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Saturday, November 14, 2015

Chicken Magic Miracle Soup

It has been pointed out that you might in fact need a professional chef to cook some of these recipes, and that if you are taking care of yourself as a cancer patient, this might not be a good source.  However, I had been struggling with eating in general and finding food that had dimple but delicious flavors that appealed enough to me to plow through my low level nausea to try.  This soup was perfect.  I had a bout of dehydration and my doctor warned me that water alone was not going to keep me out of trouble, that I also needed salt, and this is a very good way to combat that part of the problem as well.
  • 6 carrots unpeeled, cut into thirds
  • 2 whole yellow onions unpeeled, cut into chunks
  • 2 whole leek white and green parts, cut into thirds
  • 1 bunch celery including the heart, cut into thirds
  • 4 whole red potatoes unpeeled and quartered
  • 2 whole Japanese or regular sweet potatoes unpeeled and quartered
  • 1 whole garnet yam unpeeled and quartered
  • 6 cloves garlic unpeeled and halved
  • 1 bunch fresh flat-leaf parsley
  • 1 strip kombu about 6-inches in length
  • 2 whole organic chicken carcass or 4 pounds of chicken bones
  • 2 tbsp vinegar or freshly squeezed lemon juice
  • 12 whole black peppercorns
  • 6 whole juniper berries or allspice berries
  • 4 whole bay leaves
  • 2 tsp sea salt
  • 8 qt cold water filtered
Rinse all of the vegetables well, including the kombu.
Across 2 large stockpots (I use a dutch oven and pressure cooker), divide the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, vinegar, and chicken carcass.
Season each pot with the peppercorns, juniper berries, bay leaves, and sea salt.
Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
Decrease the heat to low and skim the scum from the surface of the broth. Simmer, uncovered, for a total of at least 4 hours; simmer for longer if possible. Check the broth and stir it from time to time. As the broth simmers, some of the water will evaporate; add more water if the bones or veggies begin to peek out.
Set the mesh strainer over the glass measuring cups, line the strainer with paper towels, then strain the stock through it. (It's usually easier to strain the broth while it's still warm.) Replace the paper towels when they start to clog.
Pour the broth into storage containers, cool to room temp, then store in either the freezer or fridge. Your delicious broth will keep in the freezer for a few months or in the fridge for 5 days.
To defrost from frozen, run some hot water around the container to loosen it, then transfer it into a saucepan. Warm it over the stove until it's fully melted and heated through.

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