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:
Welcome to The Kosher Omnivore's Quest! My old blog on kosher slaughter, kosher meat, and animal welfare. For new content check out my new website, The Kosher Cut™. There you'll find: blog posts about shechita and related topics, educational slaughter presentations, kosher slaughter training, and a selection of high quality professional kosher slaughter equipment.