Today's soup started as a roasting chicken, 6.5 pounds. Right now the roasted meat is in the refrigerator and the scraps in a crockpot on low, where it will slowly simmer through the night.
As I proceed through this project I realize more and more that though I prefer beef in that meat-and-potatoes sort of way, chicken is undeniably the most versatile kind of meat. It makes a satisfying yet almost unnoticeable base for so many dishes! Chicken soup is high in "L-Glutamate" which is the specific amino acid that produces the recently identified "taste" called "umami" or deliciousness. Vegetarian broth is a poor second to chicken broth no matter what you do to it, a fact which has been noticed worldwide. Chicken broth is a staple in most cuisines.
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