Vegetable Stock          Chicken in saffron broth
Another healthy creation! Firstly, make the broth with celery, garlic, soybeans, daikon and carrot. I dunked the whole thing in water into a slow cooker and slow boiled it for 5 hours. The smell is just marvelous! Better than a meat based stock, in my view.

While that is being done, marinate the chicken breast (no skin) in wine for a few hours.

Scoop out some of the freshly brewed stock into a pan, and throw in a pinch of good quality saffron threads. Poach the chicken in that broth.

Garnish to serve.

Exceedingly simple and very fragrantly tasty!

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