Custom Stock

Stocks are something that can be used in a myriad of ways: deglazing pans, the base for a sauce, soup, and the list goes on and on. The thing with stock is that it is easy and can utilize things that you would most likely throw away. Furthermore, you can customize your stock to work better with different dishes. Today my stock is for some Roasted Pepper and Sausage soup. The base of this chicken stock is the deboned chicken from a roasted chicken that I made for a different meal. Since I knew that I was going to be using these chickens for this particular stock I added some paprika and cumin to them for roasting.



Once the chickens were roasted and removed of their tasty meat I chopped up 1 leak, three carrots, 1/2 a white onion, and the inner 6 ribs of celery (with their leaves). I heated up about 2 T of EVOO in a large stock pot and added all the veggies to the pan. I sauteed the veggies for about 4 minutes before adding the chicken bones, skin, and water. I do not measure my water for the stock, I simply fill the pan within an inch of the top. The stock mixture was brought to a boil and then reduced to a simmer. This concoction simmered on the stove for a 4 hours to provide maximum time to extract all the goodness from the chicken and veggies. You certainly do not have to simmer for this long, but if you have the time you might as well use it.



To separate the stock from the rest of the goodies in the pot I simply placed a large strainer over and bowl and dumped the stock out of the pan. The veggies in the pan can be saved and used in a future soup, eaten alone, or tossed into the compost pile!! If you are not going to use all of your stock you can freeze it in 1 or 2 cup blocks and keep in the freezer for future use. When you freeze them in pre-measured amounts you are able to skip a step on your next dish. I know that stock can easily be purchased in a can or a carton, but it is cheaper and tastes better when you make it in your own kitchen. You get to decide what goes into the stock and can regulate things like sodium content. Try it, I think you will like it. Happy cooking!!