Chicken broth is the very lifeblood of Jewish cooking—a golden elixir that soothes your soul when you’re feeling blue or perks you up when you’re under the weather. Without a good homemade broth, chicken soup is merely aspirin, not Jewish penicillin. Broth has another advantage for the high-flavor, low-fat cook: you can use it as a flavorful substitute for oil, cream, and butter. And the boiled chicken makes a great stuffing for
pirogi,