Thoughtful
Godly
Patient
Kind
Fun
Interesting
Example
Trustworthy
Hardworking
Loving
Giving
Thinker
Writer
Hunter
Gardener
Craftsman
Prayerful
Used to be (maybe still can be):
Roller Skater
Tennis Player
Miniature Golf Player
Shopper (shopping companion to teenage daughters)
Music Lover
For all you have been, are now, and will be to me in the future I thank you! I love you Daddy!
Sunday, June 20, 2010
Monday, January 4, 2010
Chicken Soup/ Stock
This makes a wonderfully flavorful broth for soup!!
From Nourishing Traditions by Sally Fallon
1 whole chicken (free range, pastured or organic) -- I just use a regular one from the store.
2 - 4 chicken feet (optional) -- I don't use this.
3- 4 quarts cold filtered water
1 Tablespoon raw apple cider vinegar -- I use regular acv.
4 medium size onions, coarsely chopped
8 carrots, peeled and coarsely chopped
6 celery stalks, coarsely chopped
2 - 4 zucchinis
4 - 6 Tablespoons extra virgin coconut oil
1 bunch parsley
5 garlic cloves
4 inches grated ginger
2 - 4 Tablespoons sea salt
If you are using a whole chicken, remove fat glands and gizzards from the cavity. By all means, use chicken feet if you can find them - they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Place chicken or chicken pieces in a large stainless steel pot with the water, vinegar, and all vegetables except parsley. Bring to a boil, and remove scum that rises to the top. Cover and cook on low heat for 12 - 24 hours.
The longer you cook the stock, the richer and more flavorful it will be. About five minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove from heat, and take chicken out of pot. Let it cool, then remove emat from the carcass. Reserve for other uses such as chicken salads, enchiladas, sandwiches, or curries. ( The skin and smaller bones, which will be very soft, may be given to your dog or cat. ) Strain the stock into a large bowl and reserve in your refrigerator for use as a base for other soups.
From Nourishing Traditions by Sally Fallon
1 whole chicken (free range, pastured or organic) -- I just use a regular one from the store.
2 - 4 chicken feet (optional) -- I don't use this.
3- 4 quarts cold filtered water
1 Tablespoon raw apple cider vinegar -- I use regular acv.
4 medium size onions, coarsely chopped
8 carrots, peeled and coarsely chopped
6 celery stalks, coarsely chopped
2 - 4 zucchinis
4 - 6 Tablespoons extra virgin coconut oil
1 bunch parsley
5 garlic cloves
4 inches grated ginger
2 - 4 Tablespoons sea salt
If you are using a whole chicken, remove fat glands and gizzards from the cavity. By all means, use chicken feet if you can find them - they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Place chicken or chicken pieces in a large stainless steel pot with the water, vinegar, and all vegetables except parsley. Bring to a boil, and remove scum that rises to the top. Cover and cook on low heat for 12 - 24 hours.
The longer you cook the stock, the richer and more flavorful it will be. About five minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove from heat, and take chicken out of pot. Let it cool, then remove emat from the carcass. Reserve for other uses such as chicken salads, enchiladas, sandwiches, or curries. ( The skin and smaller bones, which will be very soft, may be given to your dog or cat. ) Strain the stock into a large bowl and reserve in your refrigerator for use as a base for other soups.
Subscribe to:
Posts (Atom)
Posts
