I love the Nourishing Traditions book.
I know, I know, I’ve mentioned it a time or two over the last few years.
Nourishing Traditions is so much more than a cookbook…. I read through it with my highlighter; its a science textbook, history book, and nutrition wisdom book, all rolled into one
Let me clarify: it’s the utmost non-politically correct wisdom on how to eat healthy…. and explains all the reasons why the current ‘politically correct’ diet trends — {i.e., don’t eat red meat, egg yolks, or butter; do eat low-fat cheese (blech) and drink soy milk (shudder)} — are KILLING YOU AND MAKING YOU FAT.
I’ll be honest: I’ve been all about convenience the past two years {I had an excuse, but still… } but now that I’m 39 years old and pregnant (yikes), I have a new-found obsession with health and nutrients and commitment to feed my family the best way that I know how.
Never fear… I’m not giving up chocolate cake and french toast just yet…
But my mission is MORE whole foods (as close to the way God made them as possible) and to cook MORE Nourishing Traditions-type recipes. And starting with the basics, my goal is to learn how to cook a new Nourishing Traditions recipe at least once a week and post it here.
I chose to start with the Chicken Stock because 1. it’s an ingredient in so many Nourishing Traditions recipes, and 2. because this time of year we’re all battling the crud and the sniffles and IT’S NO OLD WIVES TALE THAT CHICKEN BROTH CURES EVERYTHING. It’s true.
…chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine… [it] heals the nerves, improves digestion, reduces allergies, relaxes and gives strength. — Nourishing Traditions, p. 124.
HOW TO MAKE NOURISHING TRADITIONS CHICKEN STOCK.
Start with 1 whole free-range, organic chicken. I’m a huge fan of Fran’s Fryers, but I shopped at a different health food store this week and this is what they had. But buy Fran’s if possible. You’ll also need filtered water, vinegar, onion, carrots, celery sticks, and parsley.
Have your strong manly man use his rugged man hands to annihilate the chicken beyond recognition. This chicken didn’t stand a chance. Or, just chop it into several pieces, if you’re not feeling all that dangerous. You do want bone exposed, because you want the calcium and ions and whatnot to leach into your broth.
Put the mangled chicken pieces into a large stock pot.
Give your onion a rough chop. It doesn’t need to look pretty.
The same with your celery…
Peel your carrots and chop them into chunks.
Toss your veggies into the stock pot with the chicken.
Add 2 tablespoons of vinegar. The role of the vinegar is to suck the calcium and nutrients from the chicken bones and add it to your broth. It’s a good thing.
Fill your pot with filtered water. Let everything stand 30 minutes to an hour…
Then bring everything to a boil. Preferably before 11:05pm, unless you’re a crazy sleep-deprived night owl.
Scum will rise to the top, sort of like in the presidential election.
You’ll want to skim the gunk off and discard it.
Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be.
About ten minutes before finishing, add the parsley for more mineral ions. Remove the chicken pieces and save the meat for another use. Strain the stock into a large bowl and refrigerate until the fat rises to the top; Skim off the fat and reserve the stock in your fridge to use for whatever your heart desires.
Do you feel healthier already??!? YOU SHOULD. Chicken stock has more amazing health benefits that I’m running out of room to talk about.
P.S. This is why I love Fran’s Fryers…
I cook my bird in a pot for 3-4 hours or so, remove the meat and throw the bones, skin… basically anything but the meat in the crock pot for 24 hours or so (with another batch of water & veggies). I get two stocks then – the initial 3-4 hr stock, and the 24 hr stock with the bones & fat. I use one for our lunch soups and the other stock for cooking quinoa in. Old laying hens make the
That's a great idea, Kristen! I love stretching organic chickens as far as they'll go!
oh..I can just smell that wonderful stock….a staple for sure in our house.. a whole chicken can go along way!!<br />happy Friday!
keep the fat and eat it