Homemade
Soups and Stocks:
Start Of A Great Meal

Learning how to make great soups and stocks is one of the first things you must get in the habit of doing when making your own broth. Many people believe this is very difficult. Once you try it though, you will find out the "myths" in that statement. Reserve yourself some time to just cook. Throw a few things into a soup pot and just let it simmer. The stove takes care of the rest. Be smart though. Since you are going to cook one chicken anyway by making some soups and stocks, be smart and cook two. It will save you some time next weekend.

Onion Soup Mix

(corn, dairy, dye, egg, gluten, peanut soy, tree nut free)

• 1/2 cup dried mince onions
• 1 tsp. onion salt
• 1/4 tsp. garlic powder
• 1/4 tsp. sugar
• 1 T. sweet rice flour
• 1/2 tsp. bouillon granules(confirm gluten free)
• 1/4 tsp. apple pectin powder

Combine all ingredients in a screw top jar. Store in a dry dark place. Use the same as commercial onion soup mixes.

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Turkey Stock

(corn, dairy, dye, egg, gluten, peanut, soy, tree nut free)

• 1-2 Lbs. turkey bones, turkey necks, wings, leg and thighs. Obtaining an assortment from your local butcher is easiest. Tell them what it is for and they will supply you with a good assortment.
• Water to cover
• 2-3 carrots, peeled and sliced (bunch carrots are the best- they have a sweeter flavor)
• 1 onion, quartered
• 1 bunch parsley
• 1 bunch fresh dill
• 5-6 peppercorns
• 2 whole cloves garlic, peeled
• 1 bay leaf
• 1 T. salt

Place all of your turkey parts in a large deep soup pot. Cover with water. Cook on high until boiling. Skim off the scum which rises to the top. Add the carrots and onion. Return to a boil.Assemble a spice bag with spices. Cut one square of cheesecloth(approximately 4 x 4) plus one 12" string of cheesecloth (for a tie). Lay the cheesecloth square on the counter. Place all spices on top. Pull up the corners and tie with your string. Place this whole bag into your soup pot. Add the salt and simmer for two hours.Strain. Remove the spice bag and discard. Remove the vegetables with a slotted spoon and reserve. Remove any large turkey pieces and reserve. Strain into another large pot.Allow to cool and place in containers. Will keep in refrigerator for approximately two weeks or freeze. Keep carrots and reserved turkey for the start of another meal. Add rice or noodles, pour stock over all and serve.

Chicken Stock

• 1 whole chicken cut up or an assortment of bones, necks, gizzards and wings
• Water to cover
• 2 large carrots, chopped
• 1 onion, chopped
• 1 large handful fresh parsley
• 1 handful fresh dill
• 5-6 peppercorns
• Kosher salt or (Sea salt) to taste

Wash the chicken and place in soup pot. Cover with water. Heat on high to boiling. Remove all of the scum which rises up after boiling. Add the carrots and onions, parsley, dill, peppercorns and salt. Return to a boil. Lower heat to simmer and allow to cook another 1 1/2 to 2 hours.Remove the chicken and carrots. Strain the rest and discard all but the broth. Cool and place in containers. Refrigerate or freeze for later use.De-bone any chicken and combine with carrots for the start of another meal.

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Vegetable Stock

This soup and stock recipe is handy to have available as a starter base for cooking vegetables, soup, rice or anywhere you would normally add water. Generally, spices and seasonings are not needed when cooking potatoes, rice or vegetables for the meal as your vegetable stock will give them wonderful flavor.

• 1 large onion,chopped
• 1 teaspoon olive oil
• 3 large carrots, washed and chopped
• 1/4 cup turnips, chopped
• 1/4 cup parsnip, was and chop
• 1 stalk celery, wash and chop
• 2 whole garlic cloves
• Any leftover vegetable scraps you may have on hand- now is the time to get rid of them
• Water to cover
• Seasoning packet in cheesecloth-see Turkey Stock recipe for instructions, use parsley, rosemary, thyme and 5 peppercorns
• Kosher salt

Tips: Avoid using broccoli, cauliflower, and eggplant for this recipe. Their taste has a tendency to make the stock taste bitter.

In a large soup pot, cook the onion in oil until soft. Add all of the vegetables, garlic and water. Bring to a boil. Assemble your spice packet in cheesecloth. Add to the soup pot. Bring back to a boil. Reduce heat to a simmer and add salt. Simmer for approximately 2 hours. Strain off broth, package in containers after cooling and refrigerate.

Beef Stock

Homemade beef stock can be made in two ways depending what your preferences are for the depth of flavor. For a really deep and intense flavor, use the oven baked method. If you prefer the regular beef broth, use the all stove to method.

• 1 Lb. stewing beef, cut into 1" pieces
• 1 large onion, peeled and quarterd
• 1 large carrot, sliced lengthwise
• 1 large celery stalk, halved
• 2 large cloves garlic, peeled
• 4 quarts cold water
• 1 bunch fresh parsley
• 1 tsp. dried thyme
• 1/4 tsp dill seed
• 1 tsp. salt
• 6 whole black peppercorns
• 1 large bay leaf
• 1 large tomato, halved

Place the beef, onion and carrot in a stockpot (preferably one that can go from stovetop to oven) that is well-oiled. Roast for 30 minutes in a preheated 400 degree oven.
Remove stockpot from oven and add balance of ingredients.
Bring mixture in the stockpot to a slow boil, cover, reduce heat to a very low simmer and allow to simmer for 3 hours(do not allow to boil after covered). Strain the stock through a sieve, cool and skim off fat. Extra stock can be frozen in batches for up to three months.

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