A Robust & Divine Chicken Stock

A Robust & Divine

Chicken Stock

A Simple and Cheap version anyone can do, and You’ll never buy pre-made again.

Chicken Stock is the first thing everyone should spend the time to make at home… after all there is a reason there’s a saying, “it’s Chicken Soup for the Soul,” not to mention a massive collection of books. It is as Soulful and Heartwarming as anything you will ever make and it has a ripple effect to everything it touches.

I didn’t grow up with a lot of money or food in our house. We made due where we could and ate whatever we could find. It was almost always bad and undefinable, it was certainly expired and hardly ever nutritious. However some of my fondest memories were all my brothers and sister sitting together, eating at the table on special days, where we’d have a proper meal. We were together, we laughed, talked, and devoured the food. As I’ve gotten older, I understand how wonderful and important those moments are, as well as how powerful and special a beautiful meal can mean.

This Chicken Stock is more robust, and, the most divine, I’ve ever had. It’s taken me a couple of years to get it just perfect, now, you can even savor it alone. Chicken Stock can be universally used and in substitution for both Beef - if you want more subtle, or Vegetable - if desiring more intensity (and aren’t a vegetarian of course).

I highly recommend making this when you have an extra minute- you really just let it cook itself so you can perfect it between commercial breaks or laundry loads - throw it in the freezer for up to 6 months, and you're always prepared. It will save you when everyone suddenly comes down with the flu, and you need Soup pronto - such as my Chicken Tortilla Soup - or Chicken Dumpling (which I’ll add soon). 

More so you just elevated every dish you intend to make using Stock in the future! It’s that extra factor that ‘they’ won't be able to pinpoint, but know there is something special and beautiful about your cooking.

Chicken Stock

Easy / 2-3hrs /Serving 6-7 Qts

*Note - if you make in NYC 6 qts should cost you $16-$18 from Scratch!

That’s $24 if you buy pre-made  in the store!

*The rest of the world! $$$ NICE SAVE!!! And Organic without crazy Additives!

Ingredients:

All veg are cut large and quick - you’re not eating them later.

• 3lbs chicken - rinsed, innards discarded
• 6 Celery stalks (1 medium-bunch) -(including leaves & Rib)   
• 3 Large Carrots (No need to shave just clean)
• 1 White onion  (if you have left over green onions, shallots… you can use just not Red onions)
• 1 Large or 2 Small Leeks (CLEANED very well!-it’s easier after cut)
• 2 cloves garlic - crushed
• 1 handful Parsley still whole -rinsed well
• 4 Bayleaf
• 1 Tbsp Fennel seeds
• 1 Tbsp Thyme -or handful fresh
• 5 cloves (whole, if powder - 1 tsp)
• 1 tsp whole peppercorns

**NO SALT**

EASY 10 STEP by STEP with Pictures:

1. RINSE CHICKEN WELL. Inside and out.

2) Put whole Bird in pot minus insides. Don’t worry about clipping wings off - though you can if you want to fry those up.

3)Put everything in the pot, fill to top with cold water & room for the boil.

4)Bring boil - without lid on.

5) Drop to a simmer 2 hours. Skim scum off as go. Don’t worry if Chicken is bobbing on top, just roll her over every so often.

Add water as needed, including at end.

6)Once Chicken is cooked thru, pull out. (Check on this at 1 hour if you’re planning to eat the chicken -ie soup or enchilada, so that you can cool it and shred now, otherwise leave it in.)

If you’re using your meat, you can put in freezer for 15 minutes to cool enough to take skin off and shred meat, with out melting everything in the freezer.

7) If you have time - you can let this stock go for another hour to really get the flavor of the vegetables. Or pull it when you’re ready.

8)Pull out the vegetables and discard. (easier this way than dumping.)

9)Strain the broth thru fine sieve

10)Degrease… You have two options. I do both, you can do either or…

a)if you want to use broth right away use a paper towel to pat top and pull grease off. Don’t worry about the juice, it’ll fall off, mostly the fat will stick to towel if you keep the towel on the surface.

b) if your not using right away let it cool off, chill it, and the fat will have solidified and floated. Easier to remove.

Now you’re finished! You have a gorgeous stock!

Freeze it in portions that make sense for your household. I keep them in quarts and one in the fridge but I cook everyday. I keep the ends of my parsley, carrots, onions, & celery from everything else I make, I freeze it and then -- Stock or Braised dish always ready to go, and those cents all add up!

This stock is incredibly easy to make and you can make substitutions - though I’ve made Gallons and Gallons of stock in different restaurants, and many different ways at home… this one is richer, and simply divine!

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Chicken Tortilla Soup

served with Knock your socks off Sangria!

This is a favorite dish in our house… it’s fairly easy though like most things it’s best if you put forth the little extra steps, just the same it’s fabulous even if you’re in a rush, and it’s always appreciated. I promise once you make it at home, you’ll never order it out again, nor will anyone else you cook it for!!

Cook this for someone special, for a group to impress, to create memories. There is something about the spices filling the air; really get’s the appetite (and all the senses) excited! It’s great for beating the summer’s heat, rainy days, and as it has recently been  here in NYC… subarctic temperatures.  Like most stews and soups, it’s even better the next day, so make plenty! Trust me this dish is very easy to add personal touches that make everyone really feel the love.

The tricks here, besides making it taste really good… are the spices and the presentation - the way you shred the chicken, the way you plate, the extra touches… really makes this a beautiful and most flavorful dish that sparks passion, conversations, love, and creates memories. It’s a go to, it’s easy, and it’s one of my favorites.

*Side note--- this is a fantastic dish to substitute with leftover Turkey!

Prep Time: 1 hr Difficulty: Easy

Cook time: 2 hr - 3hr Servings: 4-6 entree

Ingredients:

• 2 lbs Shredded Roasted Chicken (1 is plenty, 2 is hearty, you can always save rest for other purposes)
• 8 cups Chicken broth
• 3 Jalapeno peppers -or 1 Poblanos ( seeded and chopped)
• 2 tsp crushed Garlic
• 2 cups chopped Yellow Onion (about 3 large)
• 2 Tbsp Tomato paste
• 2 Tbsp Olive Oil
• 2 tsp Cumin
• 1 tsp Coriander
• 1 bunch chopped Cilantro (more for garnish)
• salt - to taste.
• 2 Tbsp Lime juice

• 8 Corn Tortillas - stale or dried out if can
• 2 cups Veg Oil - for frying
• 3 Tbsp Creole Seasoning  (I make my own, but should be easy enough to find or Cajun)

Garnish:

• Sour Cream
• Avocado - sliced or cubed
• hot sauce - your favorite for the table -

** if you are serving as an appetizer you can use less chicken or more broth; above is a filling portion.

** When reheating … add more water at heat up because the soup is now concentrated - but not stock,  it’ll devour your spices and the perfect flavor you’ve built here.

HOW TO:

Start with the Chicken! I suggest you roast or bake your own, something about the extra touch and love thrown into the entirety of the dish, it also gives you a signature touch that only you can put into it -  it was highly noticed and mentioned the one time I tried to save time! - Never again!

However if you must you can always buy a pre-roasted bird at pretty much every grocery store, and if you’re not interested in the dark meat, of course chicken breast it is.  Tear the cooked bird apart by hand leaving only the carcass and if you’ve got hang-ups about the skin, than that too. For the love of God, double check and make sure you’ve gotten all the bones out!

While Chicken is cooking…

Fry your tortillas. Get this out of the way as soon as possible so that the fried smell dissipates as soon as possible and doesn’t take over the beautiful aroma of spices and roasted Chicken. You really want the full experience here, everyone else will really appreciate it too! Also you have plenty of time to get that nasty grease cleaned up before anyone notices.

Heat the Vegetable oil in skillet at a med-high. Cut the tortillas in slices ¼ inch length, then in half, if they’re not stale dab them with a paper towel to make sure dry before frying. Carefully sprinkle the tortillas around the hot oil, use tongs or a slotted spoon, turning after slightly colored -- if using colored tortilla’s, be very careful to watch them puff up rather than depend on color because they will blacken really fast!

Once fried, place spread out on paper towels to absorb extra oil,  sprinkle with creole/cajun spices generously, let rest on towels and set aside. *Make sure your creole seasoning has plenty of salt, if not add it now.

Set aside! Try not to eat them all before serving! You’ll need them to thicken the soup and for garnish!

Next: The soup!

In a dutch oven or heavy pot heat the olive oil on Med-High. Saute the onions, peppers, garlic, cumin, coriander and salt for about 4-8 minutes. Don’t burn and don’t worry if the veg isn’t cooked all the way through, it’s going to melt by the time you serve the soup. Mix in the tomato paste and cook out for another minute. Add the chicken stock, bring to a gentle simmer 45 minutes! Can be less at a higher simmer, but again it’s just not the same! Take the extra time.  This can also be done longer but really shouldn’t be more than hour because it will reduce. Just make sure you turn off off the heat and then back on before adding the chicken.

Next toss the chicken in, still at a gentle simmer for another 15-20 minutes, slow and low here because you want that chicken to really absorb the spice and be moist. (*if your chicken was too dry to start, add the chicken to soak it all in an hour before turning the heat back on.)

Once the chicken is in, add ½ of the fried tortillas. You want this in around the same because those tortilla’s need to dissolve and thicken up your soup! With the spices taking their time to slowly meld as well.

This is the final step and then you’re nearly done. Stir in the lime juice and cilantro just before serving. Don't forget to taste!

Now the plating… have fun with this! Get mixed color bowls and under plates, it’s a fun dish, so enjoy. Ladle soup in dish and then a spoon to scoop sour cream in the center. Cover with fried tortilla chips, then sprinkle the avocado on top (if it’s shyte - and you’re not in California - omit), finishing with more cilantro or a sprig if you please. You can leave a bottle of hot sauce out for people who want to kick theirs up,  though it’s probably absolutely perfect at this point! Good Job!

Now let’s finish with a bang…

*Margarita’s would be fun and for the Non-drinker, a lime & cucumber seltzer water! 

But I’m a huge fan of Sangria for this fun fabulous dish!  (listed below.)

Knock your socks off Sangria: Just the way it should be...

• 2 bottles Cabernet, or any red really but might as well go cheaper
• 1 Cup Peach Schnapps- or- Raspberry, blackberry -not sour apple!
• 1 Cup Triple Sec or orange flavored liquor… can sub OJ… this will have enough booze!
• ½ cup  Brandy, cognac, bourbon… whisky if you must, this will be sweet enough!
• cut up 2 green apples, seedless grapes, 1orange sliced thinly (pretty much anything in season, I love peaches) - let marinate in mixed liquor
• Seltzer water - for topping off not in the mix.

Fill glass with ice, fill 2/3rds with Sangria,, add a spoon of the marinated fruit,and top off with Seltzer water. Voila…