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chicken stock

Whatever Soup

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Recipe by Samin Nosrat for New York Times Cooking, shared by My Saratoga Kitchen Table

Serves: 6 to 8

Ingredients

*Ingredients currently available at the farmers’ market

  • 4 Tablespoons of olive oil
  • 2 medium onions*, sliced
  • 3 garlic cloves*, sliced
  • 6 to 8 cups diced vegetables* 
  • 1½ pounds raw boneless chicken
  • 6 to 8 cups of chicken stock
  • Salt and pepper to taste

Instructions

  1. Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons oil. When the oil shimmers, add onions and garlic.
  2. Reduce the heat to a medium and cook, stirring occasionally, until the onions are tender, about 8-10 minutes.
  3. Place the chicken and vegetables in the pot. Add enough chicken stock to cover. Season with salt and pepper. Increase heat to high and bring to a boil, then reduce to a simmer.
  4. Cook until the flavors have come together and the vegetables are tender, about 20 minutes more. Remove chicken from the soup once it’s cooked through, allow to cool enough to handle. Shred and return it to the soup.
  5. Add more hot liquid if needed.
  6. Serve hot.

 

Note

*Currently in season at the farmers’ market: cabbage, carrots, celeriac, collard greens, kale, kohlrabi, leeks, mushrooms, potatoes, rutabaga, sweet potatoes, turnips, winter squash, and more.

 

Chicken Stock

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Recipe by Sally Fallon, author of Nourishing Traditions

 

“Chicken soup… heals the nerves, improves digestion, reduces allergies, relaxes, and gives strength.” – Hanna Kroeger, Ageless Remedies from Mother’s Kitchen

Ingredients

*Ingredients currently available at the Saratoga Farmers’ Market

  • 1 whole free-range chicken* or 2-3 pounds of bony chicken parts, such as necks, backs, breastbones, and wings
  • Gizzards and feet* from one chicken (optional)
  • 4 quarts of cold filtered water
  • 2 tablespoons of vinegar (apple cider* or white)
  • 1 large onion*, coarsely chopped
  • 2 carrots*, peeled and coarsely chopped
  • 3 celery stalks*, coarsely chopped
  • 1 bunch parsley

Instructions

  1. Cut chicken parts into several pieces. If you are using a whole chicken, remove the neck and wings and cut them into several pieces.
  2. Place the chicken or chicken pieces in a large stainless steel pot with water, vinegar, and all vegetables except parsley. Let stand for 30 minutes to 1 hour.
  3. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover, and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be.
  4. About 10 minutes before finishing the stock, add parsley.
  5. Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let it cool and remove the meat from the carcass. Reserve for other uses, such as chicken salad, enchiladas, sandwiches, or curries. 
  6. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.