Pablo's chicken and vegetable terrine

Ingredients for 4 servings:

• 2 liters of water
• 1 chicken
• 3 m.-sized onion(s)
• 4 large carrots
• 1 parsnip(s)
• some vegetables, frozen, as desired
• 6 tsp, leveled olive oil
• 1 clove(s) garlic
• 500 g Penne Rigate
• 2 cubes beef broth, instant
• n. B. Maggi
• 1 bunch of herbs
• possibly mayonnaise
• salt and pepper
• 2 stalk(s) leeks
• 1 bunch of celery

Instructions

Working time approx. 14 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 44 minutes

wonderfully warm stew with noodles

Wash the chicken, place it in a pot, and cover with water. Bring to a boil. Remove any foam that rises to the top with a slotted spoon. Meanwhile, halve the unpeeled onions and fry them vigorously on the cut sides in a pan over high heat with plenty of olive oil. Add the onions and frozen vegetables with herbs, pepper, and a little salt to the skimmed broth and simmer for 15 minutes over low heat, skimming if necessary. Peel and trim half of the celery and carrots. Trim and wash half of the leek. Roughly dice everything, add it to the pot, and simmer uncovered over medium heat for 1/2 hour. Remove the chicken from the broth. Remove the skin and remove the meat from the bones. Cut the meat into medium-sized (1 cm) cubes and set aside. Dice the remaining vegetables. Pour the chicken broth through a sieve into a second pot and add the diced vegetables and cook over medium heat for 10-15 minutes. Cook the noodles in salted water, drain, rinse briefly under cold running water, then add the meat to the chicken soup and heat through. Add a little Maggi for flavor.