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Homemade Chicken and Beef Broth

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Homemade Soup Broth or Stock


Meat and fish stocks comprise traditional cuisines
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 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 parts
including necks, breastbones, wings,
4 qt. cold, pure water
2 TB vinegar
1 large chopped onion
2-3 peeled, chopped carrots
2-3 celery sticks, chopped
parsley - optional

Cut the chicken parts 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. 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.

Remove the chicken 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 chicken 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, cover the containers and
freeze if you are no 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 are two of our family favorite recipes utilizing 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.

CURRIED CHICKEN - Indian Style
This outstanding, authentic curry is nourishing,
delicious, and economical. Double or triple this recipe,
serve over Basic Brown Rice, and store extra in
meal-sized portions in the freezer.


1-1/2 pounds skinless chicken meat, cut into 1/2 inch
pieces
4 TB coconut oil, or 4 TB olive oil
2 Cups finely chopped onion
3-4 TB good quality Curry powder to taste
OR use the following spices in place of Curry powder:
2 TB turmeric
1 TB ground fenugreek
1 tsp. cumin
1/8-1/4 tsp cayenne pepper, opt.
1/2 tsp. ground cloves
1 tsp. ground coriander
1 tsp ground cardamom
2 Cups chicken stock
1/4 -1/2 Cup lemon juice, to taste
2 cloves garlic, minced
1 can coconut milk (whole)
salt to taste


Heat oil in a large skillet over medium high heat and
add the chicken pieces; saute in batches. Add onions
and saute until softened. Saute spices briefly in the oil
for several minutes. Stir in chicken stock, lemon juice
and bring to a boil. Add in garlic, chicken, and coconut
milk.
Simmer uncovered for 15-30 minutes stirring frequently
or until the sauce thickens. Add salt to taste. This curry
will improve in flavor significantly if made a day ahead,
or early in the day, and allowed to sit.

Garnish with chopped green onions, chopped peanuts, raisins, coconut and /or chutney.

Beef Stock

This method was written by Leslie Gray and is used by permission:

We love to make beef stock with the meaty bones because it is really cheap
meat. This is what I do: I roast the meaty bones in the
oven for about 1 hour. The non-meaty bones (the ones that are just all bone
with no meat on the outside) - I just place in a pot of vinegar water for
soaking. Then, after the meaty bones have roasted, (this is not an
essential step by the way - but makes them taste better) I place them
directly into the pot of vinegar water for soaking about 20 minutes or so
while I am preparing the veggies. Then I throw in all veggies and herbs and
bring to a boil - then let simmer for 24 hours or as long as 72 hours. We
pull the meat off around the 12-18 hour mark because after this the meat
tastes yucky. All the flavor gets into the broth and it tastes like nothing
basically.

My husband just pulls the meat out of the pot - takes the meat off - and
eats it for breakfast -lunch or a snack - then he just throws the bone back
into the stock pot. With the meat - you can make beef and noodles with it -
or make shredded bbq beef sandwiches - or save the meat for a hearty beef
soup. We usually just sprinkle some salt on it and eat it plain like a
roast
.
After 24 hours or more - strain the broth and let cool. Transfer broth into
quart or pint canning jars. Be sure to allow plenty of head space for expansion
in the freezer. I can usually make about 10-12 quarts of
quality stock for about 8 pounds of bones. Place the jars into the freezer for long term storage.
Leslie Gray




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