March 8, 2006


Being sick with the flu for the last couple of days has definitely taken my mind off of food to the point where I haven’t wanted to eat. Time to go old school. I was a chicken noodle (Campbell’s) kid, and still turn to soup when I’m sick or down or just outright lazy. I live in Alaska, and there’s always caribou/reindeer sausage in the freezer. It adds a good texture and spice to soup and chili. Besides, why eat just one animal in a dish when there’s room for another? I do like to make my own broth, and to that end I keep a ziploc bag in the freezer full of leftover and discarded veggie parts – carrot tops, limp celery, onion skins & tops, garlic gone to sprout. When it’s time to make any kind of stock, I can pull from this bag of goodies. I’m a fan of the store-bought rotisseries style chickens, especially since the store where I shop actually charges more for the whole uncooked bird. Go figure. After the bird has been picked clean, there’s all the lovely bits and bones left over to use for broth.

chicken stock:
chicken bones
2 quartered onions (or equivalent)
2 rough cut celery stalks, including tops
2 cloves of garlic, halved
5 or so whole peppercorns
1 bay leaf

Break or cut the chicken into pieces and arrange in a single layer in the bottom of a largish stewpot, and brown them for an hour or so in the oven. Remove, top with the vegetables and seasoning, and cover with cold water, depending on how many chicken bones you had. Bring the pot to a bare boil, and allow to bubble for 2 hours. Spoon off any fat or foam that rises to the surface regularly. Ladle the stock through a fine sieve. Discard the solids, cool the stock, skim off the fat collected on top, and freeze or use immediately. It does not keep too long in the fridge. I do not like to salt stock until I use it in a dish.

8 cups of chicken stock
1 pounds of chopped or shredded cooked chicken
1 whole cooked sausage, halved and sliced
2 large diced onions
2 large carrot, diced
3 chopped celery stalks
1 ear white corn, cut from cob
2 cups potatoes, cooked and cubed (or cooked rice or pasta)
3 minced cloves of garlic (or more…)
2 tbs chopped fresh parsley
1 bay leaf
1 tsp dill
1 tbs butter

Heat the butter until it foams, and add the carrots, garlic, corn, celery, and onions. Wilt the vegetables (about 5 minutes over medium heat), and add the stock, meat, bay leaf, and dill. Bring to a gentle boil and then reduce to a medium simmer for about thirty minutes. Add the potatoes/rice/pasta and return to simmer. Once it has warmed back up, salt and pepper to taste and serve garnished with fresh parsley.

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{ 2 comments… read them below or add one }

1 matt March 10, 2006 at

Man, with this incessant cold that will not go away I don’t know why I didn’t turn to chicken soup to make me feel better. I’m glad I saw this. It will help tremendously!

2 xtop March 10, 2006 at

pasta and bread – serious power food?

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