Cheap Stock Pot

Making Rich And Hearty Soups With Chicken Stock

If you think the only thing you can make with chicken stock is homemade chicken noodle soup you will be pleasantly surprised to learn there are a near endless number of soups, stews, and dishes to make from this rather versatile ingredient.

Making homemade chicken stock can definitely be a time intensive process, but the end results are more than worth the effort. There are very few, if any, ways for adding as much rich flavor to soups and similar meals without using chicken stock. Chicken stock recipes are incredibly forgiving and there are countless ways to experiment with the flavor and type of ingredients used.

Chicken stock can be made using two different methods resulting in either white or brown stock, which is also sometimes called roasted. The majority of recipes you will encounter call for brown chicken stock although there are quite a few that use the white variety such as braises, chowders, sauces, and stews.

Brown chicken stock tends to offer a richer, heartier flavor than its white counterpart, which is often mixed with flour for creating a delicious veloute sauce.

Although you are free to use the ingredients you prefer, the most common ones used for making chicken stock include carrots, celery, and onions. These three vegetables together combine wonderfully along with the chicken, herbs, and seasonings for a hearty, flavorful blend.

Any type of chicken can be used to create chicken broth whether it is a fryer, roaster, or stewing hen as well as individual pieces such as backs, necks, or even wings.

After you have made your homemade chicken stock you can always freeze it in ice cube trays placed inside of freezer bags, which will keep it fresh for a few months.

Carrot and Parsnips Soup Recipe

What You Need

• 2 tablespoons unsalted butter
• 1 yellow onion, chopped
• 1 pound parsnips, peeled, coarsely chopped
• 1 pound carrots, peeled, coarsely chopped
• 6 cups chicken stock
• 4 cups water
• Salt and freshly ground pepper to taste
• 1/3 cup plain yogurt
• 2 tablespoons milk
• 2 tablespoons fresh flat leaf parsley, chopped

How to Make It

In a large stock or soup pot, melt the unsalted butter over medium heat. Add in the chopped onions and saute over low to medium heat for about 5 to 7 minutes or until they are soft and translucent.

Increase the heat to high then add in the chopped parsnips and carrots along with the chicken stock and water. Bring the mixture to a boil. Then, reduce the heat to medium low and simmer uncovered for about 30 minutes or until the vegetables are all tender.

In a blender or food processor, puree the soup in small batches using high speed until all of the ingredients are smooth.

Add the pureed soup back to the pot and season with salt and freshly ground black pepper to taste and simmer over low heat.

While the pureed soup is simmering, combine the yogurt and the milk together with a whisk. Season the soup with salt and black pepper if desired.

Ladle the soup into individual bowls and then drizzle the yogurt and milk mixture on top.

Sprinkle the chopped flat leaf parsley on top of the carrot and parsnips soup just before serving while still hot.

Serves 6.

Cuisinart 77-412 Chef’s Classic Stainless Steel 12 Qt. Pasta/Steamer Set (4-Pc.)

Simmer that crowd-size batch of three-alarm chili or boil up enough spaghetti to feed the whole block in this 12-quart Cuisinart Chef’s Classic stockpot. Made of professional quality 18/10 stainless steel that won’t react with acidic foods, the pot features solid cast stainless-steel handles, a tight-fitting lid, drip-free rim, and a mirror finish that retains its brightness through dishwasher, freezer, broiler, and oven use up to 550 degrees Fahrenheit. For even, conductive heating, an aluminum disk is encapsulated between two layers of stainless steel in the base. The stockpot measures 9 inches high and 11 inches in diameter; 14-1/2 inches including handles.

What makes this four-piece set special is its versatility. Included is a deep pasta insert, so you can lift out and drain your cooked pasta all in one fell swoop, without needing a colander; and a steamer basket that sits in the top portion of the pot and allows you to steam broccoli, shrimp, pot stickers, and all kinds of healthy, fat-free foods. The pasta insert and pot have the same riveted stainless-steel handles, while the basket features a swinging handle that tucks out of the way when the lid is on top. Every piece is dishwasher-safe. Cuisinart covers the pot set with a limited lifetime warranty. –Ann Bieri

What’s in the Box
Stockpot set. The set consists of: 12-quart stockpot; lid; pasta insert; steamer basket insert. 4 pieces total.

• Set includes: 12-quart stockpot; pasta insert; steamer basket; and lid, all constructed of mirror finish 18/10 stainless steel
• Encapsulated aluminum pot bottom eliminates hotspots and ensures even heating
• Solid 18/10 stainless-steel handles stay cool on stovetop and are riveted for strength
• Tight-fitting 18/10 stainless-steel lid seals in nutrients; oven-safe to 550 degrees F
• Dishwasher-safe; limited lifetime warranty

With winter full upon us, cooking hearty soups is a good way to keep our families well fed and warm. While soups and stews, the meat is great as a main component of a large selection, creamy soups, vegetables, and should not be overlooked.

One of the favorites at my house is cream of broccoli. It is extremely easy to make, especially if you have a food processor or blender stick. And it's cheap, too. I keep all my broccoli paraphernalia, including pipes andfreeze until I have enough to do to soup. About 4 cups sets enough for a hearty meal for me and my husband.

You want to be sure, remove as much of the hard shell as you can, and it is best to do it before you freeze the trimmings. You can, of course, leave it to you and protects your soup after cooking, but I think that an unnecessary step that does not add any variation thereto.

Here is a very simple recipe for a creamy, pureed vegetable soup. Any vegetable that will be pleasingInstead of the broccoli, of course. I've had good luck with cauliflower and carrots, although using these soups the vegetables and not the ingredients.

The basic recipe is the vegetable and equipment at a good, heavy pot. Cover the vegetables with chicken broth, and cook until the vegetables are soft. Puree the vegetables and stock in your food processor, blender, mixer, or us with a stick. Thin the soup with a little broth or water if it thick.

Another, and still is very good, can – in a little butter or olive oil in soup pot until you reach the vegetables and liquid flavor by lightly sauteing chopped onion, celery and garlic – or all.

You do not need to use chicken broth as the liquid. A good vegetable stock works very well, as well as pure water, although I do not think that the soup is so warm and tastefully decorated only with water. I think the sense of beef broth to try this recipe, but chicken> Share is only test on my favorite flavor, so my good will, variations on the track.

The soup is quite simply wonderful as it is, but if you get only a little cream, maybe 1 / 4 cup, a lovely Finish to the texture of the soup.

This soup is elegant enough to impress company with, either as a starting point or during entering. Make sure some of the small florets of broccoli used as a supplement to save. You can either sprinkle on top of the soupuncooked, boil or overheat for a few minutes, or in the microwave just to soften. You want them to keep the deep color, are reflected on the beautiful light green soup.

An excellent accompaniment to the soup has some really good chewy-textured bread. At my house we often have garlic bread. A warm baguette with fresh butter from a jump of olive oil is also excellent served.

This soup is good any time of the year. For the summer can be made a bit thinner, and it tastesvery well served at room temperature. Hot is called what in the winter. You can expect to hear raves from your family, if it is served.