Ah, the holidays. A full house, warm memories, and the inevitable scramble to get dinner on the table. When friends and family gather together, the best place to be is often outside the kitchen, enjoying the company. But a few intelligent make-ahead cooking strategies can really de-stress your hosting. By prepping key components in advance, you can serve rich, cozy meals without the last-minute scramble.
To help you actually enjoy the holidays, we teamed up with local culinary talent Chris Schoenfeld, widely known as "Showy the Cook." Showy specializes in crafting flavorful dishes that simplify your time at the stove while elevating your table. This month, he shares three versatile recipes designed to take the stress out of entertaining: a deeply savory homemade chicken stock, a comforting butternut squash soup topped with tender roasted chicken, and a luscious blueberry compote that effortlessly crowns any holiday dessert.
These recipes work double duty in your kitchen. You can simmer, portion, and store them days ahead of time, leaving you with simple assembly when guests arrive. Grab your favorite ladle, clear some freezer space, and get ready to enjoy a completely relaxed, delicious holiday hosting experience.
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Fall Chicken Stock
Ingredients
1 organic whole chicken
2 organic celery stalks
1 organic onion
½ cup organic garlic cloves
2 large organic carrots
Pepper and seasoning salt to taste
Thyme, rosemary, and sage as desired
Instructions
- Preheat the oven to 225º F.
- Add all ingredients to a deep pan and fill to ¾ full with water, leaving room for more water during cooking.
- Place in the oven for several hours (typically 5-7), keeping it “low and slow” to pull as much flavor as possible from the ingredients. Add water as needed to make the desired amount of stock.
- After the desired time, strain the stock and keep it refrigerated until ready to use.
Blueberry Compote
Ingredients
2 cups blueberries, washed
1 cup water
¼ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch mixed with equal parts cold water
Instructions
- Cover the bottom of a saucepan with ¼ inch of water and heat.
- Add blueberries, lemon juice, and sugar, then stir. Cook until the blueberries are soft.
- Add the cornstarch slurry when the temperature reaches 203° F (use a candy thermometer for best results).
- Let it thicken, adding hot water if needed to achieve the desired consistency.
- Refrigerate until ready to use.
Butternut Squash Soup
This is one of my favorite soups for the holidays, and we can even use some of the flavorful chicken we used to make the stock. The deep, herbaceous flavor you get from the stock and the fall flavors of the butternut squash make the perfect combination for an incredible holiday soup.
Ingredients
1 large butternut squash
2 tablespoons extra virgin olive oil
Chicken stock
¼ cup heavy cream (if desired)
Recommended Toppings
Chicken (cooked)
Candied pumpkin seeds
Toasted coconut
Instructions
- Remove the rind from the butternut squash and cube the meat.
- Season with salt and pepper and sautée with the olive oil in a saucepan until tender.
- Transfer the squash to a blender and combine with chicken stock in a 1:1 ratio for a thicker consistency (add more stock for a thinner consistency). Add heavy cream if desired for a smooth, creamy texture.
- Serve in bowls, add your desired toppings, and enjoy!