Everyone has their own take on chicken soup (like spaghetti bolognaise sauce). Not for nothing is it called the ‘Jewish penicillin.’ I roast a chicken at least once a week (knob of butter inside; Dijon mustard between the thighs; covered with olive oil and estragon). Cold chicken is a versatile standby, and chicken fat has magical properties (‘Give me the roast beef on rye, and don’t forget the chicken fat!’). When the bird is exhausted – and I (and Naisi, the pussy cat) are tired of eating cold chicken, I boil up the remains (which I have saved in foil as we go along) with a lot of water in a large saucepan, with a couple of bay leaves, a stick of celery and leeks. I boil it up several times, letting it reduce – and then season it. It is good for a couple of meals – perhaps with noodles. Chicken stock is a kitchen staple.
Roger Collis
Roger has earned world-wide recognition as a business travel guru through his weekly column, 'The Frequent Traveler,' in the International Herald Tribune; and as a contributing columnist for the New York Times. He has been described as the dean of business-travel journalists in Europe, who ‘created the template for business-travel columns in newspapers worldwide.’ An actor and broadcaster, Roger provides the many voices offered by Voicesetcetera.com.