Bone Broth aka Stock… So good for you!

Quite a bit has been said lately about bone broth ( I call it stock) and it’s health benefits from keeping the immune system healthy to remineralizing teeth!!

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Crock-Pot Stock

I make stock at least once a week.  Usually from chicken, but sometime from beef.  Stock is an amazing way to use up veggies and bones from other meals like roasted chicken or beef short ribs.   If I am pressed for time (who isn’t), I usually throw the ingredients in a crock pot on low before bedtime and strain it in the morning.  The recipe below is for a stove top simmer, but if you are pressed for time or want a great meal when you get home from work, just throw it into a crock pot in the AM and set it to high.  When you get home, strain it and add some veggies, beans, rice, tomato paste…so many options!

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Slow Simmering Stock

Ingredients:

Please us organic ingredients if at all possible.  Sometime I use whatever I have on hand to make a stock. Leeks, red onions…whatever herbs I have around as well.  The Recipe below is a standard recipe to follow.

  • A 4 pound  chicken
  • 1 large onion, quartered
  • 4 carrots, peeled and cut in 1/2
  • 4 ribs celery and tops, cut in 1/2
  • 10 sprigs fresh thyme
  • 10 sprigs fresh parsley with stems
  • 2 bay leaves
  • 8 to 10 peppercorns
  • 8 whole cloves garlic, peeled
  • 2 gallons cold water

Directions

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer.  Add hot water as needed to keep bones and vegetables submerged. After about 2 hours, remove the chicken, pick off all of the meat and return the bones to the stock for additional simmering.  Allow the meat to cool and use in the finished soup, shred and season for chicken burritos, chop chilled chicken and mix with mayo, lemon juice and thyme for chicken salad….so many options!!
Back to the stock…Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids (or eating them as a warm snack..yum!!). You can finish the stock by making into any stock based soup of your choice or cool immediately in  a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid (you can keep the fat to sauté in or freeze it for use in roux) and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Use as a base for soups and sauces.

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