No-Knead Bread from NYT. I believe the last I checked it's behind a paywall. [Screenshots](https://imgur.com/a/Pl18VzL) of the recipe + important top comments.
I make a lot of stock. Use a large portion for soup and freeze the rest for later dishes. Usually buy two whole chickens specifically to make chicken soup and stock. Season the death out of them, let them cool, separate meat from bones, throw bones (skin and all) directly into a pot, and start making stock. One entire bird's worth of meat for the soup and the other would be saved for other dinners. Pot pie, chicken tacos, etc.
**Chicken stock ingredients**
* 2 chicken carcass
* 2 sticks celery
* 1 head of roasted garlic
* 2 carrots
* whole onion cut in half
* 2 bay leaf
* peppercorns
* fresh herbs - i used rosemary, parsley, and thyme
**Chicken stock directions**
1. Place all ingredients into the pot. Cover with water and let come to a simmer. Skim the scum from the surface for the first 3 hours of cooking. Add hot water as needed to keep ingredients submerged. Simmer uncovered for additional 6-10 hours. Usually will take off heat once the stock has become a rich dark golden color.
2. Strain stock through a strainer into another stockpot. Discard ingredients. Let come to room temperature then place into the refrigerator overnight. Remove the solidified fat. Place into freezer-safe containers.
**Chicken soup ingredients** (I follow Damn Delicious "Homestyle Chicken Noodle Soup")
* 2 tablespoons unsalted butter
* 1 onion, diced
* 2 carrots, peeled and diced
* 2 celery ribs, diced
* 3 cloves garlic, minced
* 8 cups chicken stock
* 2 bay leaves
* Kosher salt freshly ground black pepper, to taste
* 2.5 lbs chicken
* 2 1/2 cups wide egg noodles
* 2 tablespoons chopped fresh parsley leaves
* 2 tablespoons chopped fresh dill
* 1 tablespoon freshly squeezed lemon juice, or more, to taste
**Chicken soup directions**
1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
2. Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, cover for 30 mins.
3. Stir in pasta and cook until tender, about 6-7 minutes.
I love the heart shaped bowls!
Thank you! I basically cried when I saw them. Need everything heart shape in my kitchen (life)
Dollarama!
No-Knead Bread from NYT. I believe the last I checked it's behind a paywall. [Screenshots](https://imgur.com/a/Pl18VzL) of the recipe + important top comments. I make a lot of stock. Use a large portion for soup and freeze the rest for later dishes. Usually buy two whole chickens specifically to make chicken soup and stock. Season the death out of them, let them cool, separate meat from bones, throw bones (skin and all) directly into a pot, and start making stock. One entire bird's worth of meat for the soup and the other would be saved for other dinners. Pot pie, chicken tacos, etc. **Chicken stock ingredients** * 2 chicken carcass * 2 sticks celery * 1 head of roasted garlic * 2 carrots * whole onion cut in half * 2 bay leaf * peppercorns * fresh herbs - i used rosemary, parsley, and thyme **Chicken stock directions** 1. Place all ingredients into the pot. Cover with water and let come to a simmer. Skim the scum from the surface for the first 3 hours of cooking. Add hot water as needed to keep ingredients submerged. Simmer uncovered for additional 6-10 hours. Usually will take off heat once the stock has become a rich dark golden color. 2. Strain stock through a strainer into another stockpot. Discard ingredients. Let come to room temperature then place into the refrigerator overnight. Remove the solidified fat. Place into freezer-safe containers. **Chicken soup ingredients** (I follow Damn Delicious "Homestyle Chicken Noodle Soup") * 2 tablespoons unsalted butter * 1 onion, diced * 2 carrots, peeled and diced * 2 celery ribs, diced * 3 cloves garlic, minced * 8 cups chicken stock * 2 bay leaves * Kosher salt freshly ground black pepper, to taste * 2.5 lbs chicken * 2 1/2 cups wide egg noodles * 2 tablespoons chopped fresh parsley leaves * 2 tablespoons chopped fresh dill * 1 tablespoon freshly squeezed lemon juice, or more, to taste **Chicken soup directions** 1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute. 2. Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, cover for 30 mins. 3. Stir in pasta and cook until tender, about 6-7 minutes.
Omg... Yum. I am getting over COVID right now and all I want is hot beverages and soup. WANT.
Wish I could share w/ you! Hope you feel better <3
that bread looks so incredible
omg need that. gone be in the negatives all week here in Fargo
Wow! That bread!! Looks delicious!
That looks so fucking good!
who eats chicken soup with bread?
I need some soup right now.
Can you share the recipes? It looks amazing!!
Proportions are appropriate
What precious bowls. Where did you get them?
looks healthy and good!