Herbs

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
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.
 

Latest posts

Back
Top Bottom