Talking about Soup … In my last post, I talked about making your own Stock. This makes a wonderful base for many dishes, not just Soup.
Ever since the World fell off it’s axis and went bonkers, I have had a hard time finding Boneless-Skinless Chicken that I keep in my Deep Freeze. No problem! I found a 12 pound package of Bone-In/Skin-On fresh Chicken at Costco. It’s honestly not that difficult to de-bone that bag of Yardbird, but please, please, PLEASE save those bones, oh and the skin too 😉
Get yourself a half sheet rimmed baking sheet, filled with those salvaged bones along with whatever Veggies you have that aren’t quite pretty enough for a meal. I used limp Carrots, Celery and Onions from the Veg Bin. Toss the lot with some Olive Oil and S&P. Pop that all into a hot oven, 450°, for about 30-40 minutes or until everything turns a lovely golden brown.
Next, break out a large Stock Pot, fill it with 8-12 cups of cool water. Chuck in the contents of that sheet pan, along with about 2-3 Garlic Cloves-smashed (you don’t need to bother peeling them either), 2-3 tablespoons of whole Black Pepper Corns, 2-3 Bay Leaves and some leftover Parsley Stems, yes stems, they give the Stock and better taste than using the Leaves.
Bring this all to a gentle boil; reduce the heat to a simmer and skim off that “foam” that collects on the surface. I like to cook this for about 4 hours or until any of that meat from the Bones falls off and the Veg Matter is quite soft.
Strain off the solids and reserve as much of the beautiful Stock as you can possibly squeeze out through a mesh strainer. Now you can discard those Bones, they’ve given up all they can.
Save your cooled Homemade Stock however you like. I’ll freeze some of it in an Ice Cube tray for recipes that call for a coupla tablespoons of Stock or Broth.
You just made about 2-3 quarts of lovely goodness that is low in sodium, fat and cost you NOTHING!