Hello and happy Thursday to you!
It’s that time of year again, isn’t it? Cold season, and….with it, cold & FLU season. Yukkk! In my house, I launch an all out assault against cold & flu, and do lots of extra things to make up for the lack of sunshine. You’ll be able to read about a lot of these in an upcoming eBook I have on keeping healthy during this season of heightened sickness, but for today, I wanted to share with you a super easy recipe for homemade chicken stock, which goes a LONG way toward health year round, but especially during cold & flu season! Enjoy this recipe, and I know you will love the joy that a pot of simmering stock brings to your home!
Soul Soothing Chicken Stock
By: Catherine Slezinger
Traditional chicken stock is referred to as “Jewish penicillin” and has been consumed for centuries as a remedy for sore throats, colds, flus, and infectious diseases. It has even been studied scientifically more recently and proven to indeed help in the treatment of these illnesses. Stock contains minerals, electrolytes, cartilage and collagen in a VERY easily absorbable form. Properly made stock is a soothing anti inflammatory for both digestive systems AND the mucous lining of your throat. (Read: sore throats, colds, flus, etc)
And by homemade chicken stock, I mean the real thing- not the cubes or the stuff in a can or a box. Homemade stock is as different from the store-bought version as night is from day. Even the organic store bought version pales in comparison to the nutrient-rich, soothing and powerful stock simmering on your home stove.Homemade chicken stock has been nourishing humans for thousands of years, and is a powerful weapon for preventing & treating colds & flu! I love to make it weekly, and you can enjoy it alone or as a base for chicken soup, or other soups.
Enjoy this delicious recipe, and the warmth and health it brings to you and your family this Fall!
Cure- All Chicken Stock
1 whole organic free-range chicken or 2 to 3 pounds of bony chicken parts, such as leftover from making a roast chicken or other chicken parts for dinner
*2-4 chicken feet (optional)
4 quarts cold filtered water 2 tablespoons organic apple cider vinegar 2 tablespoons sea salt, such as Real Salt or Himalayan Salt 1 large onion, coarsely chopped
2 organic carrots, peeled and coarsely chopped
3 organic celery stalks, coarsely chopped
1 bunch organic parsley
2-4 organic chicken feet
Directions: Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley.
Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 8-24 hrs. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
Use as a base for all kinds of delicious soups, or eat alone.
Side note: I have absolutely used the chicken feet, and there is no comparison with the taste. It seems gross but I’d encourage you to give it a try! *Original stock recipe comes from The Weston A Price Foundation, see their “Broth is Beautiful” article. Check out this link for the original article containing this recipe, as well as more info about stock:
With much love,