23 Mar

chicken soup

filed in: foodphoto


Add one chicken: The classic dish for so many reasons. Whether you’re feeling-under-the-weather, want a meal-in-one-pot, or think there’s-just-something-about-boiled-chicken, you can’t beat chicken soup. Into our Shamrock-Shake green Le Creuset cast iron oval oven we put carrots, daikon, ginger, salt, and an air-chilled chicken from Whole Foods. After bringing to a boil and skimming the little clouds, we let it simmer for a few hours. The two fork technique is good for breaking up the meat, and digging out the special little nuggets (some call it oysters) from the chicken’s back.

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