Friends. I have dropped the ball. I signed up for a fall recipe exchange that Michelle put together and I.....have....nothing. Boo, Jora, boo. I had some really good ideas for things I wanted to cook and share with you, but it just didn't happen. I've had a bunch of stuff going on this week, and well, I just didn't get to it.
I will, however, share a recipe/technique for something that I make a least a couple of times a month all year long, but especially during fall and winter. AKA "flu and cold season." Homemade Chicken Stock. Jewish Penicillin. The best thing ever when you feel a cold coming on. The only thing you should use in your recipes. And, I'm sorry, the canned and boxed stuff just does not compare.
1 organic chicken (or the carcass and skin from a roasted chicken) (or pieces of chicken bones and scraps you've been diligently stashing in your freezer) (you should have 3-4 lbs. total)
1 carrot, scrubbed and cut in half
1 celery stalk (with the leaves, preferably)
1 onion, sliced in half (leave the skin on and it will give your stock a nice rich golden color)
a few sprigs of fresh parsley
a few whole peppercorns
a couple of garlic cloves, smashed
Put everything in the biggest pot you have and cover with cold water (the cold water will help leach all the flavor of the ingredients into the stock). Add a couple of tablespoons of salt. Bring slowly to a simmer. Skim and discard the foam that rises to the top for the first few minutes that it is simmering. Turn down the heat to the lowest possible setting while still maintaining a teeny, tiny simmer (if it boils too hard, the stock will be cloudy). Let it simmer at least 3 hours. I have been known to let mine go 6 or 7 and it just gets richer and better, if you ask me. Strain and let cool before storing in the refrigerator for a couple of days or the freezer for a couple of months.
Drinking this when you have a cold feels so right. I don't know for sure if it does anything to the virus, but I'll take the placebo affect any day!
Be sure to check out all of the great recipes from the exchange!