I'm spending the evening finishing up a pot of chicken stock. I've found that replacing a meal here and there with nutritious stock and making sure we all drink plenty of water helps us from getting down and sick during the holidays.
I'm fascinated with the cookbooks written in the 1800's and early 1900's and their use of the word scum rather than foam or floating debris. A good reminder that we have to take time to skim away the things that prevent us from getting the golden goodness like in the end result of slowly simmered broth.
I like to keep my broth making simple. A whole chicken, onion, garlic, and plenty of salt and pepper. Covered in filtered water with an extra few quarts to spare. I simmer on low (covered) for about 24 hours and store in mason jars in the fridge or freezer. If I do not have 24 hours I'll simply raise the temperature to medium or even a boil and reduce the cooking time. A crockpot works just as well. They are perfect for meal replacements or soups.
I'm fascinated with the cookbooks written in the 1800's and early 1900's and their use of the word scum rather than foam or floating debris. A good reminder that we have to take time to skim away the things that prevent us from getting the golden goodness like in the end result of slowly simmered broth.
I like to keep my broth making simple. A whole chicken, onion, garlic, and plenty of salt and pepper. Covered in filtered water with an extra few quarts to spare. I simmer on low (covered) for about 24 hours and store in mason jars in the fridge or freezer. If I do not have 24 hours I'll simply raise the temperature to medium or even a boil and reduce the cooking time. A crockpot works just as well. They are perfect for meal replacements or soups.
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