How to Make Homemade Vegetable Stock 101. How to Make Homemade Chicken Stock. Now that I’m addicted to roasting my own whole chickens, I’m also pretty attached to making Homemade Chicken Stock.
I can’t even imagine tossing a chicken carcass in the trash… what an incredible waste that would be. Making homemade stock is very simple. The carcass goes in a big pot with water, vegetables and a few herbs/seasonings. It simmers for quite some time, solids are strained out, and then you’ll find yourself with stock. Why would you want stock? I pretty much throw everything under the sun into the pot with the chicken: onions, carrots, leeks, celery, parsnips, garlic, and fresh thyme, dill & parsley.
After 4 hours, the solids are strained out and the rich, golden stock can be poured into a bowl, covered and refrigerated overnight. At this point you can decide what to do with it. My complete recipe with instructions can be printed out here: Homemade Chicken Stock. AZ Cookbook - Food From Azerbaijan & Beyond » Turkish Yogurt Soup (Yayla Chorbasi) Just like in neighboring Azerbaijan, yogurt is an indespensable kitchen staple in Turkey, too.
It is added to salads, made into sauces with garlic to scoop onto pasta dishes, used to moisten the layers of borek pies, to fix a refreshing yogurt drink, ayran, or turned into this wonderfully light but still a filling soup called yayla corbasi. Yayla chorbasi is somewhat similar to the Azerbaijani yogurt soup called dovgha (to be in my cookbook), with the main difference being in the herbs used- the Azerbaijani soup features a variety of fresh herbs (cilantro, dill, spinach etc), while its Turkish counterpart is flavored with dried mint only. Both soups are delicious in their own way and I make them often to ease off the frequent yogurt craving tantrums of the family, the most scary ones coming from me. Here’s the recipe for yayla chorbasi from my mother-in-law’s recipe collection.
The soup is very easy to make and is very delicious. Turkish Yogurt Soup (Yayla Chorbasi / Yayla Çorbas?) Baked Potato Soup. Everything you love about a baked potato loaded with cheddar, bacon and chives, in the form of a soup!
I've had several requests to make-over this soup (You really like to challenge me, don't you!) I was a little stumped on how I was going to take something as carb rich as potatoes, with added fat like sour cream, cheese and bacon, light! I knew I had to hide a vegetable in this soup to bulk it up without added calories. My first attempt was parsnips, but the flavor was too overwhelming. My second attempt was cauliflower, knowing how much you all love my Creamy cauliflower puree recipe and it was a winner. Ingredients: Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Meanwhile, steam cauliflower with water in a large covered pot until tender. Remove from heat. Ultimate Comfort: Chicken Pot Pie Soup over Mashed Potatoes.
October 4th, 2009 by katie Oh man, oh man, I can’t wait til it gets cold at your house because you are going to love this.
Think about a ladle of steaming gravy, roasted chicken, and tender vegetables spooned over a mound of creamy potatoes. The potatoes melt into the hot soup, swirling throughout the bowl. Comfort food. For realz. I always use frozen vegetables when I make pot pie. For those of you who are worried that pot pie over mashed potatoes is too much starch: think a bowl of mashed potatoes and gravy-heavy on the gravy-with some tender chicken and vegetables scattered over it. Chicken Pot Pie Soup 1/2 cup butter8 oz mushroom, sliced1/2 onion, diced2 garlic cloves, minced1/2 cup flour3 cups chicken stock2 cups milk3 cups cooked chicken meat1/2 cup frozen crinkle cut carrots1/4 cup frozen green beans1/4 cup frozen peas1/4 cup frozen corn kernelssalt and pepperMelt butter in a large soup pot.
Puff Pastry Stars Simple Roast Chicken.