I’m back! Life has gotten a little busier for me lately, so my blogs may be fewer and farther between for a while. Hopefully everyone interested has subscribed to my blog email updates.
I mentioned a few posts ago that I hoped to soon write about homemade stock - so here it is! I’m going to focus on soup-making, but keep in mind that homemade stocks can be added to a variety of other dishes and almost any sauce.
Could there be a more perfect time to discuss the deliciousness of homemade soup? I adore autumn and all that comes with it. Growing up in Missouri, I experienced very pronounced seasons and my favorite, by far, was fall. A large part of my “autumn enjoyment” comes from the memories I associate with this time of year, including all of those warm, aromatic comfort foods that I will always associate with “home.”
It was only a couple of years ago that I assumed the stock-making process was way too long and involved for my busy life. I remember reading instructions in a gourmet cookbook and thinking “forget it; I’ll just keep buying Swanson’s!” Finally, I tried my hand at making chicken stock and realized that it’s actually very simple and easily altered to suit taste, time constraints, and ingredients on hand. I truly wish more people would embrace homemade stock-making, as it seems to have become a lost art in our busy world today.
Along with being beyond yummy, homemade stock is incredibly nutrient dense. If made with quality bones from healthy animals, stock can truly be a healing food. In many cultures, throughout history homemade soup was often the first treatment for those feeling ill. Modern research has actually confirmed the truth behind this ancient wisdom, as components of the cartilage used in stocks have been used successfully in the treatment of various ailments. Unfortunately, most people reach for that can of Campbell’s instead of taking the time to create soups from homemade stock.
Another interesting property of homemade stock is its ability to aid with digestion. Traditionally, many cultures begin their meals with a bowl of soup. Perhaps we have simply become accustomed to soup as a starter food, but there is actually a reason behind this practice. Cooked foods are generally more difficult to digest than raw foods; however, homemade stock is the exception to the rule. Stock contains gelatin which makes digestion much easier. If you frequently have trouble with digestion, it may be a good idea to look into adding homemade stock into your daily diet.
I make three different stocks at my house: fish, chicken, and beef. I make chicken stock with the most frequency since I find it’s more universal in recipes. I purchase whole chickens from the farmers market each month and usually roast the chicken first and then and use the bones to make stock. I also like to slow cook the whole chicken (meat AND bones) in a pot of water, veggies, and spices to create a more rich and flavorful broth. Beef “soup bones” are pretty easy to find at the farmer’s market and very reasonably priced. Fish stock is a little more difficult to make since I live in a landlocked state with limited access to fresh, good quality fish. If I can get my hands on some non-oily fish, I’ll use that to make fish stock. Otherwise, bonito flakes boiled with water and vinegar makes a lovely broth.
Here is my basic stock-making process:
1) Place bones into a crock pot (I usually fill it about 2/3 full).
2) Slice a carrot, celery stalk, and onion and add to crock pot.
3) Add a couple of whole garlic cloves, fresh or dried herbs, salt and pepper.
4) Add a tablespoon or two of vinegar (this step is important – the acidity in the vinegar helps draw minerals into the stock).
5) Fill crock pot with water, almost to the top.
6) Simmer on low to medium heat for anywhere from four hours up to a couple of days.
7) After straining, pour stock into jars and refrigerate for several hours.
8) If there is a layer of fat on top of the liquid in your jars, remove it before freezing.
Making homemade stock shouldn’t be stressful and you shouldn’t feel restricted by a recipe. Remember that the longer you cook the stock, the more flavorful it will be. Availability of spices or vegetables shouldn’t affect your ability to make stock. Use what you have on hand and season to your liking. Also, keep in mind that commercially raised chickens often won’t produce gelatinous stock – another reason why it’s very important to purchase quality poultry and meat products. There are many different kinds of bones that can be used in stocks, so don’t limit yourself. If you find something interesting at a farmer’s market, go for it. Chicken feet make an incredibly gelatinous stock, as gross as that may sound! One of the lessons we can learn from making stock is the idea that every part of an animal should be used and nothing wasted – another concept seemingly lost in society today.
Once you have made the stock, it will keep for months in the freezer. When you are ready to make soup, use your imagination! My favorite soup to make is a simple chicken and vegetable soup, but the options are limitless. Try some experimenting and come up with your own version of something that’s been around a while. Or, pull out that recipe for your favorite tried and true soup recipe - one that reminds you of “home.” I’ll never forget my Grandmother’s delicious homemade noodle soup. Made with homemade stock and noodles from scratch, this recipe is simple but will always hold a place in my heart (and recipe box). To this day, if you placed a bowl in front of me, I’d eat it every last bite, gluten and all :).
