Soup Season Is Upon Us!

Well, today in Savannah you can't really tell it's Autumn - it's kinda warm and muggy.  But, I adore soup season.  We don't eat a lot of soup during the warmer months of the year.  I just like how it warms your soul when it's nippy outside.  I like to make my own stock as well.  I just hate the taste of boxed broth.  I'm sure it's all in my mind, but I would just rather make my own.  So here we go!  I'm gonna tell you how to make your own broth. 

 I would include more pictures, but Conner decided that it would be a great idea to pull  my camera off the counter and drop it on the floor - now my camera doesn't work half the time.  I've been wanting a new camera anyway, but now I have to find the best deal.  You know I can't just go get one...I've got to let my OCD self analyze every camera and every deal.  Sometimes I wish I were more like my hubby and could just go take one off the shelf and be good with it...not me - gotta lose myself in it.  Like I said before, we've all got issues of some sort. :o)

Chicken Broth

Chicken Stock is super simple to make. 

Here's what you'll need:

1 whole chicken

(Go HERE for a video on how to cut it up.  I would post pics, but no camera. :o(  Cutting up your own chicken is also frugal!)

1 onion - peeled and quartered

1 Celery Stalk - cut into larger chunks

Salt and Pepper to taste

You can also add parsley or bay leaves if you wish - I don't.

Directions:

I put all chicken pieces in a large pot (and I do mean all pieces - including organs) and cover with water.  Add in chopped onion and celery along with salt and pepper.  Cook until boiling and lower the temperature to simmer.  Simmer for about 2 hours on low heat.  Let cool and drain. Use the cooked chicken for other recipes and discard what you don't need.

Beef Stock
Making your own beef stock is not nearly as easy as making chicken stock.  You'll need to commit several hours to making this.  If you do make your own beef stock I suggest making enough to last for awhile so you won't have to do it often.  Even though it is more time consuming homemade stock is always much better for you!

Here's what you'll need:
several pounds of beef bones - you might need to visit a butcher shop and ask for leftover bones

beef scraps or stew meat

2  Onions - peeled and quartered

2 Large Carrots - cut into large chunks

2 large garlic cloves

Bunch of Parsley

2 Tablespoons Extra Virgin Olive Oil

2 Bay Leaves

5 -10 Whole Peppercorns

Directions:
Preheat oven to 400 degrees F.  Place bones into a large roasting pan.  Coat the beef scraps or stew meat with olive oil along with the onions and carrots.  Place them in the roasting pan with the bones.  Cook for approximately 45 - 50 minutes.  Check often to make sure that the bones are not burning - turning black.  Burnt bones will yield a bitter taste to your broth.  Turn the bones halfway through cooking time.  When they turn a brown color remove them from the pan and place them in a large pot.
 You'll need the cooked on goodness from the roasting pan.  Place a cup of hot water into the roasting  pan and let it dissolve the leftover beef.  You may need to help it along by scraping it.  After it's all dissolved off the pan add into the pot with the bones and vegetables. 
Add the parsley, bay leaves, peppercorns and garlic to the pot with the bones and veggies.  Cover with water.  Bring to a boil and lower heat to low to simmer.  Cover loosely and simmer for 4-6 hours.  The longer you cook it, the stronger the stock will be.
Remove the fat that rises to the surface during cooking time.  After you finish cooking remove the bones, meat and vegetables.  Strain the liquid through a cheesecloth if you have it.  Let cool for at least an hour and then place in the fridge.  Once the fat layer has risen to the top remove it and place in a container to freeze.  Voila! Beef stock!