|Lovely cookies that I shared with my family...before the storm.|
This year my family had an uninvited guest for Easter...a horrible, incapacitating flu bug! Oh my....it hit like a speeding train on Monday eve. It could not be re-directed or stopped...it came crashing in to the station and wreaked havoc for 24 hours. I have called it our Easter cleanse.
The most troubling part for me was that my young ones; who I had safely delivered back to their respecitve places on Sunday eve...were also 'on board' for this horrible ride. I sat here and worried and fussed and there wasn't a lousy thing that I could do to help them.
I couldn't have made the drive to Athens to rescue my Zach if I had to. Sigh. We just had to endure the storm while in our separate locations. Maybe this was for the best? Somethings are best left unshared?
Thank goodness for technology and the ability to text each other..."Are you still out there?" "OMG...this is awful". We cheered each other on and hoped for any signs of recovery, which hopefully meant that we ourselves would soon be 'making the turn' as well.
I have tried to talk myself into eating...which is such a challenge when nothing..and I mean nothing, sounds good. You know you are not doing well, when watching The Food Channel makes you queesy!
I have headed to the kitchen and turned to what I have learned. Healing stock.
*Properly prepared stocks are extremely nutritious. In years gone by, rich chicken broth (sometimes called Jewish penicillin) was a valued remedy for the flu! It was also often prescribed as a treatment for colds and asthma. Modern research has confirmed that broth helps prevent and mitigate infectious diseases.
The magic is in the stock, made from scratch...with tender loving care.
1 whole free-range chicken
4 quarts cold filtered water
2 Tbsp. vinegar
1 large onion, cut into chunks
2 carrots, cut into chunks
3 celery stalks, cut into chunks
1 bunch parsley
Place chicken in a large stainless steel stock pot. Add veggie chunks, vinegar and cover with water. Bring to a boil and remove any foam that comes to the top. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add the parsley which will impart additional minerals to the stock.
Remove the chicken and reserve for other uses. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in your fridge or freezer for future use.
*Sally Fallon, Nourishing Traditions
*Chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. Chicken soup heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.
*Hanna Kroeger Ageless Remedies from Mother's Kitchen
Well, back to the couch for me. I just had to share this chicken stock recipe with you...just in case any univited guests come knocking on your door. I hear he's making his rounds!
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