This is a simple chicken stock that packs tons of flavour. Add to soups or as a substitute for water (e.g. when cooking quinoa) and you will not be disappointed.
Yield: 20 litres
5–7 lb raw carcass from a pasture-raised chicken
2 medium onions, roughly chopped
5 garlic cloves, smashed
5 stalks of celery, including leaves, roughly chopped
3-4 carrots, roughly chopped
3 bay leaves
2-3 sprigs of fresh rosemary
A generous handful of fresh parsley
6-8 whole black peppercorns
- Place all the ingredients a large stock pot and cover with cold water.
- Bring to a boil, reduce heat and simmer on low for 6 to 8 hours, skimming any foam that rises to the top.
- Remove the pot from the stove and let cool slightly. Then strain the stock through a fine sieve into a large bowl.
- Pour the stock into 1 litre mason jars, no more than 3.5 cups per jar to leave room for freezing. Cool in the fridge and then freeze for up to 3 months.
Sweet Potato Soup
2 Tbsp extra-virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
2 leeks, chopped
4 medium sized sweet potatoes (about 3 pounds), peeled and cut into 1-inch cubes
8 cups chicken stock
1 tsp cinnamon
1 tsp paprika
1 tsp oregano
2 tsp chilli pepper flakes (optional)
Salt and freshly ground pepper to taste
Parsley or green onion (optional toppings)
- In a large pot heat oil over medium heat.
- Add the onion and cook them until translucent (about 5 minutes).
- Add garlic and cook until fragrant (about two minutes). Add leek and cook for one minute.
- Stir in sweet potatoes.
- Add the stock, cinnamon, paprika, oregano, chilli pepper flakes, salt and pepper.
- Bring mixture to a boil, then reduce heat and simmer for 30 minutes until the sweet potatoes are very tender.
- Let soup cool slightly then purée.
- Top with parsley or green onion.