Monday, November 25, 2013

Chicken bone broth recipe

Bone broth is chicken stock essentially but loaded with nutrients that store bought does not provide. Bone broth isn't something new. It's an old food that your grandma or great grandma would make.

It simmers for 24 plus hours and is the tastiest "broth" you will ever eat. It boost your immune system, digestive health, allergies, & brain health. It's also helps teeth health, joints, hair, skin, and cellulite!
That's not all! It's high in calcium, magnesium, phosphorus, and other trace minerals. Bone broth also contains high amounts of gelatin, and collagen.
Improves mental alertness, memory, boost moods, reduces stress, and helps regulate blood sugar. Proline is also found in bone broth which is great for helping blood vessels release cholesterol build up. I could go on but let's just say this stuff is a super food! Here is how you make chicken bone broth.

My recipe for chicken bone broth-

1 - 5 pound organic local or not free range chicken.
*optional- chicken feet, heart, gizzards, and neck.
1 onion whole unpeeled but cut into 4 pieces
2- carrots cut up into chunks
4- stalks of celery
half of an apple
1/2 cup of unpasteurized apple cider vinegar.

Stuff your bird with half of all the veggies and apple. I use a 6 or 8 quart enamel cast iron pot but you can use whatever you would normally use to roast a bird. I just use my pot because once it is out of the oven I use the same pot to simmer the broth for 24 hours.

Once the chicken is roasted you can serve it to your family just save the bones! I usually take all the meat off and use it later for soup.

You add the bones into a stock pot and use 6 quarts of filtered water. Add all the veggies you roasted with the chicken. Take the other half of the veggies you did not roast with the bird and put them in the stock pot. You can add herbs thyme, rosemary etc. Then pour in your 1/2 cup of ACV, cover and simmer on low for 24 hours. You can also put this in a crock-pot.

Once the stock is complete strain with a fine metal strainer to get out all the bones, and veggies. When cool enough put in jars of your choice or freezer bags. You can store this in the fridge for 5 days or put in the freezer.
Mine usually becomes mostly soup and the rest for sipping and later use.
Monday, September 2, 2013

Cinnamon Honey canned peaches

Honey cinnamon canned peaches

Ripe peaches. You will need about 2 or 3 pounds per quart. If you are using smaller jars or making less please adjust this recipe accordingly.
( if you end up buying extra peaches slice and freeze them on a tray for an hour and place them in a baggie for the winter for smoothies! YUM!)
9 cups of water
1c honey or more per your liking
7 cinnamon sticks( one per jar)
1/2 tsp lemon juice per jar (keeps them from browning as bad) You do not need to use this if you would like to omit it.

1. Peel the peaches. Put them in boiling water for 2 minutes, and then immediately dump them in ice cold water. The skins will come right off. SO much easier than using a knife, and less waste, too. this is the same method I use for canning tomatoes.

2. While you are working on your peaches, bring the 9 cups of water, and 1 cup of honey to a boil in a medium saucepan. again if you are using smaller jars adjust amounts.

3. Remove the pits from the peaches, then halve or quarter them. You could even cut them into small slices, but I like to just cut them in half since it takes less time.

4. Place 1 cinnamon stick in the bottom of each sterilized quart jar.

5. Fill the jar with the peaches, placing them pit-side down (if you are using halves)

6. Fill the jar the rest of the way full with the hot honey-water solution. Leave 1/2″ headspace.

7. Adjust lids and process quart jars in a hot water-bath canner for 25 minutes.

You can use pint jars if you like– just process them for 20 minutes instead.

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