HUPA TĪTĪ

Serves 4 - 6

Hupa tītī recipe:

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1 whole organic chicken
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1 salted tītī bird
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2 carrots, peeled and diced
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2 onions, peeled and diced
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6 large garlic cloves
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4 celery sticks, diced
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1 knob of ginger, peeled and sliced
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2 bay leaves
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2 sprigs of thyme
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2 sprigs of rosemary 
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1/2 tsp chili flakes
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1 Tbl miso paste
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Lemon juice, to season
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Flaky sea salt, to season
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Preheat your oven to 180C.
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Place the tītī into a pot with cold water. Bring it up to a simmer then drain the water off. Repeat this process once more. This removes some of the excess salt. Pat the tītī dry with paper towels then place it skin side up on a roasting tray.

Break the chicken down into quarters and place onto the roasting tray with the tītī. Roast the meat until golden brown and cooked through.

While the meat is roasting, place a stock pot on a medium heat. Place the vegetables and herbs into the stockpot and cook together until lightly browned.

Add the meat to the stock pot. Scrap out all juices and fat from roasting into the stockpot. This adds a lot of flavour to the soup.

Cover the meat and vegetables with water. Add the chill flakes and bring the soup up to a boil. Once it is at a boil, reduce the heat to a simmer and let everything cook gently together for two hours.

After two hours, strain the soup through a colander or chinois to remove the meat and vegetables. You can keep the meat and vegetables for a separate meal or you can compost it. We tend to turn the leftovers into another quick meal but it needs to be consumed within 24 hours.

Place the strained soup into a new saucepan and bring back to a simmer. Season with miso, lemon juice and sea salt. You can serve it as is, or you can add a few additional garnishes. We finish our hupa with roasted pumpkin, bitter greens, mushrooms, rice, edible flowers and herbs.