cheryl
Administrator
Staff member
Can Chicken Soup Save Us? - Taste
Great versions exist around the world, but it’s not the only soul-satisfying tonic in the pot.
t Ix Restaurant in Brooklyn, chef Jorge Cardenas gives away free shots of chicken broth to anyone who would like it. It’s a French-inspired consommé that he simmers and strains for six hours, repeating the steps with a fresh infusion of bones and vegetables three times. The crystalline amber broth is topped with a few snips of cilantro before handing it over, piping hot, in a paper espresso cup.
“In Guatemala, you cook the whole chicken, and that takes just two hours,” Cardenas explains of the less laborious cooking process popular in his homeland. Growing up, his mother would toast broken spaghetti pieces in a dry pan before adding chicken broth for an even simpler, yet no less satisfying, soup. But, having lived in Europe for 17 years, Cardenas loves to blend global influences from France to Korea and Japan in his restaurant’s pre-Columbian-inspired caldos and recados, or stews thickened with seeds and whole grains. The ultra-concentrated chicken broth forms the base for many.
“Everybody should drink one shot of this broth every day—also in the summer, not just in the winter,” he suggests. “You’ll feel better. It’s also delicious. It’s for your soul.”
Great versions exist around the world, but it’s not the only soul-satisfying tonic in the pot.
t Ix Restaurant in Brooklyn, chef Jorge Cardenas gives away free shots of chicken broth to anyone who would like it. It’s a French-inspired consommé that he simmers and strains for six hours, repeating the steps with a fresh infusion of bones and vegetables three times. The crystalline amber broth is topped with a few snips of cilantro before handing it over, piping hot, in a paper espresso cup.
“In Guatemala, you cook the whole chicken, and that takes just two hours,” Cardenas explains of the less laborious cooking process popular in his homeland. Growing up, his mother would toast broken spaghetti pieces in a dry pan before adding chicken broth for an even simpler, yet no less satisfying, soup. But, having lived in Europe for 17 years, Cardenas loves to blend global influences from France to Korea and Japan in his restaurant’s pre-Columbian-inspired caldos and recados, or stews thickened with seeds and whole grains. The ultra-concentrated chicken broth forms the base for many.
“Everybody should drink one shot of this broth every day—also in the summer, not just in the winter,” he suggests. “You’ll feel better. It’s also delicious. It’s for your soul.”