You are currently browsing the tag archive for the ‘chicken stock’ tag.
Even though the weather is still on the warm side, it will not deter me from making some good soup. The soup I am posting here is one of my standard ones that at times I like to change thing up a bit. Adding ingredients and swapping out others, but the good thing about this soup and just soup in general is the use of homemade chicken stock.
There was a short article about the use of homemade stock entitled “Broth is Beautiful,” by Sally Fallon Morell. Interestingly Sally talks about the importance of stock made at home verses store bought boxes. Check it out, stock is magical and makes your house smell wonderful.
Roasted Squash Soup Recipe
3 pounds squash
2 Tablespoons olive oil
2 medium shallots, diced
2 large garlic cloves, minced
3 medium yams, peeled & cubed
1 large bunch chard, stems removed & torn into pieces
8 cups chicken stock
2 sprigs fresh thyme
1 sprig fresh oregano
2 teaspoons sriracha sauce
1 ½ teaspoon sea salt
Freshly ground black pepper to taste
preparing the roasted squash purée:
1. Cut squash in half and discard seeds.
2. Coat insides with olive oil and roast cut side down in a 350°F until tender, approximately 35 minutes.
3. Once squash is cool enough to handle, scoop flesh into a food processor and purée smooth.
*note: Depending on how dry the squash is, adding a little stock will help the pureeing process along.
preparing the soup:
1. Sauté shallots and garlic in olive oil on medium to low heat until translucent.
2. Add stock and yams. Cook gently until yams are almost tender.
3. Stir in chard and fresh herb sprigs. Simmer until yams are done and chard is tender.
4. Add the squash and season with sea salt, sriracha and freshly black pepper.
*note: Add more stock for a thinner soup or less for a heartier texture.
Chicken Stock Recipe
5 pounds chicken carcasses
1 medium yellow onion, peeled & quartered
1 large leek, sliced into thick rounds
2 large carrots, peeled & cut into thirds
2 large cloves of garlic, split with skin on
1 teaspoon black peppercorns
2 sprigs fresh thyme
12 cups cold water
1. Place all ingredients in a large stock pot and add more water to cover by one inch.
2. Heat stock on medium until stock starts to simmer. Reduce heat to low and continue to gently simmer for 4-6 hours.
3. Strain and discard solids.
4. Cool and remove any fat that solidifies on the surface.
*note: Once stock is fully chilled it may gel up. This is the gelatin from the chicken bones. To use if the stock has solidified, scoop and place in recipes. The stock will liquefy and add a yummy flavor. If you can’t find chicken carcases, which are cheap, purchase a whole chicken and use the pulled chicken from that to add to your soup.