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Soup: cook once, food all week

Chicken soup! I made chicken bone broth by cooking bone-in chicken parts first in the oven at 400 degrees for 45 minutes or so, then putting in a pot of water, low boil for 2 hours. Pulled out the chicken from the broth, removed the bones, threw the bones back in the pot and simmered them on lowest heat overnight. The broth is amazing, look how beautiful!

Cooked it down more the next day, strained out the bones and bits, then made the soup. Sauteed chopped onion, celery and carrots in about a 1/3 stick of unsalted butter in the big pot.

Then I added the broth, chopped up chicken meat, sliced yellow zucchini, chopped up yams and bok choi, and a little sweet red pepper. I added no spices at all and it is delicious, sometimes I will add some oregano or thyme but not this batch. Sea salt only. We’ll be eating it all week.

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