There are few things I love more in this world than a steaming bowl of chicken soup. The hot soothing broth and easily digestible protein has always been just the ticket when I am sick. While I greatly enjoy this traditional medicinal food, I’ve also always felt that it lacks sufficient depth and flavor. Only recently did I learn how to make real chicken soup. It turned out like I always thought it should be: thick, rich, yellow, and bursting with flavor. Compared to my most recent creation, all other chicken soups I’ve encountered literally tasted like flavored water.
About the blog:
Hello, Welcome to the kosher omnivore's Quest! My old blog which discussed on kosher slaughter, kosher meat, and animal welfare. Check out my new website The Kosher Cut™where you can find: blog posts and videos about shechita and related topics, educational presentations on shechita and kosher slaughter training through, and a selection of high quality professional kosher slaughter equipment.