I had an opportunity to volunteer at Alice Waters' Chez Panisse 40th Annivery opening party a few weeks ago. All the food served at the event tasted so rustic, yet simple and delicate. So I've decided to stick to my favorite cookbook. Alice Waters' "The Art of Simple Food". Since I had zero plans on Saturday night (sad face!), I decided to make AW's chicken broth.
Ingredients: whole chicken, carrot, celery, onion, garlic, parsley, thyme
Add the chicken to the pot and bring it to a boil. Skim off all the nasty foam stuff.
Add the rest of the ingredients. Cook it for..ummm..4 to 5 hours. Told you I had no plans tonight.
Strain the broth. Skim off the fat and season with salt.
Chicken broth with shredded chicken and parsley. Chicken soup for the soul.
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