Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

October Fest Carnival of Super Foods: Broth/Stock Recipes

October 8th, 2009 · 26 Comments · Recipes

October Fest Carnival

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.

Why Stock?

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:

  1. take the meat off the bones after it is cooked through and continue with the long cooking of the stock
  2. 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 don't actually cook the daughter, she's just a cute prop!

I don't actually cook the daughter, she's just a cute prop!

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.

Isn't that lovely?

Isn't that lovely?

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.

On the left, condensed stock. On the right, the bit of "juice" with thick gelatin from the bottom of the roasting dish, plus the regular stock that I grabbed early on. What a difference in color!

On the left, condensed stock. On the right, the bit of "juice" with thick gelatin from the bottom of the roasting dish, plus the regular stock that I grabbed early on. What a difference in color!

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!

UPDATE:  Parenting the Tiniest of Miracles is hosting a Stock Exchange Carnival – go there to see bloggers tips and recipes for making basic homemade stock.  Nice!

Be sure to catch all of October Fest!  Sign up for an email subscription or grab my reader feed.

If you missed the last Monday Mission, click here.

Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

SPAMMERS HAVE CAUSED ME TO HAVE TO CLOSE THE LINKY NOW INSTEAD OF WEDNESDAY. :( Feel free to link recipes in the comments.

Example

Katie @ 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.


I’m linked into Ann Kroeker’s Food on Fridays.

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26 Comments so far ↓

  • Sarah

    Great carnival Katie! Can’t wait to read all the recipes!

    Best,
    Sarah

    PS – I hit the refresh button on my computer to see if anyone else had posted since I had, and it reposted my entry. Sorry for the duplicate!
    .-= Sarah´s last blog ..Progress =-.

    [Reply to this comment]

    Katie Reply:

    Sarah,
    That happened to me, too! Just don’t hit “resend” for your information. Thanks for joining!
    Katie

    [Reply to this comment]

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  • Brook

    I just had my stock gel for the first time this week too! Since I was going to be out of the house, I cooked my chicken with the veggies and water in the crock pot. Since I wasn’t able to use as much water as normal, I was surpised that the broth finally jelled!

    [Reply to this comment]

  • karen

    My broth never gels! (well, maybe once or twice in the past five years) Maybe my crockpot is too hot. I also read somewhere adding a splash of cider vinegar will help get the gel out of the bones. any ideas on that?

    I love this carnival and am really looking forward to ‘homemade conv. foods’

    [Reply to this comment]

    Katie Reply:

    Karen,
    Read this post for all the stock info you need, including the vinegar answer: http://www.kitchenstewardship.com/2009/03/30/monday-mission-how-to-make-your-own-homemade-chicken-stockbroth/
    Good luck!
    Katie

    [Reply to this comment]

  • Kari

    Glad to know I’m not the only one having trouble getting my stock to gel. I got it to gel once and I was so excited. But no gel since. I will try boiling it down and see if that helps.

    By the way, sorry about the duplicate post on the Butternut Squash Soup. I didn’t think it posted the first time and then when I posted again it came up twice. Sorry!
    .-= Kari´s last blog ..Recipe Remake: Low-Fat, Heart Healthy Pumpkin Pear Muffins (That Taste Really Good) =-.

    [Reply to this comment]

    Jean Reply:

    Hi Kari, I tried clicking on your recipe and it was asking me to sign in using a google account or something. Could you send me a link to this please cause it sounds wonderful. Thank you!!!

    [Reply to this comment]

  • Turkey Biscuit Pot Pie « Susan Stays Healthy

    [...] 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 [...]

  • Suzanne

    I often make gumbo when I make broth. Here’s my recipe:
    http://suzville.blogspot.com/2009/10/chicken-or-turkey-gumbo.html
    .-= Suzanne´s last blog ..Chicken or Turkey Gumbo =-.

    [Reply to this comment]

  • Suzanne

    And here’s how I make broth in the electric roaster – set it and forget it!
    http://suzville.blogspot.com/2009/10/my-fowl-broth-story.html
    .-= Suzanne´s last blog ..My Fowl Broth Story =-.

    [Reply to this comment]

  • Gwen

    Every time I add chicken feet (2lbs) to the stock pot, I always get a broth that gels. And those chicken feet come from a local farmer with pasture chickens. No chicken feet then no gellin’ ;-)

    [Reply to this comment]

  • JessieLeigh

    Goodness, I think you covered it all in this post! Great tips and pics. (How cute is that baby in the pot??? ;))

    I’m looking forward to checking out some of your readers recipes as well. This was a fantastic idea for a carnival. Had I known you’d done such a good, thorough job with it already, I may have foregone the Stock Exchange! Thanks so much for linking up!
    .-= JessieLeigh´s last blog ..The 2009 Stock Exhchange Is Here! =-.

    [Reply to this comment]

  • Anne

    Have you made homemade noodles for your chicken soup? My mom always made her own noodles. Just recently made some turkey stock (from turkey carcass after friend baked a turkey) and decided I would like to try my hand at egg noodles. I found a recipe in Treasured Polish Recipes for Americans (first printed in 1948). The smaller quantity calls for 1 large egg, 1/4 tsp. salt, 1 cup flour, and 1/2 egg shell of water (how do you like that for a measurement? I was to roll out the dough very thin, but thought I remembered my mom having it in a mound and slicing it into strips, so that’s what I did. When they were cooking in the soup, I thought, that’s not how I remembered my mom’s. They looked like french fries. I had some soup tonight as leftovers, cut the noodle strips in half lengthwise, and they were still a bit too thick. My mother is probably looking down at me and getting a good laugh.

    I’m looking forward to making the egg noodles again following the recipe more closely to see how they turn out. Hers were thicker and much tastier than in store-bought chicken noodle soup, but not that thick. I was scared to even try making them, so now I know what not to do.

    [Reply to this comment]

    Katie Reply:

    Oh, I’m laughing right now! I know the secret!

    My grandma taught me to make her noodles a few years ago, and you roll out the dough very thin then roll it up like a tube, THEN slice them thin and the noodles unroll!

    And yes, I just love the “half eggshell” measurement. Priceless.

    Hope you get it to work next time! They will probably freeze great, too, just let them dry out on the counter for a while first.
    :) Katie

    [Reply to this comment]

    Anne Reply:

    Yes, the recipe did say to roll the dough thin, fold into a tight roll, then slice the roll in thin threads. The beginning instructions said to mound the flour on the board, make a hole in center, drop in egg and salt, mix with knife and add water. I like that as I, too, like not to dirty too many dishes. The egg started to run out of the hole, so I had to work quickly to keep it from running off my flour mound. Also, I needed to keep adding extra water (in the egg shell, of course) to get the dough to stick together. The next time, I will sift the flour before I measure it; may reduce the need for extra water.

    I spoke with one of my older sisters earlier today re: the egg noodles. She said she remembered my mom rolling the dough thin, then rolling it into a tight tube, but then said, “no, after she rolled out the dough, she divided it into pieces that she stacked on top of each other before cutting them in thin strips.

    How great that you had your grandmother show you how it was done. I was telling my other sister recently that my mom didn’t teach me a lot of cooking techniques. She said, “maybe you didn’t show an interest.” I think she was right.

    [Reply to this comment]

  • Anne

    For those who use chicken feet in your stock, do you purchase them with nails and skin intact? A chicken soup recipe from the same Treasured Polish Recipes says to scald and skin the feet and remove the nails. Ewhh! I’m not sure I could do that. My mother did use chicken feet, but I don’t remember if she got them with the nails intact.

    [Reply to this comment]

    Katie Reply:

    Anne,
    I just ordered some chicken feet for the first time (yikes) and am waiting for them to come in. This is the recipe I’ll follow: http://ow.ly/H9qd
    Good luck!
    Katie

    [Reply to this comment]

    Anne Reply:

    After writing the above post about the chicken feet, I thought I remembered seeing the feet with nails/talons intact in my mom’s chicken soup. In talking with my older sister, I mentioned this blog, and she remembered, too, the feet with the skin and talons intact.

    I clicked on the website you mentioned and had some difficulty seeing those raw feet. I had a great time reading the comments, laughing out loud frequently. I’m not alone in my squeamishness. I’m afraid I wouldn’t have made a good farm girl.

    [Reply to this comment]

  • dawn

    Great post and info on making stock. A friend of mine has given me a couple of her organic, free ranging chickens and I’m going right to the kitchen as soon as I hit enter to start making stock.

    I’ve made stock from store-bought chickens before, and it always gels for me. I’ve never soaked in vinegar before (thanks for that info!) either and still had very gell-y stock once it had cooled. I’m hoping that means the chickens I get in the grocery stores around here are relatively healthy for us!

    Ok, off to make some stock. I don’t have celery or carrots, but I do have an onion and some zucchini so I’ll throw those in there and see how it turns out. Maybe not the zucchini, on second thought, that might make it taste too ‘green’. Oh well, I’m doing the best I can with what I have!
    .-= dawn´s last blog ..My First Guest PostCheck it Out- =-.

    [Reply to this comment]

  • Amy

    So, I just made my first nourishing stock. It was easier than I thought, but I made a realization. I am not a “pick through the cooked debris for the leftover chicken” kind of girl…..I did it, and only rendered about 1/2- 3/4 cup. I am sure there more, especially around the neck, but I couldn;t handle it. That said, I am proud of myself for making it and not gagging, and either way (picking or not), I still saved a LOT of money!! Thanks for the tips!!

    [Reply to this comment]

    Katie Reply:

    way to go, Amy! You do what works for you, and I’m so glad you succeeded! :) Katie

    [Reply to this comment]

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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