worldwide and produce the most nourishing and
flavorful soups imaginable. Properly prepared stocks
contain minerals, such as calcium, magnesium,
potassium, and gelatin, which promote effective
digestion. Sally Fallon says that gelatin-rich broths
consumed frequently protects our health from digestive
disorders. (See p. 116-126;197-230 of Nourishing
Traditions for more information and many recipes.)
Chicken/Turkey Stock
Chicken soup is a timeless remedy for all kinds of
ailments including the flu and viruses. Here is how to
make a basic chicken stock to be used for cooking
grains, sauces, and soups.
1 whole chicken OR 2-3 lbs bony chicken/turkey parts
including necks, breastbones, wings,
4 qt. cold, pure water
2 Tbsp vinegar
1 large chopped onion
2-3 peeled, chopped carrots
2-3 celery sticks, chopped
parsley - optional
Cut the chicken parts and or bones into several pieces, and place in
a large stainless steel stock pot with the water, vinegar
and vegetables (not parsley) and allow to stand for
30-60 minutes. (This allows the vinegar to work on the
bones). Bring pot to a boil, remove any scum that rises.
Reduce heat, cover, and simmer for 1-6 hours up to 24
hours is ok. (Overnight cooking can be done in a crockpot)
The longer you cook, the richer and more
flavorful the broth. Your house will smell spectacular!
Add parsley, if desired, at the end of cooking to impart
more minerals.
Strain the broth through a sieve into a large bowl.
Remove the bones or pieces using a slotted spoon,
and allow the pieces to cool before cutting the meat
from the bones. Reserve this meat for salads,
enchiladas, soups and other dishes for the
week's menu or freeze for future use.
Strain the stock, and store in 2 cup portions in glass
jars in the refrigerator. When the fat rises to the top and
congeals, remove the fat if desired, cover the containers and
freeze if you are not going to use the stock right away.
Make the stock once a week, if possible. It only takes
minutes to assemble the ingredients, and virtually no
further work is required.
Here is another simple family favorite recipe utilizing delicious/
nutritious homemade stock:
Chicken ala King
1-2 Cups chicken, cut up
1 onion, chopped
1 C. mushrooms, sliced
1/4 Cup diced green peppers
1/3 C. olive oil
1-1/3 C. milk
1/2 tsp. turmeric
1/3 C. flour
1-1/3 C. homemade chicken broth or equivalent
Heat oil in a skillet and saute onion and peppers till
translucent. Briefly saute mushrooms, until wilted.
Blend in flour and spices. Gradually stir in chicken broth
to the vegetable mixture. Slowly add milk, stirring until it
boils. Boil for one minute, add chicken, and heat
through. Serve over brown rice, quinoa, or other whole
grain prepared with 1 cup homemade stock, if
possible.
