When it looks like this outside…

It’s super nice that the fridge looks like this:

And keeping with this cold-weather season, I made a big batch of chicken noodle soup, homemade stock and all. It’s amazing what a difference a homemade stock can make, and it’s much less intimidating that you’d think. I can break it down into five simple steps:

Step 1: Break down a whole chicken. Place breasts and thighs on a foil-covered, greased baking sheet.  Bake for approximately 30 minutes at 400 degrees and use this meat in your chicken noodle soup (or reserve for another use). Reserve chicken back, neck and wings for stock.
Step 2: Chop up a bunch of vegetables (onion, carrot and celery at a 2:1:1 ratio).
Step 3: In a large stock pot, place vegetables, chicken scraps, and throw in some parsley and thyme. Cover with cold water and place on stove over medium high heat.

Step 4: Once water comes to a boil, reduce to a very low simmer and let sit uncovered for 4-6 hours.

Step 5: Strain stock, season to taste with salt and pepper, and use immediately or freeze!

It’ll keep you warm a cozy….just like this little one (she fell asleep with her hands straight in the air like that!):