Sunday mornings I almost always make chicken stock. Usually, I manage to have it simmering on the stove before the kids wake up. A batch of fresh stock gets me through the week for making rice, risotto, soups and beans. Typically, my menus for the week allow me to freeze half of the stock. When a busy Sunday arrives, I have the reserve in the freezer.

It’s no secret that when you use homemade chicken stock, everything tastes better. Another advantage is fresh stock allows your family’s salt intake, which is important to me. I love to use fresh bay leaves from my laurel tree. The tree is beautiful, but also totally convenient for fresh leaves for cooking stocks, soups and beans. I prefer the mild, delicate taste of the fresh bay leaf as opposed to the dried, which tends to be more potent and overpowering.

1 whole chicken

2 large carrots

3 celery ribs with leaves

1 large onion

1 garlic head

3 fresh bay leaves

3 sprigs of thyme

5 sprigs of parsley

6 peppercorns

In the morning, chop the carrots and celery in thirds, the onion in quarters, and the garlic in half and place in a large stockpot with chicken. Cover all ingredients completely with water, add the herbs and peppercorns.

Use whatever herbs you have on hand in your garden. If I have an abundance of cilantro, savory, or sage, I will use them in place or in addition to the other herbs.

Bring to a boil, then simmer uncovered gently all day. At night, I strain the liquid, (I save the remaining chicken and veggies in the freezer for the puppy’s kong) pour stock into containers to refrigerate or freeze and go to bed!

Rica has worked for us for us for 15 years and is one of my most favorite people in the entire world…she has become a second mom to me. Originally from Durango, Mexico her food is clean, fresh, and so tasty. Every time she cooks I am excited. Here is Rica’s wonderful and easy tortilla soup. It is delicious!

Serves 4

Soup:

2 cups homemade or good quality chicken stock

3 tomatoes quartered

1 jalapeno chili (including seeds)

1⁄4 white onion

1 clove garlic

1 teaspoon salt

1/2 teaspoon pepper

Tortilla Strips:

1/2 cup grape seed oil

4 small corn tortillas

Garnish:

1/2 avocado cut in large dice

4 sprigs cilantro

1/2 cup jack cheese (grated)

In a blender puree stock, tomatoes, chili with stem removed, onion, garlic, salt and pepper. Pour into a pot and heat on medium until it bubbles…then cover and simmer until tortilla strips are done.

With soup simmering, heat oil in a skillet and slice tortillas into strips about 1/2 inch thick. When oil begins to ripple, add 1/2 of the strips and fry until golden brown.

Remove from pan with tongs onto a plate lined with paper towels and repeat with next batch.

Ladle soup into a bowls. Garnish with tortilla strips, avocado, cilantro, cheese and serve.

Wine note: I prefer a clean tasting white wine with this soup. Like a Gruner Veltliner from the Wachau region of Austria or a Chardonnay that is made in stainless steel rather than oak.