It’s the beginning of September, and my mood has officially made the shift from summer to fall. I’m relishing the 65-75 degree days of Northeast Ohio right now, and the cooler mornings and evenings. It’s refreshing to change gears, and reframe my daily routines around the changing season. It’s the simple things – fall candles, seasonal pillows and throws, some “of the moment” wardrobe additions, and of course a fall-centric menu. Which brings me to the point of this post.
We are huge advocates of making homemade chicken stock, and here’s why! It’s a straightforward way to begin an autumn day. Simply toss all of the ingredients in a big stockpot, leave it to simmer for 4 hours, and then use some for dinner and pack up and freeze the rest. The kitchen will smell amazingly homey, and in the weeks ahead you will be set up for impromptu soups, bakes, etc. Meanwhile, toss on a light sweater and head outdoors to enjoy a walk, the farmers market, or whatever says “hello fall!” to you.
Our Favorite Stock-Based Recipes
This soup is the perfect recipe to make while fresh sweet corn is still available. This lightly creamy soup is loaded with sweet corn and tender potatoes. Garnish with crisp bacon bits and the result is comfort food at it’s finest.
This bake is our weeknight go-to. It’s easy to assemble, and every moist, cheesy bite is satisfying and delicious. It’s also fabulous as leftovers.
French Onion Soup with Gruyere Croutons
My daughter Emma requests this soup on repeat. With flavor-packed chicken stock as the base, every additional ingredient just ups the wow factor. Tender golden onions, fresh thyme, and a garnish of melty gruyere croutons make this soup a meal.
Fall is the beginning of the cozy season, and nothing says cozy like this soup. It’s aptly named because it’s simple to assemble and eat on your lap, after a busy week. Homemade stock (a necessity) is adorned with roasted chicken, veggies and the best part – simple homemade dumplings (we call them halushki).
Make-Ahead Homemade Chicken Stock
Ingredients
- 3 5-pound roasting chickens
- 3 large yellow onions, unpeeled, quartered
- 6 carrots, unpeeled, halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled, cut in half (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh dill
- 1 head garlic, unpeeled, cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Instructions
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
