It took a while for this winter to get cold but guess what…it’s COLD now. What do I crave when the temperatures drop? Soup. The start and finish to a great soup, in my humble opinion, is the stock that you use. There are some really good boxed stocks in the store to use in a pinch but I prefer homemade. This recipes adapted from the Barefoot Contessa, enhances all the flavors in your soup and takes it to another level.
Positive of this recipe: It tastes amazing and makes a large quantity so you can “stock” your freezer.
Downside: It cooks on the stove top for a really long time.
I find that this is a great recipe for those weekend days at home when you are just doing things around the house. Put it on in the morning and let it simmer away all day. I cook mine for about 6-7 hours, strain it, and then put it back on the stove for an hour or two to further reduce and intensify the flavors.
Ingredients
- 3 roasting chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 20 fresh parsley sprigs
- 15 fresh thyme sprigs
- 2 fresh dill sprigs
- 1 head garlic, unpeeled and cut in half
- 2 tbsp. kosher salt
- 2 tsp whole black peppercorns
Instructions
- Place all the ingredients into a massive stock pot (16-20 quart pot). Over with 7-8 quarts of water and bring to a boil. Skim any foam that forms on the top of the pot. Lower the heat and simmer over uncovered for 6-8 hours.
- Strain the entire pot through a colander into another soup pot, discarding the solids. Return the stock to the stove and simmer for an additional 1 to 2 hours. This will reduce the stock and add terrific flavor! Put the stock into quart size containers and refrigerate or freeze the stock for future use.
Notes
Tip: I keep the remaining bones/skin from rotisserie chickens in the freezer. When I have 3 rotisserie chickens in the freezer, I make more stock. The bones, remaining meat, and skin give the stock all the great flavor without having to purchase 3 additional whole chickens.
Source: adapted from the Barefoot Contessa