My best friend, who lives all the way on the other side of the world in Ethiopia, is doing the Whole Life Challenge along with me. She’s been keeping me on my toes with tons of nutrition and food preparation questions. The other day she was asking me about stock-making, and why the mirepoix (carrots, onion and celery) would need to be cooked before adding them to the stock-pot. I responded that they didn’t… and where did she get a crazy idea like that anyway?
Her answer: From your blog.
Ohhhhhh. Read the rest of this entry »
This post is an update of sorts to this one, when I first tried adding chicken feet to my stock. (That was one of my very first posts altogether… I’ve come a long way, baby!)
You can visit that post to read about that experience, and see step-by-step pictures. (Not that it’s rocket science…) Here, I’ll give the hows and whys of making homemade stock in a bit more readable format.
[Please also see this updated post, which presents a more readable broth recipe.]
What in the world is that? Gross, right?
Well, I leapt over a huge hurdle on my Real Food journey and made an amazing, nutrient-dense and, yes, DELICIOUS chicken broth from some wonderful CHICKEN FEET!
Real, homemade chicken broth is one of the most nutrient-dense foods on the planet, and is considered a cure-all by many traditional cultures. Read the rest of this entry »