A Columbus Day Recipe

So, of course, I decide to declare October Blogtober - and while I usually have a stack of recipes in my reader to post for recipe Mondays - I am a little short on recipes.  Today is Columbus Day and to honor the explorer, I found this recipe (in Esquire Magazine!?) for Mirao (aka Cristoforo Colombo's Chicken Soup). Mrs. BA is feeling a little under the weather - maybe I should make up a batch.

In other news, LBA and SoBA spent the holiday weekend (well yesterday and today) with my MIL so we could paint their bedroom. If I do say so myself, it came out pretty good.

Mirao (aka Cristoforo Colombo's Chicken Soup)
Serves 6 to 8

• 5 tablespoons extra virgin olive oil
• 1 cup thinly sliced onions
• 1/2 cup diagonally sliced carrot
• 1/4 cup sliced garlic cloves
• One 3 to 4 pound chicken, cut into 6 to 8 pieces
• Salt
• Freshly ground black pepper
• 1/2 cup brandy
• 6 whole cloves
• 3 bay leaves
• 1/2 cinnamon stick
• 1 whole nutmeg 
• 2 sprigs rosemary 
• 1 celery stalk, halved
• 1/4 cup fresh Italian parsley leaves
• 16 slices day-old bread, toasted and rubbed with raw garlic
• 1/2 cup grated Parmesan cheese, for finishing

1. Coat the bottom of a stockpot with 3 tablespoons of the olive oil. Add the onions, carrots, and garlic, and sauté over medium heat until the vegetables start to soften but do not brown. Stir occasionally.
2. Season the chicken with salt and pepper and add it to the pot. Turn the chicken pieces over as they start to brown. When the chicken and the vegetables are lightly browned, add the brandy and reduce by half. 
3. Using a 6-inch square piece of cheesecloth and kitchen twine, tie together the cloves, bay leaves, cinnamon stick, nutmeg, and rosemary to form a small sachet. 
4. Add water to cover the chicken and season with salt and pepper. Add the sachet and celery, bring to a simmer, and cook for 45 minutes to 1 hour. 
5. Remove the chicken from the soup, then remove and discard the sachet and celery. Place the soup in the refrigerator to cool until the fat on the surface has hardened. Remove the soup from the refrigerator and skim the fat off the surface, then reheat. Meanwhile, preheat the broiler. 
6. Once the chicken is cool enough to handle, remove the skin, bones, and gristle. Shred the chicken into bite-sized pieces and return it to the soup. Taste for seasoning. Stir in the parley leaves. 
7. To serve, place a slice of garlic toast in each of 8 ovenproof soup bowls and ladle chicken and some of the soup over it. Top with a second slice of toast. Drizzle the toasts with the remaining olive oil and sprinkle with grated Parmesan and pepper. Place the bowls under the broiler for 2 to 3 minutes or until the cheese has melted and starts to brown.