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Feb 10

Here’s Why You Should Add Chicken Feet to Your Soup

This is a guest blog post by Chef Rob Endelman.
It’s been cold and I’ve been making a big pot of chicken soup almost weekly.
The preparation is straightforward: I put chicken pieces (usually two whole legs, a neck or two and a handful of hearts) into a pot and add chopped onion and/or leeks, minced garlic, cubes of root vegetables (i.e. carrots, parsnips, turnips, rutabaga), cubed potatoes, chopped kale or parsley, unrefined sea salt, fresh ground pepper, dried dill (from my garden) and filtered cold water (almost to the top of the pot).
There’s also an ingredient I just started adding this winter, which I buy from Keith

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