Rich Broth with Gelatin
It’s been a long time since I had any canned chicken soup in my cupboard. But I wonder, can any canned soup be as solidly gelatinous as this? It is chilled, but not frozen. I mean, thick and solid without added starches, gums, and non-food science thickeners? In fact, can any aseptic packaged or canned chicken broth do this? I doubt it.
This simple soup is just pan drippings from the French Chicken in a Pot method, thinned down with water with most of the fat discarded, bits of chicken picked off the carcass, carrots, and chopped parsley. In fact, the pan drippings, already seasoned, formed a gelatin mass even at room temperature. That is pure, mineral-rich easy to absorb goodness.
Going Against the Grain
Wednesday, February 20, 2008
