Once upon a time I was a food writer. I was writing for Freedom Farms magazine and it was a rich and rewarding experience. I was working with a sustainable farming operation that I deeply believed in, I was able to drive out of the city and ride tractors and climb hay bales and get my boots muddy on a regular basis, and my children had the chance to spend time on a farm. Each month I listened to Lisa King, mother of ten children and incredibly talented cook, explain her philosophy of creating simple, nourishing, and unbelievably great tasting meals.
At the same time, I was struggling to balance my writing and my own household. I was regularly hyperventilating over a deadline about a farm fresh meal while tossing cold hot dogs to my own children, who were constantly in the midst of tearing the house to pieces. Eventually I had to take stock of my life, and to step back from writing and shift my focus to doing different work that allowed us to create a different, deeper family rhythm. (Literally, because we started a family band, but that’s a different story.)
It took years for me to begin to put into place the lessons I learned from Lisa King. At the heart of the message was to keep food preparation simple. Farm fresh, seasonal ingredients. One pot meals. Meal plans that please an entire household and automatically yield leftovers that do the same. Like so many seemingly simple things, the simplicity is deceptive in that it is refined by years of hard won experience.
Today I am making chicken stock. The simple recipe flows from the heart of the meal plan I’ve developed over the past few years. Once a week I roast a chicken. After it is carved and served and cooled, I save the entire carcass and the juice by placing it in a gallon size freezer bag, and sticking it into the freezer. I don’t roast chickens or make soup often in the summer, but now that the autumn frost and cold and flu season has arrived, I’m pulling out those frozen bags and turning them into stock.
Sometimes there is a great deal of meat left on it and sometimes it is almost picked bare, which is really the only thing that determines whether I’m technically making stock or broth. Technically, stock is made with roasted and simmered bones, while broth is made with both bones and meat. In either case, the end result is a nutrient rich, immune boosting, culinary staple that can be used as a simple soup or as the base for soups, risotto, pasta, dumplings, and a wide variety of other recipes.
Here is the recipe for my simple chicken stock.
You will need:
-6 cloves Garlic
-1 Celery Heart
-1 bunch Green Onion
-1 Ginger Root
-1 tsp Apple Cider Vinegar
-1 tsp Salt
-1 tsp Pepper
I use a crock pot because it allows me to simmer the stock slowly and safely without being tied to the stove all day. In the crock pot I place a chicken carcass, generally frozen and straight out of the freezer. (Keep the gallon bag handy, you can use it again to store and freeze stock!)
Roughly chop 1 onion, 6 cloves of garlic, and 1 celery heart.
Grate 1 knuckle of ginger root and slice green onions.
Add to crock pot, along with 1 tsp of apple cider vinegar, 1 tsp of salt, and 1 tsp of black pepper.
Add water to 2 inches below top of crock pot. Bring to a boil and stir. Check intermittently for pieces of skin, which will rise to surface. Remove and discard. After boiling mixture for ½ hour, lower heat and simmer for an additional 4-6 hours. At this point, pour the mixture through a metal colander. Discard all of the solids and allow the liquid to cool.
Store in an airtight container. Homemade chicken stock will keep for several days in the refrigerator. Depending on the size of the batch, I generally freeze some in freezer bags to use at a later date.
Stock serving suggestions: I like to drink broth for a light midday meal. I add red pepper flakes, thyme from my garden, and garlic powder. Some of my kids really enjoy homemade bread dipped into plain, heated chicken stock- but some of them will only eat chicken soup, which is another recipe for another day.