Featured Article

Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Free range chicken soup stock

Stock from your free range chicken

So you've roasted your free range chicken. If you like to make soup, you'll have kept the bones. I always serve my roast chicken sliced up and off the bone. I take all of the bones from the roasted bird, including the neck, and put them in a freezer safe container and freeze them until future use. When I'm in a soup making mood, things become simple. I take out my bag of bones from the freezer, put them in a pot, cover the bones with water, and simmer for about 3 hours. I like to keep a bit of meat on the bones for added density to the broth. After you have boiled your bones for the required time, let it cool, fish out all of those bones that are in the pot and VOILA. You have the best base for a hearty chicken soup. Especially if serving soup to little ones, be certain that you have removed all of those small bones that may be left in the broth. Simple non?