Chicken Stock

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

Ingredients
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
Water

Method

1. Place all the ingredients a large stock pot and cover with cold water.
2. Bring to a boil, reduce heat and simmer on low for 6 to 8 hours, skimming any foam that rises to the top.
3. Remove the pot from the stove and let cool slightly. Then strain the stock through a fine sieve into a large bowl.
4. 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

Serving: 8

Ingredients
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)

Method

1. In a large pot heat oil over medium heat.
2. Add the onion and cook them until translucent (about 5 minutes).
3. Add garlic and cook until fragrant (about two minutes). Add leek and cook for one minute.
4. Stir in sweet potatoes.
5. Add the stock, cinnamon, paprika, oregano, chilli pepper flakes, salt and pepper.
6. Bring mixture to a boil, then reduce heat and simmer for 30 minutes until the sweet potatoes are very tender.
7. Let soup cool slightly then purée.
8. Top with parsley or green onion.