Use that body...

I'm talking about that left over roasted chicken body that you've been nibbling on for a week. Now it's time to get a few more meals for this bird.

Variation of my chicken stock:

• In a large pot place your picked over roasted chicken carcass
• Add 6-8 cups water (I use water from my Brita only because the water from the tap has a flavor I don't like)
• 1 red or white onion cleaned and chopped in chunks
• 3-4 garlic cloves peeled and chopped in chunks
• 5-6 juniper berries
• 2 sweet potatoes peeled and chopped in chunks
• 1 bunch of turnips peeled and chopped in chunks
• 1/2 Tablespoon Kosher salt
• 8-12 whole peppercorns
• 1/2 fennel bulb (or celery) and stalks chopped into chunks
• 4 carrots peeled and chopped

Cook 3-4 hours on medium heat until all of the vegetables are mushy. Strain stock with fine-mesh sieve or colander. It was hard for me to toss all the cooked vegetables, but I haven't found the magic in them - but in the cooked stock which is amazing to add to soup.

Freeze strained stock in 8-16 once glass jars.

Using 8-16 ounces of chicken stock, you're now ready to make a Butternut-Pumpkin soup.

Squash Soup

Cut in half 1-2 butternut squash(I had roasted a grocery store Halloween pumpkin and froze it in 16 once jars. Or you can also roast a second butternut squash.) Roast in oven at 350 for 1 hour.

Cool and using an ice cream scooper, scoop out squash meat. Add to stock pot with chicken stock.

Plus add
1-2 teaspoon Turmeric
2-3 fennel stocks sliced in 1/2 inch pieces (or celery)
2 carrots
1 yellow onion sliced

Cook on medium heat for 45 minutes until carrots are tender. Then emulsify or place in glass blender to puree.

Soup can be served with a persimmon green salad with a citrus champagne vinaigrette.

Bon Appetite!