Take STOCK in This: A Souper Sensation

Making my own stock is something I have been doing for a short time.  I can’t figure out for the life of me why I haven’t been doing it forever and why everyone doesn’t do it.  It’s easy, free, useful, and so much better than any stock or broth you’ll find in a box on a shelf.  It might be the best kept secret of family kitchen history.  Well, I’m blowing the lid off this secret.  You deserve to know.

During a casual conversation with my friend Penny, who you might remember from this post, she mentioned throwing her chicken parts and some veggies into a crock pot to make stock.  I had a light bulb moment.  I thought, “I have chicken parts”, “I have veggie scraps”, “I could do that!!!”.  I asked a few questions about what to put in, how long to cook it, etc, and went home to cook a chicken, just so I could make stock from it’s “parts”.  For months, I have been in a complete state of stock shock.  I cannot believe I have never done this.  I went straight to my mother and asked her why we never did this.  She had the same light bulb moment I mentioned having and, instead of giving me an answer, went to cook a chicken.

I keep whole organic chickens in my freezer all the time and put them in the crockpot whenever I plan to make soup, chicken and dumplings, chicken salad, etc.  I literally just run the whole chicken under the water in the sink long enough to thaw the outermost layer so I can remove the packaging, then put the whole thing in the crockpot, still frozen.  Sometimes I spray the crock pot with oil first to theoretically make clean-up a little easier, but I have no idea if it makes any difference.  I do add a little salt and pepper to the top of the frozen chicken before I close the lid and turn it on.  That’s all I do.  How easy is that?  I cook it on low until it’s done, which I would say is usually around 6 hours, depending on the size of the chicken.

This used to be where the story of my chicken ended.  I would separate the meat from the skin and bones, then toss all of the non-meat “parts” in the garbage.  NO MORE!!!!  Now I toss those “parts” right back into the crock pot for round two.  This is what I call the “trash into treasure” phase.

On top of the chicken parts, I add vegetable parts that I would likely have thrown away otherwise.  Be sure to wash all vegetables well.  First comes the root end of a bunch of celery.  I just chop off the stalks and throw in the big ball of ends stuck together at the root.  I also might chop off the ends and throw them in.  I wash my carrots well and peel them.  I toss in the ends and peels of the carrots.  I also like to peel a few onions and put in the ends or a few of the less paper-like outer layers that I would debate keeping otherwise.  Sometimes I do put in the good parts of the veggies too, but lately I have been keeping a bag of usable scraps in the fridge so I rarely have to use anything we would eat.  It ends up looking something like this before I cover it all up with water.

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Veggie scraps on top of chicken parts. Carrot peels, celery ends and leaves, fennel sprigs, and onion. Be sure to wash all veggies thoroughly before peeling if you’re going to use the scraps.

After adding the veggies, I just fill the crock pot up with water to the tippy top and add a little salt and maybe some garlic powder and celery seed.  You can put in anything you like.  I set it to low and cook it overnight or all day.  I store it in the refrigerator if I know I will use it within a couple of days.  Otherwise I freeze it for later.  It’s the best chicken stock I have ever had and everything I cook with it turns out better than ever.  I can get so much out of one chicken, and it’s virtually free since most of the ingredients would be thrown away if not used in this way.  Also, it makes me feel that much better about spending the extra money on organic chickens and vegetables, knowing I’m getting so much out of every part of them.  I cannot believe how much money I have spent on those cartons of organic broth in the past.  Never again!!!!

Be sure to strain it well.  The bones get pretty soft and small pieces can be hard to separate.  I always run it through a mesh strainer just to be safe.

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This is how it looks after cooking all day or over night. Now it just needs to be strained and it’s ready to use.

One thing I have learned is that there will be a thin layer of grease that solidifies on top of the broth after it cools.  I just wait until the first time I pull in out of the refrigerator to use it and spoon it into the trash.  The broth will be very dark and rich and the flavor is amazing.  This photo doesn’t do the color justice, but I wanted to show the thin layer of fat I mentioned after refrigeration so you won’t be weirded out when you see it in yours.

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I hope I’m not the only one who was in the dark on this.  Give it a try if you haven’t done it before.  You will be cooking chickens left and right, just so you can make your own stock.  If cooking whole chickens is not in your usual repertoire, use whatever kind of chicken you usually eat. Honestly, you can even just throw in the parts from your store bought rotisserie chicken.  It will work just the same.  Do yourself a favor and turn your own chicken parts into liquid gold.  It’s like printing money.  Stop buying stock.  Use your liquid assets.  I could do this all day.

If you want a more specific recipe, check out this one from 100 Days of Real Food.  This blog is fantastic.  If you don’t follow it already, you’re missing out.  It is geared towards good clean healthy eating and living.

Also, one more thing.  I always wondered what the difference is between stock and broth.  Since I went to the trouble to look it up, I thought I would share what I found.  Stock is made with bones and parts, like I have described here.  Broth is made with actual meat.  Otherwise, it’s pretty much the same.  In theory, you could get a richer flavor from broth since you are using the meat, but it’s hard for me to believe it could be any richer than this.  Does anyone have opinions on stock versus broth?  I would love to hear what you know.

Spinach and Pear Salad with Maple Dijon Vinaigrette

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Spinach and Pear Salad with Maple Dijon Vinaigrette

Ingredients:

10oz of baby spinach

1 ripe bartlett pear, cored and thinly sliced

1 small red onion, thinly sliced (mine was too big, so I only used 1/2)

4 slices of bacon or turkey bacon, cooked crisp and crumbled (omit for vegetarian version)

¼ cup dried cranberries

Maple Dijon Vinaigrette (recipe below)

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I tried the pomegranate flavored cranberries in this batch. They were decent, but I think the original is the way to go. The pomegranate flavored berries were a little too sweet.

Combine all salad ingredients in a large bowl.  Use recipe below to make your Maple Dijon Vinaigrette.

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I used regular bacon this time, but often use turkey. Turkey bacon is my preference, but you have to be sure to get it crisp. My husband, on the other hand, prefers regular bacon no matter how it’s cooked.

Maple Dijon Vinaigrette

Ingredients:

⅓ cup cider vinegar

2 tbsp pure maple syrup

1 tbsp dijon mustard

⅔ cup olive oil

salt and pepper to taste (I use about ¼ tsp of each)

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Whisk together first 5 ingredients.  Gradually whisk in oil until completely blended.

Drizzle dressing over top of salad, toss, and serve.  Extra dressing can be kept covered in the refrigerator and used within a few days.

This makes a great side dish and uses some of my favorite fall flavors.  It’s a perfect side dish for Thanksgiving and will be on our holiday table for sure.

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