January = Soup Month!

Soups On!

When the cold weather is here and it seeps into your bones, what better way to sit down and warm up than with a warm bowl of soup? Soup has long been considered the antidote to weary tired bodies from physical exertion or illness. The word soup itself derives from the French word soupe which means soup or broth. The word restaurant was first used in France, around the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised to weary souls in need of nourishment.

This month we have a wonderful semi-homemade, butternut squash soup recipe from Liz’s Kitchen, that’s Liz Bokisch of Bokisch Vineyards, who makes some truly dreamy dishes.

If you are feeling extra-adventurous we encourage you to make your own homemade chicken broth. It’s so easy, so filling, and gives you tons of chicken for other meals – you may never go back to store bought again!

See our homemade chicken broth below – shared by our friend Erin.

Whole Chicken Broth
1 whole chicken, 3-5 pounds
1/4 cup dry white wine
4-6 quarts cold water

Large Stock Pot
Fine mesh sieve
Mesh spoon
Wide-mouth funnel
4 – 1 quart size jars

To prepare:
Place chicken in a large stock pot and then pour in the wine. Pour in enough water to cover the bird by 1inch. Cover the pot and bring it to a boil over medium-high heat. Immediately lower the heat to medium-low and simmer, covered for at least up to 4-6 hours, until chicken meat is tender and spears easily fro bones.

Using a broth skimmer or spoon, skim off a discard any foam that appears on the surface as it simmers.

Turn off heat. Gently remove the bird and allow it to cool until you can handle it comfortably. carefully pick meat off bones and store for use in other dishes or freeze for even after use!

Strain the broth through a fine mesh sieve and then use a wide-mouthed funnel to pour it into four 1-quart sized jars, mason jars work well. Seal their lids tightly.

Cook with the broth right away, store in refrigerator for up to 1 week or freeze for up to 6 months. (leave plenty of headspace in your glass jars if freezing)

You will never have a more filling or nourishing broth – enjoy!