Stock & Potage
Chicken Bone Stock & Vegetable Potage
As the weather beings to cool, there’s nothing like a warm, homemade soup to bring comfort to your kitchen. In this live virtual cooking class, we learned the secrets of creating a rich, flavorful stock and a hearty vegetable potage. Perfect for cozy fall days!
In just over two hours, together, we made homemade chicken stock (from the bones of rotisserie chickens) and used our stock in our potage. We finished with buttery, homemade croutons infused with herby-garlic goodness — a perfect finishing touch!
Puréed Soup Technique
Step 1. Sauté aromatics (onions, leeks, carrots, celery, etc.) in fat (oil & butter)
Step 2. Add garlic & herbs.
Step 3. Deglaze with dry white wine.
Step 4. Add chopped root vegetables.
Step 5. Add enough stock to cover root vegetables.
Step 6. Simmer until root vegetables are tender.
Step 7. Puree (adding more hot stock to achieve desired consistency).
Step 8. Finish the heavy cream / creme fraiche, if desired
Shopping List
Bones from 1 to 2 Rotisserie Chicken(s) – all flesh/skin removed from bird(s)
Celery, 1 bunch
Carrots, 1 lb
Onions, 4 medium
Dried Bay Leaves, 2-4
Fresh Thyme & Rosemary & Parsley (nice to have)
Whole Black Peppercorns (nice to have)
Quart size storage containers, for stock storage (nice to have)
Leeks, 2 medium
Garlic, 1 head
Root Vegetable of your choosing, about 3 lbs (sweet potatoes / potatoes / butternut squash)
White wine, ½ cup (dry preferred, or whatever is open!)
Chicken Stock, 2 quarts
Heavy Cream (optional, I prefer no cream)
Crusty Baguette (for croutons, optional)
Pantry Staples (items you most likely have on hand)
Equipment List
Stock Pot (largest flat bottom/straight sided pot you have, preferably with lid)
Strainer
Le Cruset / Dutch Oven / Heavy Bottomed Pot (to make soup)
Immersion blender / Vitamix / Blender / Food Processor (anything to puree soup)
Soup Ladle
Sharp knife
Cutting Board
Mixing Spoon
Roasting Pan/Baking Sheet (for croutons)
