Chicken broth for the soul

Chicken broth and me have a thing. I'm not sure when it started but I'd say we're pretty hot and heavy. Perhaps it began (cue dreamlike music) to the time when I went to Lima, Peru and helped in a local soup kitchen.

It was 2007, I was on a mission trip and one day our team went to a very poor village where, among other things, I chopped fresh herbs for the local ladies as they made chicken foot soup for the villagers. We were told not to try any food so I don't know how it tasted but the local village men gobbled it down before they returned to work.

I am a fan of DIY chicken broth and I very much dislike canned soup. Now that I have mastered making my own chicken broth, the Hubs knows he skating on some very thin ice anytime he brings in a can of (HORRORS) soup!

Here are some reasons I like making my own chicken broth.

Healthy - I know what I put into it. Using local, in season vegetables I often get at the farmer's market means I selected the ingredients my family is ingesting.

Easy - Basically I just dump a bunch of veggies, a chicken or a chicken carcass, garlic and spices into a pot of water, turn the heat up and just monitor their progress. I don't measure anything and that's something because I almost always use measuring spoons. You wash the veggies, cut off any yucky parts and let all the goodness cook and simmer together. Simply cut a head of garlic, cut the onions in half and leave the skin on, don't peel the carrots and go on with your bad self! You will be popping your chicken broth collah in no time at all!

Cheap - Before I started making my own chicken stock, the Hubs would often have the dubious task of running to the store to get me chicken broth just as I was in the middle of cooking. Now I have frozen bags of chicken broth on hand, made from the scraps in my kitchen. I feel frugal!

Fun - It's satisfying to create something good for my family. There have been times when I have gone a little overboard and the Hubs will say, "Hon, we have PLENTY of chicken broth!"

So here's the recipe, if you can call it that. My OS love my chicken noodle soup and all the credit goes to the broth.

Yesterday I roasted two chickens and then put the chicken carcasses in a heavy pot. Other times I just put uncooked whole chickens into a heavy pot.

Then check your fridge and cupboards. Get some onions, a whole garlic, carrots, celery, leeks, turnips, parsnips, parsley, green peppers and onions (you don't need all of these) and put whatever you have on hand into the pot.

Add enough water to cover all the ingredients inside. Generously add kosher salt or sea salt along with fresh ground pepper into the pot. Turn the heat to high and when it all starts to boil, turn the heat down and let the broth simmer until the veggies are nearly mushy.

Get either a large bowl or another large pot and with a colander, strain the solid ingredients from the broth. Once you have separated the liquid, you will see how rich and savory it is!

Once cooled, if you notice a layer of fat on top of the broth, simply remove it. You can freeze the broth to use later or immediately in soups, etc. The aroma of soup is permeating my house and I can't wait to feed the Hubs and the OS tonight!

Apples of Gold

I am taking a women's mentoring class through my church for the next seven weeks. It's called Apples of Gold and we are learning the gentle art of homemaking and hospitality. Combined with a Bible Study we discuss things like kindness, hospitality, loving your husband, etc. Each week an intimate gathering of women ranging in age from 19 to 62 years old meet in a beautiful home and are treated to a wonderful meal and fellowship. We get a cooking lesson, hear from one of our group mentors and discuss applying God's Word into our daily lives as women.

I enjoy meeting with these women every week. 

I find that I have a lot more in common with them then I would have previously imagined. 

Some are dealing with issues I struggle with and others are just beginning their lives as adult women. How nice to have a place where you can be yourself and find common ground. 

You should see the gorgeous house where we meet. I'll have to take some pictures of it. A historical home, perfectly appointed, charming and old-fashioned, cozy and reminiscent of olden times. It's like a bed and breakfast just down the street. This week we dined on pork tenderloin, rice pilaf, fresh salad with a delicate homemade dressing and an apple dessert served with vanilla ice cream. 

We are fed physically, emotionally and spiritually, satisfied and encouraged in every way. 

I leave inspired and ready to serve my family. 

What a far cry that is from my angry feminist days when I felt like the most demeaning place in the world was the kitchen?! My mother would toil away and rarely get a few sparse comments afterward.

 

Now I find that my home and kitchen are places where I can be creative and welcoming, like my true femininity has a place to prosper.  

Even my boys appreciate the little extra touches. Although this week they were a little frustrated. They wanted to eat right away and I made them wait so I could fold my napkins in a fancy way and make a nice table setting. 

My mom is visiting for the weekend and I wanted her to see my mad napkin folding skills! 

Here's everybody eagerly awaiting dinnertime. Actually this is a "Mom, just take the picture!" kind of moment.