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She holds a B.A. in comparative literature from UC Berkeley.","avatar":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twitter":"nananastia","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["administrator"]},{"site":"news","roles":["editor"]},{"site":"pop","roles":["administrator"]},{"site":"bayareabites","roles":["editor"]},{"site":"podcasts","roles":["editor"]},{"site":"hiphop","roles":["editor"]}],"headData":{"title":"Nastia Voynovskaya | KQED","description":"Associate Editor","ogImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g"},"isLoading":false,"link":"/author/nvoynovskaya"},"ogpenn":{"type":"authors","id":"11491","meta":{"index":"authors_1591205172","id":"11491","found":true},"name":"Pendarvis Harshaw","firstName":"Pendarvis","lastName":"Harshaw","slug":"ogpenn","email":"ogpenn@gmail.com","display_author_email":false,"staff_mastheads":["arts"],"title":"Columnist and Host, Rightnowish","bio":"Pendarvis Harshaw is the host of \u003ca href=\"https://www.kqed.org/arts/tag/rightnowish\" rel=\"noopener noreferrer\">\u003cem>Rightnowish\u003c/em>\u003c/a> on KQED-FM, a columnist at KQED Arts, and the author of \u003ci>OG Told Me,\u003c/i> a memoir about growing up in Oakland.","avatar":"https://secure.gravatar.com/avatar/093d33baff5354890e29ad83d58d2c49?s=600&d=blank&r=g","twitter":"ogpenn","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"bayareabites","roles":["author"]},{"site":"hiphop","roles":["editor"]}],"headData":{"title":"Pendarvis Harshaw | KQED","description":"Columnist and Host, Rightnowish","ogImgSrc":"https://secure.gravatar.com/avatar/093d33baff5354890e29ad83d58d2c49?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/093d33baff5354890e29ad83d58d2c49?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ogpenn"},"owon":{"type":"authors","id":"11614","meta":{"index":"authors_1591205172","id":"11614","found":true},"name":"Olivia Won","firstName":"Olivia","lastName":"Won","slug":"owon","email":"owon@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cspan style=\"font-weight: 400;\">Olivia Won is a writer, producer, and plant-tender living in her hometown of Oakland, California. She currently works with KQED Food, where she writes about Bay Area food culture and produces \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. \u003c/span>","avatar":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Olivia Won | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/owon"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_137207":{"type":"posts","id":"bayareabites_137207","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137207","score":null,"sort":[1589490766000]},"guestAuthors":[],"slug":"flavors-at-home-naan-for-the-first-time-working-tuna-melt-and-marinated-chicken-legs-with-crispy-skin","title":"Naan for The First Time, Working Tuna Melt and Marinated Chicken Legs with Crispy Skin","publishDate":1589490766,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>Naan for the First Time\u003c/h2>\n\u003cp>For me, naan was always something that I bought frozen or ordered at a restaurant. I didn't really grow up eating from scratch. It always felt too cumbersome and daunting a task. To be completely honest, I didn't know the first thing about making the bread. It always felt easier to get it from the local Indian store.\u003c/p>\n\u003cp>But during these times, I haven't been able to go, which means getting creative. So this week for dinner, I decided to make it spontaneously to go with a lamb keema I made for dinner. I used a recipe from \u003ca href=\"https://www.abrowntable.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Nik Sharma's cookbook\u003c/a> Season with a few rules bent. Instead of waiting four hours for the dough to rise, I pre-heated my oven for some roasted potatoes and let the dough sit on top of my stove.\u003c/p>\n\u003cp>Our apartment gets pretty drafty, so the warm oven helps with rising. Was it worth it? 1000 times yes. I ended up with pillowy, restaurant-style naan, and though it seemed so extra, it was the perfect complement for dinner. \u003cem>–Urmila Ramakrishnan, KQED Food Editor\u003c/em>\u003c/p>\n\u003ch2>Working Tuna Melt\u003c/h2>\n\u003cfigure id=\"attachment_137234\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137234\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-800x600.jpg\" alt=\"Tuna melt\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The perfect tuna melt is achievable with a few simple ingredients. \u003ccite>(Pendarvis Harshaw / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love a good tuna melt, but the thing is: when you eat them, you smell like tuna. Well, the beauty of being confined to the close quarters of my apartment is— I can enjoy my tuna in peace, you smell me? So, I’ve been working on my tuna melt game, practicing just about once a week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I think I finally got it down this week. I made a quality sandwich while on a Zoom call with my team. The next step is making one while wearing a blindfold. The recipe? Two cans of tuna, two spoons of mayo, just a little diced red onion and one chopped up piece of celery. I mix that in an oversized bowl, adding touches of black pepper, onion powder, garlic salt and Italian seasoning. Oh, and a little pickle juice.\u003c/p>\n\u003cp>Sometimes I jump straight in with a Ritz cracker and taste the creation. But today, I grabbed wheat bread, two types of cheese (gouda and provolone) and went straight into sandwich-making mode. I combine a little avocado oil and a small piece of butter, put the burner on 3 and let the slow cooking magic begin. The secret to melting the cheese before the bread burns is using a pan with a top. I periodically flip the sandwich a few times to make sure it’s done. And then, I throw it on a plate and take bites off-screen while simultaneously taking meeting notes. Two jobs well done. \u003cem>–Pendarvis Harshaw, KQED Arts columnist and Rightnowish host\u003c/em>\u003c/p>\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsItem\" data-container=\"1823187728\" data-fieldid=\"262257292\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHover\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsContainer\">\n\u003cdiv id=\"c42\" class=\"freebirdAnalyticsViewChartContainer\" data-chart=\"1823187728\" data-fieldid=\"262257292\">\n\u003cdiv class=\"freebirdCommonAnalyticsTextResponsesContainer\">\n\u003ch2 class=\"freebirdCommonAnalyticsTextResponse\">Marinated Chicken Legs with Crispy Skin\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsItem\" data-container=\"433258521\" data-fieldid=\"1290079259\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHover\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsContainer\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHeaderContainer\">\n\u003cdiv data-chartcontainer=\"433258521\">\n\u003cdiv id=\"c45\" class=\"freebirdAnalyticsViewAnalyticsHeaderContainerText\" role=\"header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cfigure id=\"attachment_137208\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137208\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-800x600.jpg\" alt=\"Marinated Chicken Legs with Crispy Skin\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sometimes not having an ingredient at the grocery store inspires something new. \u003ccite>(Nastia Voynovskaya / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was a vegetarian for 13 years and, prior to sheltering in place, I rarely cooked at home. And I certainly didn’t cook any meats more complicated than shrimp or chicken breast. But after weeks without dining at restaurants, I began to crave something fattier than my typical stir-fries, salads and pastas. Berkeley Bowl happened to be out of chicken breasts the day I went, so I decided to be brave and get legs instead.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>After consulting a few online recipes and trusted friends, I decided that this was a relatively uncomplicated pursuit and it was OK to freestyle. I put two chicken legs in a plastic bag and doused them with soy sauce, teriyaki sauce, pepper, chopped onions, garlic and some lemon slices. I let them sit overnight. Then, I put them in the oven for about an hour and 15 minutes at 425 F. A few times during the baking process, I checked on them and scooped some oil, fat and sauce that dripped to the sides onto the top of the skin so it would stay juicy. The meat turned out succulent, falling off the bone, with the skin still crispy. I served it with a side of baked sweet potatoes, steamed broccoli and quinoa, which I cooked with the left-over marinade. It’s an easy, healthy and filling dinner that I’ll surely make again. –\u003ci>Nastia Voynovskaya, associate editor\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Here's a look at what KQED staff are cooking this week, from naan to tuna melts. ","status":"publish","parent":0,"modified":1621634335,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":792},"headData":{"title":"Naan for The First Time, Working Tuna Melt and Marinated Chicken Legs with Crispy Skin | KQED","description":"Here's a look at what KQED staff are cooking this week, from naan to tuna melts. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Naan for The First Time, Working Tuna Melt and Marinated Chicken Legs with Crispy Skin","datePublished":"2020-05-14T21:12:46.000Z","dateModified":"2021-05-21T21:58:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137207 https://ww2.kqed.org/bayareabites/?p=137207","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/14/flavors-at-home-naan-for-the-first-time-working-tuna-melt-and-marinated-chicken-legs-with-crispy-skin/","disqusTitle":"Naan for The First Time, Working Tuna Melt and Marinated Chicken Legs with Crispy Skin","source":"Flavors at Home","path":"/bayareabites/137207/flavors-at-home-naan-for-the-first-time-working-tuna-melt-and-marinated-chicken-legs-with-crispy-skin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>Naan for the First Time\u003c/h2>\n\u003cp>For me, naan was always something that I bought frozen or ordered at a restaurant. I didn't really grow up eating from scratch. It always felt too cumbersome and daunting a task. To be completely honest, I didn't know the first thing about making the bread. It always felt easier to get it from the local Indian store.\u003c/p>\n\u003cp>But during these times, I haven't been able to go, which means getting creative. So this week for dinner, I decided to make it spontaneously to go with a lamb keema I made for dinner. I used a recipe from \u003ca href=\"https://www.abrowntable.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Nik Sharma's cookbook\u003c/a> Season with a few rules bent. Instead of waiting four hours for the dough to rise, I pre-heated my oven for some roasted potatoes and let the dough sit on top of my stove.\u003c/p>\n\u003cp>Our apartment gets pretty drafty, so the warm oven helps with rising. Was it worth it? 1000 times yes. I ended up with pillowy, restaurant-style naan, and though it seemed so extra, it was the perfect complement for dinner. \u003cem>–Urmila Ramakrishnan, KQED Food Editor\u003c/em>\u003c/p>\n\u003ch2>Working Tuna Melt\u003c/h2>\n\u003cfigure id=\"attachment_137234\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137234\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-800x600.jpg\" alt=\"Tuna melt\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The perfect tuna melt is achievable with a few simple ingredients. \u003ccite>(Pendarvis Harshaw / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love a good tuna melt, but the thing is: when you eat them, you smell like tuna. Well, the beauty of being confined to the close quarters of my apartment is— I can enjoy my tuna in peace, you smell me? So, I’ve been working on my tuna melt game, practicing just about once a week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I think I finally got it down this week. I made a quality sandwich while on a Zoom call with my team. The next step is making one while wearing a blindfold. The recipe? Two cans of tuna, two spoons of mayo, just a little diced red onion and one chopped up piece of celery. I mix that in an oversized bowl, adding touches of black pepper, onion powder, garlic salt and Italian seasoning. Oh, and a little pickle juice.\u003c/p>\n\u003cp>Sometimes I jump straight in with a Ritz cracker and taste the creation. But today, I grabbed wheat bread, two types of cheese (gouda and provolone) and went straight into sandwich-making mode. I combine a little avocado oil and a small piece of butter, put the burner on 3 and let the slow cooking magic begin. The secret to melting the cheese before the bread burns is using a pan with a top. I periodically flip the sandwich a few times to make sure it’s done. And then, I throw it on a plate and take bites off-screen while simultaneously taking meeting notes. Two jobs well done. \u003cem>–Pendarvis Harshaw, KQED Arts columnist and Rightnowish host\u003c/em>\u003c/p>\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsItem\" data-container=\"1823187728\" data-fieldid=\"262257292\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHover\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsContainer\">\n\u003cdiv id=\"c42\" class=\"freebirdAnalyticsViewChartContainer\" data-chart=\"1823187728\" data-fieldid=\"262257292\">\n\u003cdiv class=\"freebirdCommonAnalyticsTextResponsesContainer\">\n\u003ch2 class=\"freebirdCommonAnalyticsTextResponse\">Marinated Chicken Legs with Crispy Skin\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsItem\" data-container=\"433258521\" data-fieldid=\"1290079259\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHover\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsContainer\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHeaderContainer\">\n\u003cdiv data-chartcontainer=\"433258521\">\n\u003cdiv id=\"c45\" class=\"freebirdAnalyticsViewAnalyticsHeaderContainerText\" role=\"header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cfigure id=\"attachment_137208\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137208\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-800x600.jpg\" alt=\"Marinated Chicken Legs with Crispy Skin\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sometimes not having an ingredient at the grocery store inspires something new. \u003ccite>(Nastia Voynovskaya / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was a vegetarian for 13 years and, prior to sheltering in place, I rarely cooked at home. And I certainly didn’t cook any meats more complicated than shrimp or chicken breast. But after weeks without dining at restaurants, I began to crave something fattier than my typical stir-fries, salads and pastas. Berkeley Bowl happened to be out of chicken breasts the day I went, so I decided to be brave and get legs instead.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>After consulting a few online recipes and trusted friends, I decided that this was a relatively uncomplicated pursuit and it was OK to freestyle. I put two chicken legs in a plastic bag and doused them with soy sauce, teriyaki sauce, pepper, chopped onions, garlic and some lemon slices. I let them sit overnight. Then, I put them in the oven for about an hour and 15 minutes at 425 F. A few times during the baking process, I checked on them and scooped some oil, fat and sauce that dripped to the sides onto the top of the skin so it would stay juicy. The meat turned out succulent, falling off the bone, with the skin still crispy. I served it with a side of baked sweet potatoes, steamed broccoli and quinoa, which I cooked with the left-over marinade. It’s an easy, healthy and filling dinner that I’ll surely make again. –\u003ci>Nastia Voynovskaya, associate editor\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137207/flavors-at-home-naan-for-the-first-time-working-tuna-melt-and-marinated-chicken-legs-with-crispy-skin","authors":["11689","11387","11491"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_12"],"tags":["bayareabites_621","bayareabites_16622","bayareabites_16576","bayareabites_16597","bayareabites_16599","bayareabites_14738","bayareabites_1956","bayareabites_16598"],"featImg":"bayareabites_137230","label":"source_bayareabites_137207"},"bayareabites_137174":{"type":"posts","id":"bayareabites_137174","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137174","score":null,"sort":[1589405131000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-mahilas-mamak-fried-chicken","title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","publishDate":1589405131,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_137157,bayareabites_137114' label ='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","status":"publish","parent":0,"modified":1621634349,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":546},"headData":{"title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken | KQED","description":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","datePublished":"2020-05-13T21:25:31.000Z","dateModified":"2021-05-21T21:59:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137174 https://ww2.kqed.org/bayareabites/?p=137174","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/13/check-please-bay-area-presents-mahilas-mamak-fried-chicken/","disqusTitle":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_137157,bayareabites_137114","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","authors":["5083","11614"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_17082","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_16583","bayareabites_16582","bayareabites_757","bayareabites_763","bayareabites_621","bayareabites_330","bayareabites_295","bayareabites_16584","bayareabites_16581","bayareabites_1591","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137186","label":"bayareabites"},"bayareabites_137749":{"type":"posts","id":"bayareabites_137749","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137749","score":null,"sort":[1588400283000]},"guestAuthors":[],"slug":"asian-chicken-livers","title":"Asian Chicken Livers","publishDate":1588400283,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/206-jpepinmff-asianchickenlivers-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">These livers, which are poached and served in a hot sauce, are a fabulous appetizer. The sauce, which can be made ahead, is also good with steamed fish, as a seasoning for salad, or sprinkled over steamed vegetables. The livers take only about 2 minutes to cook. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut about 5 chicken livers in half. Remove and discard any sinew that was connecting the halves. Cut the halves in half again. Bring a pot of salted water to a boil. Put the liver pieces in a sieve. Meanwhile, in a bowl large enough to accommodate the livers, mix 2 tablespoons dark soy sauce with 1 teaspoon sugar, 1 teaspoon chopped garlic, 2 teaspoons balsamic vinegar, 1 1/2 tablespoons toasted sesame oil, 2 tablespoons water, and 1 tablespoon finely chopped fresh cilantro. When the water in the pot is boiling, lower the sieve containing the liver pieces into the water and cook for about 2 minutes. The water will have barely come back to a boil. Remove the livers; they should be pink inside. Add to the bowl of sauce and mix well. Serve with chopsticks or forks.\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 to 6 servings (20 pieces)\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1604344152,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":213},"headData":{"title":"Asian Chicken Livers | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Asian Chicken Livers","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Asian Chicken Livers","datePublished":"2020-05-02T06:18:03.000Z","dateModified":"2020-11-02T19:09:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137749 https://ww2.kqed.org/bayareabites/?p=137749","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/asian-chicken-livers/","disqusTitle":"Asian Chicken Livers","path":"/bayareabites/137749/asian-chicken-livers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/206-jpepinmff-asianchickenlivers-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">These livers, which are poached and served in a hot sauce, are a fabulous appetizer. The sauce, which can be made ahead, is also good with steamed fish, as a seasoning for salad, or sprinkled over steamed vegetables. The livers take only about 2 minutes to cook. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut about 5 chicken livers in half. Remove and discard any sinew that was connecting the halves. Cut the halves in half again. Bring a pot of salted water to a boil. Put the liver pieces in a sieve. Meanwhile, in a bowl large enough to accommodate the livers, mix 2 tablespoons dark soy sauce with 1 teaspoon sugar, 1 teaspoon chopped garlic, 2 teaspoons balsamic vinegar, 1 1/2 tablespoons toasted sesame oil, 2 tablespoons water, and 1 tablespoon finely chopped fresh cilantro. When the water in the pot is boiling, lower the sieve containing the liver pieces into the water and cook for about 2 minutes. The water will have barely come back to a boil. Remove the livers; they should be pink inside. Add to the bowl of sauce and mix well. Serve with chopsticks or forks.\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 to 6 servings (20 pieces)\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137749/asian-chicken-livers","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_16671","bayareabites_621","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_15180","bayareabites_16660"],"featImg":"bayareabites_137692","label":"bayareabites_16657"},"bayareabites_137822":{"type":"posts","id":"bayareabites_137822","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137822","score":null,"sort":[1588392141000]},"guestAuthors":[],"slug":"crusty-chicken-thighs-with-mushroom-sauce","title":"Crusty Chicken Thighs with Mushroom Sauce","publishDate":1588392141,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/210-jpepinmff-crustychickenthighs-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Thighs are the part of the chicken that I enjoy most. When I cook them in stews or with a sauce, I remove the skin because when it is cooked with moisture, it gets rubbery and releases all its fat into the sauce.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In this recipe, I cook the thighs in a skillet skin side down, so the skin becomes crisp, dry, and beautifully browned. Make sure to use a nonstick skillet with a tight-fitting lid, so as the skin fries, the flesh is cooked by the steam. The portions are relatively small here, but within the context of a menu this is enough meat. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 large chicken thighs (about 1 3/4 pounds total), skin on\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup diced (1/4-inch) onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 tablespoons coarsely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 cups washed and diced (1/2-inch) baby bella or white mushrooms\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup dry white wine\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon chopped fresh chives, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Arrange the chicken thighs skin side down on a cutting board. Using a sharp paring knife, trim off any excess skin at the edges and cut about 1/2 inch deep into the flesh on either side of the thigh bone. (This will help the meat cook more quickly.) Sprinkle the thighs with 1/2 teaspoon each of the salt and pepper and arrange them skin side down in one layer in a nonstick skillet with a tight-fitting lid.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Place the skillet over high heat and when the thighs start sizzling reduce the heat to medium, cover tightly, and cook for 16 to 18 minutes, checking occasionally to make sure the chicken is browning properly. Meanwhile, preheat the oven to 150 degrees. If the chicken seems to be cooking too fast after 10 minutes or so, reduce the heat to low. The skin of the chicken should be very crisp and brown. Transfer the chicken skin side up to an ovenproof platter and place it in the oven.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Discard all but 2 tablespoons fat from the skillet in which you cooked the chicken. Add the onion, garlic, and mushrooms and sauté them over high heat for about 3 minutes. Sprinkle the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper on the mushrooms and then add the wine and any liquid that has accumulated around the thighs on the platter. Cook the sauce over high heat for about 1 minute to reduce the liquid.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">To serve, divide the sauce among four hot plates. Place a thigh in the middle of the mushroom sauce on each plate, spoon some sauce over, sprinkle on the chives, and serve.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012820,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":470},"headData":{"title":"Crusty Chicken Thighs with Mushroom Sauce | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Crusty Chicken Thighs with Mushroom Sauce","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Crusty Chicken Thighs with Mushroom Sauce","datePublished":"2020-05-02T04:02:21.000Z","dateModified":"2020-07-17T19:07:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137822 https://ww2.kqed.org/bayareabites/?p=137822","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/crusty-chicken-thighs-with-mushroom-sauce/","disqusTitle":"Crusty Chicken Thighs with Mushroom Sauce","path":"/bayareabites/137822/crusty-chicken-thighs-with-mushroom-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/210-jpepinmff-crustychickenthighs-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Thighs are the part of the chicken that I enjoy most. When I cook them in stews or with a sauce, I remove the skin because when it is cooked with moisture, it gets rubbery and releases all its fat into the sauce.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In this recipe, I cook the thighs in a skillet skin side down, so the skin becomes crisp, dry, and beautifully browned. Make sure to use a nonstick skillet with a tight-fitting lid, so as the skin fries, the flesh is cooked by the steam. The portions are relatively small here, but within the context of a menu this is enough meat. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 large chicken thighs (about 1 3/4 pounds total), skin on\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup diced (1/4-inch) onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 tablespoons coarsely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 cups washed and diced (1/2-inch) baby bella or white mushrooms\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup dry white wine\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon chopped fresh chives, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Arrange the chicken thighs skin side down on a cutting board. Using a sharp paring knife, trim off any excess skin at the edges and cut about 1/2 inch deep into the flesh on either side of the thigh bone. (This will help the meat cook more quickly.) Sprinkle the thighs with 1/2 teaspoon each of the salt and pepper and arrange them skin side down in one layer in a nonstick skillet with a tight-fitting lid.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Place the skillet over high heat and when the thighs start sizzling reduce the heat to medium, cover tightly, and cook for 16 to 18 minutes, checking occasionally to make sure the chicken is browning properly. Meanwhile, preheat the oven to 150 degrees. If the chicken seems to be cooking too fast after 10 minutes or so, reduce the heat to low. The skin of the chicken should be very crisp and brown. Transfer the chicken skin side up to an ovenproof platter and place it in the oven.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Discard all but 2 tablespoons fat from the skillet in which you cooked the chicken. Add the onion, garlic, and mushrooms and sauté them over high heat for about 3 minutes. Sprinkle the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper on the mushrooms and then add the wine and any liquid that has accumulated around the thighs on the platter. Cook the sauce over high heat for about 1 minute to reduce the liquid.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">To serve, divide the sauce among four hot plates. Place a thigh in the middle of the mushroom sauce on each plate, spoon some sauce over, sprinkle on the chives, and serve.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137822/crusty-chicken-thighs-with-mushroom-sauce","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_621","bayareabites_16694","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660","bayareabites_13830","bayareabites_12328"],"featImg":"bayareabites_137684","label":"bayareabites_16657"},"bayareabites_128214":{"type":"posts","id":"bayareabites_128214","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128214","score":null,"sort":[1526575381000]},"guestAuthors":[],"slug":"how-wall-street-brought-down-georgias-suspicious-chicken-price-index","title":"How Wall Street Brought Down Georgia's Suspicious Chicken Price Index","publishDate":1526575381,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's 2016. Stephanie Strom, a reporter at The New York Times, gets a hot tip from some of her Wall Street contacts. They're big investors, including hedge funds.\u003c/p>\n\u003cp>They tell her that some aggressive investors — they don't say exactly who — have made a big bet against chicken companies. Those investors think chicken companies have grown too fast, and the nation is headed for a glut of chicken.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_a_story_about_wall_street_hedge_funds_and_the_chicken_business.mp3\u003c/p>\n\u003cp>\"They were betting that the price of chicken was going to fall,\" Strom recalls; chicken companies' profits would disappear, and their stock price also would take a hit.\u003c/p>\n\u003cp>These investors had \"shorted the stock,\" Strom says. They'd put big money behind their bet that the stocks of chicken companies like Tyson Foods, Pilgrim's Pride, or Sanderson Farms would fall in value.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They were frustrated, though, because that bet wasn't paying off. \"When you went to the grocery store, the price was either stable or even going up slightly. Which was probably driving those guys crazy!\" Strom says.\u003c/p>\n\u003cp>But they had a possible explanation. Chicken companies, they thought, were keeping prices artificially high, and they were doing it by taking advantage of a guy sitting in an office at the Georgia Department of Agriculture.\u003c/p>\n\u003cp>That guy's name? Arty Schronce.\u003c/p>\n\u003cp>Schronce was the department's gardening expert. He wrote a column called Arty's Garden. Occasionally, he'd celebrate Georgia's native flowers in videos that look like they were shot on a cell phone.\u003c/p>\n\u003cp>In 2012, though, he'd taken on a new job. He was the man in charge of Georgia's Poultry Marketing News.\u003c/p>\n\u003cp>This was a low-tech operation; Schronce just called big chicken companies operating in Georgia and ask what they were selling drumsticks and thighs and whole birds for that week. He put the average price in a newsletter and sent it out.\u003c/p>\n\u003cp>And because Georgia is the biggest chicken producing state in the country, Arty's prices were used across the industry. Sometimes they were part of a formula that supermarkets or big chain restaurants used to set the price that they paid for their chicken.\u003c/p>\n\u003cp>Those frustrated Wall Street investors noticed, near the end of 2015 and the beginning of 2016, that Arty's numbers looked strange. Other indexes of chicken prices, such as one published by the U.S. Department of Agriculture, had fallen sharply. Arty's numbers didn't fall. They were 30 percent or even 50 percent higher than other chicken indexes.\u003c/p>\n\u003cp>So the Wall Street guys hired a lawyer to start investigating.\u003c/p>\n\u003cp>And eventually, that lawyer got his hands on a document. A memo that Arty Schronce wrote to himself about this chicken price index.\u003c/p>\n\u003cp>It was a bombshell.\u003c/p>\n\u003cp>In this memo, Arty Schronce wrote that he didn't believe his own index anymore. When he called the chicken companies and asked for prices, they said things like, \"Just keep 'em the same.\"\u003c/p>\n\u003cp>Arty just had to trust them; that's how this worked. Even though millions of dollars depended on those numbers, nobody had ever asked for invoices to verify that chicken sales actually happened at those quoted prices. The companies could have been making up those numbers, keeping prices high.\u003c/p>\n\u003cp>Schronce writes that he had \"come to question the validity of some of the information provided.\" And he thought that the state of Georgia should not be running this index. The department should shut it down, he wrote, or transfer it to someone else and have them take responsibility for it.\u003c/p>\n\u003cp>Basically, this memo appeared to confirm the hedge funds' theory that chicken companies were fixing prices.\u003c/p>\n\u003cp>Within a day of the lawyer getting that memo, it had been passed on to the \u003cem>Washington Post\u003c/em>.\u003c/p>\n\u003cp>When it was \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2016/11/17/internal-document-supports-argument-that-u-s-chicken-prices-have-been-artificially-inflated-for-years/?utm_term=.a655ab410431\">published\u003c/a>, it destroyed the reputation of that price index. The Georgia Department of Agriculture stopped publishing it. This, of course, is what Arty Schronce had proposed in his memo. But some short-selling, profit-seeking Wall Street guys made it happen.\u003c/p>\n\u003cp>So the Georgia price index went away — and the funny thing is, chicken prices still didn't fall.\u003c/p>\n\u003cp>There are two competing theories to explain this.\u003c/p>\n\u003cp>One theory is, big supermarkets just ignored Georgia's price index when the numbers didn't seem right, and instead negotiated prices on their own. If that's what happened, any attempt to fix prices didn't work, and nobody got hurt.\u003c/p>\n\u003cp>But other people — including some big chicken buyers — maintain that there really was price-fixing, and chicken prices didn't fall because the companies that dominate the chicken business found other ways to prop up prices.\u003c/p>\n\u003cp>This is the central allegation in a \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/06/583806552/big-food-versus-big-chicken-lawsuits-allege-processors-conspired-to-fix-bird-pri\">lawsuit\u003c/a> that a bunch of those big chicken buyers, such as supermarkets and restaurants, have filed against the big chicken producers.\u003c/p>\n\u003cp>The poultry companies deny the accusations. That case could take years to resolve.\u003c/p>\n\u003cp>As for Arty Schronce, he's now retired from the Georgia Department of Agriculture. I tried to reach him for this story, but he didn't return my calls and letters. Hopefully, he's somewhere peacefully tending his garden. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"When a bunch of Wall Street investors sniffed out a potential price fixing scheme in the poultry business, they bet against big chicken. Then they targeted a price index published in Georgia.","status":"publish","parent":0,"modified":1526575381,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":872},"headData":{"title":"How Wall Street Brought Down Georgia's Suspicious Chicken Price Index | KQED","description":"When a bunch of Wall Street investors sniffed out a potential price fixing scheme in the poultry business, they bet against big chicken. Then they targeted a price index published in Georgia.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Wall Street Brought Down Georgia's Suspicious Chicken Price Index","datePublished":"2018-05-17T16:43:01.000Z","dateModified":"2018-05-17T16:43:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128214 https://ww2.kqed.org/bayareabites/?p=128214","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/17/how-wall-street-brought-down-georgias-suspicious-chicken-price-index/","disqusTitle":"How Wall Street Brought Down Georgia's Suspicious Chicken Price Index","nprImageCredit":"Rob Lawson","nprByline":"Dan Charles, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"611869606","nprApiLink":"http://api.npr.org/query?id=611869606&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/05/17/611869606/a-story-about-wall-street-hedge-funds-and-the-chicken-business?ft=nprml&f=611869606","nprRetrievedStory":"1","nprPubDate":"Thu, 17 May 2018 12:03:00 -0400","nprStoryDate":"Thu, 17 May 2018 04:56:00 -0400","nprLastModifiedDate":"Thu, 17 May 2018 12:03:28 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_a_story_about_wall_street_hedge_funds_and_the_chicken_business.mp3?orgId=1&topicId=1053&d=215&p=3&story=611869606&ft=nprml&f=611869606","nprAudioM3u":"http://api.npr.org/m3u/1611869611-4e85b9.m3u?orgId=1&topicId=1053&d=215&p=3&story=611869606&ft=nprml&f=611869606","path":"/bayareabites/128214/how-wall-street-brought-down-georgias-suspicious-chicken-price-index","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_a_story_about_wall_street_hedge_funds_and_the_chicken_business.mp3?orgId=1&topicId=1053&d=215&p=3&story=611869606&ft=nprml&f=611869606","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's 2016. Stephanie Strom, a reporter at The New York Times, gets a hot tip from some of her Wall Street contacts. They're big investors, including hedge funds.\u003c/p>\n\u003cp>They tell her that some aggressive investors — they don't say exactly who — have made a big bet against chicken companies. Those investors think chicken companies have grown too fast, and the nation is headed for a glut of chicken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_a_story_about_wall_street_hedge_funds_and_the_chicken_business.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They were betting that the price of chicken was going to fall,\" Strom recalls; chicken companies' profits would disappear, and their stock price also would take a hit.\u003c/p>\n\u003cp>These investors had \"shorted the stock,\" Strom says. They'd put big money behind their bet that the stocks of chicken companies like Tyson Foods, Pilgrim's Pride, or Sanderson Farms would fall in value.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They were frustrated, though, because that bet wasn't paying off. \"When you went to the grocery store, the price was either stable or even going up slightly. Which was probably driving those guys crazy!\" Strom says.\u003c/p>\n\u003cp>But they had a possible explanation. Chicken companies, they thought, were keeping prices artificially high, and they were doing it by taking advantage of a guy sitting in an office at the Georgia Department of Agriculture.\u003c/p>\n\u003cp>That guy's name? Arty Schronce.\u003c/p>\n\u003cp>Schronce was the department's gardening expert. He wrote a column called Arty's Garden. Occasionally, he'd celebrate Georgia's native flowers in videos that look like they were shot on a cell phone.\u003c/p>\n\u003cp>In 2012, though, he'd taken on a new job. He was the man in charge of Georgia's Poultry Marketing News.\u003c/p>\n\u003cp>This was a low-tech operation; Schronce just called big chicken companies operating in Georgia and ask what they were selling drumsticks and thighs and whole birds for that week. He put the average price in a newsletter and sent it out.\u003c/p>\n\u003cp>And because Georgia is the biggest chicken producing state in the country, Arty's prices were used across the industry. Sometimes they were part of a formula that supermarkets or big chain restaurants used to set the price that they paid for their chicken.\u003c/p>\n\u003cp>Those frustrated Wall Street investors noticed, near the end of 2015 and the beginning of 2016, that Arty's numbers looked strange. Other indexes of chicken prices, such as one published by the U.S. Department of Agriculture, had fallen sharply. Arty's numbers didn't fall. They were 30 percent or even 50 percent higher than other chicken indexes.\u003c/p>\n\u003cp>So the Wall Street guys hired a lawyer to start investigating.\u003c/p>\n\u003cp>And eventually, that lawyer got his hands on a document. A memo that Arty Schronce wrote to himself about this chicken price index.\u003c/p>\n\u003cp>It was a bombshell.\u003c/p>\n\u003cp>In this memo, Arty Schronce wrote that he didn't believe his own index anymore. When he called the chicken companies and asked for prices, they said things like, \"Just keep 'em the same.\"\u003c/p>\n\u003cp>Arty just had to trust them; that's how this worked. Even though millions of dollars depended on those numbers, nobody had ever asked for invoices to verify that chicken sales actually happened at those quoted prices. The companies could have been making up those numbers, keeping prices high.\u003c/p>\n\u003cp>Schronce writes that he had \"come to question the validity of some of the information provided.\" And he thought that the state of Georgia should not be running this index. The department should shut it down, he wrote, or transfer it to someone else and have them take responsibility for it.\u003c/p>\n\u003cp>Basically, this memo appeared to confirm the hedge funds' theory that chicken companies were fixing prices.\u003c/p>\n\u003cp>Within a day of the lawyer getting that memo, it had been passed on to the \u003cem>Washington Post\u003c/em>.\u003c/p>\n\u003cp>When it was \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2016/11/17/internal-document-supports-argument-that-u-s-chicken-prices-have-been-artificially-inflated-for-years/?utm_term=.a655ab410431\">published\u003c/a>, it destroyed the reputation of that price index. The Georgia Department of Agriculture stopped publishing it. This, of course, is what Arty Schronce had proposed in his memo. But some short-selling, profit-seeking Wall Street guys made it happen.\u003c/p>\n\u003cp>So the Georgia price index went away — and the funny thing is, chicken prices still didn't fall.\u003c/p>\n\u003cp>There are two competing theories to explain this.\u003c/p>\n\u003cp>One theory is, big supermarkets just ignored Georgia's price index when the numbers didn't seem right, and instead negotiated prices on their own. If that's what happened, any attempt to fix prices didn't work, and nobody got hurt.\u003c/p>\n\u003cp>But other people — including some big chicken buyers — maintain that there really was price-fixing, and chicken prices didn't fall because the companies that dominate the chicken business found other ways to prop up prices.\u003c/p>\n\u003cp>This is the central allegation in a \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/06/583806552/big-food-versus-big-chicken-lawsuits-allege-processors-conspired-to-fix-bird-pri\">lawsuit\u003c/a> that a bunch of those big chicken buyers, such as supermarkets and restaurants, have filed against the big chicken producers.\u003c/p>\n\u003cp>The poultry companies deny the accusations. That case could take years to resolve.\u003c/p>\n\u003cp>As for Arty Schronce, he's now retired from the Georgia Department of Agriculture. I tried to reach him for this story, but he didn't return my calls and letters. Hopefully, he's somewhere peacefully tending his garden. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128214/how-wall-street-brought-down-georgias-suspicious-chicken-price-index","authors":["byline_bayareabites_128214"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_621","bayareabites_12328"],"featImg":"bayareabites_128215","label":"bayareabites"},"bayareabites_124787":{"type":"posts","id":"bayareabites_124787","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124787","score":null,"sort":[1517436331000]},"guestAuthors":[],"slug":"usda-denies-poultry-industrys-request-to-speed-up-the-slaughter-line","title":"USDA Denies Poultry Industry's Request To Speed Up The Slaughter Line","publishDate":1517436331,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/235092cf-e3c0-4285-9560-e60cf6956df8/17-05-FSIS-Response-Letter-01292018.pdf?MOD=AJPERES\">denied\u003c/a> a \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/7734f5cf-05d9-4f89-a7eb-6d85037ad2a7/17-05-Petition-National-Chicken-Council-09012017.pdf?MOD=AJPERES\">petition\u003c/a> by the \u003ca href=\"http://www.nationalchickencouncil.org/\">National Chicken Council\u003c/a> to remove the line speed limit on work at some slaughterhouses, a move that food safety advocates are calling a victory for workers and consumers. As the\u003ca href=\"http://ohiovalleyresource.org/2017/10/20/speedy-decision-poultry-processors-pushing-safety-limits/\"> Ohio Valley ReSource reported in October\u003c/a>, the National Chicken Council proposal could have increased the line speed for some workers in processing plants where accidents and injuries are already a concern.\u003c/p>\n\u003cp>Since then, the USDA has received more than 100,000 public comments. This week, the department's Food Safety Inspection Service turned the petition down.\u003c/p>\n\u003cp>\"This is a direct rebuke of the poultry industry, whose business model is to sacrifice worker health in order to reap profits,\" said Debbie Berkowitz, a former senior official with the U.S. Occupational Safety and Health Administration who is now a senior fellow with the worker rights group \u003ca href=\"http://www.nelp.org/\">National Employment Law Project\u003c/a>.\u003c/p>\n\u003cp>Berkowitz and other food-safety and worker rights advocates opposed the council's petition, which the poultry industry said would have increased efficiency and modernized systems.\u003c/p>\n\u003cp>In September, the council petitioned the USDA to allow plants that operate under what's known as the \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/00ffa106-f373-437a-9cf3-6417f289bfc2/2011-0012.pdf?MOD=AJPERES\">New Poultry Inspection System\u003c/a> a waiver that would remove the current limit of 175 birds per minute. But the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/informational/aboutfsis/agency-leadership/administrator\">Food Safety Inspection Service's acting administrator, Paul Kiecker\u003c/a>, said the council's proposal is redundant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We currently have a procedure in place for waivers, and we would expect to follow that,\" he said. \"We don't want to set up any kind of a separate procedure that is strictly for line speed waivers for chicken plants.\"\u003c/p>\n\u003cp>So far only 20 poultry processing plants operate under the optional inspection program, and some evidence indicates those plants have issues with worker and food safety.\u003c/p>\n\u003cp>A recent \u003ca href=\"https://www.foodandwaterwatch.org/news/privatized-inspection-system-produces-more-contaminated-chicken\">report \u003c/a>by the advocacy group Food & Water Watch found that 30 percent of plants under the new system failed performance standards for salmonella. And \u003ca href=\"https://www.osha.gov/severeinjury/index.html\">federal data\u003c/a> show that one Pilgrim's Pride plant in Moorefield, W.Va., operating under the new system had five severe injury reports in a two-year period. That's a higher injury rate than in any other similar facility in Kentucky, Ohio and West Virginia.\u003c/p>\n\u003cp>Kiecker said most plants that are allowed to operate at 175 birds per minute do not. \"As a matter of fact, when we just had the 20 plants that were underneath the waiver when we were \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/fcd9ca3e-3f08-421f-84a7-936bc410627c/Evaluation_HACCP_HIMP.pdf?MOD=AJPERES\">doing the pilot\u003c/a>, the average line speed at that time was 131 birds per minute,\" he said. Kiecker said his service is working to establish criteria that would allow those plants to apply individually for higher line speeds if they can show a \"history of process control.\"\u003c/p>\n\u003cp>In a statement, National Chicken Council President Mike Brown said that although he is disappointed in the decision, he is pleased that it did offer opportunity for a \"viable path forward\" for those plants operating under the new inspection system to petition for higher line speeds.\u003c/p>\n\u003cp>Berkowitz said she will be watching that process. \"We are hoping that the USDA does this through full notice and comment and puts everything on their website so the public can see what they are doing,\" she said. \"I think all of us have one main concern — and that is protecting consumers and protecting workers.\"\u003c/p>\n\u003cp>Worker-safety advocates are also keeping an eye on a proposal to increase work speeds in the pork industry. The USDA recently announced a \u003ca href=\"https://www.usda.gov/media/press-releases/2018/01/19/usda-announces-proposed-rule-modernize-swine-inspection\">New Swine Slaughter Inspection System\u003c/a> that will allow pig slaughterhouses to kill pigs at higher speeds if deemed safe.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/2018/01/30/feds-deny-poultry-industry-request-increase-work-speed/\">\u003cem>story\u003c/em>\u003c/a>\u003cem> comes from the \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/\">\u003cem>Ohio Valley Resource\u003c/em>\u003c/a>\u003cem>: Seven public media companies coming together to tell the story of a changing region, with support from the Corporation for Public Broadcasting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wkms.org/\">WKMS\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The National Chicken Council says a faster line speed would increase efficiency and modernize systems. Food safety advocates are calling the move a victory for both workers and consumers.","status":"publish","parent":0,"modified":1517436331,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":633},"headData":{"title":"USDA Denies Poultry Industry's Request To Speed Up The Slaughter Line | KQED","description":"The National Chicken Council says a faster line speed would increase efficiency and modernize systems. Food safety advocates are calling the move a victory for both workers and consumers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"USDA Denies Poultry Industry's Request To Speed Up The Slaughter Line","datePublished":"2018-01-31T22:05:31.000Z","dateModified":"2018-01-31T22:05:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124787 https://ww2.kqed.org/bayareabites/?p=124787","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/31/usda-denies-poultry-industrys-request-to-speed-up-the-slaughter-line/","disqusTitle":"USDA Denies Poultry Industry's Request To Speed Up The Slaughter Line","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprImageCredit":"Alice Welch","nprByline":"Nicole Erwin, \u003ca href=\"http://ohiovalleyresource.org/\">Ohio Valley Resource\u003c/a>, \u003ca href=\"http://www.wkms.org/\">WKMS\u003c/a>","nprImageAgency":"U.S. Department of Agriculture","nprStoryId":"581956147","nprApiLink":"http://api.npr.org/query?id=581956147&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/01/31/581956147/usda-denies-poultry-industrys-request-to-speed-up-the-slaughter-line?ft=nprml&f=581956147","nprRetrievedStory":"1","nprPubDate":"Wed, 31 Jan 2018 13:53:00 -0500","nprStoryDate":"Wed, 31 Jan 2018 12:25:00 -0500","nprLastModifiedDate":"Wed, 31 Jan 2018 13:53:06 -0500","path":"/bayareabites/124787/usda-denies-poultry-industrys-request-to-speed-up-the-slaughter-line","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/235092cf-e3c0-4285-9560-e60cf6956df8/17-05-FSIS-Response-Letter-01292018.pdf?MOD=AJPERES\">denied\u003c/a> a \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/7734f5cf-05d9-4f89-a7eb-6d85037ad2a7/17-05-Petition-National-Chicken-Council-09012017.pdf?MOD=AJPERES\">petition\u003c/a> by the \u003ca href=\"http://www.nationalchickencouncil.org/\">National Chicken Council\u003c/a> to remove the line speed limit on work at some slaughterhouses, a move that food safety advocates are calling a victory for workers and consumers. As the\u003ca href=\"http://ohiovalleyresource.org/2017/10/20/speedy-decision-poultry-processors-pushing-safety-limits/\"> Ohio Valley ReSource reported in October\u003c/a>, the National Chicken Council proposal could have increased the line speed for some workers in processing plants where accidents and injuries are already a concern.\u003c/p>\n\u003cp>Since then, the USDA has received more than 100,000 public comments. This week, the department's Food Safety Inspection Service turned the petition down.\u003c/p>\n\u003cp>\"This is a direct rebuke of the poultry industry, whose business model is to sacrifice worker health in order to reap profits,\" said Debbie Berkowitz, a former senior official with the U.S. Occupational Safety and Health Administration who is now a senior fellow with the worker rights group \u003ca href=\"http://www.nelp.org/\">National Employment Law Project\u003c/a>.\u003c/p>\n\u003cp>Berkowitz and other food-safety and worker rights advocates opposed the council's petition, which the poultry industry said would have increased efficiency and modernized systems.\u003c/p>\n\u003cp>In September, the council petitioned the USDA to allow plants that operate under what's known as the \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/00ffa106-f373-437a-9cf3-6417f289bfc2/2011-0012.pdf?MOD=AJPERES\">New Poultry Inspection System\u003c/a> a waiver that would remove the current limit of 175 birds per minute. But the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/informational/aboutfsis/agency-leadership/administrator\">Food Safety Inspection Service's acting administrator, Paul Kiecker\u003c/a>, said the council's proposal is redundant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We currently have a procedure in place for waivers, and we would expect to follow that,\" he said. \"We don't want to set up any kind of a separate procedure that is strictly for line speed waivers for chicken plants.\"\u003c/p>\n\u003cp>So far only 20 poultry processing plants operate under the optional inspection program, and some evidence indicates those plants have issues with worker and food safety.\u003c/p>\n\u003cp>A recent \u003ca href=\"https://www.foodandwaterwatch.org/news/privatized-inspection-system-produces-more-contaminated-chicken\">report \u003c/a>by the advocacy group Food & Water Watch found that 30 percent of plants under the new system failed performance standards for salmonella. And \u003ca href=\"https://www.osha.gov/severeinjury/index.html\">federal data\u003c/a> show that one Pilgrim's Pride plant in Moorefield, W.Va., operating under the new system had five severe injury reports in a two-year period. That's a higher injury rate than in any other similar facility in Kentucky, Ohio and West Virginia.\u003c/p>\n\u003cp>Kiecker said most plants that are allowed to operate at 175 birds per minute do not. \"As a matter of fact, when we just had the 20 plants that were underneath the waiver when we were \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/fcd9ca3e-3f08-421f-84a7-936bc410627c/Evaluation_HACCP_HIMP.pdf?MOD=AJPERES\">doing the pilot\u003c/a>, the average line speed at that time was 131 birds per minute,\" he said. Kiecker said his service is working to establish criteria that would allow those plants to apply individually for higher line speeds if they can show a \"history of process control.\"\u003c/p>\n\u003cp>In a statement, National Chicken Council President Mike Brown said that although he is disappointed in the decision, he is pleased that it did offer opportunity for a \"viable path forward\" for those plants operating under the new inspection system to petition for higher line speeds.\u003c/p>\n\u003cp>Berkowitz said she will be watching that process. \"We are hoping that the USDA does this through full notice and comment and puts everything on their website so the public can see what they are doing,\" she said. \"I think all of us have one main concern — and that is protecting consumers and protecting workers.\"\u003c/p>\n\u003cp>Worker-safety advocates are also keeping an eye on a proposal to increase work speeds in the pork industry. The USDA recently announced a \u003ca href=\"https://www.usda.gov/media/press-releases/2018/01/19/usda-announces-proposed-rule-modernize-swine-inspection\">New Swine Slaughter Inspection System\u003c/a> that will allow pig slaughterhouses to kill pigs at higher speeds if deemed safe.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/2018/01/30/feds-deny-poultry-industry-request-increase-work-speed/\">\u003cem>story\u003c/em>\u003c/a>\u003cem> comes from the \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/\">\u003cem>Ohio Valley Resource\u003c/em>\u003c/a>\u003cem>: Seven public media companies coming together to tell the story of a changing region, with support from the Corporation for Public Broadcasting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wkms.org/\">WKMS\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124787/usda-denies-poultry-industrys-request-to-speed-up-the-slaughter-line","authors":["byline_bayareabites_124787"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_621","bayareabites_12328","bayareabites_8913","bayareabites_15266"],"featImg":"bayareabites_124788","label":"source_bayareabites_124787"},"bayareabites_118454":{"type":"posts","id":"bayareabites_118454","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118454","score":null,"sort":[1498075700000]},"guestAuthors":[],"slug":"hot-summer-cookout-grilled-chicken-fajitas","title":"Hot Summer Cookout: Grilled Chicken Fajitas","publishDate":1498075700,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Y’all know I grew up in Texas, and even though I’ve lived in the Bay Area (and now Sonoma County) for well over two decades and consider myself a Californian, you can take the woman outta Texas, but, well, Texas has a way of sticking with you whether you like it or not. There’s a lot of things I do not miss about Texas (intense heat and humidity, large flying insects, loony politics), but there are so many things that I pine for (the food, the Southern hospitality, swimming in natural waters). \u003c/p>\n\u003cp>While I’ve yet to find a swimming hole that rivals \u003ca href=\"https://austintexas.gov/department/barton-springs-pool\">Barton Springs\u003c/a> (Austin) or \u003ca href=\"http://tpwd.texas.gov/state-parks/balmorhea\">Balmorhea\u003c/a> (outside Marfa), I am fortunately able to re-create some of my favorite childhood foods…most of which fall into the Tex-Mex or barbecue camps.\u003c/p>\n\u003cp>One of my family’s favorite restaurants was a place called\u003ca href=\"https://en.wikipedia.org/wiki/Ninfa%27s\"> Ninfa’s\u003c/a>, where the chips were thin, crisp and warm, and always served with the most amazing red salsa and green sauce. But it was the Tacos al Carbon—grilled marinated skirt steak stuffed into flour tortillas—that made Mama Ninfa Laurenzo famous when she opened her original restaurant in Houston in 1973. The tacos were a hit, and she started marketing them as “fajitas.” While there is a long history of fajitas, likely dating back to the vaqueros of the Rio Grande Valley in the 1930s, they didn’t hit mainstream restaurants until the 1980s, quite possibly due to the popularity of Mama Ninfa’s fajitas.\u003c/p>\n\u003cp>These days, fajitas are ubiquitous and synonymous with what many folks think of as Tex-Mex. They come in all different guises—from the original (and what some, including Mama Ninfa, consider the only true fajitas) skirt steak to other cuts of beef, chicken, and even shrimp.\u003c/p>\n\u003cp>I love skirt steak fajitas, but I’m also a big fan of the chicken version (Mama Ninfa would surely vehemently disagree). I make mine with boneless breasts, highly seasoned with a chile-based rub, then seared or grilled with plenty of sweet bell peppers and onions. Once sliced and stuffed into flour tortillas (flour! never ever corn), you can then add all the delicious toppings you want—the classics include salsa or pico de gallo, shredded cheese, guacamole, and sour cream. \u003c/p>\n\u003cfigure id=\"attachment_118463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118463\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Chicken Fajitas\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts, trimmed of fat and gristle\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp cumin\u003c/li>\n\u003cli>1/2 tsp Mexican oregano\u003c/li>\n\u003cli>1 tsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 large red bell pepper, cored, seeded, and cut into strips\u003c/li>\n\u003cli>1 medium yellow onion, peeled, halved, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>To serve:\u003c/em>\u003c/strong>\n\u003cli>Your favorite salsa or pico de gallo\u003c/li>\n\u003cli>Your favorite guacamole\u003c/li>\n\u003cli>Shredded Monterey jack cheese\u003c/li>\n\u003cli>Shredded romaine or iceburg lettuce (optional)\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003cli>1 or 2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Flour tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut each chicken breast in half so that the pieces are all uniform in size and thickness. In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\u003c/li>\n\u003cfigure id=\"attachment_118474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-spices.jpg\" alt=\"In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg\" alt=\"Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Put all the extras out on the table in bowls (salsa, guacamole, shredded cheese, lettuce, and warm tortillas wrapped in foil or a kitchen towel) so that you are ready when the meat is finished cooking.\u003c/li>\n\u003cli>Toss the pepper and onions with 1 tbsp olive oil and season with salt. Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. Remove from the heat and transfer the vegetables to a platter and the chicken to a cutting board.\u003c/li>\n\u003cfigure id=\"attachment_118476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-grill.jpg\" alt=\"Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the chicken into thin pieces across the grain. Transfer to the platter with the vegetables. Serve at once, building your fajitas as you like!\u003c/li>\n\u003cfigure id=\"attachment_118472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg\" alt=\"Slice the chicken into thin pieces across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the chicken into thin pieces across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1.jpg\" alt=\"Transfer sliced chicken to the platter with the vegetables. Serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer sliced chicken to the platter with the vegetables. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg\" alt=\"Build your fajitas as you like!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Build your fajitas as you like! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.","status":"publish","parent":0,"modified":1498135380,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":840},"headData":{"title":"Hot Summer Cookout: Grilled Chicken Fajitas | KQED","description":"This go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hot Summer Cookout: Grilled Chicken Fajitas","datePublished":"2017-06-21T20:08:20.000Z","dateModified":"2017-06-22T12:43:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118454 https://ww2.kqed.org/bayareabites/?p=118454","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/","disqusTitle":"Hot Summer Cookout: Grilled Chicken Fajitas","path":"/bayareabites/118454/hot-summer-cookout-grilled-chicken-fajitas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Y’all know I grew up in Texas, and even though I’ve lived in the Bay Area (and now Sonoma County) for well over two decades and consider myself a Californian, you can take the woman outta Texas, but, well, Texas has a way of sticking with you whether you like it or not. There’s a lot of things I do not miss about Texas (intense heat and humidity, large flying insects, loony politics), but there are so many things that I pine for (the food, the Southern hospitality, swimming in natural waters). \u003c/p>\n\u003cp>While I’ve yet to find a swimming hole that rivals \u003ca href=\"https://austintexas.gov/department/barton-springs-pool\">Barton Springs\u003c/a> (Austin) or \u003ca href=\"http://tpwd.texas.gov/state-parks/balmorhea\">Balmorhea\u003c/a> (outside Marfa), I am fortunately able to re-create some of my favorite childhood foods…most of which fall into the Tex-Mex or barbecue camps.\u003c/p>\n\u003cp>One of my family’s favorite restaurants was a place called\u003ca href=\"https://en.wikipedia.org/wiki/Ninfa%27s\"> Ninfa’s\u003c/a>, where the chips were thin, crisp and warm, and always served with the most amazing red salsa and green sauce. But it was the Tacos al Carbon—grilled marinated skirt steak stuffed into flour tortillas—that made Mama Ninfa Laurenzo famous when she opened her original restaurant in Houston in 1973. The tacos were a hit, and she started marketing them as “fajitas.” While there is a long history of fajitas, likely dating back to the vaqueros of the Rio Grande Valley in the 1930s, they didn’t hit mainstream restaurants until the 1980s, quite possibly due to the popularity of Mama Ninfa’s fajitas.\u003c/p>\n\u003cp>These days, fajitas are ubiquitous and synonymous with what many folks think of as Tex-Mex. They come in all different guises—from the original (and what some, including Mama Ninfa, consider the only true fajitas) skirt steak to other cuts of beef, chicken, and even shrimp.\u003c/p>\n\u003cp>I love skirt steak fajitas, but I’m also a big fan of the chicken version (Mama Ninfa would surely vehemently disagree). I make mine with boneless breasts, highly seasoned with a chile-based rub, then seared or grilled with plenty of sweet bell peppers and onions. Once sliced and stuffed into flour tortillas (flour! never ever corn), you can then add all the delicious toppings you want—the classics include salsa or pico de gallo, shredded cheese, guacamole, and sour cream. \u003c/p>\n\u003cfigure id=\"attachment_118463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118463\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Chicken Fajitas\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts, trimmed of fat and gristle\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp cumin\u003c/li>\n\u003cli>1/2 tsp Mexican oregano\u003c/li>\n\u003cli>1 tsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 large red bell pepper, cored, seeded, and cut into strips\u003c/li>\n\u003cli>1 medium yellow onion, peeled, halved, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>To serve:\u003c/em>\u003c/strong>\n\u003cli>Your favorite salsa or pico de gallo\u003c/li>\n\u003cli>Your favorite guacamole\u003c/li>\n\u003cli>Shredded Monterey jack cheese\u003c/li>\n\u003cli>Shredded romaine or iceburg lettuce (optional)\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003cli>1 or 2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Flour tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut each chicken breast in half so that the pieces are all uniform in size and thickness. In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\u003c/li>\n\u003cfigure id=\"attachment_118474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-spices.jpg\" alt=\"In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg\" alt=\"Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Put all the extras out on the table in bowls (salsa, guacamole, shredded cheese, lettuce, and warm tortillas wrapped in foil or a kitchen towel) so that you are ready when the meat is finished cooking.\u003c/li>\n\u003cli>Toss the pepper and onions with 1 tbsp olive oil and season with salt. Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. Remove from the heat and transfer the vegetables to a platter and the chicken to a cutting board.\u003c/li>\n\u003cfigure id=\"attachment_118476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-grill.jpg\" alt=\"Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the chicken into thin pieces across the grain. Transfer to the platter with the vegetables. Serve at once, building your fajitas as you like!\u003c/li>\n\u003cfigure id=\"attachment_118472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg\" alt=\"Slice the chicken into thin pieces across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the chicken into thin pieces across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1.jpg\" alt=\"Transfer sliced chicken to the platter with the vegetables. Serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer sliced chicken to the platter with the vegetables. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg\" alt=\"Build your fajitas as you like!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Build your fajitas as you like! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118454/hot-summer-cookout-grilled-chicken-fajitas","authors":["5015","5014"],"categories":["bayareabites_11028","bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_621","bayareabites_14095","bayareabites_2550","bayareabites_180"],"featImg":"bayareabites_118461","label":"bayareabites"},"bayareabites_115567":{"type":"posts","id":"bayareabites_115567","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115567","score":null,"sort":[1490302475000]},"guestAuthors":[],"slug":"the-real-deal-homemade-chicken-noodle-soup","title":"The Real Deal: Homemade Chicken Noodle Soup","publishDate":1490302475,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When I’m feeling low, I want to eat nourishing things that will help me feel better. There is a reason that chicken soup is at the top of my list.\u003c/p>\n\u003cp>Plenty of lean protein, warm broth, and veggies make this a healthy meal, whether you are sick or well. You can add the noodles, or use cooked rice instead, or cut out the carbs and add other veggies to the soup, like diced yams, chopped Yukon gold potatoes, or broccoli florets.\u003c/p>\n\u003cp>When I have the time, or I’ve stocked my freezer well, I prefer using \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a> because it adds the best flavor to the soup. If you are just trying to get this soup on the table—because it’s a weeknight or your entire family has come down with the flu—you can certainly use a good-quality boxed broth. I’d recommend a low-sodium version, preferably organic. And be sure to read the label, as many of them contain hidden sugar and other additives and preservatives. \u003c/p>\n\u003cp>Depending on your preference, you can use either chicken breast or thighs. I prefer chicken breast in this particular soup (although I’ll almost always choose thighs for other stews or curries), but be sure not to overcook it or it will turn dry and rubbery. Cooking it on the bone adds both flavor and tenderness, so I also highly recommend sticking to that rather than choosing boneless. I remove the skin to avoid excess fat in the soup, but if you like that, by all means, leave it on.\u003c/p>\n\u003cp>Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.\u003c/p>\n\u003cfigure id=\"attachment_116160\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup3.jpg\" alt=\"Homemade Chicken Noodle Soup\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Chicken Noodle Soup\n\u003c/h2>\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>About 8 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a>\u003c/li>\n\u003cli>2 carrots, peeled and diced\u003c/li>\n\u003cli>2 stalks celery, diced\u003c/li>\n\u003cli>1 large leek, trimmed, quartered and chopped\u003c/li>\n\u003cli>2 lbs skinless, bone-in chicken breasts or thighs\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 6 oz wide egg noodles\u003c/li>\n\u003cli>Fresh, flat-leaf Italian parsley, finely chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116148\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-celery.jpg\" alt=\"Dice two celery stalks.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dice two celery stalks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-leeks.jpg\" alt=\"Trim, quarter and chop one large leek.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim, quarter and chop one large leek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116161\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-soup-carrots.jpg\" alt=\"Peel and dice two carrots.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peel and dice two carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a soup pot or large saucepan, add the \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">chicken stock\u003c/a>, carrots, celery, leeks, chicken, and salt to taste (taste the stock before adding to the pot and before you season to make sure you don’t oversalt it). Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_116149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg\" alt=\"Add the prepped vegetables and chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the prepped vegetables and chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg\" alt=\"Add chicken stock to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add chicken stock to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116150\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-cooking.jpg\" alt=\"Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as the chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. Increase the heat to medium-high, add the noodles, and cook just until al dente, according to package directions. (Alternatively, you can cook the pasta separately. While the soup is cooking, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, according to package directions. Drain and set aside.)\u003c/li>\n\u003cfigure id=\"attachment_116154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg\" alt=\"Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the meat back to the pot of soup (along with the cooked pasta if you boiled it separately). If you want the soup to be a bit “soupier” add a little more broth to get to the consistency you like. Taste and adjust the seasoning with salt. Simmer very gently just long enough to warm the chicken through.\u003c/li>\n\u003cfigure id=\"attachment_116143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg\" alt=\"Add the meat back to the pot of soup. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meat back to the pot of soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116145\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg\" alt=\"Add the noodles, and cook just until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the noodles, and cook just until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Ladle the hot soup into bowls, garnish with parsley and serve at once with plenty of crusty bread or crackers.\u003c/li>\n\u003cfigure id=\"attachment_116151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-ladle.jpg\" alt=\"Ladle the hot soup into bowls.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the hot soup into bowls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116159\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup2.jpg\" alt=\"Garnish with parsley and serve at once.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you want to store the soup, keep the noodles and soup separate and warm them up gently together when serving.\u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Great for a head cold, perfect for a rainy day, or really just anytime, this homemade chicken noodle soup just can’t be beat. Make a pot and do a soup swap!","status":"publish","parent":0,"modified":1584139357,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":800},"headData":{"title":"The Real Deal: Homemade Chicken Noodle Soup | KQED","description":"Great for a head cold, perfect for a rainy day, or really just anytime, this homemade chicken noodle soup just can’t be beat. Make a pot and do a soup swap!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Real Deal: Homemade Chicken Noodle Soup","datePublished":"2017-03-23T20:54:35.000Z","dateModified":"2020-03-13T22:42:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115567 https://ww2.kqed.org/bayareabites/?p=115567","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/","disqusTitle":"The Real Deal: Homemade Chicken Noodle Soup","videoEmbed":"https://youtu.be/SjO-c5pya0Q","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/115567/the-real-deal-homemade-chicken-noodle-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I’m feeling low, I want to eat nourishing things that will help me feel better. There is a reason that chicken soup is at the top of my list.\u003c/p>\n\u003cp>Plenty of lean protein, warm broth, and veggies make this a healthy meal, whether you are sick or well. You can add the noodles, or use cooked rice instead, or cut out the carbs and add other veggies to the soup, like diced yams, chopped Yukon gold potatoes, or broccoli florets.\u003c/p>\n\u003cp>When I have the time, or I’ve stocked my freezer well, I prefer using \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a> because it adds the best flavor to the soup. If you are just trying to get this soup on the table—because it’s a weeknight or your entire family has come down with the flu—you can certainly use a good-quality boxed broth. I’d recommend a low-sodium version, preferably organic. And be sure to read the label, as many of them contain hidden sugar and other additives and preservatives. \u003c/p>\n\u003cp>Depending on your preference, you can use either chicken breast or thighs. I prefer chicken breast in this particular soup (although I’ll almost always choose thighs for other stews or curries), but be sure not to overcook it or it will turn dry and rubbery. Cooking it on the bone adds both flavor and tenderness, so I also highly recommend sticking to that rather than choosing boneless. I remove the skin to avoid excess fat in the soup, but if you like that, by all means, leave it on.\u003c/p>\n\u003cp>Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.\u003c/p>\n\u003cfigure id=\"attachment_116160\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup3.jpg\" alt=\"Homemade Chicken Noodle Soup\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Chicken Noodle Soup\n\u003c/h2>\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>About 8 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a>\u003c/li>\n\u003cli>2 carrots, peeled and diced\u003c/li>\n\u003cli>2 stalks celery, diced\u003c/li>\n\u003cli>1 large leek, trimmed, quartered and chopped\u003c/li>\n\u003cli>2 lbs skinless, bone-in chicken breasts or thighs\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 6 oz wide egg noodles\u003c/li>\n\u003cli>Fresh, flat-leaf Italian parsley, finely chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116148\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-celery.jpg\" alt=\"Dice two celery stalks.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dice two celery stalks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-leeks.jpg\" alt=\"Trim, quarter and chop one large leek.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim, quarter and chop one large leek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116161\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-soup-carrots.jpg\" alt=\"Peel and dice two carrots.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peel and dice two carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a soup pot or large saucepan, add the \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">chicken stock\u003c/a>, carrots, celery, leeks, chicken, and salt to taste (taste the stock before adding to the pot and before you season to make sure you don’t oversalt it). Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_116149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg\" alt=\"Add the prepped vegetables and chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the prepped vegetables and chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg\" alt=\"Add chicken stock to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add chicken stock to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116150\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-cooking.jpg\" alt=\"Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as the chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. Increase the heat to medium-high, add the noodles, and cook just until al dente, according to package directions. (Alternatively, you can cook the pasta separately. While the soup is cooking, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, according to package directions. Drain and set aside.)\u003c/li>\n\u003cfigure id=\"attachment_116154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg\" alt=\"Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the meat back to the pot of soup (along with the cooked pasta if you boiled it separately). If you want the soup to be a bit “soupier” add a little more broth to get to the consistency you like. Taste and adjust the seasoning with salt. Simmer very gently just long enough to warm the chicken through.\u003c/li>\n\u003cfigure id=\"attachment_116143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg\" alt=\"Add the meat back to the pot of soup. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meat back to the pot of soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116145\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg\" alt=\"Add the noodles, and cook just until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the noodles, and cook just until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Ladle the hot soup into bowls, garnish with parsley and serve at once with plenty of crusty bread or crackers.\u003c/li>\n\u003cfigure id=\"attachment_116151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-ladle.jpg\" alt=\"Ladle the hot soup into bowls.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the hot soup into bowls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116159\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup2.jpg\" alt=\"Garnish with parsley and serve at once.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you want to store the soup, keep the noodles and soup separate and warm them up gently together when serving.\u003c/p>\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115567/the-real-deal-homemade-chicken-noodle-soup","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_621","bayareabites_15789","bayareabites_8462","bayareabites_377","bayareabites_439"],"featImg":"bayareabites_116158","label":"bayareabites"},"bayareabites_115564":{"type":"posts","id":"bayareabites_115564","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115564","score":null,"sort":[1490302420000]},"guestAuthors":[],"slug":"diy-make-your-own-homemade-chicken-stock","title":"DIY: Make Your Own Homemade Chicken Stock","publishDate":1490302420,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The key to any \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\">good soup\u003c/a> is a great homemade chicken stock. And while I admittedly resort to the boxed versions when I’m in a hurry and I’ve run out of my freezer stock, it doesn’t hold a candle to the deep, rich, clean flavor of homemade. Plus, take a look at some of those boxed versions and you’ll discover that many of them include added sugar (something which, frankly, surprised me). You can rest assured that when you make your own stock, it will be made with fresh, whole ingredients and no nasty, unpronounceable additives.\u003c/p>\n\u003cp>The other great thing about chicken stock is that it really is simple to make. It just takes hands-off time. Long, slow, bubbling away on the stovetop time. But all you need to do is chop a few ingredients and throw them all into the pot.\u003c/p>\n\u003cp>To make a flavorful stock, you want to use bony chicken pieces that have a little meat on them. I like using wings, backs and necks (just ask your butcher or at the meat counter if they have the backs and necks, they often do). If you want, you can use chicken legs along with wings. I’ve also made stock with a whole cut-up chicken (but then I like to pull off the good meat partway through so I don’t waste it). Or you can use the bones of a roasted chicken \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\">after you serve it for dinner\u003c/a>.\u003c/p>\n\u003cp>Add to the chicken pieces some aromatic vegetables. I tend to stay classic here with onion, carrot, celery and some parsley. But I’ve also been known to throw in a chopped potato or yam, or part of a leek or a few mushrooms. Just don’t add any vegetables that will make the stock taste bitter, like cabbage or tomatoes.\u003c/p>\n\u003cp>I typically don’t skim my stock, and just strain it at the end. If you simmer it very gently, it shouldn’t be an issue. But feel free to pull out a large metal spoon and skim any debris off the top while it simmers if you like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Make sure not to overly salt your stock; in fact, don’t salt it at all. It’s a lot more versatile if you leave it unsalted and then add salt when you actually use it in a recipe, like this one for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Chicken Noodle Soup\u003c/a>. \u003c/p>\n\u003cp>Finally, the other great thing about making your own stock is that you can do it anytime and then freeze it for later use whenever you need it. I like using quart-sized, freezer-safe deli containers, which you can easily purchase online. Then I have 4 cups at the ready whenever I need to make soup. Make sure you let the stock cool to room temperature before chilling then freezing it, and don’t forget to label it. I try to use it within 3 months, but it will keep for up to 6 months in the freezer.\u003c/p>\n\u003cfigure id=\"attachment_116108\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final-pot.jpg\" alt=\"Homemade Chicken Stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade chicken stock\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 4 quarts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4-5 lbs chicken wings, backs, necks, and/or legs\u003c/li>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 yellow onions, roughly chopped (with skins)\u003c/li>\n\u003cli>3 large carrots, roughly chopped\u003c/li>\n\u003cli>3 large stalks celery, roughly chopped\u003c/li>\n\u003cli>Small handful roughly chopped fresh flat-leaf Italian parsley stems and leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large stockpot, combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat, then reduce the heat to low and let simmer gently for about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_116110\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg\" alt=\"In a large stockpot add the chicken parts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot add the chicken parts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116112\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg\" alt=\"Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116111\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg\" alt=\"Reduce the heat to low and let simmer gently for about 2 hours.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer gently for about 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl, then let cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\u003c/li>\n\u003cfigure id=\"attachment_116114\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg\" alt=\"Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116115\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain.jpg\" alt=\"Use a ladle to press the ingredients of the stock to release the liquid.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a ladle to press the ingredients of the stock to release the liquid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116109\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final.jpg\" alt=\"Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To store, ladle it into airtight, freezer-safe storage containers (unless you plan to use it right away). The stock will keep, in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003cfigure id=\"attachment_116119\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup.jpg\" alt=\"Use the stock to make homemade Chicken Noodle Soup.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use the stock to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Homemade Chicken Noodle Soup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Say no to the box, and make your own flavorful, homemade chicken stock. It’s easy, hands-off, and the results are well worth it. ","status":"publish","parent":0,"modified":1490386677,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":810},"headData":{"title":"DIY: Make Your Own Homemade Chicken Stock | KQED","description":"Say no to the box, and make your own flavorful, homemade chicken stock. It’s easy, hands-off, and the results are well worth it. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY: Make Your Own Homemade Chicken Stock","datePublished":"2017-03-23T20:53:40.000Z","dateModified":"2017-03-24T20:17:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115564 https://ww2.kqed.org/bayareabites/?p=115564","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/","disqusTitle":"DIY: Make Your Own Homemade Chicken Stock","path":"/bayareabites/115564/diy-make-your-own-homemade-chicken-stock","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The key to any \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\">good soup\u003c/a> is a great homemade chicken stock. And while I admittedly resort to the boxed versions when I’m in a hurry and I’ve run out of my freezer stock, it doesn’t hold a candle to the deep, rich, clean flavor of homemade. Plus, take a look at some of those boxed versions and you’ll discover that many of them include added sugar (something which, frankly, surprised me). You can rest assured that when you make your own stock, it will be made with fresh, whole ingredients and no nasty, unpronounceable additives.\u003c/p>\n\u003cp>The other great thing about chicken stock is that it really is simple to make. It just takes hands-off time. Long, slow, bubbling away on the stovetop time. But all you need to do is chop a few ingredients and throw them all into the pot.\u003c/p>\n\u003cp>To make a flavorful stock, you want to use bony chicken pieces that have a little meat on them. I like using wings, backs and necks (just ask your butcher or at the meat counter if they have the backs and necks, they often do). If you want, you can use chicken legs along with wings. I’ve also made stock with a whole cut-up chicken (but then I like to pull off the good meat partway through so I don’t waste it). Or you can use the bones of a roasted chicken \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\">after you serve it for dinner\u003c/a>.\u003c/p>\n\u003cp>Add to the chicken pieces some aromatic vegetables. I tend to stay classic here with onion, carrot, celery and some parsley. But I’ve also been known to throw in a chopped potato or yam, or part of a leek or a few mushrooms. Just don’t add any vegetables that will make the stock taste bitter, like cabbage or tomatoes.\u003c/p>\n\u003cp>I typically don’t skim my stock, and just strain it at the end. If you simmer it very gently, it shouldn’t be an issue. But feel free to pull out a large metal spoon and skim any debris off the top while it simmers if you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Make sure not to overly salt your stock; in fact, don’t salt it at all. It’s a lot more versatile if you leave it unsalted and then add salt when you actually use it in a recipe, like this one for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Chicken Noodle Soup\u003c/a>. \u003c/p>\n\u003cp>Finally, the other great thing about making your own stock is that you can do it anytime and then freeze it for later use whenever you need it. I like using quart-sized, freezer-safe deli containers, which you can easily purchase online. Then I have 4 cups at the ready whenever I need to make soup. Make sure you let the stock cool to room temperature before chilling then freezing it, and don’t forget to label it. I try to use it within 3 months, but it will keep for up to 6 months in the freezer.\u003c/p>\n\u003cfigure id=\"attachment_116108\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final-pot.jpg\" alt=\"Homemade Chicken Stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade chicken stock\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 4 quarts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4-5 lbs chicken wings, backs, necks, and/or legs\u003c/li>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 yellow onions, roughly chopped (with skins)\u003c/li>\n\u003cli>3 large carrots, roughly chopped\u003c/li>\n\u003cli>3 large stalks celery, roughly chopped\u003c/li>\n\u003cli>Small handful roughly chopped fresh flat-leaf Italian parsley stems and leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large stockpot, combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat, then reduce the heat to low and let simmer gently for about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_116110\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg\" alt=\"In a large stockpot add the chicken parts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot add the chicken parts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116112\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg\" alt=\"Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116111\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg\" alt=\"Reduce the heat to low and let simmer gently for about 2 hours.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer gently for about 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl, then let cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\u003c/li>\n\u003cfigure id=\"attachment_116114\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg\" alt=\"Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116115\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain.jpg\" alt=\"Use a ladle to press the ingredients of the stock to release the liquid.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a ladle to press the ingredients of the stock to release the liquid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116109\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final.jpg\" alt=\"Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To store, ladle it into airtight, freezer-safe storage containers (unless you plan to use it right away). The stock will keep, in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003cfigure id=\"attachment_116119\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup.jpg\" alt=\"Use the stock to make homemade Chicken Noodle Soup.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use the stock to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Homemade Chicken Noodle Soup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115564/diy-make-your-own-homemade-chicken-stock","authors":["5015","5014"],"categories":["bayareabites_2638","bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_621","bayareabites_8462","bayareabites_15788","bayareabites_439","bayareabites_15324"],"featImg":"bayareabites_116113","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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