I love homemade chicken stock (also known as bone broth) because it’s an essential ingredient in great soups and sauces. I also love it because it’s incredibly good for you.

Homemade Chicken Stock | Healthy Green Kitchen

Because it is made from bones, stock contains natural gelatin (which is great for the digestive system) and lots of minerals, as well. Adding an acid (the apple cider vinegar I’ve used here) helps to draw the calcium out of the bones and into the stock…so the broth is particularly good for bone health.

The recipe below is my “go to” chicken stock, the one I make when I accumulate 2-3 chicken carcasses from roasting chickens (I keep each carcass in a bag in the freezer, so when I have a few, I go ahead and make stock). Feel free to add additional vegetable scraps, too- sometimes I throw in chopped broccoli stalks, green onion tops, and the like that will otherwise end up in the compost.

Adding parsley at the end makes the broth even more mineral-rich, a trick I learned from Sally Fallon, author of the wonderful book Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.
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You can also use this recipe to make turkey stock: just increase the amounts of everything due to the larger size of the turkey carcass and know that you’ll end up with 10-15 quarts of stock so make sure you have enough room to store it.

For a delicious vegetable broth, feel free to load up your pot with any additional veggies that you have on hand, omit the chicken and the vinegar, and decrease the water accordingly (you’ll want it just covering all the vegetables). Cook as long as you like- the longer, the better!

Recipe for Homemade Chicken Stock

Yield: 3-4 quarts

Ingredients:

* 2-3 chicken carcasses (from free-range birds)
* 1 large onion, peeled and chopped
* 2-3 large carrots, scrubbed clean and chopped
* 3 stalks celery with leafy tops, chopped
* 6 garlic cloves, peeled and cut in half
* 1 tablespoon whole black peppercorns
* Water to cover (about 15-20 cups)
* 1/2 cup apple cider vinegar (helps to draw the minerals out of the bones and into the stock)
* 1 bunch parsley, rinsed
* sea salt to taste

Directions:

Directions:

1.Put all your ingredients (except for the parsley) into a large stock pot and bring to a boil. Skim off all of the the foam that has risen to the top.

2. Reduce heat to simmer and continue to periodically skim off the foam, if necessary.

3. Simmer for at least two hours or as long as overnight (I usually simmer mine for about 8 hours). The longer you simmer it, the more flavorful it will be, but keep in mind that it will reduce and you will end up with less.

4. Ten minutes before it has finished cooking, add the parsley (you can leave it in the bundle, rubber band and all).

5. When it has finished cooking, allow to cool a bit and then sample your broth. Add sea salt to taste. Strain the broth and refrigerate for a few hours. Any fat in the broth will congeal at the top and can be easily strained off, if you like.

Your stock is now ready for use or you can package it up and put it in the the freezer (I store mine in quart sized plastic containers).

Making Chicken Stock | Healthy Green Kitchen

This post is linked to Food Renegade’s Fight Back Friday!

I’m excited to announce that I’m Opening a Shop with OpenSky. Yippee!

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I’ve been seeing OpenSky shop links on some of my favorite blogs lately (including La Fuji Mama and Michael Ruhlman) , so I decided to see what it’s all about. It turns out OpenSky is a really great concept- a personalized shopping experience unlike anything else on the web.

I’ll be able to stock my shop with products that I use myself, love, and personally recommend to my readers: items that are good for you and the planet, of course. In the past, I’ve occasionally linked to products on Amazon, but what I like about OpenSky is that it’s less like a giant warehouse and much more like a boutique.

Plus if something that I love isn’t in the OpenSky catalog, they’ll try to find it for me…how cool is that!

I’ve got just a few things in my shop right now; look for the inventory to grow in the near future. I’m also planning to offer some deals in future monthly newsletters, so if you’re not yet a subscriber, I guarantee you’ll want to become one. You can sign up for my newsletter here

See you tomorrow with another recipe!

This Orange and Fennel Salad is my take on a seasonal classic hailing from Sicily. A late winter salad that is generally made with blood oranges, it’s not just healthy and super simple to make: it’s truly stunning.

When you are using orange zest in a recipe like this cake, it’s very important to use organic oranges. You are welcome to use them here, too, but because this salad features peeled oranges, I think it’s okay to use conventional varieties.

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I chose a combination of non-organic Moro and Cara Cara oranges that are sold under the Sunkist label.

The Moros are a lovely dark red, and the Cara Caras are deeply orange. Both are super high in immune-boosting anti-oxidants and are available in markets where I live here in New York. They are very reasonably priced and delicious, so if you see them, I suggest buying them at once! If you can’t find any suitable specialty oranges, you can go ahead and use navel oranges, though.

My oranges were small-medium sized, so I used three, but you might only need two if your oranges are very large. I did not happen to have any on hand, but I think adding some arugula or a little minced red onion or shallot to this salad would be nice…

Orange and Fennel Salad

Serves 1-2

Ingredients:

*1/2 large fennel bulb, trimmed, peeled and very thinly sliced
*3 oranges
*3 tablespoons minced fresh parsley
*1 tablespoon olive oil
*juice from 1/2 lemon or Meyer lemon
*coarse sea salt and freshly ground black pepper

Directions:

1. Using a very sharp knife, peel the oranges. Make sure to remove all of the pith. Cut the oranges into cross-wise slices and then cut each slice in half. Remove and discard any seeds.

2. Arrange the fennel and orange on a serving plate and scatter the parsley on top. Drizzle with the olive oil and the lemon juice, and season with the salt and pepper.

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This post is linked to Real Food Wednesdays over at Kelly the Kitchen Kop; it is also linked to Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday!