When the holidays have gone and we're left with the cold embrace of winter, it's time to fight back with our best. It's time to turn to chicken soup and give it a spicy warmth that comes from Thailand.
A couple of days ago, I shared a recent smoking success involving a pork roast. Lest you think I've forgotten my tried and true smoked chicken, I'm now sharing a version that got a spicy-sweet brining before finding the coals.
Continuing the adventure begun with a couple of smoked chickens, some great Cajun cuisine finds its way to the table. A great dish like jambalaya gets a smoky boost with both smoked chicken and smoked chicken stock in the recipe!
A smoked chicken inspires a delicious smoked chicken stock and it's only a hop, skip, and a jump from there to an egg drop soup that will have you wanting to include it as part of all of your meals. Get that recipe, along with the basics of how to make about three quarts of stock.