Herbs

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I like sage and thyme in poultry. I like tarragon OK, but too many of my friends don't like anything remotely licorice-like in flavor.

If using fresh sage and thyme, I throw them in in branches, then fish them out as the broth tastes how I like it to.
 
My first impulse is sage and thyme. But you can shift the feel of chicken soup or salad by using other herbs. I think basil, especially lemon basil, brightens both and goes especially well if tomato is a component. Rosemary also work with chicken in salad, and you can just roast the salad chicken with rosemary to get the effect. Perhaps not so much in soup.
 
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