Winter warmers
Emma McCaskill
SPARKKE AT THE WHITMORE, ADELAIDE
’m a huge fan of stocks and broths, especially in winter, and chicken soup is a staple. If I’m short of time – which is highly likely – I’ll grab a roast chook from the local charcoal chicken shop, remove the stuffing, place it in a pot of water and boil it for about an hour. I add chopped onions, carrots, potatoes and kale for the last 15 minutes, then shred the chicken and stir it back in. Seasoning the broth well at the end makes a difference, too.
