Homemade Chicken Stock is good for my soul

Whenever Scott and I move into a new home, the first thing we do is put on a pot of chicken stock. I consider it a “sage burning” of sorts. To me, there’s nothing that says “home” like the smell of chicken stock wafting into every nook and cranny of the house. It makes the house ours. Chicken stock is one of those things that is really not difficult to make, but it does take time to perk along on the stovetop. It’s a job for a stay-at-home kind of day, when you’re puttering around the house, tying up loose ends, and doing chores. But no, the chicken stock is not a chore. It’s a pleasure! Growing up, my dad would always make chicken soup with dumplings on the nights when we had a fresh batch of chicken stock. We’d mix up the dumpling batter and drop it by the spoonful into the simmering broth until they bobbed back up to the surface, indicating that they were done. Yes, chicken stock holds a special, romantic place in my kitchen.

At the restaurant, we make chicken stock regularly to be used in our soups and stews, and it occurred to us one day that some of you might like some of our homemade stock to take home! We’ve all got busy lives…I can tell you that I rarely have those stay-at-home-all day kinda days where I can tend my simmering pot of love. I’m usually paying more attention to keeping our toddler from standing on the coffee table! So to make things a little easier for everybody, I’ve started making extra chicken stock at the restaurant. We pour our hearts into it and then freeze it as soon as it’s cool, so that you can buy it mid-day and have plenty of time to get it into the fridge. Then you can enjoy a little homemade stock at your own house! $4 per quart.