Aired June 26, 2014
1/2 cup sliced almonds or pine nuts, toasted
* For the chicken:
1 4-pound chicken
2 carrots, coarsely chopped
1 leek, halved and quartered across
1 onion, halved
2 celery ribs with leafy tops, quartered across
2 large cloves garlic, crushed
2 large fresh bay leaves
6 to 8 peppercorns
1 lemon, sliced
(* If poaching your own chicken: Place chicken in a pot with the poaching ingredients. Add enough water to just cover chicken. Place over medium-high heat and bring to low rolling boil. Season water with salt, reduce heat and poach 45-60 minutes, turning once. Cool in the poaching liquid to room temp. Remove chicken from skin and bones and dice or pull into bite-sized pieces. Strain poaching liquid.)
Warm stock or poaching liquid in a medium pot.
Heat a large, deep skillet with a lid over medium heat with butter and melt. When it foams, add pasta and toast until deep golden. Remove to plate and add olive oil to skillet. Add shallots and garlic, and stir 3-5 minutes to soften. Add rice and stir 1 minute; add salt and pepper.