My theme for the Month of July is Chicken. As in, don’t be chicken to reach for goals. Don’t be chicken to ask for what I need. And don’t be chicken to try new things in the kitchen. See how that all wraps up nicely? [Ooh! Wraps. NOTE TO SELF: Add Chicken Wraps to the recipe file.]
I love chicken. I love chicken. And just in case I wasn’t clear, I. Love. Chicken.
I could write an entire cookbooklet with all the chicken recipes in my head. [Promising Project No. 42, yah?]
And of course, I would want to share the recipes with my readers. So here I am with the first of what I hope will be several delicious chicken recipes to get us through the long, hot month of July.
I spent less than $20 at the store for the ingredients. The only extra is Kosher salt. I always keep that at home so it wasn’t included. I usually keep peppercorn kernels in the pantry as well, but was running low. The salt, pepper, celery, garlic and herbs have quite a bit left over to go into upcoming recipes. So I’d have to say the breakdown of costs would be about $14 to make today’s dishes.
Today I’m making my own chicken stock and soup. I’m turning this
And I couldn’t be more excited. It’s 91 degrees outside, and I don’t have to turn the oven on. That already earns three points in my Gold Star Book.
Chicken stock is fantastic. It’s better than broth. It’s more flavorful. You can use it as a base for soups or a baste for roasts. Use it in place of water when mixing up mashed potatoes or other side dishes. It’s downright delicious.
And what’s easier and more nutritious than chicken soup? If you’re sick, it will make you feel better. Studies have proven chicken soup actually improves your health. Chicken soup is a great fix for dinner, lunch, or even a drinkable on-the-go snack. Add half a sandwich or salad and you’re all set.
Today’s recipes are basic. A flavorful beginning to some wonderful homemade tastes. The best part of a basic chicken stock and soup recipe is that the extra ingredients are up to you. Do you like spicier flavors? Add more pepper and seasonings. Want a French feel? Drop in more onion and maybe some marjoram. Italian? Don’t forget the oregano and rosemary.
After removing from the stove and letting it come to room temperature, you can freeze the stock and soup or store them in your refrigerator.
A few notes:
I started with my smaller Dutch Oven because it’s pretty and I wanted nice photos. Although it looked nice, it wasn’t nearly big enough. So I easily transferred everything over to my larger stockpot instead. Not as pretty, but more functional!
This recipe was based on several basic chicken stock and soup recipes. As always, I made it my own by modifying a few ingredients. If you choose to make just the stock without soup, you don’t need to cut or dice any of the ingredients. Just add them whole or in half to the stockpot. The simmering will draw out the flavors, and you can discard all the solids when it’s done cooking.
- 3 - 5 lb. whole chicken
- 1 large carrot, peeled and cut
- 1 celery stalk, cut
- 1 large yellow onion, peeled and diced
- 1 head garlic, peeled, cut in half
- fresh parsley, cut
- fresh thyme, cut
- fresh dill, cut
- kosher salt, to taste
- peppercorn kernels, to taste
- 12 cups water
- Clean chicken. Remove neck and liver from cavity. Rinse.
- Place chicken in large stockpot.
- Add all ingredients.
- Bring to a boil.
- Reduce heat.
- Simmer for four hours, uncovered.
- Remove chicken.
- Strain remaining ingredients through colander or strainer.
- Set aside solids.
- Chill chicken stock overnight in refrigerator.
- Remove the surface fat.
- Use or freeze the stock.
Once the chicken has cooled enough to handle, remove skin and bones and dice or shred the meat. Use immediately or freeze in air-tight containers for later use.
The measurements in this recipe are a mere guideline. Feel free to add more vegetables or more stock, depending on your own tastes.
- Solids from Chicken Stock recipe, above
- 4 cups chicken stock
- 2 cups diced chicken
- Combine all ingredients.
- Heat over medium for 5 minutes.
If you prefer, you can use 2 cups chicken stock with 2 cups water.
You can also add a cup of pre-cooked rice or pasta to your soup. If you want a finer soup, mix the solids in a blender for 20 seconds. For a chunkier soup, pre-cut the vegetables into thick pieces before making the stock.
And there you have it. Two delicious, healthy recipes to get you started.
And Frankly, My Dear… that’s all she wrote!
I bet this makes the house smell divine while it is simmering all that time! YUM.
Kathy recently posted..A Barbecue Epiphany
It did, Kathy. I was in heaven for hours! So delicious! Thanks for the comment.
yummmm!!!! i’m frying chicken thighs right now, to have for the next few days… i do a alot one night, and have them for enough days that i won’t have to cook ;} thighs are my favorite piece, and of course i LOVE the skin, so there ya go!!
That sounds great, Jaye. I like cooking ahead, too. I’m excited about the different recipes this month will bring.