Welcome to Munch on Celery!
It’s definitely that time of year again where one notices that the days are getting colder and shorter and yes it is inevitable that it will snow. This time of year also makes me think about a nice bowl of homemade soup. Occasionally I will open up a can of soup but I much prefer something that is homemade. Weekends are a great time to take the extra time to get your soup on.
Last week while shopping at Community Natural Foods I grabbed the latest edition of an Alive magazine which is Canada’s natural healing and wellness magazine. While perusing it one night over dinner I came across a great article called “Stock Options”, specifically the chicken stock recipe. I have never made chicken stock before from scratch and I decided to give it a whirl. I went to the local grocery store and bought my ingredients and settled on grain free chicken drumettes as I couldn’t find any grain free wings at the time. Once I got home I got out my big stock pot and threw all my ingredients together as noted in the recipe and let my stock to simmer for two and a half hours. Once the cooking time was up I strained by stock, discarded the vegetables, de-boned by chicken and let my stock cool until I could store it. In my case I chose to freeze the stock for a later use and the chicken has been used for sandwiches and a pizza topping a few days later.
I will have to admit that the process was relatively easy, de-boning the chicken was a bit messy but other than that I didn’t find it too bad. I know that I will be making chicken stock again rather than purchasing store bought.
The Alive article also showcased two other stock options such as mushroom stock and vegetable stock. I think that I may have to try those as well so that I can have them on hand.
Please check out the Alive.com recipes for yourself and also try the different stocks and let me know what you think.
Until next time, have a great time cooking!
Chicken Stock – Recipe from Alive.com
- 3 to 4 lbs (1.5 to 1.8 kg) assorted bone-in organic chicken parts (wings, legs, necks, etc.)
- 1 large onion, peeled and quartered
- 2 large carrots, cut into chunks
- 2 celery stalks, cut into thirds
- 4 garlic cloves, peeled
- 6 sprigs, flat-leaf parsley
- 4 thyme sprigs
- 2 dried or fresh bay leaves
- 1 tsp (5 ml) black peppercorns
Place all ingredient in large stockpot and cover with cold water, about 12 cups (3 L). If you don’t have a large stockpot, use two smaller pots.
Bring to a simmer, reduce heat, and keep at a gentle simmer, partially covered, until liquid is flavorful, about 2 1/2 hours. Skim stock with ladle every 30 minutes, or as needed.
Strain stock through fine mesh sieve. Discard vegetables. Remove any meat from bones and save for another use. Let stock cool before refrigerating. Remove any solidified fat that accumulates at the top before using.
Makes about 12 cups (3 L)