Though I’m a soup aficionado (though more so on the enthusiasm side than the knowledge side), I’ve never made my own stock. I cooked a 6 pound turkey- nicknamed Bradley- for my second Thanksgiving on Saturday, so I figured I’d give stock a test-drive with the leftover turkey carcass (sounds appetizing, huh?).
I just placed the turkey remnants in my Crockpot and added in carrot peels, the dark green tops of leeks, onion skins, and celery tops. I covered everything with water and let it stew overnight on low.
The next morning, after straining all the big pieces out, I had a richly colored, flavorful stock to use as a base for soups!
Haha, you can see the apple icon from my computer in the reflection!
Here are a few tips:
- Be sure to clean your vegetable scraps thoroughly before adding them to the stock
- Keep a Ziploc bag of meat and vegetable scraps in the freezer to add to as they come. Once you have enough, make a pot of stock
- Once the stock is cooled, you can skim the fat off the top and dispose of it
- Wilted vegetables and herbs are great for stock
- Seafood shells (crab, lobster, etc) can be used for seafood stock
- Cheese rinds can be used for a slightly cheesy stock
- Freeze stock in a silicone muffin tin. When frozen, pop out and put in a Ziploc bag for individually-sized stock portions
P.S. Here is a helpful roundup of posts about making homemade stocks and broths from TheKitchn
Nothing says fall to me like butternut squash. I’m so obsessed that my friend once told me if I had a word cloud for my life, butternut squash would be in big letters (“That’s what she said” would probably be in huge letters too…).
And leeks in soup? Such a delicious way to get a creamy texture without dairy. If you’re my friend, you’ve probably heard me go on and on about potato leek soup.
You could even play around with this soup by adding a potato for an even creamier texture. Or mix up the spices by subbing basil and oregano for the nutmeg.
Or just follow my recipe
- 1/2 large butternut squash (peeled, de-seeded, and chopped into bite-sized chunks)
- 1 1/2 leeks (trimmed, cleaned, and sliced)
- 1 medium onion (chopped)
- 1 clove of garlic (diced)
- 4 chicken bouillon cubes and 4 cups of water or 4 cups of chicken broth or 4 cups of vegetable broth
Prep vegetables. Combine broth and vegetables in Crockpot. Sprinkle 2-3 dashes each of salt, pepper, and nutmeg on top. Cook on low in Crockpot for 6-7 hours. Allow to cool for several minutes, then blend with an immersion blender (or leave chunky if desired). Serve hot with a dollop of sour cream, if desired.
P.S. Do your hands ever get itchy, red, and start peeling when you handle butternut squash? Mine do and I found out why: butternut squash dermatitis! The best solution is to wear gloves or buy pre-chopped butternut squash.