Soup
Chicken Broth & Sautéed Cherry Tomatoes.
We make a gallon of dense vegetable & chicken broth, then we are ready for many meals and soups that call for broth. We buy a $10 flat of chicken wings, + the fresh vegetables – to make the homemade stock which simmers for hours.
Then everything we make from it is a gourmet meal. We have gotten six or more meals out of this batch of broth so far.
Homemade Chicken and Vegetable Broth
The process is very unscientific: buy whole wings, add water, course chopped onion, course chopped bell peppers of various colors, 1/4″ slices of celery, salt to taste, ground black pepper to taste, and a pinch of cayenne for heat. We cook quartered yellow potatoes in the stock, remove them to eat, and they also leave some starch in the broth, thickening the broth.
I cook until there is no flavor left in the meat, which has deboned naturally with the stirring.
We use a LARGE stock pot, almost full at the start and we have been known to add water after some time starting the process over again. I prefer to sauté the onion, celery, and peppers in olive oil, before adding wings–to add more flavor–but we also sometimes just dump all ingredients into the water and start cooking. They both produce a beautiful stock.
