Happy Thursday, how are you all today? After what was a kind of rough transition back to reality on Tuesday, Wednesday was a pretty good day. I’m pretty sure it is allergy related, but I started the week feeling really run down, despite having gotten some extra rest during my time off.
I am a huge soup fan, so anytime I am starting to feel a bit run down my thoughts go to soup. A few years ago, we started saving and freezing veggie scraps and chicken bones to use when making homemade stock. Which makes the best soup!
This isn’t really a recipe, but more some guidelines I thought I’d share if you want to try making your own stock from cooking scraps. I love how you can play with the flavors, and that it utilizes the odds and ends that frequently get thrown away.
We eat rotisserie chicken fairly regularly. When we have one, I stick the bones in a Ziploc and toss it in the freezer until I am ready to make stock.
I also keep a freezer bag or Tupperware in the freezer to add veggie remnants too. I throw the scraps of carrots, celery, onion, the occasional bit of parsnip or leek into this container. When it is full we are ready to go! I will also add in leftover bits of fresh herbs, which can add some really nice flavor.
To make your actual stock place your chicken bones and bag of frozen veggie scraps in a large stockpot. Add in water (enough to cover) and bring to a boil. Once at a boil, reduce to a simmer and cover. Let simmer for at least a few hours until a tasty, rich broth is formed. Once done, carefully strain out all bones and veggies. Add salt and pepper to taste. Refrigerate until ready to use (this will keep a week or so in the fridge). Using the bones from one chicken and a one-gallon sized bag of veggie scraps, I usually get about 7-8 cups of stock.
You can also easily make vegetable stock by omitting the chicken bones, but following the same steps. Adjust the amount of water (more or less depending on the amount of veggies) as needed.
Crockpot alternative: You can also make stock in the crockpot. Simply place all ingredients in the crockpot, cover with water and cook on low for 8-10 hours. I will occasionally make stock overnight, strain it and put it in the fridge in the morning, then use it to make the soup that night.
Do you ever make your own broth or stock? What is your favorite comfort food when you are feeling run down or a little under the weather?