Soup, Jeans & Tennessee

Soup, Jeans & Tennessee

So for the past few days I have been hanging out in Franklin, Tennessee with my sister and 1 year old niece.Bought some great new jeans at this really cool store here in Nashville called Imogene+Willie, check it out. Been eating a lot of pimiento cheese, enjoyed some good barbecue and have been cooking a lot for my sis. All in all a nice relaxing time so far.

The weather has been beautiful and in the last 2 days fall has arrived. Last night there was a frost advisory! It is soup weather. My sister wanted a traditional chicken noodle soup so that is what I made her, but I also made a huge amount of stock and froze some for her so she could have it on hand for whenever she felt like making homemade soup. Now she has the base for practically any kind of soup she feels like making.

I make and have made chicken stock about 20 different ways, but this fall weather clearly called for a roasted chicken stock. This stock is so rich and flavorful that if you have it on hand it enhances many meals and is great to keep around.

I used about 5 or 6lbs of chicken pieces, white and dark meat. Then with the chicken leftover from the stock we had meals of chicken and yellow rice, chicken tetrazinni and of course chicken for the soup.

Here the stock recipe:

5-6lbs chicken pieces or a whole chicken cut-up
1 small can tomato paste (optional)
2 Celery sticks
2 Carrots
2 Onions
2 Bay leaves
10-12 black peppercorns
Salt to taste (at least 1 TBS)
1/4 cup Italian parsley

Preheat the oven to 425 degrees. place the chicken pieces and 1 of the onions cut up into a bowl. Rub all over with tomato paste if using. Roast in the oven for 45 minutes. Place the chicken, onion and all of the roasting juices into a large stock pot. Add the rest of the ingredients and cover with cold water. Bring to a boil and boil for a minute then lower to a simmer. Turn down the heat and simmer uncovered for about 3 hours, skimming the top as needed. At this point I usually turn it off and let it sit in the stock pot for at least an hour or maybe more if I don’t need it right away. Once it has cooled, refrigerate or freeze.

Now you are ready to make whatever soup or sauce you want.

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