Thursday, February 26, 2015

Signature Stock

Kitchen basics can be as uninvolved or as involved as its creator desires. Take this chicken stock for example: simply boiling chicken on the bone yields a savory stock ready to be strained and used. However, en route to the finish line, adding a bit of flavor can create the perfect base for gravies, soups, and sauces. Take a few minutes and prep a stock and see just how you can make it your own. Enjoy!!

Prep Time: varies
Servings: 4 - 4 1/2 Cups

1 Tbsp Extra Virgin Olive Oil
4 Garlic Cloves, minced
3/4 Cup Onion, diced
1/2 Cup Cilantro, lightly chopped
5 Cups Water
1 Tsp Cayenne Pepper, ground
2 Tsp Turmeric, ground
1lb Chicken, with bone
Sea Salt + Ground Pepper, as desired

For a Basic Stock: In a medium pot, boil the chicken on medium-high for 20 minutes until the fat bubbles along the top and the chicken is cooked through. Strain the stock and set aside to cool to room temperature before refrigerating in an air-tight container.

For my Signature Stock (my regular version): In a medium pot, heat the garlic and onions in the oil on medium heat until evenly coated and just starting to soften (~approx. 5 minutes). Toss in the cilantro and give a quick stir. Pour in the water and add the cayenne and turmeric and stir until well-mixed. Gently place in the chicken and raise until just below medium-high. Cook as noted above. As for the chicken, use as desired.

Here are a few ways I've used the stock and changed it up, for some delicious soups:

Mint Kale Soup - For this version, instead of cilantro I used fresh mint. About 10 minutes into the stock, I added 2 cups of fresh kale.  Once the chicken was cooked and kale was softened, I strained the soup and gently pulsed in a processor until smooth (leaving an small opening for the heat to escape). I shredded the chicken  and returned it to the finished blended kale stock and ate heartily.

Chicken and Tortilla Soup - In addition to my regular stock, I added 1 Tbsp of tomato paste and 2 Tsp of ground Chipotle Pepper before placing the chicken. I strained the soup, shredded the chicken, and returned to medium heat with 1/2 Cup of black beans, 1/2 cup of corn, and a handful of shredded cilantro. When serving, I topped with a sliced tortilla I heated through on the range.


Creamy Avocado Soup - Another simple concoction with my usual stock. After straining the stock, I returned it to heat with some heavy whipping cream, minced garlic, cilantro, and corn starch. Using a whisk, I broke apart the avocado after the heat softened it well enough. Click for Recipe...


Roasted Butternut Squash Soup - After straining my stock, I returned to heat with garam masala powder and pureed roasted butternut squash for this seasonal and subtly sweetened treat. Click for Recipe...

Spicy Chicken Soup - This zesty soup combined the above stock with a fresh spicy salsa and sautéed chicken, cooked further in the seasoned stock. Freshly chopped cilantro was tossed in for additional flavor. Click for Recipe...

Nutrition Info (1 serving): (Coming Soon!!)
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g

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