Friday, March 21, 2014

Broth-based soups - Good for your bones!

 Make broth-based soups and stews!

Here’s a simple recipe for chicken stock which you can then use as a base for chicken soup and so many others.  Be sure to use a good stockpot.  It will make things a lot easier.

1 whole chicken or chicken parts, cut up.  If possible, use the feet which provide a rich source of gelatin.
Vegetables, diced – carrots, celery, onions, leeks
Apple cider vinegar

1.Chop veggies and place in crockpot with chicken.  Cover with water, add vinegar and let sit for 30 mins. The vinegar aids in leaching the minerals from the bones.
2. Turn stockpot to low and simmer gently for 12-24 hours. That’s it!
3. Strain broth from bones and veggies.
4. Store in fridge for up to 7 days.  Freeze whatever you won’t use within a week.

Note: You can remove the chicken after 3-4 hours and remove the meat from the bones.  It should be well cooked and very tender.  Reserve the meat for chicken salad or for a wonderful chicken soup.  Return bones to water and continue simmering for 12-24 hours.

Of course, chicken stock is just the tip of the iceberg.  Learning how to cook a variety of stocks and recipes from a variety of different bones keeps things fun and interesting.  Here are two excellent resources for making different stocks and stock-based soups:

Bones: Recipes, history and lore

Click here to check out Bones: Recipes, History on Amazon

Nourishing Traditions by Sally Fallon

Click here to check out Nourishing Traditions on Amazon.