Food has a way of bringing people together. In my mom’s family, our gatherings always include a pot of soup. And why not? With just a few simple ingredients and minimal effort, you can throw together something that tastes incredible.
Nearly every Saturday since before I was born, my grandma has put on a giant pot of soup – sometimes a few varieties – and the whole family would get together. And so every Saturday was deemed Soup Day.
Through the years, I’ve made many pots of soup. But it only recently occurred to me that I’ve been relying on a store-bought product for the easiest part – the stock. So this year I decided to change that. Making my own stock has become a monthly routine, and I see no reason to ever go back to store-bought.
Put the chicken pieces in a large pot with the carrots, thyme, peppercorns, bay leaves, leeks, onions, apple and 1 gallon water. Bring to a simmer and simmer for 2 to 3 hours (do not let it come to a boil or the stock will become cloudy). Ladle the stock from the top of the pot into a strainer set over a large bowl.
Store-bought vs homemade stock
Stock is so easy to make, you’ll wonder why you’ve ever spent money on the store-bought stock. Have you ever looked at the ingredient list of packaged vegetable stock? The list contains veggies and herbs that you probably use on a regular basis – or should consider using if you don’t already. It probably also contains some preservatives that you can gladly avoid.
And don’t even get me started on bouillon cubes. Salt much? Sure, you can find some organic brands that may use less salt and avoid MSG, but the nutritional value is basically non-existent.
Whereas homemade stock is a fresh infusion of whole ingredients, much like when you brew loose-leaf tea. Veggies and herbs are heated in water at a simmer for an hour with a low and slow heat to combine all the flavors. With this infusion process, homemade stock offers an immune boost to ward off illness, fights inflammation (with use of garlic, celery, onion, ginger), and helps repair gut health for better digestion. And you get to choose what goes in and what doesn’t.
Don’t toss those scraps!
With a little bit of planning ahead, you can make your own veggie stock for free. Think about all the times you prepare food… what do you do with the scraps? The ends of the carrots and onions, ginger peels, apple cores, stems of herbs, and mushroom stems? Maybe you toss them out, or maybe you use them for compost. Instead, you can dedicate a freezer container to saving scraps like these (for up to six months). Once the container is full (which for me is every month), you’re ready to add them to a pot and make your own veggie stock.
Pantry Prep | Chicken, Broth, Peppers and Apples | October 30, 2023
FAQ
Can you add apple to chicken stock?
Can you add apples to stock?
What should be avoided in cooking stock?
What can you add to chicken stock to make it taste better?
Why do you add acid to chicken stock?
Whether it’s white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That’s because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.
Can you make stock from cooked chicken?
Stock can be made from bones left after roasting a chicken and picking off the meat, raw whole chickens or pieces (e.g. split breasts are an option), or even bones left on plates after eating baked bone-in chicken. The long cook time obliterates any germs. You can mix raw and cooked chicken in the same pot.
Can you add salt to chicken stock?
After adding your desired veggies, bring the stock back to a boil, gently, and then reduce to a simmer again for the last few hours. You can add salt (Use the code kitchenstewardship for 15% off of your first purchase) at this time or during the next step, using about ½-1 teaspoon per quart (4 cups) of stock.
Are sweet apples good with chicken?
And when sweet apples are combined with savory garlic, onion, and herbs, they are the perfect accompaniment to chicken — trust me, even if you aren’t normally a fan of fruit in savory dishes, this recipe might just change your mind.