This recipe follows my roast chicken recipe - first roast the bird and eat the meat, then use the bones and organs to make the base for an incredibly tasty soup. It’s a great way to use every part of what you’ve got. How many recipes call for chicken broth? SO MANY. Put this one in your recipe drawer and save it for a cool, rainy day. Making broth warms the house up and smells so good!
Chop up the vegetables
Put everything in a stock pot. Add water until the bones are nearly covered.
Simmer for up to 8 hours, until bone structure is falling apart.
Strain out broth and let cool. Fat will float to the top and can be skimmed off for other uses.
Congee, also known as Zhou, Kayu, Chok, Jook and other names depending on the culture, is a thick rice porridge made typically from white rice. There are countless variations to how and what it is eaten with. Sometimes it is served as a meal in itself paired with meats, veggies, condiments and other toppings. Other times it’s served plain as a side dish with only soy sauce. In most cultures it is served as a breakfast or late supper, but in others is eaten plain as a snack from a street vendor. Because it is well cooked in copious amounts of bone broth (at least this version-it can be made plain in water as well), it is considered food medicine and is easily digestible and good for the digestive tract.
We make a large batch in the crockpot and keep it warm for several days, scooping out a bowl as often as we want it and topping with prepared veggies and condiments in the fridge. Change your toppings up each time to keep it new and enjoyable. This is a wonderful way to get your daily bone broth supplement if you have a hard time drinking plain broth.
Rinse brown rice well and cover with filtered water. Add the acidyfier. Cover and allow to soak for at least 8 hours, but preferably 24.
Drain and rinse rice (reserve 10 % soaking water if using the grain water method.)
Place rice, ginger, garlic and chicken stock into a crockpot and set to High. Cook for 6-12 hours or until rice is super soft and broken and the congee is thick and creamy. Or cook on LOW for 10-14 hours then set the crockpot to warm and enjoy for several days (stir often and add more stock/water as necessary to keep it from sticking on the bottom). Be sure to check the crockpot every once in a while during the cooking process and skim off any foam or scum that rises to the surface.
*Fermenting brown rice before cooking it allows to anti-nutrients like phytic acid to break down and the grain to become more digestible. You can ferment your grains by adding live whey drained from yogurt or kefir that has active cultures, raw apple cider vinegar like Bragg’s, or by using the grain water method.
The grain water soaking method works by soaking brown rice in plain filtered water for 24 hours, drain off and reserve 10%-which keeps a long time in the fridge. Cook rice in fresh water as usual. Next time, soak your rice in fresh water to cover plus the reserved soaking liquid for 24 hours. Drain, again reserving 10% and cook the rice as usual in fresh water. Repeat this cycle of reserving 10% and always adding the previous reserved soaking water to your next soak and eventually up to 96% of phytic acid will be reduced in 24 hours. Meanwhile you get to eat healthy and nutritious whole grains. Read more about the grain water soaking method here.
**Serve topped with you choice of toppings:
Mushrooms
Tamari
Chjopped scallions
Boiled Egg
Poached Egg
Chopped Chicken
Kimchi
Sauerkraut
Cilantro
Cabbage
Gingered Carrots
Julienne Carrots
Fresh Parsley
Snap Peas
Fried or Carmelized Onions
Serrano Chilis
Cayenne Pepper
Cold-pressed sesame oil
Coconut Milk
Coconut Oil
Toasted Peanuts
Lime
Avocado
I make these soup enhancers out of strongly flavored greens from spring and fall garden. I use mustard greens, kales, arugula, and broccoli leaves. These soup enhancers go well in just about any soup, pot roast, or other dish that could use a flavor boost.
Place the greens and water in a blender, food processor, or in a wide mouth jar for an immersion blender.
Finely chop the greens with your choice appliance.
Fill the ice cube tray with greens. Add any excess water to the green filled cubes. Adding the excess water will allow you to remove the green cubes easier from the ice cube tray.
Freeze over night.
Remove the green cubes from the ice cube tray and move to an air tight container in the freezer or toss in any smoothie, soup, pot roast, or other dish that you want to add extra flavor and vitamins to.
I have sensitivities to bell peppers, and most stock recipes contain them. You can use any vegetables that you desire. This is great for all vegetarian recipes.
Preheat oven to 425 degrees.
Wash and Cut Vegetables and place on baking sheet. (Not collards)
Salt and Pepper to taste.
Bake until fork tender 30-45 minutes.
Place roasted vegetables in a large pot.
Tie Rosemary, Oregano, Thyme, and Dill in unbleached cheesecloth, place in pot.
Add collards, water, and tomatoes; bring to a boil.
Turn to simmer and cook for 45 minutes.
Allow to cool. Pour into desired containers, and freeze.
**Note. I will freeze stock into ice cube trays. That way I have small portions ready.
Slow-cooked over night, this rich stock is so very good. I use it as the base for braising liquid for pot roasts, and braciole. It also makes a great French Onion Soup.
Preheat oven to 425 degrees.
Salt and pepper bones to taste.
Place on baking sheet and roast until golden brown (2 hours)
In a slowcooker, place roasted bones, carrots, onion, celery, garlic.
Cover with 2 quarts of water and tomatoes.
Add apple cider vinegar and rosemary.
Cook on low for 8-10 hours or over night.
Skim off any fat, and fill containers. Then, freeze.
This recipe has been stewing (I couldn’t help myself. I’m my father’s daughter) in my head for ages. So here we go, Nourishing Traditions style.
Ladies and gents, this is how chicken stock has been made for centuries, and if you want an effective, comforting way to treat many ailments, this is what you’ll want to have on hand. I usually have a couple quarts of this standing ready in the freezer.
Combine all ingredients accept the parsley.
Bring to a boil, skim off any foam.
Simmer for 6 to 24 hours. The longer you let it simmer, the higher nutrients and flavor it will yield. Add the parsley 10 minutes before finishing the stock, imparting more mineral ions to it.
Strain the stock into a big bowl.
After the chicken is cool enough to handle, remove and store the meat. It’s great in enchiladas, salads, soups, etc. The skin and smaller bones are soft enough to give to your cat or dog, and they’ll probably gladly eat the veggies, too (mine do).
Store the stock in the refrigerator overnight or until the fat rises to the top. Skim the fat off and reserve the stock in containers (I use wide-mouthed canning jars, my all-time favorite storage container).
This way of making stock uses the “leftovers” from my chicken and vegetables getting the most out of everything and wasting as little as possible.
Grab yourself a large 2.5 gallon zip lock bag. If you would like label it stock. The ingredients for this stock do not all gather at once. They accumulate over time. Store the bag in your freezer until full.
When you have chicken bones put them in the bag.
When you have the skins and ends of carrots out them in the bag. Any celery tops and ends? In they go. Also onion ends,(just don’t use the skins) mushroom stems, pepper tops. When you have the ends and other pieces of vegetables that would normally go into stock just put them in your bag.
When the bag is full, pour the contents into a 12 quart stock pot.
Fill stock pot with cold filtered water.
Put on stove over high heat until it boils. When it boils turn down the heat to simmer the stock.
Simmer for 6-8 hours.
When done strain stock getting all the bits and pieces out.
Now you have 2 options. If you have a large enough freezer you can pour the stock into freezer containers according to the amount you want to use at one a time. Put some in 2 cups and some in 4 cups and some in a larger container. Then you can pull out a large one for soup or a smaller one for adding flavor to vegetables. If you don’t have the freezer space you can do what I do. Make stock concentrate.
If making concentrate put the stock back on the stove and boil. Boil and boil until it reduces to a more reasonable amount. I normally go from 8-10 quarts to 4 ice cube trays.
When frozen take out of trays and put in a freezer bag.
When the stock is reduced pour into your desired container and freeze. When using it I normally add about 1 cube to 1/2 to 3/4 cup water depending on how much flavor I want from it. This is something you will have to experiment with to get the flavor you want.
A great recipe and way to get the most out of your Thanksgiving turkey! Can be used in any recipe that stock or broth is needed.
Put turkey juices in crockpot
Then add carcass (it is great to have some of the meat still on the bones. This adds great flavor)
Then add offal and neck (make sure that they have been rinsed and pat dry)
Add vegetables
Add seasonings
Add water
Then add vinegar and let set for 1 hour (This helps to extract the minerals from the bones)
Turn crockpot on low and cook for 18-24 hours.
Beef broth is a rich, nourishing way to get more out of your beef cuts and even out of “pet bones” you might buy from your butcher. We use beef broth as a base for soup and as the liquid to cook beans and grains. It is versatile and can even be enjoyed by itself with a bit of salt and seasoning.
Roast your raw beef bones for the best flavor. (30-45 minutes at 350 degrees.)
Add bones to crock pot or stove-top pot.
Add vegetables if you are using them.
Cover the bones and vegetables with water until the beef bones are completely covered and the water level is about one inch above the bones.
Add vinegar.
Turn crock pot on low or simmer your stock pot.
Watch the broth in the first few hours and skim off any “scum” that may rise to the top.
Stew your bones for about 24 hours.
Pour off the beef broth and use it in your soup recipe. (Skim the fat first if desired.)
Put your bones back in the pot and make a new batch, until the bones lose flavor or you tire of the chore.