Dana’s Pork or Chicken Stock Recipe

The secret to amazing pork stock?  The answer is trotters, aka pigs feet!  The same goes for chicken stock, it’s best with chicken feet.  Now don’t get all ewwww about it, the feet are perfectly clean.  You eat animals, they have feet, it’s really not a big deal. When we kill animals for food we should use every bit, nose to tail, because all those bits in between are full of health building essentials!  The reasons this specific part of the animal is so great for making stock are threefold:

1. Trotters especially are known for their gelatin, so when you simmer them for hours, they make a naturally thick, deeply flavorful stock that is soothing to the digestive system, full of cartilage repairing collagen and deep immune support.

2. They are cheap and plentiful.  For every hog that’s butchered, there go 4 more trotters.  Your local butcher or farmer can hook you up with feet for cheap, just ask!

3. Waste not, want not: chicken feet and trotters can certainly be deep fried into one of the best bar snacks you’ll ever eat but I’d argue that making stock from the bones and feet of an animal is the best and easiest way to use them.  And you’ll be sure you are making the most out of the food you raise or buy.

Bone Broth or Stock is relatively easy to make in large amounts, it just takes some time.  I eat a bowl of broth a day during the winter months, dressing it up with kelp, mushrooms and chickpea miso.  Or making traditional chicken soup.  You can also add frozen cubes of stock concentrate to all kinds of recipes to add deep nutrition and lots of flavor.  I recommend a bowl a day to stay warm and healthy til Spring.  Here’s the basic recipe and method my husband Dana uses-

Ingredients for 2 ½ quarts Chicken /Turkey /Pork Stock:

  • 5 pounds assorted organic, local farm raised chicken parts (2-3 pounds of feet plus backs, necks, legs, and wings), rinsed.  For pork stock, use the bones from your last roast plus several trotters.
  • Handful dried shiitake mushrooms
  • 1 medium carrot, chopped into 2-inch lengths
  • 2 celery stalks, chopped into 2-inch lengths
  • 2 medium leeks or one onion, chopped into 2-inch chunks
  • 1 dried bay leaf
  • 1 teaspoon whole black peppercorns
  • 1-2 Tablespoons Apple Cider Vinegar, or 1-2 Cups wine/hard cider

Optional, but highly recommended for ultimate, health enhancing stock add:

  • 2-4 tongue-depressor sized pieces Astragalus root (available from mountainroseherbs.com)
  • Small handful dried Reishi and/or Maitake mushroom
  • 1-2 ginseng roots

Method:

  1. Place all of the ingredients in a stockpot large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by at least 1 inch (about 3 quarts).
  2. Heat until bubbling, then reduce heat to a bare simmer (bubbles should just gently break the surface). A slow cooker works well for this if you have one. Simmer for 8-48 hours.  I think the longer the better.
  3. Pass stock through a sieve into another bowl or pot, line the sieve with cheesecloth if you want clearer stock.  I never bother.  Discard the solids, I recommend composting them, or feed to your chickens.
  4. You can use the stock for soup right now, yummmm!
  5. If you are planning to store it without reducing it, stick it in the fridge or freezer.  The fat will rise to the top as it cools, and you can remove it, or leave it in. You can also boil the stock uncovered and reduce it by as much as 90%.  This makes for easier storage of large amounts of stock concentrate.
  6. Note: I use ice cube trays to freeze cooled stock.  Then I keep the cubes in a container in the freezer for use whenever I need.  It’s easy to make a cup of hot broth by adding cubes to a mug with boiling water or throw a bunch into soups.  Sometimes I sauté greens until almost done, then add a cube of stock to finish for extra flavor and health benefits.

Mushroom Stir-Fry: Mark Bittman Style

Once again I have been carving out time to work on my book of recipes based on this blog.  Yesterday I was adding to a section on mushrooms and reminding myself of how incredibly beneficial they are to those of us working hard to regain our healthy balance.  Here is a great article on how mold, fungus and other beneficial organisms are very good for us, and no, they definitely don’t make Candida worse!

I found the following recipe for a mushroom based meal in the Sunday Times Magazine, it’s by Mark Bittman, taken from his cookbook, “How To Cook Everything” which is as handy as the title suggests.  This recipe is all about mushrooms: dried and fresh they make for a filling and healthy vegetarian meal.  You can add any protein you like: cubes of fried tofu or baked chicken or make the recipe as is, it’s simple and should take less than half an hour to make.

Dried Shiitake mushrooms will keep in your pantry long term and add tons of flavor and nutrition to so many dishes.

Ingredients:

  • 2 ounces dried mushrooms, preferably shiitakes
  • 2 cups broccoli florets and stems, cut into bite-size pieces
  • 3 tablespoons peanut or vegetable oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 large yellow onion, halved and sliced
  • 1 pound fresh mushrooms like button, cremini, shiitake, sliced (a variety is nice)
  • 2 carrots, peeled and roughly chopped
  • 2 ribs celery, roughly chopped
  • 1 teaspoon cornstarch, optional as a thickener, it does NOT add a significant amount of carbohydrates.
  • 2 tablespoons tamari
  • Salt and freshly ground black pepper
  • 1/4 teaspoon crushed red pepper, optional
  • 3/4 cup mushroom-soaking liquid
  • 1/2 cup chopped scallions

Procedure:

1. Soak the dried mushrooms in 3 cups very hot water until soft, anywhere from 5 to 15 minutes. (Dried shiitake are much tougher than other varieties and should be soaked in boiled water.) When they are tender, remove the dried mushrooms from the liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
2. Meanwhile, set a pot of water to boil for the broccoli. Cook the broccoli for 2 minutes in the boiling water, then drain.
3. Put a large, deep skillet over medium-high heat; add the oil and swirl it around, then add the garlic and ginger. Cook for 15 seconds; add the onions and cook, stirring occasionally, until beginning to soften and brown, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they’re ready, and allow them to cook down 2 or 3 minutes before adding the carrots and celery. Cook, stirring occasionally, until vegetables are tender but not at all mushy, 10 to 12 minutes. Add the broccoli during the last five minutes of cooking.
4. If you like, dissolve the cornstarch in the tamari to thicken it; stir into the pan, and sprinkle with salt and pepper.
5. Add the crushed red pepper if you’re using it, and pour in the soaking liquid. Stir the mixture, and scrape the bottom of the pan, then turn off the heat; the liquid should be mostly absorbed. Sprinkle with the scallions and serve.
YIELD
4 to 6 servings

The original recipe can be found here.