December 11th
 

theresa albert - my friend in food

 

Medicine By the Bowl

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As the colder months approach, it’s inevitable that cold and flu season is on deck waiting to rear its feverish sniffling head!
While some arm themselves with medicine by the bottle, I prefer mine in a bowl.  I’m talking about good old
fashioned chicken soup – more important, is the stock that goes into making the soup.  Homemade chicken stocks are used
universally in traditional cuisines, across many cultures for its medicinal and health providing qualities.    Chicken stock contains immune boosting and anti-inflammatory compounds that prevent and mitigate infectious diseases. It also contains significant amounts of minerals and collagen which helps to heal the nerves, improve digestion, reduce allergies, relax the body and fortify the strength.

Providing instant relief to congestion, wheezing and fever, chicken stock is unparalleled. While the
idea of making chicken stock may seem daunting, the method is quite easy and mostly unattended.  I like to make mine
with the carcass of an organic chicken right after Sunday dinner.   Some traditions use  whole uncooked chicken, and this works just as well.  Any other ingredients are simple food staples, that be switched up based on what you have on hand.

 

Basic Stock

  • 1 organic chicken carcass (or whole uncooked)
  • 2 onions cut in half, skin on
  • 2 carrots cut in half
  • 2 celery stalks, cut in half
  • 1 head garlic, cut in half
  • 2 Tbsp vinegar (draws out minerals from the chicken into the broth)
  • Enough cold water to submerge the above (about 10 cups or so)

Any other vegetables or herbs you have on hand to throw in with the
exception of broccoli, cauliflower or cabbage, which can make the stock bitter.

 TIP:  Keep a container in the freezer, fill it up with vegetable trimmings throughout the week, peels, ends and tops – you’re on your way to making stock!

Place all ingredients in a large soup pot and cover with cold water.  Bring to a low simmer and cook covered for 2 – 8 hours.

The longer you cook the stock, the richer and more flavorful it will be, and the more healing it becomes.

Strain off the liquid and use immediately or store. It will keep for 5 days in the fridge
or for 6 months in the freezer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can use your stock for any soup or to cook your grains in.  I use mine for the ultimate Under
the Weather Soup!
It may be tempting to use cubes or tetra packs, and
while life sometimes requires use of such convenience items, there is no
substitute for the real thing.  Check the
ingredient listing for unwanted ingredients like excess salt, msg, hydrogenated
oils and sulphates.

Andrea

Andrea

Andrea Buckett enjoys a career that has embraced multiple arenas as a diversified food expert; her experience is rich in knowledge about all things food. Founder of Insatiable Food, Andrea has encompassed exciting platforms on television, in writing, recipe development, culinary instructing and food event productions. Combined with a keen eye for food trends and a strong background in homeopathic medicine and nutrition, Andrea’s passion is to inspire others to eat well and live well. Andrea is an active social media user with her Blog Insatiable Food, you can follow her on Twitter & Facebook.

 

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