Chicken Stock #1

Soup has always been a favorite food of mine.  My mother managed to get a lot of vegetables into two fussy kids by making ample use of her soup pot!   I have spent years perfecting my chicken stock technique.  The smell always brings back fond childhood memories!  A good stock can make everything taste better from mashed potatoes to poached eggs.   I use a few different methods, depending on which bones are available and also how much time I want to spend in the kitchen.  Recipe #1 is my de facto standard when I’ve spent the extra money on a cage free, humanely raised chicken.  It allows me to get several meals out of one bird.  I’m also more comfortable extracting nutrients from the bones of animals that are raised hormone and anti-biotic free.

Chicken Stock #1

Chicken Stock #1 - Whole Chicken
 
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Chicken stock using a raw chicken
Author:
Recipe type: Soup
Ingredients
  • 1 chicken
  • 8 pepper corns
  • 1 bay leaf
  • 6 whole cloves
  • 1 bunch of parsley, sage or thyme
  • 1 large yellow onion cut in quarters
  • 3 cloves crushed garlic
  • 2 ribs of celery cut in 3 inch pieces
  • 2 carrots cut in 3 inch pieces
  • 1 leek (cut off the darkest part of the top)
  • 1 turnip cut in quarters
  • If you want to use your chicken bones twice, make sure to buy enough vegetables to make this recipe twice!
Instructions
  1. Rinse the chicken, inside and out. Remove the giblets.
  2. Place the chicken and giblets in a large stock pot. Fill with enough water to cover the chicken by an inch and a half.
  3. Bring to a low boil for 5-10 minutes. Continually skim the scum off the surface.
  4. NOTE: If you are making a clear soup where clarity is important, you should now refresh the water. Put the chicken and giblets on a plate. Discard the water and wash the pot with soap and water. Refill the pot with clean water and return the chicken and giblets back into the pot. If clarity is not important, you can skip this step.
  5. Once all the scum has been removed, add the remaining ingredients and return to a simmer.
  6. Simmer for 3-4 hours. The longer you cook your stock, the more concentrated it will become. If you are low on freezer space, cook for an extra hour or more. You can always thin your concentrated stock out later with water.
  7. Remove the chicken from the pot and let it cool.
  8. Line a funnel with two layers of cheesecloth. Use an elastic band to secure the cheesecloth around the funnel.
  9. If you are planning to store your broth in the freezer instead of canning it, place your mason jars in a tray of ice. This ice bath method will cool your stock quickly allowing you to get it into the freezer and move on with your day!
  10. Ladle the broth into the cheesecloth lined funnels directly into your mason jars.
  11. When the broth has cooled either can it or screw the lids on and store in your freezer.
  12. When the chicken has cooled enough to handle, pick the meat off the bones and add to any recipe that requires cooked chicken.
  13. You can now return the skin and bones from the chicken back into the stock pot and make a second batch of chicken stock. Add all of the above mentioned vegetables, herbs and spices and follow instructions. This second batch won't be as strong and flavorful as the first, but it's still more flavorful than anything you'll find in the grocery store!

 

 

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Pancake/Waffle Batter

Paleo Pancake/Waffle batter
 
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This recipe is a modified version of Wheat-Free Pancakes from the Wheat Belly Cookbook
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4
Ingredients
  • 3 cups almond meal
  • 1 TBLS ground flaxseeds
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 3 large eggs
  • 7 ounces unsweetened almond or coconut milk
  • ¼ tsp vanilla or almond extract
  • 2 TBLS coconut oil or melted butter
Instructions
  1. In a medium bowl, stir the almond meal, flaxseed, salt, and baking soda until combined.
  2. In a large bowl, whisk the eggs. Add the milk, extract and oil or butter and whisk thoroughly.
  3. Gradually whisk the flour mixture into the egg mixture.
  4. Lightly oil a large skillet and heat and heat over medium heat. Cook until bubble form and the edges are cooked. Turn and cook for an additional 3 minutes, until lightly browned.

Paleo Pancakes

Coconut Pancakes

This quick and easy pancake has only three ingredients!  It’s my personal favorite “treat” when I’m not in the mood for bacon and eggs.    Serve with fresh fruit, butter and steamed veggies.

3 Ingredient Paleo Pancake
3 Ingredient Paleo Pancake

Coconut Pancakes
 
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Coconut Pancakes
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2-3
Ingredients
  • 2 Eggs
  • 1 Teaspoon Raw Honey
  • 1 Cup Shredded Unsweetened Coconut
  • 1 Tablespoon Coconut Oil
Instructions
  1. Stir the eggs, honey and coconut until well combined.
  2. Heat the oil in a skillet over medium heat. Drop the batter to make silver dollar sized pancake. Cook the batter as you would a normal pancake.
  3. Keep the pancakes small so they don't break when you try to flip them.
  4. Garnish with shredded coconut and serve with fresh fruit and pure maple syrup.

 

I don’t have time to cook!

If you’re anything like me, getting a healthy meal on the table every night can seem like an impossible task.  Juggling the responsibilities of work, home and family can sometimes force us to rely on fast food just to keep up with our busy lives.   The inspiration for this blog and the subsequent tools (coming soon!) came from a wonderful friend who turned me onto the idea of freezing raw ingredients, individually portioned, for a month’s worth of meals.  Brilliant!  Her main complaint was the amount of time she had to spend on the menu planning.   My goal is to help you reduce the amount of time you spend on healthy, whole food menu planning and meal preparation.   I hope you enjoy using the tools as much as I enjoyed making them!  If even one of you are able to spend more time with your loved ones this month, I will consider it a smashing success!