The backbone of any good soup is a good stock. Whether it’s chicken, beef, seafood, of vegetable – it’s key. When I was first learning to cook, I had the hardest times with soups. It seemed so easy, yet, I kept messing it up. It was always too bland, or too overly seasoned. Thankfully, after a few bunk batches, I got the feel for it. It is almost too easy in it’s simplicity. Some chicken scraps, carrots, celery, onion – combined, transform into liquid gold.

You could easily substitute a turkey carcass, if you happen to have one lying around. It’s quite possible a few of you might! I like to make the stock a day ahead, and refrigerate overnight. That way the fat separates to the top of the stock, and I can skim it right off before reheating to make the whatever it is I might be doing with the stock. I find that poultry, more than anything, renders a ton of fat. So, I always like to remove as much as I can. I don’t even bother peeling the onions or the carrots. I literally stumble to the stove in the morning in my PJ’s, throw the stuff in the pot, and call it a day. Doesn’t get much easier than that, folks!