Easy chicken stock“This chicken stock recipe is so simple – just chuck a few things in a pan

and let it do its thing ”Ingredients

2 kg raw higher-welfare chicken carcasses , legs or wings chopped

½ head garlic , unpeeled and bashed 5 sticks celery , roughly chopped 2 medium leeks , roughly chopped 2 medium onions , roughly chopped 2 large carrots , roughly chopped 3 bay leaves 2 sprigs of fresh rosemary 5 sprigs of fresh parsley 5 sprigs of fresh thyme 5 whole black peppercorns 6 litres cold water

MethodStock is usually one of those things that even chefs don't have time for at home, but here is a really easy recipe for a good chicken stock. I find that I tend to make this after we've had our Sunday roast − I just throw the carcass in a pan with any root veg and herbs I happen to have. However, you'll probably get a cleaner-tasting stock if you use raw carcasses.Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.

Vegetable StockDon't bother peeling the onions; their skins add a nice, rich brown color

to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

Ingredients 1 tablespoon olive oil 2 medium onions, unpeeled, cut into 1-inch pieces 10 celery stalks, cut into 1-inch pieces 2 large carrots, peeled, cut into 1-inch pieces 8 ounces crimini (baby bella) or button mushrooms, halved if

large 1 small fennel bulb, cut into 1-inch pieces 1 head of garlic, halved crosswise 6 sprigs flat-leaf parsley 1 bay leaf 1 teaspoon whole black peppercorns

PreparationHeat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours. Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

sBeef StockBeef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later

use in stock. These days, the scarcest of beef products has to be the bones! In the old days, the butcher had plenty of bones to spare, but

today's precut meat means fewer bones at the retail level.Ingredients

4 tablespoons olive or vegetable oil 4 pounds meaty beef bones, such as ribs, shin, neck, or tail 16 cups cold water 1 onion, peeled and quartered 1 carrot, peeled 1 rib celery 2 large cloves garlic, crushed 2 sprigs fresh thyme 1 bay leaf 1/2 teaspoon salt

Preparation1. In a 10-quart pot, heat the oil over medium-high heat and cook beef

bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.

2. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.

3. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer, with just a few bubbles breaking the surface, stirring occasionally, for 2 1/2 hours.

4. Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl.

5. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled.

6. Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.

Roast Beef StockHomemade beef stock is richer and more flavorful than store-bought,

adding lip-smacking depth to your soups, sauces, and braises.Ingredients

5 pounds veal or beef marrow bones 4 peeled carrots 4 celery stalks 2 halved peeled onions 1 halved head of garlic ½ bunch flat-leaf parsley stems 4 sprigs thyme 2 bay leaves ¼ teaspoon black peppercorns

PreparationPreheat oven to 450°. Roast marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes. Cut carrots and celery into 3” pieces; add to pan along with onions and garlic. Roast, turning occasionally, until vegetables are brown, 25–30 minutes. Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add ½ cup water, and stir, scraping up browned bits; add liquid to pot along with parsley, thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.

Nourishing Homemade Chicken Stock1 whole chicken (about 4 to 5 pounds), any paper inside removed 1 white or yellow onion, quartered 2 carrots, scrubbed or peeled and cut in half 2 celery stalks (with leaves if possible), cut in half 4-5 garlic cloves, smashed open or cut in half 1 large bay leaf 3-5 sprigs fresh thyme 5 stems fresh parsley (about 1 small handful) 2 teaspoons sea salt 1/2 teaspoon whole black peppercorns 1 tablespoon apple cider vinegar Optional, 2 slices of lemon enough purified water to fill the pot

Recipe: You’ll need a 6 to 8 quart pot with a tight fitting lid-I use a 6 quart pot for a 4 or 5 pound chicken. Be sure to check the inside of the chicken and remove the paper pouch that contains the organs. Discard the paper and add the organs to the pot. If you’re new to stock this might sound strange, but do it! There is a lot of good nutrition in there. You can also use this method with an already cooked chicken and just use the bones and whatever is left. Add all ingredients to the pot and cover with purified water to about an inch below the top of the pot. Put a tight-fitting lid on the pot, then set it on the stove and bring to a boil (this takes about 10-20 minutes) then reduce to a simmer. Simmer at least 4 and up to 24 hours. If you use a whole chicken, be sure to remove the meat from the chicken about 2 hours in to prevent over cooking it then put the bones

back in the pot. To remove the meat, about 2 hours in carefully remove the whole chicken from the pot and set it on a large cutting board. It will be very hot, let it cool a bit so you can handle it. Use two forks or a knife to remove as much meat as possible. The meat will be nicely poached and you can shred it or just cut it up. Put the meat in an airtight glass container, then let it come to room temperature before you store it in the refrigerator, where you can store it for up to three days. Or, use it immediately. Discard the skin, then put all of the bones and the whole body back into the pot and let it simmer for at least another two hours. The longer your stock simmers the more nutritious you stock will be. Keep the pot covered to prevent your stock from evaporating, if you notice the liquid reducing too much you can add a few cups more of water at any time during the process. After simmering at least 4 hours, strain your stock through a fine mesh colander or cheesecloth into a large bowl or pot. Discard everything that was in the pot except the liquid you just strained, its all served a very useful purpose and by now, the veggies have been boiled to the point that they will fall apart. Use your stock right away to make Homemade Chicken Soup. To store, let it come to room temperature and store in quart containers in the refrigerator up to 3 days, or the freezer up to 6 months. If freezing, freeze in portions that will be useful to use in recipes, like 2 cup or 4 cup (quart) containers.

Cauliflower SoupIngredients 1 stick butter 1/2 onion, finely diced 1 carrot, finely diced 1 celery stalk, finely diced 1 cauliflower head, cored and roughly chopped 2 tablespoons finely minced fresh parsley 8 cups low-sodium chicken broth or stock 6 tablespoons all-purpose flour 2 cups whole milk 1 cup half-and-half 1 to 2 teaspoons salt (or to taste) Ground black pepper 1 heaping cup sour cream, at room temperature Warm rolls or crusty bread, for servingDirections Melt 1/2 stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes. Add the parsley, and then add the chicken broth and simmer for 10 minutes. Meantime, make a simple white sauce: Melt the remaining 1/2 stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed. Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen. Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.

Chicken Tortilla SoupIngredients:2 tablespoons vegetable oil1 small onion, diced2 tablespoons minced garlic2 jalapenos, finely diced6 cups low-sodium chicken broth1 (14.5-ounce) can fire roasted diced tomatoes1 (14.5-ounce) can black beans, rinsed and drained3 chicken breasts, boneless and skinless2 limes, juiced, plus wedges for garnishSalt and freshly ground black pepper1 cup roughly chopped fresh cilantro leaves1 (8-inch) flour tortilla, grilled, cut into thin strips1 avocado, pitted, sliced

1 cup shredded Monterrey cheeseMethods:In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Lentil SoupIngredients 2 tablespoons olive oil, plus extra for drizzling 1 medium onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, chopped Salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes 1 pound lentils (approximately 1 1/4 cups) 11 cups low-salt chicken broth 4 to 6 fresh thyme sprigs 2/3 cup dried elbow pasta 1 cup shredded ParmesanDirections Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

French Onion SoupIngredients 1/2 cup unsalted butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all-purpose flour 2 quarts beef broth 1 baguette, sliced 1/2 pound grated GruyerDirections Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float several of the Gruyere croutons on top. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Alfredo SauceIngredients 1 stick butter

1 cup heavy cream Salt and freshly ground black pepper 2 cups freshly grated Parmesan Pasta cooking water, as neededDirections In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted. Toss to combine, thinning with pasta water if necessary.

Bechamel SauceIngredients 5 tablespoons butter 4 tablespoons all-purpose flour 4 cups milk 2 teaspoons salt 1/2 teaspoon freshly grated nutmegDirections In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Homemade Chicken Noodle SoupIngredients

1 Whole Chicken 3 qt. low-sodium chicken broth 6 carrots 4 stalk celery 3 medium onions 5 black peppercorns 1 clove garlic 10 sprig parsley 2 sprig thyme 1 bay leaf 2 tbsp. unsalted butter 4 leeks 1 tsp. salt 1 tsp. fresh-ground pepper 3 c. medium egg noodles

Directions1. Make the stock: Place the chicken and chicken broth in a large

stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.

2. Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve

Marinara SauceIngredients 1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic 1/2 cup good red wine, such as Chianti

1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepperDirectionsHeat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

Tartar SauceIngredients 1/2 cup good mayonnaise 2 tablespoons small-diced pickles or cornichons 1 tablespoon Champagne or white wine vinegar 1 tablespoon capers 1 teaspoon coarse-grained mustard Pinch kosher salt Pinch freshly ground black pepperDirectionsPlace all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.

Mango chutneyIngredients

2 kg mangos (firm, but ripe) 8 cardamom pods 2 cloves of garlic 1 fresh red chilli 500 ml white wine vinegar 400 g granulated sugar 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon chilli powder 2 teaspoons nigella seeds 8cm piece of ginger

Method1. Peel, stone and roughly chop the mangos; set aside. 2. Remove the cardamom seeds from the pods. Peel and finely

chop the garlic, then trim and finely chop the chilli.3. Add the vinegar and sugar to a large pan over a medium heat,

stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.

4. Meanwhile, gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar.Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.

5. Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.

6. Divide among sterilised jars, seal and keep for up to 6 months.