Sunday, January 10, 2010

Chickity Chicken, Soup and Stock

This is a hearty soup rich in vegetables and minerals. The key is to use your own home-made chicken stock and the addition of curly kale. I always thought making chicken stock was a big secret until I finally tried it this year, after I also learned how to bake a chicken. Turns out, making chicken stock is easier than a lot of things I've cooked so far. And, it's far better than store-bought stock.

Chicken Soup with Leeks and Curly Kale

*Home made chicken stock, about 5 C
1 leek, rinsed and finely chopped
1 large carrot, peeled and finely diced
2 stalks celery, chopped
2 garlic cloves, minced
4 C curly kale, chopped
1 1/2 cooked chicken breasts, minced, chopped or shredded
2 T olive oil
1 1/2 tsp sea salt

Heat the olive oil over medium heat.
Saute the leek, celery, carrots and 1 tsp sea salt for 5 minutes.
Add the garlic and saute another 5 minutes.
Add the chicken stock and bring to a boil.
Cover, lower heat and simmer for 10 minutes.
Add the cut up chicken and kale, simmer uncovered for 15 minutes.

*Chicken Stock
Adapted from "The Blood Type Diet Cookbook" by Karen Vago and Lucy Degremont
Makes about 5 C, I suggest doubling the recipe.

1 large chicken carcass
2 medium onions, roughly chopped
4 celery stalks, roughly chopped
2 carrots, roughly chopped
1-2 lemons juiced, lemons skins thrown in
6 garlic cloves, unpeeled and cut in half
2 bay leaves
3 thyme sprigs
10 black peppercorns, leave whole
1 tsp sea salt
1 T apple cider vinegar
Cold water to cover the carcass

Bring to a boil then simmer uncovered for 2 hours.

Strain into a large bowl. Cool by placing bowl in ice water, in a larger bowl or pan. Store in fridge once cooled. This will help impede the growth of bacteria. Use the stock within three days and boil at next use. It's worth the effort, trust me!

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