Recipe: Vivian Howard's Black Silkie Chicken Soup

Chef and restaurateur Vivian Howard, star of the Peabody Award-winning PBS series "A Chef's Life" and author of the New York Times bestselling cookbook "Deep Run Roots: Stories and Recipes From My Corner of the South" (Little, Brown), says there is something to the popularity of soups and broths as a curative culinary art. 

Howard offered "Sunday Morning" several recipes for dishes that nourish and satisfy, slurp for slurp. 

       
Black Silkie Chicken Soup

Ingredients:
1 Silkie Chicken
½ cup Rice Wine
5-6 scallions, roughly chopped
1 lb ginger, peeled and sliced into ½" thick pieces
2 tsp tamari

Directions:

In large stockpot, add Silkie Chicken with just enough cool, filtered water to cover.

Add rice wine, scallions and ginger. Bring to a slight boil then turn heat to low and simmer for 3 hours.

Strain, discarding solids.  Add tamari.

Once cooled, skim fat.  Return broth to a boil before drinking.

    
See also: 

• Recipe: Stewed Collards with Ham Hock in Potlikker
  
• Recipe: Benny's Matzo Ball Soup
  

   
For more info:

• vivianhoward.com
  
• "Deep Run Roots: Stories and Recipes from My Corner of the South" by Vivian Howard (Little, Brown), in Hardcover and eBook formats; Available from Amazon
  
• "A Chef's Life" (PBS)
  
• Chef & the Farmer Restaurant, Kinston, N.C.
  
• Boiler Room, Kinston, N.C.
  
• Benny's Big Time Pizzeria, Wilmington, N.C.