Taste_of_the_South_-_October_2019

Homemade Broth
MAKES ABOUT 2 QUARTS

We leave the salt out of this basic broth
so you have more fl avor control when
adding it to other recipes.

4 pounds raw chicken wings
or chopped vegetables
2 quarts cold water
2 medium yellow onions, quartered
2 medium carrots, roughly chopped
1 stalk celery, roughly chopped
10 sprigs fresh herbs (such as chives,
parsley, rosemary, and thyme)
½ lemon
2 bay leaves
1 tablespoon black peppercorns

1. In a 6-quart slow cooker, combine all
   ingredients. Cover and cook on high for
   6 to 8 hours. Add additional water to keep
   solids submerged, if needed.


2. Place a fine-mesh strainer over a large
   bowl; strain broth. Discard solids. Portion
   stock into freezer-safe containers, leaving
   2 inches of head space. (Broth will expand
   once frozen.) Let cool completely.


3. Cover, label, and date containers. Freeze
   for up to 6 months.


4. To use broth, let thaw in refrigerator
   for 1 to 2 days. To defrost in a pinch,
   soak frozen container in warm water until
   edges of broth thaw. Place frozen broth in
   a large saucepan; heat over medium-low
   heat until thawed. Use immediately.

Split Pea and

Andouille Soup

MAKES ABOUT 6 SERVINGS (photo on page 62)

Andouille sausage adds deep fl avor and spice

to the split peas. Mix it up by subbing in your

favorite smoked sausage or a ham hock.

2 tablespoons olive oil

1 pound andouille sausage, chopped

1 small sweet onion, chopped

1 large carrot, halved lengthwise

and sliced

4 cloves garlic, minced

1 pound dried split green peas

6 cups Homemade Broth (recipe

precedes)

5 sprigs fresh thyme

2 bay leaves

¼ teaspoon ground black pepper

¾ teaspoon kosher salt, or to taste

Garnish: olive oil, ground black pepper,

fresh thyme leaves

1. In a large cast-iron Dutch oven, heat
   oil over medium heat. Add sausage; cook,
   stirringoccasionally,untilbrowned,about
   10 minutes.Removesausageusinga
   slottingspoon.
   2.Addonion,carrot,andgarlictopot;
   cookuntilonionsaresoftened,about
   5 minutes.Addpeas,broth,thyme,bay
   leaves,andpepper.Reduceheatto
   medium-low.Partiallycoverandcook,
   stirringoccasionally,untilpeasaretender,
   about 45 minutes.
   3.Stirinsausageandsalt.Discardbay
   leavesandthymesprigsbeforeserving.
   Garnishwithoil,pepper,andthyme,if
   desired.

FREEZEIT Omitgarnishesandletcool

toroomtemperaturebeforefreezing.

All recipes calling for Homemade Broth

were developed using unsalted broth.

If using regular or low-sodium

store-bought broth or stock, start with

half of the recommended amount of

salt and adjust seasoning to your taste.

KITCHEN TIP

Broth can also be made by

saving bones from cooked

chicken in a gallon-size

heavy-duty resealable

plastic bag in the freezer.

Raw vegetable scraps (such

as onion ends, carrot peels,

etc.) can be saved in the

same way. Have fun with

produce pairings, but avoid

cruciferous vegetables like

broccoli, cabbage, Brussels

sprouts, and cauliflower.

OCTOBER 2019 | TASTE OF THE SOUTH 64