Homemade Chicken Stock

This kitchen staple can really make the difference in so many of your dishes. Just think of all your turkey, stuffing, and vegetables starting with this savory broth. I promise it will truly add an abundance of flavor! 

Start with a whole chicken and begin by cutting it down so we can brown it in the pot. 

Next, cut the spine out and then flip the chicken and slice through the breast plate to separate. 

Now that you have your chicken in pieces add them to a large stock pot with 2 TBSP of olive oil. 

Turn them after about 5 minutes or until browned on one side. 

Meanwhile start a pot 4 cups boiling water. 

Remove the chicken parts.

 

Chop 2 medium onions, 2-3 carrots, and 3-4 stalks of celery including the leaves. 

Add 2TBSP of oil to the same pot you cooked the chicken in and add the vegetables. Then add fresh parsley and thyme. Cook down until soft about 5 minutes and then add the chicken parts back to the pot. 

After simmering for 20 minutes, uncover, turn up the heat to medium high and add boiling water. Then add salt and a few bay leaves. Add the raw chicken breasts and bring to a boil. Cover and simmer for 20 minutes. 

Once Stock is finished removed chicken parts and use a ladle to strain the entire broth so that all the veggies and herbs are removed. 

Press on the vegetables to make sure to get all the liquid out!

Remove the meat from the bone and use for soups, sandwiches or casseroles. 

After Stock has cooled skim the fat from the top. You can use the fat as a base for cooking vegetables later. 

Store in containers or use right away. 

Butternut Squash Saffron Risotto

Man oh man! Was this a crowd pleaser... I came across this recipe when searching for things to do with butternut squash I had leftover from another meal. This was so great that I decided to make it for Thanksgiving for my family. It takes some time but is really quite simple to execute. Enjoy!

Start with the squash...

Place the entire squash in the microwave for 4-5 minutes. This will soften it so it’s easier to cut! 

Then peel and slice in half and scoop out the seeds with a spoon. Dice the rest of the squash and place on a sheet tray lined with foil. Drizzle with olive oil salt and pepper and place in oven for 30 minutes on 350. Stirring every 10 minutes until soft. 

Meanwhile you can start the Risotto as it takes about 30 minutes to come together. 

First place 6 cups of chicken stock into a saucepan and cover to heat. 

Next start your Risotto...

First chop 1/2 cup of shallots and 1/2 cup of pancetta and place in a large flat saucepan with 6 Tbsp of butter. Cook these until soft on medium low heat about 10 minutes. Do not let them brown. 

Then add 1 1/2 cups of arborio rice. Stir until coated with all the butter. 

Add 1/2 cup of dry white wine and cook about 2 minutes or until most of the liquid evaporates.

Now comes the important part. Add two ladles of the hot stock at a time and stir until the liquid is almost gone and rice seems somewhat dry. About 5-10 minutes. 

Add salt (I used a French garden salt) and pepper and 1 tsp saffron threads. 

Continue adding two paddles of stock at a time every 5-10 minutes. You will see the rice start to take on the liquid and double in size. 

After about 30 minutes check for to see the rice should be al dente. Soft but still with some bite. Take off heat. 

Add your cooked butternut squash. 

Add fresh Parmesan. 

Add some fresh nutmeg and garnish with thyme. 

Simple Caramel Sauce

If this recipe was any easier my dog Chico could make it...

Add 1 cup packed brown sugar (I used half light and half dark), 1/2 cup half and half, 4 tablespoons butter, and 1 TBSP vanilla to a pot over medium heat. 

Whisk together constantly for 5-7 minutes or until think. DO NOT take your eyes off it, it can boil 

over easily. 

Pour into a container to store in the fridge. 

Butternut Squash Chai Soup

All of the flavors of fall in one healthy soup! The fact that it’s a slow cooker recipe makes it even better. 

Peel, de-seed and dice one butternut squash, one apple, one small onion, and two carrots and place in a crockpot. 

Add 2 cups vegetable broth, one chai tea bag, and a few sage leaves. 

Cook on high for 3 to 4 hours. Remove chai tea bag and sage. Add 3/4 of a cup of coconut milk, Salt, pepper, and Cayenne. 

Use an immersion blender or to purée. 

Garnish with a few drops of coconut milk and fresh sage. 

Choosing the best Parmesan

Crab Stuffed Avocados

So these aren’t exactly a fall dish, but if you can find fresh crab, avocados are in season year round. These are perfect for lunch or an afternoon snack. Thanks to my good friend Cristina we used some great quality canned crab that she has shipped straight to her home. 

Simply use two cups of the crab chopped or shredded into small pieces. 

Mix with one cup Greek yogurt, 1 TBSP mayo (optional but really gives it a little extra kick of flavor), juice and zest of 1 lemon, and 1-2 TBSP of chopped fresh tarragon. I also added some old bay seasoning, salt and a pepper. 

To stuff the avocados simply run a knife through them until you reach the seed in the center. Hen run the knife around the seed and the use your hands to turn each half in opposite directions until they separate. Remove the seed with a spoon and use a little lemon juice to keep the green from browning. Top with the crab mixture and dig in! 

Spinach and Mushroom stuffed Quiche

My dad used to say, “real men don’t eat quiche” and I always got the biggest kick out of it. Well dad, I dare you not to love these babies! 

First thing you will want to do is cook six pieces of bacon (I used turkey bacon) in a pan with a little olive oil until lightly browned. Set aside and let cool. 

Next, chop about two cups of mushrooms (I used baby Bella) with one small onion and cook in the same skillet as the bacon win a little more olive oil. 

After about 3-5 minutes or mushrooms are soft add 2 cups of spinach and turn off heat. Mix in the spinach until wilted. 

In a separate bowl whisk together 4 large eggs and 4 egg whites. 

Next, shred 1/2 cup of fontina cheese into the eggs. Add salt and pepper. 

Ladle the egg and cheese mixture into a muffin tin sprayed with non stick cooking spray. Fill about half way. 

Next, add a bit of the spinach and mushroom mixture to each. 

Cut the bacon and add a few pieces right on top. 

Bake at 350 for about 20 minutes. 

Watch for them to rise and be slightly brown on top. 

I topped mine with some fresh tomato and chives!