#Homemade Chicken Stock

[fieriframes]

[Some homemade chicken stock, red wine, and just a little bit of tomato, and that gets covered with foil and goes in the oven. -How long? -About four hours. Beast sensed it and it reared for the final blow?]

[askwhatsforlunch]

Roasted Sage and Pumpkin Soup

This fragrant Roasted Sage and Pumpkin Soup is deliciously warming on a frosty day. And if, like here, it is also a sunny day with cloudless blue skies, you can pour this beautiful soup in a flask, go on a nature walk and warm up with it in the woods or in a meadow! Happy Thursday!

Ingredients (serves 4):

¼ pumpkin, thoroughly scrubbed

1 onion

1 teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

half a dozen leaves fresh sage (+ more for garnish)

2 tablespoons olive oil

3 Chicken Stock Cubes  

6 cups water

2 tablespoons demerara sugar

Preheat oven to 200°C/395°F.

Cut pumpkin into large pieces, and place into a large baking dish. Peel and quarter onion, and place in the middle of the dish as well. Finely chop sage leaves, and scatter on top pf the pumpkin. Sprinkle with coarse sea salt and black pepper. Drizzle generously with olive oil. Toss with clean hands, to coat the pumpkin pieces in herb and oil.

Place in the middle of the hot oven, and roast, at 200°C/395°F, 1 hour.

In a large saucepan, combine Chicken Stock Cubes and water, and warm over a low flame, until cubes have melted. Keep Chicken Stock warm.

Remove baking dish from the oven and wait about 5 minutes. Combine roasted sage and pumpkin and onion and warm Chicken Stock in a blender, in batches if necessary, and blitz until smooth.

Return to the pot and heat over medium heat. Stir in demerara sugar until dissolved.

Serve Roasted Sage and Pumpkin Soup hot, topped with a dollop of crème fraîche, and a few fresh sage leaves.

[themanhattanfoodproject]

I made some Parmigiano crespelle from Dinner at the Club: 100 Years of Stories and Recipes from South Philly’s Palizzi Social Club and paired it with some of the homemade stock my husband had made on Sunday for a breakfast so I could get a good photo, and holy shit they were so good. Crespelle have more eggs in them versus the French crepe so they are a little floppier (at least in the recipe I used), but the flavor was perfect and I had to stop myself from eating all of them before I introduced them to the hot stock because they were perfect fresh out of the refrigerator. 

I’m going to mess around with these and do some other pairings because I want to smear these with mascarpone cheese and I want to try them with some prosciutto rolled up with them, and damn, I want to try all the things with these delightful creations.

[heydrangeas]

hey. hey. did you know if you buy a rotisserie chicken ($5-10 depending on where you get it) you can dig into it like a rat, then strip and save the rest of the meat, then make as much stock as you can fit in your largest pot by simply simmering the bones with herbs and veggies or veggie scraps for 6-8 hours, thereby easily doubling the value of your purchase and making the best soup base ever?

[libraryofjoy]

Now seeking your finest recipes involving chicken stock! My sister has a nightshade allergy so ideally I'm looking for recipes that don't absolutely require tomatoes, potatoes, eggplant, or peppers (this includes paprika, unfortunately)

[scorndotexe]

the dungeon meshi effect where you stop reading dungeon meshi to go make yourself a delicious meal or snack

[niteshade925]

My unorthodox Yangchunmian noodle soup/阳春面

(This is the reason why I was rendering lard lol)

Homestyle unorthodox Yangchunmian noodle soup recipe (enough for 1 person but must be served in a big ramen bowl) (Note: this version includes pork fat and is therefore not vegan/vegetarian/halal/kosher):

Ingredients (optional ones marked with *):

Noodles (preferably thin)

Egg

Soy sauce

Cooking oil

Pork lard (preferably rendered following the recipe that includes baijiu/green onions/ginger; if not, there are brands out there that can imitate the taste)

Pyropia seaweed (this is what nori is made from so unseasoned nori is also fine; also sold dried in giant discs)

*Wakame (brown kelp) OR Shanghai bok choy (stem is green instead of white) OR dried shiitaki mushrooms

Green onion

Chinese black vinegar (the one I used is Duliu Laocu/独流老醋, Zhenjiang Xiangcu/镇江香醋 is also fine)

Ground white pepper

Sugar

*Salt

Sesame oil

*Fish sauce/鱼露

*Chicken bouillon powder

Preparation:

Chop green onion, just one will do

Tear off a 2"x2" piece of pyropia seaweed OR 2 small pieces of nori

*If adding bok choy, wash bok choy

*If adding dried shiitaki mushrooms, rehydrate it first

In a ramen bowl, add:

~4 tbsp of soy sauce

~3/4 tsp of pork lard

~1 tsp of Chinese black vinegar

*A few drops of fish sauce

~1/2 tsp ground white pepper

~1/4 tsp sugar

*~1/4 tsp chicken bouillon powder

~1/2 tsp seasame oil

Pour just enough hot water to melt pork lard and combine everything together, mix well

In a sauce pan (at least 1.5 qt):

Turn on heat, set to medium

When pan is hot, rub the pyropia seaweed on the bottom of the pan a couple of times to mimic toasting, then put seaweed into ramen bowl

Pour a little cooking oil into pan, fry the egg until over hard

Add 5 cups of hot water into pan

Add noodles, *add bok choy

Let it cook

*When noodles are halfway done, add the vegetable (wakame/shiitaki mushroom) as desired

When noodles are done, pour everything into bowl, mix well with the soup base in the bowl

*Add salt as desired

Top with fresh chopped green onion and serve

The end product should taste mildly salty, mildly sour, and umami. Overall taste should be mild.

[sparklehoard]

Fighting for my life trying to cook in my parents kitchen last night.

Got in a fight when I blocked my mother from putting a can of corn in the butter chicken I had been cooking for 2 hours

[kochlandhomestead]

When I say homemade stock is liquid gold I'm not lying. Look at that color! I got 4 pans like this, each enough to make stuffing, rice, noodles, or just to start another chicken or turkey. Plus the chickens will be eating the meat scraps for the next few days and that always makes them happy!

[softquietsteadylove]

Hiiii!! I love these rare moments when Thena successfully cooks/bakes something for Gil! So how about she make something for him and it turns out good??

I think it would fit for the Bodyguard AU. If you think it would fit into another AU better please do it!

"Thena?"

Gil walked into the apartment, smelling...quite a few things, really. First and foremost, he could smell the evidence of something burning, which was his main concern.

Thena had told him not to bring food with him when he came over today. Apparently she was 'trying something'. He was pretty sure he had never seen her so much as attempt to use her fancy penthouse kitchen, so he wasn't entirely sure what she was 'trying'.

But she sounded excited, and that alone made him agree to it.

"What, uh," he blinked, on the verge of laughing when he arrived a true disaster in her stunning kitchen. There were bowls and failed attempts still in pans strewn everywhere. That was that weird burnt smell. He smirked, "is going on here?"

"Gil!" Thena emerged from behind the countertop with a bright smile. Her hair was pulled back and there was evidence of stuff all over her flawless skin. But she seemed positively elated to see him. "I'm so glad you're here!"

It was such a simple statement, but it really made his heart start flip-flopping around in his chest with glee. He shirked off his bomber jacket and laid it over the back of one of the counter chairs. "Is this what you've been up to?"

"Okay," she sighed, turning back to the stove.

It was going to take hours to get this place looking presentable again.

"I remember you telling me that you hum in the kitchen because your grandmother would," she narrated as she stirred the pot of...something. "Aren't some of your favourite recipes from her?"

"Uh, yeah," Gil blinked as Thena offered him sparing and fleeting looks over her shoulder as she tasted her creation. He had mentioned it, ever so briefly in passing. He didn't think she had remembered it.

"Well, my grandmother also made me most of my meals in childhood."

Gil blinked; Thena had never brought up her family before. Not much was known about them, and certainly she had never even so much as mentioned them.

"She was quite a good cook, or perhaps everyone else in my family was just so bad that she was the lesser of evils," Thena continued to talk as she added the very last dash of salt to the pot before turning off the burner. "She used to make us a soup called Ukha."

Gil had read about it--Russian or maybe Slavic in origin? It was a fish stew. He raised his brow, "fish?"

"I know," she sighed, finally turning to him and tossing away her hand towel. She tilted her head, "I knew you would catch that."

He chuckled, holding up his hands in surrender, "I'm just saying--you always have some complaint when I make fish for you."

"Because I used to eat Ukha all the time!" she huffed, rolling her eyes. He had never seen this particular light in her eyes, before. But it was quite similar to when she was particularly pleased with her latest performance.

It was pride.

Gil inhaled reflexively as she pushed the bowl in front of him. It was a semi-clear broth, probably a seafood stock, although it didn't smell super fishy. There were large, uneven chunks of carrots and potatoes and onions, and some very whole herbs that probably could have been ground up finer.

It was beautiful.

"You said you were still a little bit stuffy after being sick," she murmured more sheepishly now, toying with the apron she had on over her clothes (an apron he had bought her, since of course she didn't own one before). "I know you like soup--and it's rather hard to mess up broth. So, I thought... "

"It's great!"

Thena sighed at him, "you haven't even tasted it!"

He didn't care. It looked beautiful, and the hopeful eagerness on Thena's face said a thousand words. He picked the bowl up and took a deep, loud slurp.

"Gil!"

He made a nice loud 'ahh' sound too, as if he had taken a deep swig of beer after a hard day. But really...it wasn't bad. It was maybe a little over-seasoned, too many flavours battling it out for dominance. Even after her last dash of salt it could probably use more. He would guess that some of the larger veg pieces might be a little under done in texture.

But none of that mattered because it was the best thing he had ever eaten. "It's not bad."

"Really?"

He smiled, genuinely eager to offer his praise of the simple white fish stew. "I bet your grandma would be proud."

Thena blinked, her eyes going glassy. She sniffled, turning back to the pot for herself. "Well, I wanted to do something for you. Especially since I meant to, and then..."

She was referring to when she came over to his place to take care of him while he was sick and then fell asleep on his bed. He had eventually gotten up and made some miso soup for the both of them, much to Thena's embarrassment and frustration.

"Come on," he chuckled, taking a more civilised spoonful of soup. Actually, it was pretty good on his second taste of it. She had actually cooked the fish just right, which was probably the hardest part of things.

"Hm," she mused, taking only a few spoonfuls for herself in a small tasting bowl. "I suppose I've made much worse."

"It's good," he assuaged, although she still seemed to be ignoring his open praise of it. He tilted his head to try and get a better look at her, "careful, Thena."

She tilted her head at him as well.

"You'll get me hooked on this stuff. Then I'll be asking you to make it for me all the time."

She rolled her eyes at him, now more flustered over his warm reception of her first successful meal attempt. "You will not."

"Why not?" he shrugged, taking another spoonful and chewing the fish. It was actually nice and soft, almost...buttery? His eyes dashed over to the counters again and he spied one of the pans with what was definitely burned butter crusted onto the bottom. That was the smell; she had taken a few tries to get the fish butter basted before adding it to the soup. It was a nice touch, though.

"How are you feeling, by the way?" she peeked up at him, still somewhat shy from his open adoration.

He sniffed the soup again, letting its heavy dill and tarragon scent push through his sinuses. "Much better, now."

[fieldtomatoes]

I heart cooking!!!!!!!

[askwhatsforlunch]

Roasted Rosemary and Red Kuri Squash Soup

A delightfully fragrant taste of my garden's Autumn Harvest, this Roasted Rosemary and Red Kuri Squash Soup is deliciously warming after an afternoon visiting old castle and wandering in the woods! Happy Monday!

Ingredients (serves 4):

2 small or one large (about 615 grams/1.35 pound) Red Kuri Squashes, thoroughly scrubbed

1 onion

2 garlic cloves

1 teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

2 fluffy sprigs Garden Rosemary (+ more for garnish)

2 tablespoons olive oil

3 Chicken Stock Cubes  

1 1/2 litre/6 cups water

2 tablespoons demerara sugar

Preheat oven to 200°C/395°F.

Halve and seed Red Kuri Squashes, cut them into large pieces, and place into a large roasting tin. Peel and quarter onion, and place in the middle of the tin as well. Peel garlic cloves and add to the tin, too.

Break Rosemary sprigs into bits, and scatter on top of the Red Kuri Squashes. Sprinkle with coarse sea salt and black pepper. Drizzle generously with olive oil. Toss with clean hands, to coat the Red Kuri Squash pieces in herb and oil.

Place in the middle of the hot oven, and roast, at 200°C/395°F, 1 hour.

In a large saucepan, combine Chicken Stock Cubes and water, and warm over a low flame, until cubes have melted. Keep Chicken Stock warm.

Remove roasting tin from the oven and wait about 5 minutes. Combine roasted and Red Kuri Squash and onion and warm Chicken Stock in a blender, in batches if necessary, and blitz until smooth.

Return to the pot and heat over medium heat. Stir in demerara sugar until dissolved.

Serve Roasted Rosemary and Red Kuri Squash Soup hot, topped with a dollop of crème fraîche, and a few soft Garden Rosemary sprig tops.

Château d'Écouen - Musée National de la Renaissance, Écouen, Val-d'Oise, France (Monday 11th November, 2024)

[bekbug]

I LOVE soup season

[mycenaae]

in heaven right now as a matter of fact

[junkoonthefarm]

Homemade stock, unlike broth, is thicker and more flavorful. Made from bones, it offers a nutritional punch (calcium, magnesium, potassium, collagen, amino acids, and more) without the high salt and trans-fatty acids from store-bought alternatives.

Pro tip: Make it ahead of time and freeze for a healthier stock or broth replacement. Try to make ramen with homemade stock and prepare to be amazed 🤤

[comfortspringstation]

Crock Pot Chicken Stock