Tuesday, December 08, 2009

My own Top Chef challenge: Homemade Chicken Stock

The Foster's Market Cookbook is one of my go-to books.

I was at the farmer's market and noticed how incredible the vegetables looked. I wanted to try Foster's Roasted Red Pepper and Eggplant soup recipe.

The problem? Like most soups I needed chicken stock/broth. In L.A. I used to make soups all the time and just bought stock from Trader Joe's.

Yes, I did hear that homemade stock makes a difference but for some reason I had it in my head stock was hard to make.

Well living in Rome I couldn't find canned stock so I had to make it.

Inspired by a post from the lovely Michelle at Bleeding Espresso, I bit the bullet.

Folks I've seen the light. Just like with marinara sauce, I will make my own for now on. It was easy and I could absolutely taste the difference.

Here's a basic simple recipe from The Unemployed Cook Blog.

8 comments:

gibber said...

I made stock (turkey) for the first time with the carcas from Thanksgiving dinner. Added onions, celery, thyme, water and simmered for 2 hours. 2 days later I made an orzo dish and cooked the orzo in the stock (i usually use the boxed stuff). ZOMG! It was the BOMB. I will make my own stock for now on. You don't need to wait to have a carcas...you can roast chicken quarters, turkey wings and necks...etc.

J.Doe said...

When I was living in Italy and I couldn't buy the ready-made food I was used to I simply learned to cook it and make it myself. Now that I'm not living in Italy I find that I can't go back to store bought. I have the taste in my mouth for fresh.
I'm glad your broth came out good, and the soup tasted better than expected.

glamah16 said...

I always use old bones to make stock and freeze. Way more cheaper and tastier. Gibber is right. Sometime if I make wings and cut off the tips, I save the chicken stock. I also buy cheap beef bones. And dont waste those veg scraps. Throw them into.

Crystallyn said...

Synchronicity abounds! Only 2 hours ago we finished putting our turkey stock in the freezer! We made a huge batch of it and simmered it over a two day spell (put it in the fridge overnight and started again the next day). We've made stock from chicken, turkey, pheasant...any bird will do. Then we have stock for tortellini soup! It makes all the difference in the world doesn't it?!

nyc/caribbean ragazza said...

gibber - could you send me that orzo recipe?

j. doe - I know what you mean. Making it was healthier than getting annoyed "What! No canned stock...how do Italians make soup?" ha

glamah16 - I made a pretty big batch and froze some.

crystallyn - tortellini soup sounds incredible. yum

dalia said...

my ex-boyfriend came to my place one day last year and made the most amazing chicken soup FROM SCRATCH. i fancy myself a pretty good cook, but there are just some things i've never attempted. stock (or soup) from scratch being one of them... good for you!

nyc/caribbean ragazza said...

dalia - once you get the stock situation taken care of, most homemade soups are pretty easy (and delicious).

nyc/caribbean ragazza said...

p.s. I wish I had a bf who could make me some soup. sigh