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Go60 YUM - recipes and the joys of dining
Share your recipes July 2012

Rainbow Kitchen

Broth for Every Day

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Starting Simple

Use a whole chicken (preferably organic, pasture-fed or from a reputable supplier) or parts – backs, necks, wings, and especially feet. Yes, the feet -- they’re an extremely nutritious gelatin provider. Note: every meat purchase does at least double duty if you buy it bone-in. Meat closest to the bone is more flavorful, and those bones will make excellent soups and stocks, no matter which animal they come from.

Really basic: Put chicken and a splash of vinegar or other acid (to help extract minerals from the bones) in a large pot and cover with water. Cook on the stove top at a low simmer (liquid not visibly moving but pan is too hot to touch), or uncovered in the oven at 170-180 degrees for 6 to 24 hours. Especially with factory-farmed chickens, you may want to quickly boil first to release any scum that you will skim off.

Stock 1.0: Add a large onion, chopped, at the beginning.

Stock 2.0: Additional vegetables. If you plan to toss mushy vegetables away or blend them as a base for soup and gravy thickeners, add 2 carrots peeled and chopped, and 3 celery ribs chopped, at the start. If you plan to include them in a bowl of chicken soup or casserole later, add during the last hour.

Stock 3.0 and more: If you have them, and like additional layers of flavor, at the start add peppercorns for spiciness, garlic for added sweetness, 2 bay leaves for savory depth, and parsley and/or thyme at the very end for floral, herbal notes.

Store broth in your refrigerator for several days, or save space by freezing in an ice cube tray. Each cube would nicely flavor a couple of servings of cooked vegetables, provide a steaming cup of drinking broth, or provide a rich base for rice, quinoa, couscous, wild rice or other grain.

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Allison's Article:

A Chicken in Every Pot, Broth for Every Day


Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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