Chicken, veggies and kale soup

You will need:

7 quart stock pot and lid
Oil (coconut or olive): 2 tablespoons
Chicken stock: 12 cups approximately
Chicken: (from stock)
Kale: one bunch (the leaves should be crisp)
Leek: one (the stalk should be firm and the leaves crisp)
Squash: two medium sized
Potatoes: two medium sized (typically I use reds)
Carrots: two to three
Salt: 1 tablespoon
Pepper: 1 tablespoon

To make:

Use the basic chicken stock recipe making the following additions:

• Kale stems and bits: after rinsing and gently straining or drying each leaf remove the main leaf from the large stem of each kale branch.  Save the leaves for prepping later.  Add the stems and any less than optimal leaves to the stock when you add the other veggies.
• Leek tips and outer layers: I typically cut approximately 3-4 cm from the base and tips of the leek and add to the stock.  I then run a knife the length of the leek so that you can pull the separate layers apart (this needs to be done regardless in order to rinse, as odds of sand being in there somewhere are high).  Take the rinsed outer layer or two and add to the stock, saving the rest to prep for the soup.
• Squash: cut 3-4 cm off of the ends of the rinsed squash for the stock.  The remaining squash will be prepped for the soup.

Veggie prep:

• Kale: After removing the stems, I roll a few leaves together.  Slice the kale "cigar" into 2-3 mm sections then cross cut once or twice.  Effectively you don't want long ribbons, you want smaller cross sections.
• Leek: Ensure that you have rinsed the entire leek to remove sand.  Take one half and place the cut side down.  Slice the leek into 1-2 mm sections and repeat with the other side.
• Squash: Cube into 2-3 cm pieces.
• Potatoes: Cube into 2-3 cm pieces.
• Carrots: Depending on the size (girth) of the carrot, you want them about the same size as the squash and carrots.

Assembly and cooking:

• Heat the pot over medium heat.  Add the oil to coat the base.
• Add the leeks, salt and pepper and cook for 2-3 minutes.  Stir once or twice.
• Add the squash, potatoes and carrots.
• Add the stock, stir and bring to a simmer.
• Cover and simmer for 30 minutes.
• Add the chicken and kale, cover and simmer for 15 minutes.

After turing the heat off, let the soup rest for about thirty minutes before serving.  

Enjoy and cheers

Lets start with stock

After discussions with a number of folks over the past couple of years, I am taking the strong encouragement and starting to write with respect to food again.  At the same time I encourage feedback from you internet; so should you try something and it work or you try something and you hate it or you think that blue is a great color feel free to let me know.

In lots and lots of things I'll add stock, at times to my own demise.  It is a great way to use lots of parts of things that you would normally throw out and you'll be surprised that a little good stock goes a long way to delivering big flavor in any dish.

As with all things "recipe" I will not claim to have created any of the basic techniques and flavors that I describe.  I am simply documenting what and how I did something.  Hopefully you can translate it and make it your own, then share it with others.  Now, onto the food ...

Stock is effectively the fluid left after simmering something for a really long time.  Any number of parts of things can go in for any number of reasons.  Below you will find a basic chicken stock that I use.  Over time I'll add variations on the theme.

Things you'll need:

Large bowl or casserole dish for prepping chicken
4 chicken leg quarters (legs and thighs, bone in and skin on)
Salt: 2 tablespoons
Pepper: 2 tablespoons

7 quart (or larger) stock pot and lid
Oil: 2-3 tablespoon
Water: 18 total cups: (2 to deglaze and 16 over the top of the stuff)
Onion: one medium, chopped in half
Carrots: three medium, cut into thirds
Celery: one small bunch, chopped into thirds
Garlic: one medium head, chopped in half
Bay leaves: 2-3

To make:

• In the large bowl or dish add the chicken, salt and pepper
• Ensure the seasoning coats all sides of the chicken
• Cover and refrigerate for at least an hour
• Prep the veggies
• Bring the stock pot up to a medium heat
• Add the oil and coat the bottom of the pot
• Add two of the chicken quarters, skin side down  
• After about 90 seconds check them as you should start to see some browning and flip them over for another 90 or so seconds
• Remove the two "cooked" quarters and caramelize the other two quarters
• Once the second set is complete, remove the quarters and add 2 cups warm water
• After about 30 seconds stir to remove anything sticking to the pot
• Add the veggies and bay leaves
• Add the chicken
• Add the remaining 16 cups (4 quarts) water
• Bring to a simmer and nearly cover: the lid should not completely cover the pot
• After 2 hours (stirring every so often), check the chicken
• If the bone pulls clear of the not bone, your done
• If the bone does not pull clear of the other stuff, keep simmering
• Let cool, uncovered for at least an hour

To strain:

I have a large stainless steel bowl and large mesh strainer.  I then pour the stock into the strainer, set into the bowl.  Once I remove the strainer I then retrieve the chicken for use in lots of ways.  Should you not have the same set up you can use a slotted spoon to get most of the bits out.

There really isn't too much to a basic stock, other than time.  As previously mentioned, I vary this stock base nearly every time I make it, yet the ingredients listed above are nearly always included (sans chicken).

Cheers!