I make a lot of soup during the winter and the best soup always starts with homemade chicken stock. I swear you cannot mess this up and once you realize how easy it is, store bought stock will be a thing of the past. I never have followed a recipe and it always turns out just fine. It basically is just throwing veggie scraps and chicken bones in a crockpot and that’s all there is to it.
I keep a large Ziplock in the freezer to collect veggie scraps – usually kale and broccoli stems, onion ends, carrot peelings – you get the idea.Then anytime we roast a chicken I keep the bones and throw them in with the veggie scraps, cover with water, and call it a day. This time I put in about 64 ounces of water, a few large handfuls of veggies, a handful of salt and pepper, and chicken bones (not pictured due to their unappetizing nature). If I don’t have veggie scraps I’ll cut up a few onions, potatoes, carrots, etc and that works just fine. In the summer, I also throw in fresh herbs.
Cook on low overnight and wake up to a house that smells like chicken soup and delicious chicken stock. I usually put the majority of the stock in the freezer right away but you can refrigerate it and then skim off the fat if you prefer.
The cold weather has arrived in Michigan. The leaves have dropped and last week it snowed – winter is definitely on its way. One of the things I love most about Michigan is the seasons but I really do not like being cold. You know that physical feeling of being cold – your shoulders are scrunched and your fingers and toes are icy to the touch. Luckily I’ve figured out some ways to stay toasty and comfortable when the temperatures are dropping. Here’s what worked for me last winter. (The words ‘Polar Vortex’ alone make me shiver.)