Healing Bone Broth

Homemade Broth/Stock can be used as the liquid in making soups, stews, gravies, sauces, and reductions. It can also be used to sauté or roast vegetables. Broth is an excellent source of minerals and is known to boost the immune system and improve digestion. Especially in the fall and winter, we try to drink at least 1 cup per person per day as a health boost.

Ingredients

• 2 pounds (or more) of bones (approx. 2 carcasses from Roast Chicken)
• 2 chicken feet for extra gelatin (optional)
• 1 onion
• 2 carrots
• 2 stalks of celery
• 2 tablespoons Apple Cider Vinegar
• Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste

If you are using raw bones, it improves flavor to roast them in the oven first for 30 minutes at 350 degrees.

Then, place bones in a large stock pot and pour water over the bones. Add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.

Rough chop and add the vegetables to the pot. Add any salt, pepper, spices, or herbs, if using.

Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done, 24 hours is ideal for poultry broth.

During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon.  Grass-fed and healthy animals will produce much less of this than conventional animals.

Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Deviled Eggs with Country Ham and Pickled Celery

While picking up your chicken, don't forget Browder's Birds organic eggs can also play a role in your summer barbecue!  We love the addition of country ham for a true southern presentation of deviled eggs. 

 Recipe adapted from Joe Schafer, King + Duke, Atlanta, Ga. Makes 6 servings (12 deviled eggs).

 

 

Ingredients

Pickled Celery and Ham Garnish ½ cup sugar
½ cup apple cider vinegar
1 small celery stalk, thinly sliced on the bias
2 thin slices country ham
2 tablespoons extra-virgin olive oil
2 tablespoons thinly sliced chives

Deviled Eggs
6 eggs
¼ pound cooked country ham, finely chopped
½ cup mayonnaise
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

Directions

1. Make the garnish: In a small saucepan set over high heat, combine the sugar with the vinegar and ½ cup water. Bring the mixture to a boil, then reduce it to a simmer and cook until the sugar dissolves. Place the celery in a small bowl, then pour the liquid over the celery. Let stand at room temperature for 2 hours.

2. Meanwhile, preheat the oven to 375˚ and line a large baking sheet with parchment paper. Arrange the ham on the baking sheet and bake until crispy, about 10 minutes depending on the thickness of your ham. Remove the ham from the oven, cool completely on the baking sheet, then break into small pieces. Transfer the ham to a small bowl and set aside.

3. Make the eggs: An hour before the pickled celery is ready, place the eggs in a large saucepan and cover with cold water by 1 inch. Bring the water to a boil. Remove the pot from the heat, cover and let stand for 12 minutes. Meanwhile, prepare an ice-water bath.

4. Transfer the eggs to the ice-water bath to cool completely, then peel and cut in half lengthwise. Remove the yolks and arrange the egg whites, cut side up, on a platter.

5. In the bowl of a food processor, combine the egg yolks with the ham, mayonnaise and mustard and process until smooth. Season to taste with salt and pepper. Using a small spoon, mound the filling into each egg-white half, dividing it evenly among the halves. (You may have some leftover filling.)

6. Drain the pickled celery, reserving 2 tablespoons of the pickling liquid. In a small bowl, combine the pickled celery with the olive oil and reserved pickling liquid. Spoon the pickled celery mixture over the eggs to taste, then sprinkle with the reserved ham bits and chives. Serve immediately.