Y’all ready for some hearty, immunity-boosting goodness from all over the blogosphere? I can’t wait for some new ways to get my homemade chicken stock into my family on a regular basis. There’s never been a better time to keep our immunities up with all the hoo-hah about the swine flu out there. (I’m more afraid of the vax than the flu, myself, so we’ll be “immunizing” via nutrition around here.)
Bloggers, please link up your broth/stock recipes using the form below.
Non-bloggers, feel free to leave your favorite recipe(s) in the comments at this post. I’m really hoping for uses for stock other than soups, so people who don’t eat soup at least once a week like we do have some new options. Don’t be concerned if you don’t make your own stock and your recipe calls for “a can of broth”. Anyone can substitute their homemade stock for that, using just shy of 2 cups.
Last week’s carnival was, in my opinion, a raging success. Thank you to all who shared their favorite bean recipes – there are well over 60 of them over there, so you may want to visit after you hang out here for a while. I learned a lot about carnivals, and I will try much harder to visit everyone sooner this week.
Traditionally prepared stock has an amazing list of health benefits. You can read them all at my previous post, but the standouts include:
- Boosts immune system
- Aids digestion
- Increases efficiency of protein use
- Provides easily digestible minerals, including calcium
If you already make you own homemade broth/stock, but you have never heard of a “vinegar soak”, you MUST check out this post on how to make traditional chicken stock. It’s an incredibly easy step that maximizes the benefits of your stock. If you don’t know how to make it homemade, it’s something so simple that I managed to do it even in college, well before I knew squat about nutrition or the “traditional” part. Read up here.
The Gelatin Solution
In the comments at my previous stock posts, there is some discussion on how to get the stock to “gel”, which is the indicator that you’ve drawn gelatin (healthy!!) out of the bones. I have had terrible trouble getting the “gel” to happen. Some of the theories for making it work include:
- take the meat off the bones after it is cooked through and continue with the long cooking of the stock
- don’t cook the stock too long – the gelatin breaks down under excessive heat over time
I figured it out last weekend (finally!). It all happened because I’m running out of room in my freezer after summer’s produce preservation. I bought three chickens because it was the last chance to get them fresh…as in, they were running around Friday morning and on my dinner table Saturday night. Who would have thought I’d get so excited about something so justifiably gross?!? I made a humongous pot of stock. Here’s my pot:
I was really nervous about where I was going to put all this stock, so I decided to try condensing it by boiling it down. I strained everything out and filled my largest glass bowl plus three jars, then returned it to the pot for two or three hours. When I poured it into jars, it only filled 3.5. Success! I saved freezer space and just reconstitute the stock by adding an equal amount of water when I use it. It worked great: yesterday I made my sausage, bean and kale soup with in-season kale and one jar of the stock. I used the bean cooking water to reconstitute the stock, thus adding even more random nutrients to the soup, which was delicious as always.
Here’s the kicker: I pulled out some stock after just a few hours of cooking to test theory number two. No gel. But my condensed stock? Jello city, baby.
Clearly the gelatin wasn’t broken down by excessive heat, because I boiled that stuff pretty well for the last few hours when I was trying to get rid of some water.
In my humble opinion, the “trick” to making sure your stock gels is simply to make sure you don’t have too much water, or boil it down. There is still gelatin in your stock even if you can’t see it, so don’t worry about getting too much water, as long as your stock still tastes good. If you are a results person and want the proof of the gelatin, just boil it down.
UPDATE (1/2010): I’m still learning! Here are my latest 10 Tips for Perfect Chicken Stock.
Enough about the details! Let’s move on to the RECIPES!
Guidelines for Participating
- Link up with healthy recipes only – no trans fats allowed, for example.
- You may click on and save the image above to display in your post (but you’re certainly not required to).
- Feel free to link up old posts – who am I to exclude the best super food recipe in the world just because you posted it last year?
- If you have an old post to share, the carnival can be an easy “new” post for the day – just write a post linking to the carnival and to your old post, and you have “something new” to say that day. See how I did this with my homemade chicken stock for two new carnivals here. (I don’t expect this; it’s just an added bonus option.)
- You’re welcome to share more than one post!
- Do link back to the carnival so your readers can benefit from the wealth of recipes. Here is an easy-to-cut-and-paste line for you if you’d like to use it:
Visit Kitchen Stewardship for more recipes with broth or stock as part of the October Fest Carnival of Super Foods. Next week’s theme: Super Foods Recipes.
- If you want to prove how frugal your recipe is, cost out the ingredients. People love that!
- Take the time to click on other recipes, leave comments, Stumble/Digg/Tweet about the carnival. More traffic for the carnival is more traffic for you!
- Upcoming themes for your recipes – put ’em in your calendar:
Link Your Broth/Stock Recipes HERE!
I’m sharing two recipes, one soup that I created last winter and a rice side dish that can stand in for boxed rice-a-roni, but with super-duper increased nutrition.
If you link up more than two recipes, it would be great if you make a new post at your site, then link once to that post here. Because you can write a description of your recipes, you can list all the titles and tempt folks to come over to your site and then stay awhile clicking around.
Enter your recipe and link(s) in the form below (see example). My husband created this very cool plug-in so you can leave an anecdotal description of your recipe to tempt folks to click over to you. *Thanks, honey!* Your name @ website will link to your mainpage, and the title of your recipe links to the permalink for that recipe.
If you make a mistake, just do it again correctly and I can delete the incorrect version. By the way, I can also blow away any links to recipes that don’t fit the theme or don’t fit the mission of Kitchen Stewardship (i.e., nutritious).
Thanks so much for participating!
Be sure to catch all of October Fest!
SPAMMERS HAVE CAUSED ME TO HAVE TO CLOSE THE LINKY NOW INSTEAD OF WEDNESDAY. Feel free to link recipes in the comments.
ExampleKatie @ Kitchen Stewardship My carnival post You can write a brief (250 chars) synopsis here to tempt readers to visit your post!
|Katie @ Kitchen Stewardship Homemade Chicken Rice-a-Roni Want the convenience of a box without the MSGs and other additives and with a whole bunch more nutrition? This recipe is so simple, versatile and delish. |
Kara @ Home With Purpose Super Simple & Flavorful Brown Rice A simple method for making fluffy, flavorful, nutritious brown rice using a steamer & homemade chicken stock
Katie @ Kitchen Stewardship Chicken Barley Leek Soup Grab an in-season leek and try this soup. I really think it tastes like you're eating at a fancy restaurant.
Kelly the Kitchen Kop 5 MINUTE MEAL! Egg Drop Soup - Kelly the Kitchen Kop Everyone loves it, can ya believe it? Full of nutritious stock!
SnoWhite @ Finding Joy in My Kitchen Crockpot Veggie Broth Save those veggie scraps and make a yummy stock in the crockpot!
SnoWhite @ Finding Joy in My Kitchen Make Your Own Cream Soups! Delicious cream of chicken and mushroom soups made in just minutes replace the canned varieties in our kitchen... might they also in yours?
SnoWhite @ Finding Joy in My Kitchen Minestrone with Spinach (or Kale) A delicious, nutrient-packed soup filled with beans, spinach and carrots. The best part? It's ready in 30 minutes!
SnoWhite @ Finding Joy in My Kitchen Rice Cooker Mac and Cheese Do your kids love mac and cheese, but you don't love the store bought variety? This quick mac and cheese is creamy, made in chicken broth and, in your rice cooker!
Melissa @ Frugal Creativity Make a Better Chicken Broth By roasting the chicken first, you can maximize the flavor and minimize the cost of chicken soup.
Phoebe @ Cents to Get Debt Free Lentil Brown Rice Casserole-My Way! Frugal, meatless meal that uses a homemade broth for an enhanced flavor. Delish!
Sarah's Musings Caldo Verde A traditional Portuguese soup, Caldo Verde features fresh, green kale, smoky sausage, and, of course, homemade chicken stock!
DarcyLee @ In This Season Vegetable Chicken and Butternut Squash Soups Lots of soup ideas for using up homemade chicken broth!
Cara @ Health Home and Happiness http://www.healthhomehappy.com/2009/10/sundays-dinner-rice-salmon-gravy.html I used homemade organic chicken broth in gravy last Sunday night. It worked great to pull a few leftovers together. With nourishing broth, I love that my gravy is a healthy addition to the meal! I share how I made it gluten free, casein free as well.
Paula @ The Chicken Coop Cream of Butternut Squash Soup Making a base of cream of butternut squash soup for the freezer.
Sabrina@Who He Call Me to Be Homemade Chicken Stock Simple, inexpensive chicken stock!
Amy @ Simply Sugar & Gluten-Free Homemade Chicken Stock A simple stock made from a whole chicken that gives you perfectly moist meat for dinner the next night.
Titus 2 Homemaker Super-Easy Chicken Soup (bonus recipe - yummy rice) Easy, throw-together chicken soup is a great last-minute meal.
Titus 2 Homemaker 25-Minute Chicken and Noodles Quick and easy skillet meal
Kristia@FamilyBalanceSheet Mediteranean Orzo Pilaf Better than store-bought rice-a-roni
Lynn@lynnskitchenadventures Frugal Soups A list of my favorite frugal soups.
Jen@A Heavenly Perspective Chicken Soup Chicken soup I made yesterday since we are fighting a cold around here!
Stacy @ Recipes for Moms Southwest Chicken Soup A lightly spicy chicken, rice and veggie soup. Great for anytime!
Stacy @ Recipes for Moms Roasted Chicken with Veggies A lemony-flavored chicken in the crockpot cooked with veggies and broth. Thicken the leftover juices when its done to make gravy!
Mary Ann @ Mary Ann's House \'Fowl\' a la King This comforting stovetop dish can be made with either turkey or chicken and is a great way to use up meat and veggies from a holiday dinner. If you are a fan of chicken pot pie, you will love this dish!
Brook@Snips, Snails & Puppy Dog's Tails Taco Chicken This comforting chicken and rice dish has a kick and is a hit for company or when blessing another family with a meal.
Brook @ Snips, Snails & Puppy Dog's Tails Chicken Enchilada Soup A great chicken soup recipe with lots of flavor and none of the fat or excess calories of most chicken enchilada recipes.
Alison @ My Vintage Kitchen Beef Barley Soup (Crock Pot) This is a very hearty soup, great with sandwiches or alone. Easy crock-pot recipe
Alison @ My Vintage Kitchen Chicken Noodle Soup Easy, no fuss, comfort food. Chicken Noodle Soup
Mary @ Frugalities and Life Easy Homemade Chicken Broth/Stock Corn free vinegar
Kari @ Eating Simply Easy Homemade Vegetable Stock When there aren't any chicken or beef bones in the freezer, clean out that vegetable bin and make veggie stock!
Kari @ Eating Simply Simple and Warming Butternut Squash Soup This simple and warming Butternut Squash Soup is packed with vitamin A, C, potassium, folate, manganese, copper and fiber. It's the perfect soup to help build that immune system for the fall flu season.
Susan@Susan Stays Healthy Turkey Biscuit Pot Pie My family loves this pot pie.