Welcome (Back) To Traditional Food!
Traditional foods are the real, whole, unprocessed ingredients of our ancestor’s kitchens. It’s our original “superfood”. Sadly, in this busy world, this connection to our food, which comes with a true sense of place; rooted in family recipes, their nourishing qualities, and the community that comes with preparing them was once a part of everyday life! These basic foods nourished us for centuries before modern food processing turned our health upside down.
Chicken Broth (aka Stock)
Chicken Broth is the original superfood and broth made well is a powerhouse for aiding digestion, delivery minerals in an easily absorbed, electrolytic form, and healing damaged joints.
For more detailed information on the wonders of bone broths, I suggest the book Nourishing Traditions, by Sally Fallon.
Yields: About 4 quarts (3.6 L)
Cook Time: 12 to 24 hours
- 5 quarts cold water
- 2 tablespoons apple cider vinegar
- 2 pounds bone-in chicken, any cut or size
- 4 chicken feet, optional
- 2 cups carrots cut into 2-inch (5 cm) pieces
- 3 cups celery cut into 2-inch (5 cm) pieces, leaves left on
- 2 fresh or dried bay leaves
- 10 whole black peppercorns
- 1 large onion, peeled and quartered
- 2 cloves garlic, whole and unpeeled
- 8 sprigs parsley
*Please don’t try to make healing foods with chemical laden produce or unhealthy animals. Another reason it’s so important to know your farmer!
- In a large-size pot, combine the cold water, apple cider vinegar, chicken, and chicken feet, if using. Allow the chicken to soak in the vinegar water for 1 hour, drawing additional calcium from the bones.
- Bring the water to a boil over high heat, uncovered. A foamy scum may develop on the surface of the stock once a rolling boil is reached. Skim this and discard. The foam is natural coagulated lipoprotein. It’s not harmful but it isn’t pretty either and may cloud the stock.
- Add the remaining ingredients, except the parsley, to the pot (this will be added at the very end of cooking).
- Cover, reduce heat to low, maintaining a gentle simmer. It’s important to keep the pot covered, as this allows the stock to bubble away for hours without fear of the liquid evaporating.
- Simmer for anywhere from 12 to 24 hours, depending on how much time you have, adjusting the heat up or down as needed. A long cooking time allows more digestion-enhancing gelatin to be released from the bones into the stock and enhances its flavor. If you have time for a 24-hour stock, occasionally check the stock and, if necessary, add more water to ensure the meat is covered.
- Ten minutes before removing the stock from the heat, add the parsley. Once done, remove from the heat and cool, uncovered, for 10 minutes
- Strain stock using fine mesh strainer (Recommend: chinois).
- Stock may be used immediately or stored (Recommend: wide mouth 24 ounce mason jars) when fully cooled in the refrigerator. Note: Fat will rise to the surface and congeal, providing a wonderful ‘seal’. When ready to consume, scoop off the fat and set aside for reuse adding flavor to sautéing vegetables or frying eggs.