This brightly colored, hearty soup is a great way to get your veggies in during colder months. It freezes well, and is a terrific accompaniment to a main dish. It also stands alone, especially served on a bed of brown rice. A dollop of plain yogurt or sour cream bulks it up a bit and gives it a beautiful creamy consistency.Read More
Chicken stock was the very first thing I made in my own apartment, in my own kitchen, after leaving home during graduate school. Nobody in my family ever made it, and I didn't consult any recipes or instructions. I just grabbed a whole chicken, carrot, onion, celery, and garlic at the store, prepped them and put them in a stock pot and hoped for the best.
That was 26 years ago.
While my methods have evolved over the years and I'm much more confident in the process, really anyone can make chicken stock, regardless of your level of experience as a cook. And everyone should make chicken stock. It's delicious, nutritious, and part of Nature's medicine cabinet. I always keep a couple of quarts in the freezer as a defense against "the crud", especially during cold and flu season.Read More