A few weeks ago Greg made a roasted chicken with root vegetables for Canadian thanksgiving. The chicken was surrounded by roasted parsnips, carrots, leeks, garlic, yams, turnips, and rutabaga. We ate leftovers for days and by the end of the week I never wanted to see another root vegetable again. I can’t stand to waste food so I put the remaining vegetables and chicken in the freezer so I could make chicken stock at a later date.
With the mercury dropping here in Texas I’ve been craving homemade soup like no other. When I began to scour my fridge and freezer for ingredients I was pleasantly reminded of my thanksgiving leftovers. Nothing makes soup taste better than fresh stock!
Although it is quite time consuming, there is little work involved. I threw it together Sunday morning and let it cook while I did laundry and read a book.
Adding the roasted vegetables made my broth much more flavourful than other broth’s I’ve made in the past. If you are a vegetarian I’d recommend making this broth without the chicken. It would still stand up quite well in a variety of soups like this one!
I made a delicious cheddar broccoli soup with this stock and I’m planning on making a potato leek soup this weekend. What is your favourite soup?
bones from one chicken
2 carrots, peeled
1 shallot, peeled and coarsely chopped
1 yellow onion, peeled and coarsely chopped
2 cloves of garlic
½ Cup fresh parsely
½ Cup thyme
8 Cups of water
1 Cup roasted vegetables of your choice
In a large dutch oven combine all ingredients. Over high heat, bring to a boil. Reduce heat to low, cover and simmer for 4-6 hours.
Strain out all ingredients, discard. Put broth in a sealed container and refrigerate overnight. All the fat will rise to the top of the container. Using a sieve lined with cheesecloth strain the broth to remove the fat. Discard the fat.
Broth can be stored in the refrigerator for up to a week or it can be frozen for future use.