Use the Entire Chicken in Four Steps – Boholistic Mom

Using the Entire Chicken

Traditionally, in order to eat chicken a person would take an entire chicken that had lived in their yard or farm and kill it.  They wouldn’t have just cut off a breast and left the rest.  The chicken would have eaten grubs from the ground, weeds, grass, seeds, and insects.  It had the freedom to move about the yard and farm without having to step on its own feces.  When the owner was ready to eat the chicken, the chicken would have been killed by removing their heads and it would have been prepared to be eaten.  The entire chicken was then used for food.

Eat Traditional Chickens

Today, chickens are raised in massive factory farms.  The chickens are shoved together into a small space, where they step in each others feces, cannot stretch their wings, or even go for a walk.  They lead stressed lives in extreme captivity.  Some of these birds will not live long enough to become a meal.  They are systematically and brutally herded into trucks then taken to slaughter houses.  They are then slaughtered, plucked, the necks are removed, the feet removed, and their insides are gutted.  The entire chicken will not be used by a family.  Each of the pieces end up in a different place.  Most families will never use the chicken feet (that are a great source of gelatin), the chicken livers (that are a great source of iron and Vitamin A, all the Vitamin Bs, and folic acid), or the chicken bones (that have vitamins and minerals that are perfect for growing families).

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By |September 16th, 2013|Brooke S., Real Food Recipes, Traditional Recipes|1 Comment
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Vegetable Broth

 Vegetable Broth - Boholistic Mom

2 Carrots

2 Onions

2 Garlic Cloves

2 Celery Stalks (fennel stalks will also work)

2-6 Tomatoes

Water (approximately 8 – 10 cups)

Other Vegetables (peppers, sweet potato, fennel, etc. as desired)

2 Bay Leaves

Organic Virgin Raw Coconut Oil, Extra Virgin Olive Oil, or Grass Fed Dairy Butter

Chop the carrots, onions, garlic, celery, and other vegetables into small pieces to maximize the surface area able to caramelize while sautéing the vegetables.  Take the carrots, onions, garlic, celery, and other vegetables and sauté in the bottom of your stock pot using the coconut oil, olive oil, or butter.  Sauté vegetables until they are browning slightly.  For larger vegetables, consider caramelizing the vegetables separately.   Add the water, the tomatoes, and the spices.  Bring the broth to a boil then lower to a simmer and continue to cook 2-3 hours.

Strain the broth into a large bowl.  Consider eating the vegetables that are left over from the broth or using them in another dish.

Drink the broth for a healthy snack or use in recipes to increase the nutrients in other recipes.  Freeze the broth to save for recipes and for times of sickness.  The vegetable broth can be kept in the refrigerator for 3 – 4 days or frozen for up to 3 months.

Vegetable Broth - Boholistic Mom

7 Tips for Full-Flavoured Vegetable Stock – Stone Soup

Homemade Vegetable Stock – Martha Stewart

By |July 19th, 2013|Brooke S., Real Food Recipes, Traditional Recipes|0 Comments
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