Starting a meal with a bowl of broth based soup is a trick I learned from Weight Watchers. If I skip my evening soup I find myself more likely to get hungry before bedtime, and that never leads to anything good. Homemade stock makes it as flavorful as it is filling.

Sun Oven Thai Chicken Stock


Backbone and wings removed from a whole chicken (reserve the rest of the bird for another use)

1 (1/4-inch-thick) fresh ginger slice

2 tablespoons cilantro stems, coarsely chopped

1 clove garlic, smashed

4 cups water

1/4 teaspoon salt


Set Global Sun Oven out to preheat

Combine all the ingredients in a dark, light-weight pot. Cover and place in GSO®. Cook for approx. 1 1/2 hours or until the glass door begins to steam up.

Cool slightly and strain. Press down on solids to remove as much liquid as possible. Discard solids.

Make 3 to 4 cups.

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