14.014 Chicken Stock Kal Guksu

Cycle 14 – Item 14

19 (Thu) January 2023

Chicken Kal Guksu


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

In roasting chicken these days, my preferred technique involves spatchcocking the birds by removing the backbones (see generally 13.307 Roast Chicken), which I’ve been saving up in the freezer.  Tonight, I boiled them in water to make stock.

I used the stock to make juk (rice porridge) and kal guksu (noodle soup).

A very cheap, filling, tasty meal, and sustainable (both in the actual sense of the word, as well as its current usage in reference to environmental friendliness).

(See also HANSIK)

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