Liza’s Take on UpCycled Stock

Variations:

1. What I particularly like about this version is that it can also be made with “upcycled” ingredients:
   In my freezer, in 2 large airtight containers labeled “soup bones” and “soup veg” I save the bones from chickens that I cut up for boneless dishes and even bones that have been roasted (just not any bones from chicken cooked in sauce); onion tops, tails, and outer layers; celery bottoms and leaves; carrot peels, tops, and tails; parsley and thyme stems. When the containers are full, it’s time to make stock. Food recycling at its finest!
2. You can add mushrooms or mushroom stems to the vegetables in step one. Mushrooms contain a natural form of the flavor enhancer MSG, and they add an earthy note to the stock.
3. Potato peels add body to the stock, but they will also make it a bit cloudy Good for use in a thick soup, not so much for a clear vegetable soup.

Make Ahead:

1. The stock will last up to a week in the refrigerator – keep in tightly covered glass jars or containers. Once the stock is chilled, the fat rises to the top and can be removed. I usually leave a bit in for flavor and body.
2. After the stock is room temperature, chill overnight in the refrigerator, and freeze for up to six months. Pour into glass jars, leaving some room at the top for expansion. Take a jar out of the freezer and thaw overnight in the refrigerator before using – don’t try to thaw a glass jar by running it under hot water, or it may crack.

Let us know how you like this stock recipe and enjoy Liza’s many other recipes on her Simply:Health Coaching site. ©Elizabeth A. Baker, LLC

Did you enjoy this article? Become a Kuel Life Member today to support our ad-free Community. Sign-up for our Sunday newsletter and get your expert content delivered straight to your inbox.

Basic Chicken Stock

Makes approximately ½ gal

ingredients
• bones from 2 chickens
• 1 large onion, peeled and cut into eighths
• 2 medium carrots, cut into 1” sections
• 2 stalks celery, cut into 1” sections
• 3 parsley stems
• 3 thyme sprigs (or just the stems)
• 5 peppercorns
• 1 bayleaf

Method:

1. Put all the ingredients into a large soup pot, then cover by about 1” with cold water.
2. Cover the pot and bring to a boil over high heat.
3. Immediately reduce to a slow simmer, cover only partially, and let it cook for 1½ hours.
4. Cool to room temperature or speed up the process and put the pot in a sink full of cold water and
   stirring occasionally.
5. Strain the stock, pressing the juices out of the solid ingredients. It is now ready to use or store.

Variations:

1. What I particularly like about this version is that it can also be made with “upcycled” ingredients:
   In my freezer, in 2 large airtight containers labeled “soup bones” and “soup veg” I save the bones from chickens that I cut up for boneless dishes and even bones that have been roasted (just not any bones from chicken cooked in sauce); onion tops, tails, and outer layers; celery bottoms and leaves; carrot peels, tops, and tails; parsley and thyme stems. When the containers are full, it’s time to make stock. Food recycling at its finest!
2. You can add mushrooms or mushroom stems to the vegetables in step one. Mushrooms contain a natural form of the flavor enhancer MSG, and they add an earthy note to the stock.
3. Potato peels add body to the stock, but they will also make it a bit cloudy Good for use in a thick soup, not so much for a clear vegetable soup.

Make Ahead:

1. The stock will last up to a week in the refrigerator – keep in tightly covered glass jars or containers. Once the stock is chilled, the fat rises to the top and can be removed. I usually leave a bit in for flavor and body.
2. After the stock is room temperature, chill overnight in the refrigerator, and freeze for up to six months. Pour into glass jars, leaving some room at the top for expansion. Take a jar out of the freezer and thaw overnight in the refrigerator before using – don’t try to thaw a glass jar by running it under hot water, or it may crack.

Let us know how you like this stock recipe and enjoy Liza’s many other recipes on her Simply:Health Coaching site. ©Elizabeth A. Baker, LLC

Did you enjoy this article? Become a Kuel Life Member today to support our ad-free Community. Sign-up for our Sunday newsletter and get your expert content delivered straight to your inbox.

You can buy pretty good store brand stock but like everything else in the kitchen – it tastes better homemade. There’s some time commitment required, about an hour and a half, but hey, that’s leaving the pot alone on the stove.

Basic Chicken Stock

Makes approximately ½ gal

ingredients
• bones from 2 chickens
• 1 large onion, peeled and cut into eighths
• 2 medium carrots, cut into 1” sections
• 2 stalks celery, cut into 1” sections
• 3 parsley stems
• 3 thyme sprigs (or just the stems)
• 5 peppercorns
• 1 bayleaf

Method:

1. Put all the ingredients into a large soup pot, then cover by about 1” with cold water.
2. Cover the pot and bring to a boil over high heat.
3. Immediately reduce to a slow simmer, cover only partially, and let it cook for 1½ hours.
4. Cool to room temperature or speed up the process and put the pot in a sink full of cold water and
   stirring occasionally.
5. Strain the stock, pressing the juices out of the solid ingredients. It is now ready to use or store.

Variations:

1. What I particularly like about this version is that it can also be made with “upcycled” ingredients:
   In my freezer, in 2 large airtight containers labeled “soup bones” and “soup veg” I save the bones from chickens that I cut up for boneless dishes and even bones that have been roasted (just not any bones from chicken cooked in sauce); onion tops, tails, and outer layers; celery bottoms and leaves; carrot peels, tops, and tails; parsley and thyme stems. When the containers are full, it’s time to make stock. Food recycling at its finest!
2. You can add mushrooms or mushroom stems to the vegetables in step one. Mushrooms contain a natural form of the flavor enhancer MSG, and they add an earthy note to the stock.
3. Potato peels add body to the stock, but they will also make it a bit cloudy Good for use in a thick soup, not so much for a clear vegetable soup.

Make Ahead:

1. The stock will last up to a week in the refrigerator – keep in tightly covered glass jars or containers. Once the stock is chilled, the fat rises to the top and can be removed. I usually leave a bit in for flavor and body.
2. After the stock is room temperature, chill overnight in the refrigerator, and freeze for up to six months. Pour into glass jars, leaving some room at the top for expansion. Take a jar out of the freezer and thaw overnight in the refrigerator before using – don’t try to thaw a glass jar by running it under hot water, or it may crack.

Let us know how you like this stock recipe and enjoy Liza’s many other recipes on her Simply:Health Coaching site. ©Elizabeth A. Baker, LLC

Did you enjoy this article? Become a Kuel Life Member today to support our ad-free Community. Sign-up for our Sunday newsletter and get your expert content delivered straight to your inbox.

We’ve talked about UpCycling Food a couple of times in the past and we’re at it again. This time is chicken stock! A personal favorite of mine.

Liza Baker (That’s Leeza!) is one of Kuel Life’s coaches (the Coaching Section is imminently in danger of going live very, very soon). Liza is a Health Coach who knows her way around the kitchen. She was kind enough to share her basic chicken stock recipe. Chicken stock is a staple in my kitchen and should be for anyone who isn’t a vegetarian.

You can buy pretty good store brand stock but like everything else in the kitchen – it tastes better homemade. There’s some time commitment required, about an hour and a half, but hey, that’s leaving the pot alone on the stove.

Basic Chicken Stock

Makes approximately ½ gal

ingredients
• bones from 2 chickens
• 1 large onion, peeled and cut into eighths
• 2 medium carrots, cut into 1” sections
• 2 stalks celery, cut into 1” sections
• 3 parsley stems
• 3 thyme sprigs (or just the stems)
• 5 peppercorns
• 1 bayleaf

Method:

1. Put all the ingredients into a large soup pot, then cover by about 1” with cold water.
2. Cover the pot and bring to a boil over high heat.
3. Immediately reduce to a slow simmer, cover only partially, and let it cook for 1½ hours.
4. Cool to room temperature or speed up the process and put the pot in a sink full of cold water and
   stirring occasionally.
5. Strain the stock, pressing the juices out of the solid ingredients. It is now ready to use or store.

Variations:

1. What I particularly like about this version is that it can also be made with “upcycled” ingredients:
   In my freezer, in 2 large airtight containers labeled “soup bones” and “soup veg” I save the bones from chickens that I cut up for boneless dishes and even bones that have been roasted (just not any bones from chicken cooked in sauce); onion tops, tails, and outer layers; celery bottoms and leaves; carrot peels, tops, and tails; parsley and thyme stems. When the containers are full, it’s time to make stock. Food recycling at its finest!
2. You can add mushrooms or mushroom stems to the vegetables in step one. Mushrooms contain a natural form of the flavor enhancer MSG, and they add an earthy note to the stock.
3. Potato peels add body to the stock, but they will also make it a bit cloudy Good for use in a thick soup, not so much for a clear vegetable soup.

Make Ahead:

1. The stock will last up to a week in the refrigerator – keep in tightly covered glass jars or containers. Once the stock is chilled, the fat rises to the top and can be removed. I usually leave a bit in for flavor and body.
2. After the stock is room temperature, chill overnight in the refrigerator, and freeze for up to six months. Pour into glass jars, leaving some room at the top for expansion. Take a jar out of the freezer and thaw overnight in the refrigerator before using – don’t try to thaw a glass jar by running it under hot water, or it may crack.

Let us know how you like this stock recipe and enjoy Liza’s many other recipes on her Simply:Health Coaching site. ©Elizabeth A. Baker, LLC

Did you enjoy this article? Become a Kuel Life Member today to support our ad-free Community. Sign-up for our Sunday newsletter and get your expert content delivered straight to your inbox.

We’ve talked about UpCycling Food a couple of times in the past and we’re at it again. This time is chicken stock! A personal favorite of mine.

Liza Baker (That’s Leeza!) is one of Kuel Life’s coaches (the Coaching Section is imminently in danger of going live very, very soon). Liza is a Health Coach who knows her way around the kitchen. She was kind enough to share her basic chicken stock recipe. Chicken stock is a staple in my kitchen and should be for anyone who isn’t a vegetarian.

You can buy pretty good store brand stock but like everything else in the kitchen – it tastes better homemade. There’s some time commitment required, about an hour and a half, but hey, that’s leaving the pot alone on the stove.

Basic Chicken Stock

Makes approximately ½ gal

ingredients
• bones from 2 chickens
• 1 large onion, peeled and cut into eighths
• 2 medium carrots, cut into 1” sections
• 2 stalks celery, cut into 1” sections
• 3 parsley stems
• 3 thyme sprigs (or just the stems)
• 5 peppercorns
• 1 bayleaf

Method:

1. Put all the ingredients into a large soup pot, then cover by about 1” with cold water.
2. Cover the pot and bring to a boil over high heat.
3. Immediately reduce to a slow simmer, cover only partially, and let it cook for 1½ hours.
4. Cool to room temperature or speed up the process and put the pot in a sink full of cold water and
   stirring occasionally.
5. Strain the stock, pressing the juices out of the solid ingredients. It is now ready to use or store.

Variations:

1. What I particularly like about this version is that it can also be made with “upcycled” ingredients:
   In my freezer, in 2 large airtight containers labeled “soup bones” and “soup veg” I save the bones from chickens that I cut up for boneless dishes and even bones that have been roasted (just not any bones from chicken cooked in sauce); onion tops, tails, and outer layers; celery bottoms and leaves; carrot peels, tops, and tails; parsley and thyme stems. When the containers are full, it’s time to make stock. Food recycling at its finest!
2. You can add mushrooms or mushroom stems to the vegetables in step one. Mushrooms contain a natural form of the flavor enhancer MSG, and they add an earthy note to the stock.
3. Potato peels add body to the stock, but they will also make it a bit cloudy Good for use in a thick soup, not so much for a clear vegetable soup.

Make Ahead:

1. The stock will last up to a week in the refrigerator – keep in tightly covered glass jars or containers. Once the stock is chilled, the fat rises to the top and can be removed. I usually leave a bit in for flavor and body.
2. After the stock is room temperature, chill overnight in the refrigerator, and freeze for up to six months. Pour into glass jars, leaving some room at the top for expansion. Take a jar out of the freezer and thaw overnight in the refrigerator before using – don’t try to thaw a glass jar by running it under hot water, or it may crack.

Let us know how you like this stock recipe and enjoy Liza’s many other recipes on her Simply:Health Coaching site. ©Elizabeth A. Baker, LLC

Did you enjoy this article? Become a Kuel Life Member today to support our ad-free Community. Sign-up for our Sunday newsletter and get your expert content delivered straight to your inbox.