Posted by johngl
As many of you know, we (we = most glorious spousal unit and myself) make our own stocks in this household. Chicken, beef, pork, fish, even shrimp and lobster stocks get made from carcasses, bones, gristle, and shells — essentially anything we don’t eat on the first round.
We use these stocks for sauces, demi glace, and more frequently, soups.
Making stock is really pretty easy. For instance, last weekend, we purged our freezer of seven or eight chicken carcasses. These are generally leftovers from the rotisserie chickens that we tend to accumulate at the rate of about one per week. We took the frozen hunks and dumped them into a big pot with chopped onions and celery, brought that mass to a boil and cooked it overnight on low heat — just hot enough to keep things at a simmer.
About 12 hours later, we’ll strain out the bones and reduce the stock by half. Once this is chilled, it looks like a bowl of brown jello.
I tend to call this gelatinous goo. In the photo above, the most glorious one is removing the last vestiges of fat. Fat rises to the surface and solidifies once refrigerated which makes it really easy to remove.
For this particular soup, most glorious took some garlic, onions, one can of Hatch Chile Pepper infused tomatoes, one can of regular diced tomatoes, a couple of tablespoons of dried guajillo peppers, a few tablespoons of some roasted and dried tomatoes, and another tablespoon or so of a blend of house roasted and dried chile peppers. A few other miscellaneous herbs and spices were tossed in just for good measure. You need to use your imagination on things like this: add what you think will taste good.
This simmered for a bit and became a wonderfully fragrant tomato paste type thing.
All that is left is to add the chicken stock and well…some chicken.
Bring that all to a boil and then simmer for a while to let the flavors all meld. About 10-15 minutes should do it.
While that is going on, you can accessorize.
The most glorious spousal unit grated some cheese (a sharp cheddar), prepared an avocado, and fished the sour cream out of the fridge. The latter was the most difficult part.
When it all put together, it looks something like this:
I have to admit, most glorious whipped up a mighty flavorful soup. The blend of chile peppers added just a touch of heat, the tomatoes and onions a bit of sweetness, and the necessary fat actually came from the avocado, sour cream, and cheese.
When you make your own stocks, you just never know where it might lead.