Roasted Chicken Stock

I like to remind everyone once in a while that a homemade stock is the heart of a great soup.  They make your soup much richer in flavor.  This one is made by roasting the chicken carcasses and then boiling everything.  If you would like any other stocks, please go to http://www.sundaysoups.com/ and click on the "stocks" tab.

Sunday Soups has 3 more weeks of the summer stock series and then ALL NEW soup recipes for you all. 



Roasted Chicken Stock:

6 lbs of chicken carcasses
3 Onions
5 Carrots
6 Stalks of Celery
2 Leeks
2 Cloves of Garlic
1 T Thyme
2 T Sage
Salt
Pepper
Olive oil
8-9 Q water

Directions:
1. Preheat oven to 450 degrees.
2.  Put everything in a baking dish.  Toss with olive oil.
3.  Cook for about 20 minutes, until the vegetables get some color.

4.  Pull out of oven and place in a soup pot, scraping all bits from the pan.  Put water into the soup pot to cover all the chicken and vegetables.
5.  Bring to a boil and turn down heat.  Simmer for about 2-3 hours.
6.  Strain.

Makes about 7-8 quarts

Vegetable Stock

Summer stock series continues for a few more weeks.  I hope you are all enjoying this.

Soup Queen's Vegetable Stock:

4 Q Water
3 Carrots, peeled and cut in half
1 Onion, peeled and cut in half
1 Shallot, peeled and cut in half
3 Cloves of Garlic, peeled
3 Celery Stalks, cut in half
5-7 Mushrooms, cut in half
5 Sprigs of Thyme
5 Springs of Parsley
1 T Salt
2 t Olive Oil

Directions:
1.  Mix all ingredients in a soup pot. 
2.  Bring to a boil and lower heat.
3.  Simmer for about 2 hours.
4.  Run through a strainer.

Makes about 3 Quarts

Tip:  If you are not going to use your stock right away, it is best to freeze it for a later use.

Fish Stock

Summer stock series continues.   This is a great fish stock; rich in flavor and a great base for any fish soup. 

Fish Stock:

2 Pounds of Fish Bones, uncooked
16 C Water
1 Onion, quartered
1 Shallot, halved
2 Carrots
2 Celery Stalks
1 Bay Leaf
Salt

Directions:
1.  Pull all ingredients in a soup pot.  Bring to a boil and skim the scum from the top.  Reduce heat and simmer for 40 minutes.
2.  Pour through a strainer and use.

Makes about 3 quarts

Dashi Broth

Dashi Broth:

8 C Cold Water
2 - 12 inch long pieces of Kombu, wipe with a damp cloth
20 g Bonita Flakes (about 2 cups)

Directions:
1.  Wipe the kombu with a damp cloth.
2.  Combine cold water and kombu.  Bring to a simmer over medium heat.
3.  Remove the kombu and bring to a boil.
4.  Add the bonita flakes and remove from heat immediately. 
5.  Let sit for 5 minutes and run through a strainer to remove bonita flakes.
6.  Keep in refrigerator up to 3 days.

Makes about 6-7 cups.

Bonita Flakes:

Kombu:

Chicken Stock

This week's stock is chicken stock.   We use this one the most, so it is important that its homemade.

Soup Queen's Ultimate Chicken Stock:

4 Pounds of chicken carcasses
1 Onion, quartered
4 Carrots, cut and peeled
5 Celery ribs, cut into pieces
1 Leek, cut in half
6 Sprigs of fresh parsley with stems
2 Turkish bay leaves
6 Sprigs of fresh thyme
2 Cloves of garlic, peeled
1 t. Salt
2 Gallons of water

Directions:
1.  Put chicken carcasses, vegetables, herbs and salt into a soup pot.
2.  Add water and put on high heat until almost a boil
3.  Turn down to medium heat and skim the scum from the top periodically.
4.  Simmer uncovered for 6-8 hours; adding more water as needed to keep the chicken/vegetables covered in water at all times.
5.  Strain the stock into air tight containers
6.  Place in refrigerator over night and remove any solidified fat from the surface before freezing.
7.  Prior to using, thaw the stock and bring it to a boil.

Makes 4-5 quarts