Chicken or Turkey Stock
Chicken stock, fondly dubbed “grandma’s penicillin”, is an effective energy tonic, defense against the flu and a valued restorative. See accompanying article.
Place an organic, free-range non-medicated chicken or turkey carcass or parts in a pot, add water and a splash of vinegar and simmer for 24 hours for an ambrosial energy tonic. Making soup stock is that easy. You may also purchase inexpensive necks or backs specifically for stock.
Chicken or Turkey Stock
* Raw or cooked poultry pieces or carcasses
* Naturally brewed vinegar or organic wine
Place bones in a large, non-reactive pot, add water to cover and add 1 teaspoon vinegar or 1/4 cup wine for every 4-cups of water. Bring to a boil, reduce heat and simmer for 5 minutes with the lid off. Skim off and discard any brown scum (soluble protein) that rises to the surface. Add 3 carrots, 3 stalks of celery and 2 large onions.
Partially cover and gently simmer for up to 24 hours.
When the stock is cool enough to work with, strain through a sieve or a double layer of cheesecloth reserving all but the dregs.
Refrigerate the stock, tightly covered, for up to one week. Chilled stock is quivery like pudding.
To use the stock immediately, remove excess fat. Season to taste with salt and seasonings of choice and drink it hot. Or, use as stock in soups, sauces and grains.
Stock requires seasoning. As an energy tonic, season to taste with salt and pepper (and, optional, a little powdered ginger or fresh ginger juice) and drink it hot. Or, use as a soup stock, in a sauce or instead of water when cooking grains.
• Add any poultry scraps, raw or cooked, to heighten flavor and nutrition.
• To increase the flavor, first roast the bones until browned.
• To enrich with nutrients and flavor, for the last ½ to 1 hour of cooking, add a whole bunch of parsley and/or some seaweed.
(Adapted from www.rwood.com)
Wild Harvested Berry Tart
Prep and Cook Time: around 30 minutes; chilling time: 3 hours
• 2-1/2 cups walnuts
• 1-1/2 cups dates
• 5 cups fresh or frozen blackberries
• 3 TBS honey
• 1-1/2 TBS arrowroot
1. Combine walnuts and pitted dates in a food processor. Process until well mixed and ground, but not smooth (about 40 seconds). It should have a coarse texture when done. Press into a 9-inch tart pan. Set in refrigerator while making the filling.
2. If you are using frozen blackberries make sure they are completely thawed. If not, they will dilute the filling as they thaw and make it runny.
3. Place 2 cups of the berries along with the arrowroot in a blender. Add water or blackberry juice. Blend into a puree.
4. Place puree in a small saucepan along with honey and cook over medium heat stirring constantly for about 3-4 minutes. It should lose its cloudiness and thicken. When it thickens and the cloudiness is gone remove it from heat. Mix with rest of the blackberries and fill tart shell. Refrigerate for at least 3 hours. Make sure it is covered so it doesn't pick up moisture from the refrigerator.