I bought a whole, organic chicken at our local Co-Op the other day. Roasted it for lunch, while we were at church. Then served it with roasted potatoes, steamed vegetables, homemade ramen and tabouli when my daughter, granddaughter and her boys came over.
Last night I made bone broth from the skin, ligaments, tendons, bones, filtered water, bay leaves, fresh ground black pepper, garlic-parsley salt, a little white vinegar, and some rough-chopped soup vegetables and greens. After several hours of simmering, I strained it well, then chilled it overnight.
Today, I scraped off the little bit of fat on top of the chilled broth, and added that to my dog's dry food.
To the cold broth I added bay leaves, garlic salt, fresh ground black pepper, about 3 tablespoons of Better Than Bouillon - chicken or vegetable, and simmered that while sautéing the sliced vegetables shown in the first photo. Organic carrots, celery, garlic, purple onion and cabbage. Just before serving - 8oz. roasted chicken.
Carrot and celery first, in a good amount of pure, single source, EVOO, since they take longer. Then purple onion, cabbage, and lots of finely chopped garlic. Those all went into the pot of the lightly simmering, seasoned bone broth, after their initial sauté. I crunched up the millet and brown rice ramen just a little, and added that to the broth.
Simmer everything until the carrots and celery are the way you like them and the noodles are al denté. Serve with cheddar biscuits, cornbread or a fresh green salad. . .Lin
No comments:
Post a Comment