In My Soup Pot

As the weather cools and gardens are harvested, I look forward to making stock. I make it year round in my slowcooker when we make a roast or roast a chicken, or when I have vegetable ends that need to be used. But the cooler weather really does inspire me to make it for use in all kinds of comfort dishes over the Fall and Winter. I love to start recipes with homemade stock or bone broth to give them the depth of flavor from a slow-roasted chicken, a smoked turkey, or a pot roast, not to mention the herbs and vegetables.

I collected together some pictures of stock I’ve made, hoping to inspire you to use root vegetables (whole, or even the ends from whatever you’re cooking), bones and herbs to create beautiful, flavorful stocks that you can use right away, or refrigerate or freeze for later.

20171105_205308 — This is stock simmering from the remains of a roasted lemon & thyme chicken. I added red onion and fresh herbs.

20170423_200424 — When I have leftover vegetables and herbs that I have no plans for, I collect them and make vegetable stock. It can easily be converted into a tomato-based broth by adding tomato sauce or stewed tomatoes.

20160719_200001 — Above and below: This is stock simmering from the remains of a bone-in roast, along with onion, vegetable ends, and the drippings from the roasting pan. I added fresh herbs from my garden.

FB_IMG_1489855113715 — This is chicken stock simmering with the spices that go in Pho Ga, a Viet Namese soup. Making stock for specific purposes helps build flavor for later.

20160601_145707 — This is the start of smoked turkey stock. You can smoke your own, or pick up a leg or two at the grocery store near the ham hocks. This makes a great base for green chili, split pea soup, navy bean soup or chili, or even Cuban black bean soup.

Here are a few more photos of stock. You can see that each one will develop its own unique flavor profile, depending on how long you simmer it, what you add to it, and when. When you make stock, you fill the house with the comforting aromas of what is in your pot. Do you make stock? What do you use in your stock? Do you freeze it or use it right away? Comment below and share your thoughts.