WARM, RESTORATIVE CHICKEN BROTH

When the cold season arrives what makes you feel better than a nice broth?
I personally prefer the vegetable broth but the benefits of a chicken broth
are unique.
Besides its amazing taste and culinary uses, chicken or bone broth is
an excellent source of minerals and is known to boost the immune system
and improve digestion (the gelatin part is the healing agent for the guts).
Rich in calcium, magnesium, and phosphorus, it is great for bone
and tooth health.
Bone broth in general supports joints, hair, skin, and nails because of
its high collagen content.

Here I share with you the chicken broth recipe of my teacher Melanie
at the Academy of Healing and Nutrition.

CHICKEN BROTH


Ingredients:

1 whole organic pasture-fed chicken, including feet and head
4 quarts water
2 TBS raw apple cider vinegar or white wine (to bring out calcium from bones)
1 large onion
2 carrots
3 celery stalks
1 bouquet garni made of parsley, bay leaf,peppercorns, sprigs of fresh thyme

Cut the chicken in several pieces and place them in a large pot with water,
vinegar and vegetables.
Bring to a boil and remove scum that rises to top.
Reduce heat and cook at very low heat for 6 hours.
Add salt to taste at the end.
Remove chicken meat and strain the stock in a large container
that can be stored in the fridge.
Serve by itself with a piece of chicken or use it as a stock for other recipes.

"Jordskokker" soup

Not long time ago I went to have lunch with a dear friend in a friendly,
casual restaurant here in Aarhus, and for the first time ever I ate
a "Jordskooker soup" or in English a " Jerusalem artichokes soup".
I had never seen this kind of tuber, that is commonly found in the
local supermarket.
I loved the soup and I got curious about the good properties of
this ugly looking tuber.

I found out that it is rich in soluble fibre, it contains small amounts of
Vit C, A and E, but most of all it contains a fair amount of Potassium.
Of course I had to prepare the soup again in my kitchen.
I did it with good result and compliments from my official tasting expert,
my husband.

Here is the recipe for you!

Jordeskokker soup

Ingredients for 4 people:
1 kg of jerusalem artichokes
1 onion
1 clove of garlic
2 celery stalks
1 small potato
2 TBS extra virgin olive oil
vegetable stock or salted water (around 4 cups)

Peel the jerusalem artichokes using a carrot peeler and dice them.


Heat the oil in a soup pot and cook the onions and celery for few minutes.
Add garlic and saute' for 1 minute.
Add the diced potato and the jerusalem artichokes, then cover it all with water or vegetable stock.
Bring to boil, reduce heat to simmer and cook till tuber starts to break, around 30/45 minutes.
Using an immersion blender , puree the soup.
You can serve it with bread croutons
(just sautee for few minute diced bread in olive oil)
or with crunchy bacon.