Homemade Stock With Fresh Ingredients From Illinois Winter Farmers Markets

Many people come from a long line of family cooks and cherished recipes. My mom made wonderful cakes, but she didn’t enjoy cooking, and truth be told, our family shares more stories about her kitchen disasters than her delights. When I was in high school, my parents handed over all the meal planning and preparation to me. It was a chance to experiment with new ideas and, as I studied nutrition, healthier homemade alternatives. 

The temperature has dropped suddenly, and as the snow falls, it’s time to rethink dinner. For me, winter means lots of soups and stews. 

I love cooking from scratch and I cook seasonally. I prefer simple recipes where the food itself takes center stage—no sauces, no fuss. I recommend using the highest-quality ingredients you can, and for me, that means fresh, local food from an Illinois farmers market. You can find a list of winter farmers markets at ilfma.org/find-a-market.

Making chicken stock is the beginning of a lot of great meals. Once the stock is made, it can be used right away or frozen for later. The chicken can be shredded from the bone and added to a variety of recipes. Starting with the freshest ingredients ensures the best taste, and winter vegetables, along with chicken, are readily available at local markets.

HOMEMADE CHICKEN STOCK 

YIELD: 2 QUARTS STOCK AND 3 TO 4 CUPS SHREDDED CHICKEN

1 carrot, coarsely chopped*

1 onion, coarsely chopped*

1 stalk celery, coarsely chopped*

1 leek, coarsely chopped*

1 whole fresh chicken (about 4 lbs)*

10 cups water

1 Tbsp kosher salt

Freshly ground black pepper

*Available at an Illinois farmers market

Cut the vegetables into large chunks; this makes straining the stock easier after cooking. Place all the ingredients in a stockpot and bring to a simmer. Skim the top as needed and simmer for at least 1 to 2 hours or until the chicken falls off the bone. The stock can simmer longer to draw out more flavor. Strain the vegetables and chicken from the broth. Shred the chicken, discarding bones, skin and vegetables. Use the shredded chicken immediately or cool and freeze for later.

Janie Maxwell, MS, RDN, is the executive director of the Illinois Farmers Market Association (ILFMA). ILFMA supports local food and food systems by giving Illinois farmers markets and producers access to resources, education and connections to grow healthier and economically vibrant communities. For more information, visit ilfma.org.

Homemade Vegetable Stock

You can make a rich winter vegetable stock using fresh carrots, onions, celery, leeks and herbs from a local winter farmers market or co-op. Simmer the chopped vegetables with salt, pepper and water for 1 to 2 hours, then strain. The stock can be
used right away or frozen for seasonal soups and stews.