat and add the reserved livers and 1 liter of broth. Soak 2 of the slices of bread in the broth and lay them along the bottom of a casserole.

Ingredients you will need

Bread

Broth

Meat

Equipment you will use

Pot

Sprinkle with some of the cheese and add some of the meat, liver, and stock mixture. Repeat with the remaining bread, 2 slices at a time, cheese, and meat mixture. The top layer should be cheese.

Ingredients you will need

Cheese

Bread

Liver

Stock

Meat

Place the casserole in the oven and cook for about 1 hour, adding 1/4 cup of the remaining chicken stock every 15 to 20 minutes.

Ingredients you will need

Chicken Stock

Equipment you will use

Oven

Serve in bowls with additional cheese grated over, if desired.

Ingredients you will need

Cheese

Equipment you will use

Bowl

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle