CHICKEN BONE BROTH

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SOUP-ER GOOD!

Catching a cold or flu is no fun, but getting to enjoy rich, hearty soups can be a delight!  This 48-hour bone broth was prompted by a super special delivery from a most Fantastic-O…aka Omar, my fellow producer for The EATS Community.  He thoughtfully dropped off all the ingredients I needed to make this because I had the sniffles…Thanks Omar!

INGREDIENTS: Chicken (whole or pieces) with bone and skin on…pasture raised or organic only

3 average onions (halved)

1/2 bunch celery (rough chopped)

1 bunch carrots (peeled, chopped)

ginger  (peeled and smashed)

salt, pepper, and spices you like

bay leaves (2-3)

bok choy (1 bunch)

splash of white wine

honey is optional if the person you are serving has a really scratchy throat

extra veggies to put in at the end: more chopped celery and carrots, bok choy and julienned ginger with noodled carrots

WHAT TO DO:

Rinse chicken and fill large stockpot 3/4 full of filtered water

Peel, prep carrots, celery, onions, garlic, and ginger

Throw it all in pot with salt and bay leaves and simmer for 12 hours

Lift out all the veggies and chicken parts

Add splash of white wine and return chicken bones to simmer another 12 hours

Wait until broth is cool enough to strain through fine mesh

Taste and add your choices of seasoning as needed

Separate broth in to different pots to make varied soups, including classic chicken with veggie soup and east Asian inspired shiitake mushroom soup with noodled carrots, sliced green onions, sesame seeds, and red pepper flakes to garnish.

I froze several portions of both soups for gifting and to have on hand to cook with for the next dish.

Note:  I like to brew the heck out of the chicken to maximize the bone broth’S nutritive value.  After all, if an animal is going to help fuel me, I want to do it justice by making sure not to waste any part of it.  Also, you can brew much shorter than the 2 days I spent deepening the flavor and health profile of this broth, but please do not brew any less than 8 hours.  12 hours or brewing would be an good compromise.

ENJOY THE SOUP…and enjoy sharing 🙂

 

 

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FALL HARVEST REFRESHER for this Columbus Day

So, what do you get when your visit to the farmer’s market yields carrots, ginger, apples, and a huge bunch of parsley?

some raw ingredients

some raw ingredients

blend it up in your VitaMix!  …along with a bit of frozen mango chunks, pre-frozen cubes of pumpkin puree, unsweetened vanilla almond milk, and enjoy the FALL HARVEST refresher! The key taste in this gently sweet concoction is the blend of pumpkin, carrot, and parsley with ginger.

organic ingredients:

carrots (juice and add some of the pulp)

handful of mango chunks

1/2 apple of just apple juice, if you prefer

handful of parsley

frozen pumpkin cubes or scoop if not already frozen (but add ice later, then)

almond milk

segment of ginger according to spice preference…

optional: cinnamon, dates, & banana (too much banana may dominate the veggie/pumpkin overture in this drink).  if you want added Vitamin C, throw a wedge of ripe red bell pepper in for a subtle undercurrent of flavor to complement the ginger.

note:  The more pumpkin you add, the creamier; if you want it sweeter and creamier, add bananas and dates and cinnamon to highlight up the pumpkin-ness of this season. Bit of ice blended in is always nice.

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