Stone Soup Troop - Week 1 Recipes

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• Wash hands and clear counter space.
• Set one bowl or bag for vegetable scraps to keep the workspace tidy.
• Gather equipment: 1–3 large stockpots (depending on size), 1 large skillet, cutting boards, knives, ladle, and a large spoon for stirring.

Preheat the oven to 375

1. Place 10 lb chicken leg quarters into your pot(s).

2. Wash your hands thoroughly

3. Add enough cold water to cover the chicken by 1–2 inches.

4. Start the chicken and water simmering - we will keep adding to this.

•  Peel onions, removing tops and bottoms (don’t toss), remove tops and bottoms from carrots (don’t toss), and remove the bottom and leafy fronds from the celery (toss the bottoms but save the leafy bits).
  
  Set aside the vegetables to continue prepping shortly.
  

5. Add to the pots with the chicken legs and water

• The onion skins and root ends,
• Carrot tops and ends,
• Celery fronds (leafy bits),
• 1–2 bay leaves per pot.

6. Bring to a rolling simmer (just under boiling).
Skim off foam if any rises.

7. Simmer 45–50 minutes if chicken is thawed, 65–70 minutes if frozen.

8. When timer is up, use tongs to remove one chicken leg from each pot and use a knife to check for doneness. The meat will pull easily from the bone and juices run clear.

This step creates a rich, homemade chicken stock while the chicken cooks.

1. Place out two large mixing bowls. In each bowl, mix:

• 3 cups all-purpose flour (sift the flour - important step. If no sifter, a collander will work!)
• ¼ cup sugar
• 1 Tbsp baking powder
• 1 tsp salt
   

2. Slowly pour 1 (12 oz) can of beer into each bowl. 

• Stir just until combined — batter will be thick.
   

3. Melt ½ cup (1 stick) butter.

4. Stir half (¼ cup) of the melted butter into the dough after the beer is mixed in.

5. Transfer dough into greased loaf pans (or shape rustic rounds on baking sheets).
 

6. Pour the remaining melted butter over the top of each loaf.

7. Bake at 375°F for 1 hour, until golden and a toothpick comes out clean.

8. Cool on wire racks or boards at least 20–30 minutes before slicing.
 

The bread should finish and start cooling while the chicken finishes cooking and the stew base begins. Let it cool fully and then slice or portion so each participant takes some home.

(a couple troop members can start this while others do the bread)

• Heat ½ cup butter or oil in a large skillet over medium heat.
   
• Add 3 lb diced onions; cook 8–10 minutes until soft and lightly golden.
   
• Add 5 lb diced carrots and 2 lb diced celery (if your pan is too small to cook saute all at once, cook in 2 - 3 batches - splitting the spices in the following step evenly among the batches)
   
• Add 4 Tbsp minced garlic, 2 tablespoons dried parsley, 1/2 tablespoon rosemary, 1 tablespoon salt, and 1/2 tablespoon pepper.

• Cook 10 - 15 minutes, until fragrant and carrots have softened.
   
• Add a ladle of hot chicken liquid if the pan starts to dry.
   
• Keep warm on low heat until ready to add to the stew base.

•  Peel and cube 10 lb potatoes into ½-inch pieces. 

• Keep in cold water to prevent browning.

When the timer finishes for the chicken (45 - 75 minutes after starting poaching the chicken), check at least one chicken leg from each pot. The meat should be falling off the bones as you put a knife or fork to it.

• When chicken is tender, lift it out of the pot and set aside to cool.
   
• Remove and discard all vegetable scraps and bay leaves, leaving only the clear, rich broth in the pot.

While the chicken is cooling, 

• Add the cubed potatoes to the strained broth.
   
• Bring to a gentle boil.
   
• Add 1 to 1½ quarts chicken broth per pot (to refresh and deepen the stock).
   
• Stir in ½ Tbsp ground sage, 1Tbsp dried parsley, ½ Tbsp dried rosemary, 1 tablespoons salt, 1 tablespoon black pepper (note, if using multiple pots, split the spices evenly between them)
   
• Simmer 10 minutes, then add the cooked onion, celery and carrots (if using multiple pots, split evenly between them). Add another .5 tablespoon of salt (or to taste)

• Simmer another 10 - 15 minutes, until potatoes are fork-tender.

For the first ten minutes or so while the potatoes are simmering, hang out, play a game, have a glass of wine, sit and chat or start the dishes.

When the chicken is cool to touch,

• Wash hands thoroughly

• Shred the chicken - by hand is fine. You want small pieces.
   
• Discard skin and bones

• Each troop participants should have a tupperware or other container they brought. Split the chicken evenly among the participants into their personal bowls / tupperware.

• This is a great time to each taste the broth (still simmering) and determine any personal preference to adjust the seasoning. If you're family is going to want more pepper or rosemary, add that onto your portion of the chicken.

• Once the potatoes have simmered for about 20 - 25 minutes, begin ladling the soup to each participants' take-home container, on top of their chicken. Split evenly.

• Let the individual portions of soup cool while doing the dishes and cleaning up.

• Wash hands, clear counter space, set one bowl/bag for scraps.
   
• Gather gear: large skillet, 2–3 sheet pans, 5 family-size casserole dishes, large mixing bowl/pitcher, cutting boards/knives, ladle/spoon, foil.
   
• Preheat oven to 400°F, placing racks in upper and middle thirds.

• Heat 2–3 Tbsp oil in a large skillet over medium heat until shimmering.
   
• Add 2 lb diced yellow onions and 4 lb diced fresh tomatoes.
   
•  Season immediately with 1 Tbsp salt, 1 tsp black pepper, and 2 tsp minced garlic to draw out moisture and start layering flavor.
   
• Cook, stirring often, until most liquid has cooked off and the mixture begins to thicken (about 10–12 minutes).
   
• Add 1 cup water, stir, and continue cooking until it again reduces to a thick, glossy base (another 10–12 minutes).
   
• Stir in 1½ cups finely chopped sun-dried tomatoes, 2 tsp dried basil, and pour in ½ cup water more.
   
• Continue cooking until the added water fully evaporates and the mixture is darkened, sticky, and richly flavored — truly jammy.
   
• Taste and adjust seasoning (add another pinch of salt if needed). Remove from heat and set aside.

💡 While the jammy tomato–onion mixture cooks, the rest of the troop should begin roasting the peppers and cubing/toasting the bread (Steps 2–3). 

•  Cut 3 lb bell peppers into ½-inch chunks.
   
• Toss with 3 Tbsp oil, salt & pepper.
   
• Spread on sheet pans in a single layer.
   
• Roast at 400°F for 20–25 minutes, until tender and slightly blistered.
   
• When finished, remove from oven and lower oven temperature to 325°F for the bread.

•  Cube 5 loaves of bread into ½-inch pieces.
   
• Spread cubes on sheet pans and lightly drizzle or spray with oil; toss to coat.
   
• Toast at 325°F for 7–9 minutes, stirring once, until golden at the edges but soft inside.
   
• Tip: Do not over-dry — you want tender custard inside later.

 In a large bowl or pitcher, whisk together:

• 50 eggs 
• 2 quarts whole milk 
• 1 pint half-and-half
• 1½ tsp salt
• 1 tsp black pepper
  
• If no mixing bowl big enough, split the recipe across multiple bowls; just split the dairy and spices accordingly.
   

If available, use a blender or food processor to pulse the egg and dairy together. Just pulse briefly. This will create a lighter, fluffier custard.

Each participant prepares their own family casserole dish:

1. Split the toasted bread evenly amongst the participants.
 

2. Spoon over a generous amount of the roasted peppers and jammy tomato–onion mixture and the roasted pepper pieces (distribute evenly across all casseroles).
 

3. Sprinkle about 1¼ cups shredded cheese (cheddar + Colby-Jack blend), reserving a small handful for topping.

4. Mix together gently to blend the veggies and cheese with the bread.
 

5. Pour custard evenly over the mixture until the bread is just covered — about 1 quart per casserole.
 

6. Press gently with a spoon so the bread soaks up the custard.
 

7. Top with the reserved cheese and, if desired, a pinch of finishing cheese (feta, goat, or Parmesan).

• Let casseroles rest 15 minutes to fully absorb the custard.

• While resting, finely dice the scallion. Top each casserole dish with a portion of the chopped scallion.

• After resting, parbake or fully bake the casseroles.
   
• Full bake: 375°F for 45–50 minutes, uncovered, until golden and set in the center.
   
• Parbake option: 375°F for 20–25 minutes, until edges are beginning to set but the center still jiggles slightly.
  • Cool slightly, cover with foil, and finish baking 20–25 minutes at home.

While the casseroles are baking, play a game, have a glass of wine, chill and chat, or do the dishes and clean up. 

•  If parbaked:
  Remove from the fridge while the oven preheats.
  Bake uncovered at 375°F for 20–25 minutes, until the center is fully set and the top is golden brown.
  (If chilled straight from the fridge, it may take up to 30 minutes.)
   
• If fully baked ahead:
  Bake uncovered at 350°F for 15–20 minutes, just until heated through and edges are bubbling again.
   
• After baking:
  Let rest 5 minutes before serving so the custard can finish setting and slices hold together cleanly.