Chicken, Three Ways (including “The Soup”)

Let’s talk about a kitchen victory like no other: using one thing for multiple purposes.

This is not a new revelation. The New York Times is not going to call me to discuss my groundbreaking use of poultry. This is, however, the first time I’ve:

  1. Bought a whole chicken and roasted it for dinner
  2. Roasted the carcass* to make chicken stock
  3. Used the stock to make soup

I felt like a pioneer. I never watched Little House on the Prairie, but it seemed like Laura Ingalls Wilder would have been proud.

It all started with a real chicken from a … Continue reading