Chicken Stock

I had planned to make chicken stock today using my usual Alice Waters recipe but ran across this recipe when I pulled out this cookbook to look something up after it was mentioned on another foodie website.

It is a straightforward recipe similar to many others -- although this is the first stock recipe I have seen that called for ground pepper rather than whole peppercorns.

Pump suggests an interesting variation which I decided to try-- adding a few chunks of ginger while the stock simmers and a couple of teaspoons of soy sauce at the end of the cooking process. I think this might be very nice to use for an Asian chicken soup.

Simmering away now -- will update on flavor later.