Wednesday, September 7, 2011

Chicken Broth Recipe

I've been enjoying Elisabeth Hasselbeck's book "The G-Free Diet: A Gluten-Free Survival Guide" for a few weeks now. One of the things that she cautions, which is also common sense and would be supported by Michael Pollen, is eating things that haven't been heavily processed.

I, personally, enjoy the benefits of processed foods as much as the next person. For people who are short on time AND need gluten-free food that is also low in sodium, avoiding processed foods can be a double-challenge. I recently found a recipe for chicken broth, in Stonewall Kitchen's "Harvest: Celebrating the Bounty of the Seasons"by Jim Stott, Jonathan King, and Kathy Gunst. I used to love Stonewall Kitchen's many products, before I became strictly kosher. However, they do sell items like kitchen supplies, towels, soaps, kitchen appliances, salts, spices, and fresh citrus fruit that probably do not require a hekscher. (Check with your rav on the salts and spices--some ravs opinions vary on these matters.) Stonewall Kitchen is based in Maine, and they have gourmet, absolutely delicious products--most of which are not g-free.

This cookbook has MANY treif recipes, but it also has many WONDERFUL recipes, most of which can be de-treifed or modified. There are great tips on how to use vegetables to their full potential, as well. I would recommend this book to anyone who wants to use more ingredients that are straight from the ground, as well as how to make basics that are often gluten-contaminated.

Chicken Broth Recipe (pg. 269)
*When a recipe calls for homemade chicken broth or stock, this is what you want to use.

One 3 1/2 pound chicken
4 large carrots, cut into 1-inch pieces
4 celery stalks, cut into 1-inch pieces
1/2 cup of minched fresh parsley
1 bay leaf
6 peppercorns
1/2 teaspoon of salt, or to taste
3-4 sprigs fresh thyme (or 1 teaspoon of dried thyme)

Put the chicken in a large soup pot and barely cover teh chicken with cold water. Add the carrots, celery, parsley, bay leaf, peppercorns, salt, and thyme, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour. Uncover the pot and reduce the broth for another 30 minutes.
the chicken should be tender and almost falling off the bone. The broth should be very flavorful. If the broth still tastes weak, remove teh chicken with a slotted spoon and set aside in a large bowl. Then, reduce the broth over medium-high heat for about 5-10 minutes, or until fully flavored. Season with more salt if needed.

The broth can be refrigerated, IF covered, for 4-5 days, or frozen for up to 4 months.

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