Thursday, April 15, 2010

The Only Chicken Soup You'll Ever Need

This recipe originally came from Jordan Rubin's "Maker's Diet".  Its healing properties are amazing.  I know, I know, chicken soup is good for everything that ails you, right?  Well, it might just be so.

Chicken Soup (and Stock)

Yield: 6-10 servings


1 whole chicken (free range, pastured, or organic chicken)
3–4 quarts cold filtered water
1 tablespoon raw apple cider vinegar
4 medium sized onion, coarsely chopped
8 carrots, peeled and coarsely chopped
6 celery stalks, coarsely chopped
2–4 zucchinis
4–6 tablespoons of extra virgin coconut oil
1 bunch parsley
5 garlic cloves
4 inches grated ginger
2–4 tablespoons Celtic sea salt

If you are using a whole chicken, remove fat glands and the gizzards from the cavity. By all means, use chicken feet if you can find them: they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Place chicken or chicken pieces in a large stainless steel pot with the water, vinegar, and all vegetables except parsley. Bring to a boil and remove scum that rises to the top. Cover and cook for 12 to 24 hours. The longer you cook the stock, the richer and more flavorful the stock will be. About five minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth. Remove from heat and take out the chicken. Let cool and remove chicken meat from the carcass. Reserve for other uses such as chicken salads, enchiladas, sandwiches, or curries. (The skin and smaller bones, which will be very soft, may be given to your dog or cat.) Strain the stock into a large bowl and reserve in your refrigerator for use as a base for other soups.

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