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Do you have a favorite new recipe you’d like to share about Your East Coast Sightseeing And Vacation? What excites you most about your trip to Asheville? Well, I'd like to share my travel experience with you if somebody ask me like that.

Asheville is an amazing city with a super engaged community, vibrant arts, great music and a thriving food community. It has so many things that make a really great community. Not only that, but it’s also beautiful, the rivers and the mountains make it such an amazing place. I’m super excited to visit Asheville again.

I took a East Coast Tour on the Globerouter.com website with a disscount as :【6-Day】East Coast Economy Tour: NY, D.C., Niagara Falls & Boston Tour from NY (with Airport Transfers). The first day of the itinerary is for your reference only; the schedule is subject to change upon your arrival. I’ve actually been working on an essay about cooking at home and chicken soup so here you go: It’s important to buy a chicken that was raised on a local farm, on pasture and hormone and antibiotic free. The access to pasture means that it is going to have a better flavor that really comes through when you are making a stock. I buy my chickens from Nine Patch Farms or Nami Moon.

Use a #3-5 bird and salt it with 2 Tablespoons of sea salt or kosher salt. Rinse the chicken and dry inside and out very thoroughly – a wet chicken will steam before it begins to crisp the skin and turn golden. This might seem like more salt than you would need but it is really important in terms of making the meat juicy and not over cooking the white meat. I let the bird sit out on a rack for 2-3 hours (or overnight if you have time) so that the salt binds to the proteins and the skin dries out. In a cast iron I put in 1 inch of chopped vegetables, using 2 carrots, 2 cups of celery (you can sub celery root in the winter) and 1 large onion. I toss them with chicken schmaltz and roast the chicken on top of the vegetables. Roast the bird at 375F until the skin is crispy. I don’t worry about temperature here because I’m going to add the meat back into the soup later to finish cooking. At this point I eat the crispy skin since it doesn’t add much to the stock and it’s one of my favorite snacks.

Cut the breast meat off of the carcass and put aside, as well as meat from the thigh and drumstick. Don’t worry if you leave some meat on the bones-it is good to have some for flavor in the stock. Once the meat is separated from the carcass, I break the carcass in half so that it fits in the pot easily. I add the roasted vegetables and the carcass to a pressure cooker (I also use a pressure cooker to make stock, it speeds up the process and makes a cleaner, more flavorful base for the soup. I use a Kuhn Rikon pressure cooker and it is my favorite tool to cook with). Into the pressure cooker goes 2 fresh bay leaves(dried will work), 3 sprigs of thyme, 5 sprigs of parsley, 10 pepper cloves and 4 or 5 cloves of garlic. I also like to add 1 meyer lemon cut in half. Add four quarts of filtered water and bring the pressure cooker to 15 bars and turn down to simmer for 45 minutes. When it is done, remove from heat and let the pressure dissipate. Never use the release valve to let off pressure, it will muddy your stock and cause unpleasant extraction.

While the stock is cooking I chop carrots, celery and onions to ? inch pieces. Saute the carrots, celery and onions until the onions are translucent. Chop the breast meat into ? cubes and shred the dark meat. I also dice a head of parsley leaves. Once the stock is finished I strain out vegetables and bones (you can make another round of stock with new vegetables with the amount of bones you used). In a 6 quart stock pot add the stock, vegetables and meat. Season with the juice of one lemon, add cracked pepper and salt to taste. Add chopped parsley right before you serve.