Showing posts with label Stock. Show all posts
Showing posts with label Stock. Show all posts
Easiest Chicken Stock
I like to make a whole chicken in my slow-cooker, remove the meat, then throw the carcass back in overnight to make stock.
Ingredients:
chicken carcass, free-range
4 quarts filtered water
2 T. apple cider vinegar, unpasteurized and unfiltered - like Bragg's brand
garlic, optional
juice of 1/2 lemon, optional
flat leaf parsley, optional
Instructions:
Place ingredients on LOW for 12+ hours. Let cool. Refrigerate. When fat solidifies at the top, skim it off. Divide broth into containers and refrigerate or freeze for later use.
Ice cube trays are hand for freezing small amounts of broth for cooking. They're especially great for adding broth to things like sauces. Once the broth freezes in the tray, I like to put the cubes in a freezer bag.
Ingredients:
chicken carcass, free-range
4 quarts filtered water
2 T. apple cider vinegar, unpasteurized and unfiltered - like Bragg's brand
garlic, optional
juice of 1/2 lemon, optional
flat leaf parsley, optional
Instructions:
Place ingredients on LOW for 12+ hours. Let cool. Refrigerate. When fat solidifies at the top, skim it off. Divide broth into containers and refrigerate or freeze for later use.
Ice cube trays are hand for freezing small amounts of broth for cooking. They're especially great for adding broth to things like sauces. Once the broth freezes in the tray, I like to put the cubes in a freezer bag.
Chicken Bone Broth
Recipe:
Free-range chicken carcass
about 4 quarts filtered water
1/2 c. apple cider vinegar, unfiltered and unpasteurized - like Bragg's brand
salt
garlic, optional
juice of 1/2 lemon, optional
flat leaf parsley, optional
Instructions:
Place ingredients in slow-cooker on LOW for 12+ hours. Let broth cool, then refrigerate. Once the fat solidifies, you can skim it from the top.
I like to make a whole chicken, remove the meat and put the carcass back in overnight.
Free-range chicken carcass
about 4 quarts filtered water
1/2 c. apple cider vinegar, unfiltered and unpasteurized - like Bragg's brand
salt
garlic, optional
juice of 1/2 lemon, optional
flat leaf parsley, optional
Instructions:
Place ingredients in slow-cooker on LOW for 12+ hours. Let broth cool, then refrigerate. Once the fat solidifies, you can skim it from the top.
I like to make a whole chicken, remove the meat and put the carcass back in overnight.
Chicken Stock from Nourishing Traditions
I love to make this delicious chicken stock recipe from Sally Fallon's Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.
With the leftover chicken I like to make a couple of recipes, including chicken enchiladas. (I was in the throes of morning sickness and it was the only thing that sounded good. I think I ate nearly the entire pan of leftovers!)
I am making the stock again today for Chicken Noodle Soup tomorrow. Yum!
Chicken Stock
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
http://www.westonaprice.org/foodfeatures/broth.html
Beef Roast Recipe for Slow-Cooker
This recipe is for a medium round slow cooker.
4 large carrots, peeled
4 large parsnips, peeled
1 yellow onion
2 stalks celery plus leaves
1 beef sirloin tip roast
1/2 cup whole wheat flour (GF - use Arrowroot Powder, conversion chart here)
unrefined sea salt, to taste
freshly ground pepper, to taste
1-2 Tablespoons olive oil
2 cups beef stock
2 bay leaves
Roughly chop parsnips, carrots, onion and celery, and set aside.
In a dish, evenly spread flour, salt and pepper. Dip the meat into the flour mixture, pressing the mixture into all sides of the meat with your fingers.
Heat pan on medium-high heat. Add olive oil to pan and allow to heat. Brown roast on all sides until a nice crust forms.
Place the meat in the slow cooker. Add the vegetables. Pour beef stock over the top. Add bay leaves.
Cover and cook on LOW for 7-8 hours. The meat will be likely falling apart. Serve it on a large platter with the vegetables, and the broth in a bowl for passing around the table.
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4 large carrots, peeled
4 large parsnips, peeled
1 yellow onion
2 stalks celery plus leaves
1 beef sirloin tip roast
1/2 cup whole wheat flour (GF - use Arrowroot Powder, conversion chart here)
unrefined sea salt, to taste
freshly ground pepper, to taste
1-2 Tablespoons olive oil
2 cups beef stock
2 bay leaves
Roughly chop parsnips, carrots, onion and celery, and set aside.
In a dish, evenly spread flour, salt and pepper. Dip the meat into the flour mixture, pressing the mixture into all sides of the meat with your fingers.
Heat pan on medium-high heat. Add olive oil to pan and allow to heat. Brown roast on all sides until a nice crust forms.
Place the meat in the slow cooker. Add the vegetables. Pour beef stock over the top. Add bay leaves.
Cover and cook on LOW for 7-8 hours. The meat will be likely falling apart. Serve it on a large platter with the vegetables, and the broth in a bowl for passing around the table.
All rights reserved.
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