Divide the soup among individual bowls, top each serving with some of the gremolata, if desired, and serve. Storage note: ...

For the chicken stock, put all the ingredients and 2¼ ... Strain the stock through a sieve, and simmer a little longer to concentrate the flavour if necessary. If not using immediately, leave ...

and chicken stock concentrate, if using. Cover, set over high heat and bring to a boil. Uncover, give it a good stir, skim off and discard any surface scum, then reduce the heat to maintain a ...

Chicken bones Chicken bones are the most vital ingredient in a chicken stock, and it's important ... From its ingredients it seems to be a flavour concentrate. Maltodextrin (from tapioca or ...

Sometimes I add a spoonful of chicken stock concentrate, such as Penzeys Chicken Soup Base, to enhance the flavor, but it’s not necessary. While the quick chicken stock simmers, I chop the ...