Basics: Chicken Stock

When I first launched this ‘basics’ series I asked for suggestions from readers. Quite a few people asked how to make stock. I must admit I’ve been postponing a response as it’s a thorny subject.

If you’d like to know how to make a restaurant-standard demi-glace, or a bone broth that’s simmered for 24 hours, you’ve come to the wrong place. I don’t have the patience for the first or the inclination for the second. Continue reading

Souping It Up

Image of chicken broth served in a bowl

These are two of my favourite soups. Chicken broth is perfect for when any member of the family is suffering from Man Flu (I’m not being sexist, I’m the worst offender) because it tastes both comforting and cleansing.

Palestine Soup – so known because it’s made with Jerusalem artichokes rather than for any reasons of geography – I think is one of the most delicious ever invented. Continue reading