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Cook first 4 ingredients together; simmer until tender, about 30 minutes. Remove chicken from broth. Strain broth and return to clean kettle. Add to boiling broth the next 8 ingredients. Cook 20 minutes or so. Add chopped chicken. Add frozen green peas. Cook until done, at least 10 more minutes. Add milk; add thickening, if desired, and adjust seasoning. If canned vegetables are used, add with chopped chicken. Serves 10.
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Electric pressure cooker for stocks, beans, braising, sterilization
Dried black limes — tangy-fermented depth for Persian stews and rice
Ground dried crayfish — Nigerian soups, stews, jollof rice depth
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce