My freezer invariably contains a bag or two of chicken stock stashed away in ziptop bags. I never know when the need might arise, perhaps as a base for a soup or to make a rice pilaf brimming with an extra punch of flavor. I’m not a fan of using “perfect” to describe recipes but this is the recipe that works for me and the one I go to most often. It’s aromatic and tastes of chicken. A stock is so much more than a collection of spices, chicken bits and veggies, it reflects who you are, where you’ve been and will be a good indicator of what spices and flavors you cherish the most.
You can get my chicken stock recipe here.
A few updates on appearances:
This Saturday, I will be at Rockridge Market Hall in Oakland signing books and there will also be a tasting. Please come, this is a free event! Click the link for details.
This Sunday, my first cooking class is at the SF Cooking School. It is going to be a lot of fun and one of the recipes is the orange fennel cake from Season. This is a ticketed event.
Next week on Feb 13, 2019, join me as I interview author Yasmin Khan as we go through her new cookbook, Zaitoun at Omnivore cookbooks (DETAILS HERE)