RESTORATIVE BROTH!

Tis the season for colds and flu. We've been battling it in our household for the last few days now...so I decided it was past time to make a big batch of my warming Restorative Broth. Okay, so it's basically an uber concentrated stock...but it works for clearing your head and bringing you back to life. I put in a good dose of garlic and most importantly...ginger (both of which have fabulous medicinal qualities)! The Cherokee used garlic as an expectorant and to prevent and fight the common cold. Ginger has also been a long-standing folk remedy for colds...and it is oh, so warming. A good dose of these two plants along with a chicken, some common vegetables and some herbs simmering away on the stove will fill your home with such a comforting scent that you may start to feel better already. Other than the fact that we really needed it, I knew I was supposed to make the broth when I went to the market and found whole chickens for .88 cents per pound! A sign...I bought two...chickens, not pounds. I always make a big batch of this broth because other than being a powerhouse on its own, it is also great used to make chicken noodle soup...or any other recipe you would use broth or stock in. Restorative Broth recipe by girlichef Yield: 3-4 qts. Chicken- 1 whole (or pcs. w/ skin & bone) Onion, yellow- 3 small, wash, quarter (do not peel) Carrots- 5, wash, cut in chunks Celery- 5 sticks, wash, cut in chunks Garlic- 6-8 cloves, smash (peeled or not) Ginger- thumb-sized piece, scrape off skin, quartered Thyme, sprigs- small handful, rinse Parsley or Cilantro stems- small handful, rinse & rip in half Black Peppercorns, whole- cup your hand & dump some in Cloves, whole- cup your hand & dump some in Put all ingredients in a large stock pot (I use an 8 qt.). Cover with cold water. Bring to a boil then turn heat down to low. Skim any scum that forms on the top. Partially cover and let simmer lazily for about 3 hours. Line a strainer (or use a chinois) with a wet coffee filter or cheesecloth. Ladle broth into storage container through strainer. You can discard all the leftover solids. (You can use the meat from the chicken to add back in soup later or in a separate recipe; it will fall off the bone, but most of it’s flavor will be gone…given over to the rich broth!) Cool broth down as rapidly as possible by putting container in an ice water bath, an extremely cold cooler (w/out other food) or whichever method works for you. I leave it overnight in refrigerator once cooled. Remove from refrigerator. All of the fat will have risen to the top and congealed. Remove with a spoon (this is why I refrigerate overnight…makes it so simple to remove fat). You will end up with somewhere between 3-4 quarts, depending on how big your pot was and how much water evaporates during cooking. You now have a beautiful, golden, restorative broth. To serve, heat over stove (or in microwave) until piping hot. At this point, you can season whole batch or per serving (to taste) with salt. You may also use this as a base for soups or in place of other broths, stocks or water in soup. Start with one beautiful chicken. Put in large stock pot. Add remaining ingredients. Cover with water. Bring to boil. Don't forget the ginger....so important!

Once it comes to a boil, turn heat to low. Skim any scum that forms on top (from meat proteins). Partially cover and simmer lazily for ~3 hours. Line a strainer with a wet coffee filter and ladle broth through it into storage container. Thank goodness for the cold and the snow (you won't catch me saying this too often at this point in the winter)...that was probably what made me need this broth in the first place...because I was out of ice and my refrigerator was far too full to cool off a big batch of broth! Chill as quickly as possible, then cover and refrigerate overnight.

Skim the congealed fat that has risen to the top in the refrigerator overnight. Reheat, season with salt to taste. Serve in a bowl....or drink it my favorite way... ...in an over sized mug. Wrap both hands around for extra warmth....ugh, look at me! Can you tell that I really, really needed this? I'm feeling much better now.

***Since writing this post on one of my favorite subjects (soup) I found out about a fabulous website called Kahakai Kitchen that celebrates soup each and every week with an awesome on going post/topic called Souper Sundays....Check it Out!!!