Anywhere a chicken walks the earth, a cook stalks behind with a big soup pot.
A study in 2000 demonstrated that chicken soup does indeed have anti-inflammatory properties that help reduce cold symptoms. Why do I cook fresh chicken soup or stocks when I’m able to purchase them ready to use in a store?
Most purchased chicken stock or bases are usually very high in sodium and contain Autolyzed yeast extract. Autolyzed yeast extract is a substance that results when yeast is broken down into its constituent components. It naturally contains free glutamic acid, or monosodium glutamate, and is often used as a less expensive substitute for MSG. For me, that is a good enough reason to make my own chicken stock
Look at the image of the chicken stock, I call this Liquid Gold. There is a method to making stocks, and once you know how to do it, you will see a new world open up in ways you’ve never thought of before.
This soup is loaded with fresh vegetables: green peas, butter nut squash, parsnips, Brussels sprouts, carrots and celery. All vegetables that are naturally low in fat and calories, have no cholesterol, and are an important source of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.
The awesome knife you see in the photo is my favorite kitchen knife. It’s a hammered Kikuichi 8.5″ chef’s knife, seven hundred years of tradition in knife making. Trust me get one, it’s the only knife you ever need in your kitchen.