Friday, January 18, 2013

Simmering forever ...

Or:

To Broth Road ...

I couldn't decide.

So! Top of the afternoon to you my dear, lovely readers. I am doing something for the first time today. Something small. Something simple. Something beautiful. Something with nails.

I dare say, I would like to do many more somethings for the first time this year.  Small, simple and beautiful things. Perhaps not all with nails.

I have always known how monumentally important it is to me. To grow, to expand, to learn. I have not always known, however, how to carry on. This unquenchable thirst that lies inside constantly curious, demanding infornation, can be troublesome sometimes. It can be hard to reel in. It can be hard to focus and to complete things when every corner promises a teacher and a new adventure.

So I start small. I take it slow. And when I veer off a path, I remind myself to return. Gently. I take the time to learn, the new things I try fitting in on my journey.

Things take a little longer this way. The opposite of how I used to be. This self imposed slowness is magical. Transformative. Fearsome. It requires cultivating patience, humility, compassion, focus and perseverance. It demands that you allow. More importantly, it grants me the ability to continue on the journey. No magnificent spark, furious, brilliant fire and quick, equally magnificent fizzle. It allows for the slow and steady flame. It is wonderful to take a stroll to the left or to the right, to look at the fragrant grasses and inhale their scent on the breeze. Then to just come back, and walk a little further ahead. The road is always different and has many teachers. I now just wait a little bit, take a breath, or ten, perhaps deviate a little more, and then come back, to carry on. Slowly but surely :).

This brings me back  (somehow) to something with nails. To Broth Road. I have made this broth many times before. I know its ins and outs. Its color and scent. When it gets finicky and clouds over. But this time it is different. This time, I am simmering forever.

Time to dish.
Bone Broth
 
 
 



I cannot even begin to explain how magnificent this broth is. In terms of health and nutritional value it is unrivaled. In terms of flavour, divine. If you want to know more about the nutritional (and way beyond) value of Bone Broth, read here at the Weston Price Foundation or here at Nourished Kitchen.

Now.
 
Here is what you need:
  • Organic chicken feet, yes feet, don't freak out. Yes they have nails and look like hands, don't freak out.
  • Organic chicken necks
  • Organic Chicken carcasses
  • Apple cider vinegar, about two tablespoons
  • Spring water, I used about about 6 liters
 
Here is what to do:
 
  1. Put all of your ingredients into a large stock pot. Bring to a boil and then turn heat to the lowest possible value, and simmer forever.
 
By forever I mean about a week :). Take what you need to eat, drink, make rissoto with, steam, sautee, freeze or whatever else your little heart desires to do with this magical liquid throughout the day and just make sure to replenish the broth you take out with more spring water as you go along. Make sure the water you add is hot. By the end of the week, you will have extracted all the incredible nutrients out of those bones and your body will be oh so happy. Then, start again.
 
I myself dear readers, intend to have a pot on the stove, simmering forever. Week after week. Mostly :).
 
Enjoy.


7 comments:

  1. Ah, chicken feet. I've come to terms with them recently as an edible item. My dad has always loved chicken feet--at least the spicy ones you can order off dim sum carts. When visiting my parents last month, I finally decided that they're not all that bad.

    I'm not sure how I feel about having the stove on all the time, since it is a gas stove, but I do plan on making a chicken broth (with feet!) sometime very soon. I'm just saving up my chicken carcasses. I'm new to making broth, so I'm starting with the one in French Laundry.

    ReplyDelete
  2. I am freaking out! Creepy. But I would taste the broth once the feet are gone in the trash lol.

    ReplyDelete
  3. Aaaahhhh Katie those are the best :). I can only eat them in moderation otherwise my arteries ... my poor arteries...
    In a broth they give such a consistency and flavor it is like nothing else. This is also not a regular broth to make soup with (although you certainly can and it would be great). Consider it more of a multi mineral supplement simmering in a pot. :)

    ReplyDelete
  4. No way Evelyne. After all the things you have made and written about, I am unable to believe that chicken feet freak you out. No. Freaking. Way. :)

    ReplyDelete
  5. Wow! Not a dish for the faint of heart! I think my husband would collapse if he saw those simmering on the stove! Curious to try, but tell me after they are made with chicken feet!

    ReplyDelete
  6. Indeed not :) @Michelle. BUT it is super awesome and completely worth the "gore". Yeah, you totally have to hide it ...

    ReplyDelete