Subject: Robb Walsh

• The Hollister Burger

  Photo by Robb WalshHollister Grill on Hollister St. at Long Point is a neighborhood diner specializing in comfort foods like meatloaf, pot roast and chicken-fried steak. Its hand-formed eight-ounce burger comes with lettuce, tomato, purple onion and pickles with mustard and mayo on the side. The fries are of the chunky, steak-cut variety. The ground beef is a little short on seasonings, and it could be crunchier with more char, but overall, it's a damn good burger. The question is: Do you put t

  June 5, 2009

• An Industrial Quesadilla with Ziploc Salsa

  Photos by Robb WalshIt was the anthropomorphic taco art that made me pull over to check out the taco truck called Industrial Tacos Snacks at the corner of Crosstimbers and Airline. I mean, look at the smile on that taco. I purchased a half-liter of Mexican Coke and a quesadilla al pastor that the proprietrix gave to me wrapped in aluminum foil without any garnishes. But when I started unwrapping it, she asked me if I wanted a plate and some onion and cilantro. When I said "yes, please," she ki

  June 3, 2009

• Lone Star Culinary: You'll Think You Died and Went to Spice Heaven

  Photos by Robb WalshVisit the new Lone Star Culinary/Flores Spice Company store behind El Bolillo on Airline across the street from Canino's, but go when you have some time for shopping. I was so overwhelmed to see all the stuff I needed in one place that I didn't even buy anything. The bulk spice racks are amazing. They have powdered chiles -- including ancho and guajillo -- at a fraction of the price I have been paying. I use these to make my own chili powder and grill rubs, and I go through

  June 2, 2009

• Serious Q: Barbecue 101 at Texas A&M

  photo by Robb Walsh It's not too late to sign up for the most serious barbecue seminar in the state. BBQ 101 is a three-day professional training session sponsored by the National Barbecue Association at the Texas A&M Meat Science Center in College Station. The class will be held next week beginning on the morning of Tuesday May 12 and ending on Thursday May 14th in the afternoon. The class is intended for barbecue pros, but open to anyone. Participants will spend a lot of time in a meat locke

  May 5, 2009

• The New Q: Smoke-Braising

  Photo by Robb WalshThere's no reason that you have to choose between braising and barbecuing. While working on a new backyard barbecue cookbook, I discovered that the two techniques can be combined with awesome results. Start off by smoking or grilling the meat. Next, prepare a braising liquid in the kitchen and bring it to a boil. Put an oven-proof roasting pan on your grill directly over the hot part of the fire. Carefully add the hot braising liquid to the pan on the grill and return it to a

  June 4, 2009

• Homemade Hamburguesa Tortas

  Photo by Robb Walsh In this week's Cafe review, I visit Tortas El Angel and other torta shops around town looking for the perfect hamburger torta. The problem with all the ones I tried was the hamburger patty -- it was too thin. In the end, I made the best hamburger torta at home on the grill. I started with telera bread from El Bolillo. Telera makes an exceptional hamburger roll. Be sure to buy it the same day you plan to make the burgers, or keep it in the freezer -- it goes stale very quickly

  May 13, 2009

• This Week In Deliciousness

  Treacle sponge and custard at the suspiciously low-priced Feast Well, I never. Last week, a couple of truants snuck in a pair of articles after This Week In Deliciousness went to press, so even though they were tardy, go read about Spec's cheese-less Wine & Cheese festival, and make sure you send the link to Robb Walsh's article on How To Cook a Cow Head to all your vegan friends. But only if you're the kind of person who finds making your friends vomit hilarious. (We're guessing most of you.)

  May 15, 2009

• Spicy Tofu Soup and Bulgogi Tacos: Lunch at Hagawon

  Photos by Robb WalshBulgogi romaine tacosHagawon on Richmond at Kirkwood is the latest addition to our fast-growing Korean tofu and barbecue-restaurant category. The interior is bright and shiny with wacky Korean graphics. I love the poster about making tofu by hand "like god intended." I ordered the $8.95 bulgogi lunch special there the other day. The lunch comes with all those little dishes of kimchee and tofu and pickles on the side, so it's a pretty good deal. But it took me a quite a while

  May 26, 2009

• Farm Stand Junkie: Watermelons and Field Peas

  Photo by Robb WalshThe old split watermelon trick -- works every time. On me, anyway. On the way home from a Memorial Day car trip yesterday, I saw a wagon full of watermelons out on Highway 6, just before the entrance to 290, and I pulled the car over I hate to pass a well-stocked produce stand. I'm gripped by the fear that I might be missing something --like ripe mayhaws or fresh dewberries or something. And I especially hate to pass the stand from Dilorio Farms, because it's a working farm a

  May 26, 2009

• Texas Traveler: Stopping for Burgers in College Station

  Photos by Robb WalshShould you find yourself hungry while passing through Aggieland, I recommend a stopover at the original Koppe Bridge Bar & Grill on Wellborn, just south of FM 2818, for a burger basket. The restaurant buys fresh-ground 80/20 chuck and has it delivered daily from a local meat market. The kitchen crew hand-forms the patties. The standard size is half a pound, but there is also a quarter-pound version for dainty eaters. The bun is expertly toasted, and condiments are fresh. Add

  May 27, 2009

• Jellyfish Salad at Que Huong

  Photos by Robb WalshWhen the weather turns hot, my mind turns to jellyfish salad. The hot and spicy Vietnamese summer concoction is also known on Houston-area Vietnamese restaurant menus as "Seafood Delight" or "Summer Delight." It contains crunchy jellyfish, cucumbers, onions and greens. Other seafood might include shrimp, surimi, mussels, squid or fish balls. It's all tossed with a lime juice-and-fish sauce salad dressing made with lots of crushed chile pepper. The aroma of this dressing remin

  May 28, 2009

• This Week In Deliciousness

  Photo by Robb WalshI can't write this column on an empty stomach. It's difficult to maintain your trademark acerbic wit when all you can think is, "I would literally murder somebody for that hamburger / pizza / pastry / whatever insane but incredible dish from Feast we've featured this week." Having taken a sandwich break, we can now move on. The week started with a review of Bluebell's three new ice cream flavors - damn it, now I need to find some ice cream -- followed by Mike Giglio's

  June 5, 2009

• Wal-Mart Goes Tex-Mex

  Photos by Robb WalshWal-Mart has entered the highly competitive Hispanic grocery store category with a prototype on Long Point at Wirt. Supermercado de Wal-Mart opened its doors a month ago. The nation's biggest retailer is going up against the well-established Fiesta supermarket chain and HEB's Mi Tienda concept in Pasadena. When you walk in the front door of the 39,000-square-foot store, the first thing you see is a bakery display stocked with fresh-baked Mexican pastries. There's a steam tab

  June 8, 2009

• Recession Dining: $1 Frankfurter at Yapa

  Photo by Robb WalshThe first time I walked into Yapa Kitchen Café in the shopping center at Buffalo Speedway and Bellaire a couple of years ago, I turned around and walked out again. There wasn't anything wrong with the prepared foods in the refrigerator case -- in fact, they looked fantastic. It was the prices I couldn't stomach. $13 for a King Ranch Casserole? $7 for a bag of chips, a soda and a pre-made tuna or chicken salad sandwich on regular whole wheat bread? No thanks.

  June 9, 2009

• The 10 Best Burgers In Texas

  Photo by Robb WalshCalvin Trillin once said, "Anybody who doesn't think that the best hamburger place in the world is in his home town is a sissy." I think the best hamburgers places in the world are all in my home state. Here's my list of the 10 Best Burgers in Texas.

  June 10, 2009

• Mesquite Charcoal Fireworks Warning

  Photo by Robb WalshTo use mesquite in the grill, I usually light some charcoal briquettes and add mesquite wood after a while. But I recently saw 20-pound bags of mesquite lump charcoal on sale at HEB for 12 bucks each. Starting the fire with mesquite charcoal and then adding mesquite wood seemed like an even better idea. So I bought a bag. When I got home, I loaded up my chimney starter and got ready to grill. A couple of weeks ago, I burned the bottom of my foot when I stepped on a hot coal

  June 15, 2009

• Obscure Wine Grapes: Nuragus

  Photo by Robb WalshThe Nuragus grape is the most widely grown in Sardinia. Some experts believe that the grape was brought to the island more than 3,000 years ago by the Phoenicians. It is so prolific and adaptable, it has been called pagadeppidus ("pay-debts grape"), preni tineddus ("fill-up-vats grape") and ua de is paberus ("poorman's grapes"). Overproduction has made it so cheap that few wine experts take it seriously. A friend of mine found this bottle of Argiolas S'elegas made with 100 pe

  June 17, 2009

• Grilling Recipe: Kalbi Fajitas

  Photo by Robb WalshWhile I was working on this week's feature story, "Not So Clear Cut," I grilled a lot of different beef cuts fajita-style and asked my friends and family what they thought. The hands-down favorite at every taste test was the short rib meat. It was also the cheapest. I bought a big package of the stuff at Costco for $3.99 a pound. I figured this would make interesting "fajita" meat, and it did. But it took some experimenting. First I sliced the meat too thick and it was too

  June 18, 2009

• Dad's Day Gift Idea: Gourmet Jerky Assortment

  Photos by Robb WalshI used to think I was a beef jerky connoisseur because I pulled over at Woody's Smokehouse on I-45 halfway to Dallas and tried a different variety of jerky every time I took a trip north. I also thought turkey jerky was pretty adventurous. That was before I visited the store in Hong Kong City Mall called Kho Bo Houston. Kho bo means beef jerky in Vietnamese. I had no idea the Vietnamese were such jerky enthusiasts. Beyond dried meat and fish products, the store seems to sell

  June 19, 2009

• $7 at Hubbell & Hudson

  Photo by Robb WalshWhere: Hubbell & Hudson Sandwich Counter, 24 Waterway Avenue, The Woodlands, 281-203-5600 What $7 will get you: Some of the best sandwiches in the greater Houston area. The Italian grinder, piled high with ham, salami and roasted red peppers, was $7. Most of the sandwiches at the made-to-order sandwich station are $6 or $7. The Cuban, made authentically in a sandwich press, is a little higher at $8. There are all kinds of exotic salads for sale by the pound in the prepared fo

  June 23, 2009

• Cucuzza Blossom Honey

  Photo by Robb WalshCucuzza is a Sicilian squash that's sometimes eaten young like summer squash and sometimes allowed to grow to three or four feet, when it's eaten like winter squash. (It's the one that looks like a green baseball bat.) Cucuzza squash blossoms are also considered a treat in Sicilian cooking. Each female cucuzza squash blossom has to be pollinated to turn into a squash -- the problem is that the blooms only last for one night. So cucuzza growers put beehives in the squash fiel

  June 29, 2009

• H-E-B Recalls Beef Products

  In Robb Walsh's recent feature story, "Not So Clear Cut," he explains how meat purveyors treat tough cuts of meat by marinating them with enzymes in commercial vacuum tumblers. But the practice has its risks, as Walsh writes: "We can thank vacuum tumbler technology for turning previously tough cuts into excellent fajitas. But as always, there's a catch. As one A&M meat scientist explained, the process of marinating beef faces the same inherent problem as grinding beef. If you start off with on

  July 1, 2009

• Torta Trend: We Call Dibs

  Photo by dalboz17A recent item in Details magazine declared the torta the next trendy sandwich, following on the heels of the banh minh and before that, the panini. The article continued with the best places to get one, and drew attention to a sandwich in Oregon made with ciabatta. Newsflash, Yankees: We've been eating tortas for years, and we like our three kinds of meat, guacamole and refried beans on telera bread, thank you very much. Here are a few highlights from our illustrious, torta-ea

  July 2, 2009

• $13 at Pagoda

  Photo by Robb WalshWhere: Pagoda Vietnamese Bistro & Bar, 4705 Inker St., 832-673-0400 What $13 gets you: A cup of pineapple seafood soup ($5) and a big bowl of vermicelli salad ($8) or a Vietnamese sandwich ($4) and a bowl of pho ($8). Pagoda is an authentic Vietnamese restaurant with a chic modern décor that's close to the Heights and downtown. If you love Vietnamese food but don't get around to driving out to Bellaire Chinatown very often, you need to know about this place. The slightly hi

  July 6, 2009

• Cheap Lobsters Flooding the Market

  Photo by Robb WalshDesperate lobster fisherman are selling cheap lobsters by the side of the road, undercutting an already weak market for the luxury seafood item, according to recent accounts. An Atlantic article, "The Mystery of Cheap Lobster Prices," explains that the crash of the Icelandic banking system and subsequent closing of Canadian packing plants is to blame for the flood of lobster that's currently hitting the market. With nowhere to unload their excess catch, lobstermen are putting

  July 7, 2009

• Obscure Wine Grapes: Bargain Bin Bonanza

  Photo by Robb WalshPiculit Neri, an Italian red wine made from an ancient varietal, was the first subject in a series about obscure wine grapes I started on this blog a couple of weeks ago. I was proud of myself for buying such a cool bottle of wine at Nundini's for under $20. About that post, a commenter named ragazzotexano wrote: "Phoenicia has it for $6. It makes for a great red wine at a BBQ." If I thought this smooth Italian red was a good deal at $20, I figured I better go pick up a few bo

  July 14, 2009

• Obscure Wine Grapes: Cividin

  Photo by Robb WalshIf I said the flavor and aroma of this sweet white wine reminded me of an overripe pear, would that be a bad thing? Friuli winemaker Emilio Bulfon found these ancient wine grapes accidently dotted among other varietals in one of his vineyards. It isn't clear whether the grape originated in Northeast Italy or across the border in Slovenia. This is another one of those sweet white wines that was once highly prized in Europe and has since fallen out of fashion. The label descr

  July 15, 2009

• $13 at Edomae Sushi

  Photo by Robb WalshWhere: Edomae Sushi, 12225 Westheimer, 281-558-5599 What $13 gets you: Sushi Special C from the lunch special menu is $10.95 and includes a California roll rolled in bright orange flying fish roe and a Spicy Tuna roll with your choice of miso soup or salad. If you can't afford the tip, get the lunch to go. This Japanese restaurant was remarkable for its monochrome modern interior, throbbing techno soundtrack and cutting-edge cuisine when it originally opened as Blue Fin Sush

  July 16, 2009

• The Meaning of Mojarra

  Photo by Robb Walsh​After more than a week of fishing in Arkansas, I headed for Taqueria Jesus Maria as soon as I got back to town. I had Tex-Mex in mind, but I skipped the enchiladas when I saw the special on a whole fried mojarra. I love to eat the crispy fried fish chunks on a hot corn tortilla with lettuce, tomato, guacamole and lots of salsa. Slashing the meaty part of the fish to the bone, sprinkling it with seasoning, and then frying it whole is an easy and delicious way to cook a w

  July 27, 2009

• Dim Sum Seafood Specials

  Photo by Robb Walsh​It's the seafood that makes the weekend dim sum service at Fung's Kitchen special. Tender baby conch in curry, and succulent clams in black bean sauce were among the seafood delicacies available at the dim sum steam table this weekend. You have to get up from the table and walk over there with your little clipboard though, because these items never make it to the wheeled carts that crisscross the dining room. You will find cold seafood items like a cucumber and snail sa

  July 28, 2009

• Chocolate Éclairs and Careme

  Photo by Robb Walsh​The chocolate éclairs at French Riviera Bakery on Chimney Rock are an expensive addiction at $3 a piece. My main purpose in going to the bakery is to purchase the large unsliced farmhouse loaf, which is our house bread. I inevitably also bring home two chocolate éclairs in a white cardboard bakery box which I set beside the breadbox. The elegant construction of a hollow baked shell filled with flavored pastry cream and iced with chocolate recalls the golden era of F

  July 29, 2009

• Taco Truck Secrets

  Photos by Robb Walsh​I stopped at the Fast Taco truck on Fondren just north of Bellaire to get a pork taco the other day. While I was looking in the window watching the proprietor cook, I noticed a pan on a hot plate full of something that looked interesting. "What's that?" I asked the taquero, pointing at it through the window. "That's not for sale, that's my breakfast," he said.

  August 3, 2009

• In the Little Stalls Behind Canino's: Huauzontle

  Photo by Robb Walsh​Maybe I am spending too much time hanging around at Canino's trying to score. This time, I went home with a bag full or huauzontle [wah-ZONT-lay], a Mexican weed that tastes like broccoli. Some food writers have mistaken it for sorghum, which was imported to the New World from Africa. In fact, the plant (Chenopodium nuttalliae) is native to the Americas. It is a member of the goosefoot family and closely related to the South American grain quinoa (Chenopodium quinoa).

  August 6, 2009

• Health Department Roundup: Hyperlink Edition

  This week's hall of health-code-violating shame includes restaurants previously reviewed, mentioned, discussed or otherwise examined in the Houston Press. Back in September 2004, Press food critic Robb Walsh said to forget about the then-ubiquitous South Beach bitch of a diet and eat up at The Sacred Heart Society's (816 E. Whitney Street) Thursday spaghetti lunch. The good people of the Society were served with citations for having an ice making machine in a place in which it may be prone to

  August 7, 2009

• Lobster Grits: A Stroke of Genius

  Photos by Robb Walsh​As we reported previously, there is a glut of cheap lobster on the market. Last Thursday, I took advantage of the weak market by picking up three sea monsters for a dinner party. The prices at Hong Kong Supermarket in Bellaire Chinatown were $8.99 a pound for big lobsters, and $6.99 for small one-clawed lobsters. (That's a long way down from the $12.99 we usually pay in Houston.) I bought a five-pounder and two three-pounders. Eating whole lobsters gets pretty messy

  August 10, 2009

• French-Vietnamese Open-Faced Sandwiches at Parisian Bakery

  Photo by Robb Walsh​The small banh mi rolls are six for a dollar at the Parisian Bakery next to the giant Viet Hoa supermarket in the Asian shopping center west of Beltway 8 at the Beechnut exit. While I was filling up a bag with the Vietnamese bolillos, I noticed some fine-looking savory pastries topped with chicken, ham and barbecue. They were $2 each and since I didn't have anything planned for lunch, I grabbed one of each flavor. I asked the lady behind the counter what they were calle

  August 10, 2009

• Hong Kong Supermarket's Herb Bin: Fish Mint

  Photo by Robb Walsh​You may recognize the heart-shaped leaves and weird aroma of this Vietnamese herb. It's called dap ca, or fish mint in English. You often get fish mint on the herb plate when you order bo nuong xa, the popular dish that comes with lemongrass-marinated beef, herbs, shredded carrots, cucumbers and rice paper sheets. The roll-your-own entrée is known by many Anglo Houstonians as "Vietnamese fajitas." Crush a leaf of fish mint between your fingers and see what you think

  August 11, 2009

• The Giant Salsa Bowls at Tacos La Bala

  Photo by Robb Walsh​At Tacos La Bala #2, the subject of this week's café review, the fiery green house hot sauce is served in enormous three-legged plastic bowls that look like Mexican molcajetes. The big bowl on each table usually has a plate over top to keep the flies and foreign matter out. Customers use a ladle to take what they need. The only other place I have ever seen hot sauce served this way is on taco trucks. Which makes sense since, judging by the photos on the walls, Tacos L

  August 12, 2009

• Lingering Over Lunch: Rioja's

  Photo by Robb Walsh​Fine dining establishments are suffering in these days of the downturn. But as we've mentioned many a time before, the best restaurants in the city have some of the choicest lunch specials. Bistro Don Camillo's business lunch, an appetizer, entrée and dessert for $18.95 is quite a deal and so is Tony's "Greenway Special," soup or salad, stuffed chicken and dessert for $17. Da Marco usually offers a helluva spread for $25. But one of my favorite midday feasts is the $1

  August 13, 2009

• A Messy Roadhouse Burger in Cypress

  Photo by Robb Walsh​In this week's Café review, we eat burgers at Rockwell Tavern, a roadhouse on Telge Road in Cypress. The dense, moist and slightly sweet custom-baked rolls are the first thing you notice about these burgers. Then the never-been-frozen freshly ground beef grabs your attention. The meat is very juicy, and the patty wants to fall apart. The "Instant Vintage" bacon cheeseburger, one of 13 burgers on the menu, is a stand-out. It comes with Swiss, jack and cheddar cheese a

  August 19, 2009

• Café Cubano's Cuban Sandwich

  Photos by Robb Walsh​At Café Cubano, 9411 Richmond, the pre-made Cuban sandwiches are kept in the refrigerator. When you order one, the counter person heats it in the microwave and then puts it on the sandwich press. I drank a cortadito (sweet espresso) while I waited. Café Cubano's Cuban sandwich sells for $5; a cortadito is $1. I was a little skeptical of the cooking method, but the results were impressive. The cheese was melted through, the crust of the roll had a nice texture, the

  August 21, 2009

• More Cock, Darling?

  Photo by Robb Walsh​When I first saw Grace's Cock Soup on the shelf at H-E-B, I figured it was another one of those "Jamaican Love Foods." While I was writing my first cookbook, Traveling Jamaica with Knife, Fork & Spoon, with chef Jay McCarthy, we dutifully recorded and tested recipes for several of these sexy soups and tonics. The tastiest was Mannish Water, a soup made from a goat head. The goat soup is traditionally eaten by a Jamaican groom on his wedding night to help him in the perf

  August 27, 2009

• Dapple Dandy Pluots

  Photo by Robb Walsh​I have been buying a lot of the apricot-plum crossbreeds known as pluots, plumcots and apriums lately. Some agricultural experts are calling these the sweetest, juiciest, most flavorful tree fruits ever invented. Marketing experts predict that this is the product that will finally get Americans interested in upscale fruit. In Japan, one perfectly ripe cherry sells for a dollar. Asian consumers are forever on the look-out for the very best fruit on the market, and mone

  August 31, 2009

• You Can't Handle the Heat: The 19th Annual Austin Hot Sauce Festival

  Photos by Katharine ShilcuttFour different salsas, none of them fit for human consumption.​There was a point, roughly around the 84th salsa that I'd consumed, when I was absolutely certain that I was about to see the face of God. If I were a Simpsons character, this would have been when I'd just coated the inside of my mouth with candle wax and was about to partake in a lengthy conversation with a space coyote who sounded eerily like Johnny Cash. I began to question my own sanity as my head th

  September 1, 2009

• Eggs Blindfolded

  Photo by Robb Walsh​Poaching eggs is a pain, and I don't like the vinegar flavor that usually comes with them. So I started using a technique that I first heard about at the Nighthawk restaurant when I was in college. They didn't serve poached eggs at the Nighthawk. If you asked, the waitress would suggest that you order "eggs blindfolded" instead. To make these semi-poached eggs, the cook would start a fried egg on the griddle and then drop a couple of pieces of ice around it and cover

  September 1, 2009

• W Burger

  Photo by Robb Walsh​The burger at the W Grill has a lot going for it. The half-pound Angus beef patty is nicely grilled and fairly juicy. There's a choice of white or whole wheat buns. The whole wheat bun I tried was dense and moist, though not very well toasted. There is nothing wrong with the lettuce, tomato, onion and pickles, but the whole sandwich is delivered in the deconstructed state so you have to put it together yourself. And that wouldn't have worked out very well, because there

  September 1, 2009

• Crisper Drawer Cast-offs: Broccoli and Cavatelli

  Photo by Robb Walsh​Fresh broccoli used to lie around in my crisper drawer for a long time. That's because plain, steamed broccoli is so tedious to eat. A couple of months ago, I bought some cavatelli at Nundini's, even though I had no idea what to do with the weird-shaped pasta. I Googled cavatelli recipes when I got home, and I came across the awesome combination of cavatelli and broccoli seasoned with garlic and red pepper. It's was ridiculously simple to cook. Cavatelli looks like

  September 14, 2009

• Easy Risotto: An Oxymoron?

  Photo by Robb Walsh​My friend Paul Howell makes risotto all the time. Pumpkin risotto and mushroom risotto are two of his favorites. I have always found the labor-intensive stirring and adding of liquid required for perfect risotto a little tedious. But Paul introduced me to the pressure cooker method. For my first attempt I tried a dark purple beet risotto. I doubted that the pressure cooker could produce the creamy consistency of a really great risotto, but I was pleasantly surprised.

  September 16, 2009

• A Palestinian-Texan BBQ Sandwich

  Photo by Robb Walsh​I ate a brisket and sausage sandwich the other day at the new Brookstreet BBQ location on Westheimer west of Beltway 8. Ever since I ate the Bohemian Special at Mustang Creek BBQ in Louise, I have been trying to recreate the brisket and sausage sandwich at every barbecue joint I walk into. The counter man at Brookstreet had no problem with my request to make the sandwich with fatty end brisket instead of the lean flat he had out on the cutting board. And the sausage

  October 30, 2009

• How to Make the Perfect: Chicken Stock

  Photo by Robb Walsh​When I talk about making homemade chicken stock, people look at me like I have a third eye. Why would you do that when you can just buy it at the store? Because making stock tastes way better than the store-bought stuff. Very few recipes are easier than this one for chicken stock. All you really need is a big stock pot, chicken, veggies, spices and water. The recipe, after the jump.

  November 4, 2009