From Sea to Soup: Dive into Depths with Maldon Sea Salt Flakes and a Soul-Warming Chicken Noodle Recipe

Once upon a time, in the quaint coastal town of Maldon, nestled along the shores of England, a tradition was born. A tradition that transcends time, ignites taste buds, and captivates hearts. It's a tale woven with the skilful hands of master salt makers, a narrative of dedication passed down through four generations of the Osborne family. Here, amid the briny air and crashing waves, Maldon Sea Salt Flakes are crafted, not merely as seasoning but as an essence of culinary excellence.

Gastronomy beckons

In the realm of gastronomy, where every pinch of salt can alter the symphony of flavours, Maldon Salt stands tall as an icon of artisanal craftsmanship. PetitsTresors, the purveyor of gourmet treasures, beckons foodie connoisseurs and culinary enthusiasts to embark on a journey of taste exploration. But why is this journey incomplete without the allure of Maldon Sea Salt Flakes?

Maldon salt, a product of meticulous dedication and time-honoured techniques, has graced tables since 1882, embracing generations with its pyramid crystals, a signature of Maldon's legacy. Handcrafted in small batches, each flake whispers tales of tradition, carrying within it the essence of a coastal heritage that spans centuries.

But beyond its illustrious history lies a deeper connection—a passion for food, a love that transcends mere sustenance. Maldon Salt isn't just about seasoning; it's about enhancing life's flavours, sparking moments of joy, and creating memories around the dining table.

The finest sprinkle forging mastery

Picture this: a romantic dinner shared with a loved one, where every sprinkle of Maldon Salt elevates the simplest of dishes to culinary masterpieces. It's not just about taste; it's about the experience, the connection forged over a meal made memorable by the finest of ingredients.

Choosing Maldon Sea Salt Flakes isn't merely a culinary decision; it's a statement—an affirmation of a commitment to quality, tradition, and sustainability. At PetitsTresors, we take pride in curating the perfect selection of gourmet delights, including Maldon Sea Salt, to enrich your culinary adventures.

Moreover, by embracing Maldon Salt, you're not just enhancing your own palate; you're contributing to a greater cause. Our commitment to sustainability echoes through every flake, with initiatives aimed at reducing carbon emissions, supporting wildlife conservation, and fostering inclusivity within our workplace.

The salt of choice for chefs and others

In 2010, Maldon’s dedication to excellence was honoured with a Royal Warrant from Her Majesty the Queen herself, a testament to their unwavering commitment to culinary perfection. As associate members of the Royal Academy of Culinary Arts, they strive to inspire and educate, nurturing the talents of future culinary maestros.

The mission of the Osborne family is simple yet profound—to unite people through moments of food and drink, to create and celebrate great taste. With Maldon Salt, they invite chefs, home cooks, and foodies alike to embark on a journey of passion, transforming the ordinary into the extraordinary, one pinch at a time.

So, as you embark on your culinary adventures, remember the magic that lies within each shimmering flake of Maldon Sea Salt, waiting to ignite your senses and elevate your creations to new heights. Experience the taste of tradition, the essence of excellence, with PetitsTresors, where every meal is a celebration of flavour, passion, and joy.

Visit PetitsTresors today and indulge in the finest selection of gourmet treasures, including the legendary Maldon Sea Salt Flakes. Let's embark on a culinary journey together, where every dish tells a story, and every flavour leaves an unforgettable impression.

Chicken Noodle Soup

Maldon Salt UK

Rated 5.0 stars by 1 users

Category

Soup

Cuisine

Asian Fusion

Servings

4

Prep Time

4 hours

Cook Time

15 minutes

Our chicken noodle soup is the final recipe for using chicken three ways. We first cooked the whole chicken through spatchcocking it to create a deliciously succulent spatchcock BBQ chicken. From the leftovers, we then used roughly 100g of the chicken, shredding it to create a beautifully creamy chicken, leek and bacon pie that was topped with crispy filo pastry.

Now, with the chicken carcass left and the roughly 75g of chicken, we can make a soup full of fresh aromatics and flavours that will warm you up through the chillier days.

You can serve this soup with a side of homemade rosemary focaccia, oven baked until it is perfectly golden and crisp to mop up the final juices left in the bowl.

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Ingredients

• 1 Chicken carcass
• 1 Large onion, peeled and quartered
• 2 Carrots
• 3 sticks of celery
• 4 black peppercorns
• 4 sprigs of parsley
• 4 sprigs of thyme

• 250g angel hair pasta

• 75g leftover chicken, skin removed and shredded
• A handful of kale or cavolo nero, shredded
• Handful of parsley leaves, roughly chopped
• EVOO to serve
  Morella Grove Extra Virgin Olive Oil 250 ml ∙ $12 Morella Grove Extra Virgin Olive Oil 500 ml ∙ $19 Morella Grove Extra Virgin Olive Oil 2L ∙ $95 Add To Cart
• A pinch of Maldon Salt
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• Cracked black pepper
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Directions

1. Begin by making your chicken broth. Make sure any remaining meat has been stripped from the chicken carcass and then place it in a large stock pot and cover with water (you want to add lots of water and then allow it to reduce down).

2. Add the onion, and one of the carrots roughly chopped. Then add 2 sticks of celery, roughly chopped. Add a pinch of Maldon Salt, black peppercorns and then the sprigs of parsley and thyme.

3. Place the pot onto the hob and bring to the boil. Once boiling reduce the temperature to a very low simmer and allow this to bubble away for 1 – 2 hours. Occasionally checking the water to make sure it hasn’t reduced to rapidly, adding more if needs be. If there is scum rising on the surface, make sure to skim this off.

4. After an hour or two you should be left with a wonderfully flavoursome broth or stock.

5. Drain the broth through a sieve and discard the carcass and vegetables. Set the clear broth aside.

6. To make the soup, start by cooking the angel hair pasta according to the packet instructions. Then drain, rinse off the starch, and set aside tossed in a little olive oil to stop it sticking together.

7. Place the clear broth back into a pan and bring to a simmer. Peel the carrot and then finely slice, along with the remaining celery. Place these into the broth and allow them to boil for a few minutes to cook. Add any leftover chicken to the broth now and the handful of kale or cavolo nero, cooking for a further minute.

8. Finally add the chopped parsley and check the seasoning, adding some more Maldon Salt or cracked black pepper if required.

9. To serve, arrange the angel hair pasta at the base of two bowls. Then ladle over the hot broth with vegetables and chicken.

10. Finally drizzle with some EVOO and serve.

Recipe Note

Recipe republished with permission courtesy of Maldon Salt UK.  Photography by Philip Loftus.