Rotisserie Chicken and Leek Soup

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By Michael Ruhlman

Published 2011

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Chefs know this instinctively but have been hesitant to share it with home cooks: if you don’t have homemade stock, use water rather than open a can of broth. The best chefs would never even think of using canned broth. You shouldn’t either. When you cook with good ingredients, you don’t need to rely on store-bought support liquids. Instead, you build the backbone of a recipe throughout the cooking. Here’s a great example, using a Scottish cock-a-leekie-style soup to demonstrate water’s sup