Coconut soup

When I clean out the freezer, I often come across pieces of free-range poultry and inevitably end up making classic rooster soup. The meat from outdoor-raised birds takes longer to cook, but the flavor is different from any store-bought chicken. I usually use wings, back, and neck – the perfect pieces for soup. I always notice that it takes quite a while with older birds, but the… EN: View full recipe: Coconut soup