It’s almost July and I am still making soup!! Mhm.. That’s right soup! As many of you know I always make my own stock and keep it stored in my freezer. Stock comes in handy for last minute risotto or a ton of other tasty creations. There are a lot of quick and easy things you make whip up – out of them all, soups are one of my favorite! The key to making a good soup or risotto is the stock. People make yer own stock (don’t know how? Keep reading!)! Do it. Trust me. You will be more creative and being more creative will make you happier!
As I’m writing this lovely post for chicken cilantro soup I’ve realized I don’t have a proper recipe for stock on my blog. I have a shellfish stock recipe, but no poultry. So here is a crash course. Freeze all your poultry bones in a bag (game hens, chicken, and turkey) as you get them.
- Poultry Bones
- Onion – halved
- 10 peppercorns
- Cheese cloth
Preheat oven to 450 degrees. Toss all your bones in a large stock pot. Cover them with cold water, about two inches over the top of the bones. Bring the bones to a simmer but don’t boil. Boiling stock is bad. It makes it cloudy, and you want clear stock. The temperature of the water should be between 180-200 °F for the entire process.
Place the onion and carrots on a baking sheet and roast them for about 20 minutes in the 450 degree oven. While they are roasting the stock should be simmering and you should notice bubbles or foam rising to the surface of the pot. Remove the foam with a spoon, and then add the peppercorns, celery, onion, and carrots. Slightly cover the stock and simmer for 4-5 hours. Stock is best left untouched.
Place cheese cloth over a large colander over another large pot or bowl large enough to hold the stock. Ladle the stock carefully into the colander. Don’t dump it, use a ladle. If you dump the stock you disturb the particles on the bones and they will end up in your stock, best to leave them in the garbage.
Now you’re done, and it is time to freeze or cook! In the past I have added roasted garlic to this recipe, or even fresh thyme. I prefer to keep the stock basic and that way it can be used for almost anything. Feel free to add to this or even take away, but whatever you do try this. All your recipes that call for canned stock will never be the same once you use your own. Homemade stock will give you such a clean and fresh flavor, you won’t know why you hadn’t tried this before!