28/08/2025
Following last week’s meat stock info- Here is a simple version of the chicken recipe, to get you comfortable with making this traditional healing food on a regular basis, with ease.
You will need:
- Chicken drumsticks (organic and pasture raised)
- Mineral salt (Celtic/Himalayan/River)
- Boiling water
- Celery, carrot, onion, garlic (all optional)
- Heavy base pot
- Strainer
- Large bowl
- Jars or silicon moulds for storage
Method:
Place chicken and the optional veg if using into saucepan.
Measure enough hot water into pot so that the chicken is just covered.
Then add your salt to taste- quantity is roughly half tablespoon per 1 litre water.
Bring to the boil then immediately turn down to a low and slow simmer for 2 hours.
You don’t want the stock boiling at a high heat for the entire time or cooking for too long because this can start to denature some of the beautiful healing amino acids that we want the liquid to be infused with.
After 2 hours, strain the liquid into a bowl to then be decanted into jars and moulds for the fridge and freezer.
I like to freeze my excess meat stock in a variety of sizes, so that I can defrost and use in many different recipes. (Watch this space for sneaky ways to use meat stock in cooking).
Finally, don’t forget to use the tender chicken meat and softened veg in another recipe, to maximise value for money.
Happy cooking 🥕
