The art of the stock
There's nothing quite like a pot of simmering soup to bring warmth to dipping temperatures and cooler days. Easy to prepare and easy to love—like a warm hug on a chilly night!
The foundation of any great soup is often overlooked but essential: a well-crafted stock. Learn to make a good one at home with our easy recipe below. Don't miss our tip of pouring the stock into ice cube trays, freezing, and storing in freezer bags for up to 3 months. This makes it easy to add heightened flavour to soup, sauces, risotto, stir-fries, and more.
At Summerhill, our soups are prepared in-house with the finest ingredients and always with a well-developed stock. Our just-launched Chorizo, Corn, and Potato Soup features smoky chorizo, sweet corn, and tender potatoes simmered to perfection. For our incredible Ham Hock Minestrone Soup, we slow-cook ham hock until it's fall-apart tender and combine it with beans, root vegetables and pasta. Our hearty Beef and Barley Soup is made with slow-simmered tender beef, barley, carrots, and onions. To name a few.
Stock up on our curated selection of delicious soups—just like homemade. Pair with crusty bread, tortillas, sour cream, or hot sauce. Just heat, serve, and enjoy!
Chicken Stock Recipe:
1 (4-pound) whole chicken or chicken legs and backs
16 cups cold water
1 large cooking onion, quartered
2 medium carrots, whole
1 leek, white parts only, washed, coarsely chopped
2 celery stalks, whole
1 teaspoon whole black peppercorn
1 bay leaf
8 fresh flat leaf parsley sprigs
1 fresh thyme sprig
1 leek leaf
Sea salt to taste
Rinse chicken under cold water and place in large stock pot; cover with cold water. Bring just to boil. Reduce to simmer, skim off any foam that collects on surface. Add onions, carrots, leek, celery, peppercorns, bay leaf, parsley and thyme. Simmer 3 hours, skimming foam occasionally.
Strain through colander lined with cheesecloth, or fine mesh strainer. Discard chicken and flavourings and season generously with salt to enhance the flavour. Return stock to clean stockpot and cook for an additional 30 minutes on low heat, to further concentrate. Remove from heat and cool to lukewarm. Refrigerate until fat rises to surface and liquid congeals. Skim fat from stock and discard, then warm stock to liquefy and pour into ice cube trays. Freeze, then transfer stock cubes to freezer bags and freeze up to 3 months.
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