Struggling with Lyme disease

A personal blog about nightshades, grains, dairy, Lyme Disease… oh my!
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RECIPE: Chicken Stock (nightshade free and low salicylate)

February23

This recipe is BOTH nightshade free and low salicylate.  It takes about 3 hours from start to finish, so make sure you have the energy, and the time, this day to attempt this recipe.  Most of the time is just spent boiling the ingredients, though, and the veggies are easy because you chop them into big chunks instead of smaller precise chunks.  So, that helps the energy-impaired  :-)

Ingredients:
4 pounds chicken [I used pre-cut chicken parts]
Enough water to cover the chicken parts completely so that they are almost floating
4 leeks [cleaned and cut into 2 inch chunks]
6 stalks celery [cut into 2 inch pieces]
1 handful of curly parsley [rinsed]
sea salt to taste

Directions:
1.Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
2.Remove chicken from the pot and set aside to cool. Leave the water in pot. 
3. Chop the  veggies and stuff while you’re waiting for the chicken to cool.
4. Remove skin and bones from meat.  Get your hands in there and feel around for the meat – it’s slimy, but easier that way. Return BONES and to pot and put the meat in a container and refrigerate to use later.
5. Add the chopped leeks and celery to the pot along with the parsley and salt. Bring to a boil and simmer for an hour.
6.Strain and cool the stock, uncovered.
7.Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. Freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

My other notes:  Pick yourself up a Stock Pot if you can afford one.  I was able to pick up a 12 quart stock pot from Target with a clear lid – it worked great!  It’s even big enough for me to triple the recipe in it and it still fits on my stove.  I didn’t have any cheesecloth or anything, so I just strained the broth through a metal strainer.  It didn’t quite catch all the tiny bits, but that’s okay for me - especially since I couldn’t find any cheesecloth at the store.

From this stock I then made Chicken in Broth over Rice.  It didn’t leave much chicken stock left over for other recipes, though.  I’ll probably double, or even triple, the recipe the next time I make it.

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