soup, 2+ hours, chicken, stock Chris Whonsetler soup, 2+ hours, chicken, stock Chris Whonsetler

NEUTRAL CHICKEN STOCK

Truly use all of your food and minimize food waste by making stock! Use in place of water in most dishes to amp the flavor and turn average dishes ultra savory.

This crazy simple stock base is the easiest way to jump into utilizing all of the ingredients in your kitchen and reducing your food waste. We chat about this process with Ian Groesbeck in EP 43. This stock is super flavorful, but also pretty neutral so you aren’t so boxed in when you go to use it.

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Total prep time ~ 15 min, smoking / simmering time ~ 4-12 hours

Equipment:

  • Smoker

  • Stove top

Ingredients:

  • Bones & Skin from 1 chicken

  • 1/2 yellow onion quartered

  • 1/2 carrot diced into 1/2 inch pieces

Directions:

  • Preheat your smoker (or oven) to 400°

  • Place all ingredients on a baking pan, in the photos I used some avocado oil thinking it would help keep items from sticking, but the chicken released a lot more fat than I anticipated so the oil is not as necessary in my opinion.

  • Place in pan in your smoker/oven once it has reached temp for 10-15 min.

  • Cook until you see a nice color build up on the food items, but don’t let it get too dark (like my carrots.. FYI finely diced carrots are not the best idea to use.), this will impart some bitter flavors that are not the best.

  • Once the bones have hit a nice color, remove from smoker/oven and place into a medium size pan.

  • Add just enough water to cover the food items and bring to a light boil. Immediately reduce heat to a light simmer and cook between 4 & 12 hours.

  • We recommend cooking with a lid on or keep an eye on the liquid level and replace lost liquid with hot water.

  • Keep tasting the stock and stop cooking when you like the flavor or when you stop noticing a change. Remove all solids by dumping the stock through a fine mesh sieve into a new vessel.

  • If desired return the liquids to the stove, bring to a simmer and reduce to desired concentration.

  • Place into a jar and refrigerate until use or freeze. We recommend using a chamber vac sealer (we use Anova) for an air tight seal and freezing laying flat for optimal space saving in your freezer.

  • Share your meal with us using #OkayestCook

Hot Tips:

  • Label how concentrated your stock is! Is it ready to use or does it need a bit of water?

  • Don’t add additional seasonings until you know how you will use it.

  • Watch salt content! If you got a pre cooked chicken that was already brined chances are the stock will be super salty.

  • Don’t be afraid to change things up! Add things you like, skip what you don’t. This is neutral for a reason, to be the most compatible with a variety of dishes.

Support Okayest Cook

Yeti is by far our favorite cooler brand. Outside of keeping things cold we love to rest briskets & pulled pork in ours.

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soup, 30 minute meals, pasta Chris Whonsetler soup, 30 minute meals, pasta Chris Whonsetler

SPICY SAUSAGE TORTELLINI SOUP

A unique soup that will leave you craving more. Creamy, spicy & rich, this soup will tick all of your winter soup boxes.

This is the soup Chris and Stephanie referenced as their notable meal in EP44 Kitchen Accidents. This dish is pure delight. Its the perfect balance of rich & creamy with umami undertones and will satiate the most ravenous of eaters.

support okayest cook

Aprons from Hedley & Bennett are built to stand the abuse from the most rugged cook. have the style options to match any persona. We adore our old school camo print apron.

Shop Hedley & Bennett

Total prep & cook time ~ 30 min - Makes about 10 cups

Equipment:

  • Smoker

  • Stove Top

Ingredients:

  • 1 pound ground Italian sausage

  • 1 yellow onion

  • 3 cloves garlic, smashed then minced

  • 3 Tablespoon flour

  • 1 Tablespoon Spiceology shiitake powder

  • 1 teaspoon dried basil

  • 1 teaspoon oregano

  • 1 teaspoon cayenne

  • 1 teaspoon hot sauce

  • 1 teaspoon red pepper flakes (adjust as necessary, start lighter if unsure)

  • 1/2 teaspoon mustard powder

  • 1/4 teaspoon pepper

  • 1 cup heavy cream

  • 5 cups chicken stock

  • 2 cups chopped kale

  • 2 cups cheese tortellini

  • Salt to taste

Directions:

  • Quarter the onion and smoke for 30-60 min at 200º (optional)

  • Brown the sausage (Ep3 You Are Browning Meat Wrong)

  • Dice the onion, add to sausage and cook until soft, about 10 min

  • Add the garlic and cook for 1 min

  • Add the flour and cook 1-2 min

  • Add remaining dry ingredients & stir

  • Add broth and scrape the up fond with a wooden spatula (caramelized bits of food on the bottom of the pan)

  • Slowly add heavy cream, bring to a boil and reduce to a simmer

  • Add the kale and tortellini and simmer 5 min.

  • Serve while its hot!

  • Share your meal with us using #OkayestCook

Hot Tips:

  • If making in bulk to food prep we recommend cooking and storing the tortellini separately, it may get too soggy if stored in the liquid too long.

  • We LOVE Tapatío Hot Sauce, choose your favorite

  • MeatEaters Gnome on the Range is a killer substitute for the shiitake powder, just be aware it contains salt, so watch how much you add, you probably do not need more.

Support Okayest Cook

Yeti is by far our favorite cooler brand. Outside of keeping things cold we love to rest briskets & pulled pork in ours.

Shop Yeti
Read More