Reinvesting in the Stock Market

During the summer time I find myself less likely to make soup as you just don’t want to have a hot and hearty soup when the weather is warm. However, when we get back from our typical vacations in October, it’s almost like we leave on vacation in summer and return in the fall.
Since we’ve been back home, I’ve been making soup for our dinners at least twice a week and as a result, most of my reserve of chicken stock was consumed. Chicken stock seems to be one of the constants in virtually all of the soups that I make and as such I make stock in large quantities and keep it in the freezer for months at a time.

I used to use store bought chicken stock that comes in boxes and for the most part it is a reasonably good option if you have nothing else. However about a year ago I decided to try and make my own stock and have found that I much prefer the taste of my own and of course like the fact that there are no preservatives or unknown ingredients in mine.

Chicken stock is really quite easy to make but admittedly there’s a who process to it that many people will not want to do. First of all you need to have a huge stock pot ideally over 10 litres in size. Of course you can make your own stock in any size pot but I think that if you don’t make a large quantity then the amount of stock that get (from a smaller pot) from the effort involved may not be worth it. Of course, you’ll ultimately have to be a judge of that for yourself.

Once you have your large stock pot, it’s really just a matter of throwing in the ingredients, filling with water, then simmering for several hours. I think that the most important step in the stock making process is to use a spoon or wooden pestle to push all of the liquid through the colander. It’s all of the remaining chicken and vegetables that contain the delicious flavour and while it takes a bit of muscle power, its a necessary step if you want your stock to taste the very best.

You can find the recipe and method for my home made chicken stock here.