Tasty stock, key to homemade soups

SUMMER 2021 Newsletter
By Robin LaBrunerie, founding member of The Common Ingredient

You've heard of humble bragging. Well, this isn't even humble. It's just bragging. Apparently, I make pretty tasty soup. Many friends have asked me how, and the answer is simple. It's all about the stock. It's always homemade. If you already make homemade stock, you know what I'm talking about. If you don't, it's probably because you think you don't have time. I'm here to convince you otherwise.

The prep work for a good chicken stock is maybe 10 minutes, because you don't have to peel or chop the meat or vegetables. You just toss it all in a pot with the chicken. The cooking time can be between 40 minutes to 2 hours. The hardest part is straining it into containers if you make a large amount. The best part is you will have stock in your freezer the next time you need it for soup or risotto or pasta or a host of other dishes which require good stock. The second best part is your house will smell divine.

One other necessity if you want your soup super tasty: don't skim off the fat when you cool the stock. Many people do, but that's a mistake. Fact: Fat = flavor. It's that simple. Keep it in there. It will melt into the soup and be dispersed around so no one will get a glob of fat, but they will get a gob of flavor.  

Making homemade soup is a good way to show love in trying times, whatever the origins. I hope you’ll try it soon.