Here is the first, and simplest way I'm going to show you to make a good chicken stock. There are richer stocks, but this one is perfect for a simple chicken soup. In fact, it is a simple chicken soup.
Thursday, 21 January 2010
This Laotian recipe is taken, with a little adaption, from Jeffrey Alford and Naomi Duguid’s Hot, Sour, Salty, Sweet (page 59). It’s a variation on the sort of simple chicken soup I write about here. To Alford and Duguid’s version I’ve added rice noodles (to make the broth into a heartier meal), and my own technique for making chicken broth.