I don’t often make my own chicken stock, but there is nothing like it!  I got a great deal on some fryers and didn’t feel like eating two roast chickens, and my freezer is a bit full.  I also had some carrots and celery that were on their way out, so it seemed to make sense.  The bonus is that you can can shred up the chicken to use in a bunch of recipes, like enchiladas. The stock is simmering as I type this and my house is beginning to fill with the most wonderful aroma :)

Ingredients

• 1 whole  chicken (about 3½-5 pounds or so), rinsed, giblets discarded
• 2-3 carrots, cut in large chunks (don’t bother peeling)
• 2-3 celery stalks, cut in large chunks
• 2 onions, quartered (don’t bother peeling)
• 1 head of garlic, halved (don’t bather peeling)
• 5-6 sprigs or so fresh thyme
• 2 bay leaves
• 6 sprigs or so of fresh parsley
• 1 teaspoon whole black peppercorns
• 1-2 tsp of kosher salt depending on your preference

Directions

Place all the ingredients in a large pot. Pour in only enough cold water to cover (about 2 1/2-3 quarts); too much water could make the broth taste weak. Slowly bring to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As you can see in the picture, my chicken sticks out a bit (should have uses a bigger pot –oh well, still came out great).

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Strain the entire contents of the pot through a colander or sieve and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

This is a great soup to make if you grow your own tomatoes (the reject ones are perfect for this) or someone gives you a big ‘ol bag of tomatoes.  I don’t know if I’d go out to the store and buy a bunch of tomatoes to make this unless they were a great price. You don’t need exact measurements here. Basic idea: roast everything on a pan, add it to chicken stock, simmer, puree, enjoy!

Ingredients

• a large amount of fresh tomatoes (see picture –I’m thinking I had a few lbs –about 15 of varying sizes) You can use some cherry tomatoes too!
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• 3 carrots cut into chunks (don’t need to peel)–make sure they are not too thick or they will take too long to cook. The carrots in the picture were cut a bit too thick
• 1/2 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 1 quart chicken stock (store bought or make your own)
• 2 bay leaves
• 3-4 sprigs of fresh thyme
• 4 tablespoons butter
• 1/2 cup chopped fresh basil leaves, totally optional

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves or fourths depending on size (leave any cherry tomatoes whole). Spread the tomatoes, garlic cloves, carrots, onions, and thyme onto a pan with a lip. Drizzle with 1/2 cup of olive oil and season with salt and pepper (be generous here). Use your hands to toss and coat everything. Add more oil if there doesn’t seem to be enough –the veggies need it to caramelize. Not enough oil will cause them to burn. Roast for 20 to 30 minutes, or until caramelized.

Remove pan from oven and pour entire contents into a stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use a blender (an immersion blender will also work) to puree the soup until smooth.* Return soup to low heat. Adjust consistency with remaining chicken stock, milk, or cream**, if necessary. Season to taste with salt and freshly ground black pepper.

*You can use a food processor to puree the soup, but I’ve found that it doesn’t get it as smooth.

**Sometimes a big dollop of sour cream stirred into the soup can help smooth it out if it is too acidic tasting.  If adding milk, do so in small quantities so you don’t thin it out too much.