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You are here: Home / Archives for chicken

Make Easy Slow-Cooker Bone Broth at Home

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

hands chopping ingredients to make a bone broth including carrots, garlic and meat bones and herbs

Selva's recipe for bone broth is rich in collagen and provides an easy-to-absorb protein source.

Makes approximately 4 quarts

INGREDIENTS
  • 2–3 pounds grass-fed beef bones (or pastured chicken carcass)
  • 1 large yellow onion, cut in half (skin on)
  • 1 bay leaf
  • 2 whole cloves
  • 2 carrots, cut into quarters
  • 1/2 small celeriac root, cut in half
  • 1/3 bunch parsley
  • 2 cloves garlic, peeled
  • 10–15 whole peppercorns
  • 1 juniper berry (optional)
  • 1 tablespoon apple cider vinegar
FIND SOUP BONES AT THE CO-OP

Find grass-fed beef marrow bones, labeled as soup or doggie bones, or 2.5-pound bags of chicken bones from local vendor Osprey Hill Farm in the meat freezer. We also sell chicken necks, wings, drumsticks, and whole chickens (just roast and strip the meat off the carcass).

METHOD
  1. Preheat oven to 425 F. Place bones on a baking sheet and roast for 20–30 minutes or until browned.
  2. Meanwhile, sear the onion face down on a skillet until browned. Then pierce bay leaf to onion half with the cloves.
  3. Add roasted beef bones and juices to the slow cooker. Add all veggies, remaining spices, and vinegar to bones. Fill with enough cold fresh water to cover bones/veggies. Program slow cooker to cook on low for 8 to 10 hours. Fill with more water to cover bones and continue to cook on low for longer than 10 hours if a stronger more medicinal bone broth is desired (at least 24 hours is recommended).
  4. When broth is ready, remove large veggie chunks and bones. Pour remaining liquid into large glass jars and cool to keep it from souring. Once cooled, you may remove as much of the fat layer as desired. The remaining broth can be thinned with water if necessary. This broth keeps for 1 week in the refrigerator or you can freeze in ice cube trays for later use. Season with sea salt and fresh herbs (minced rosemary, thyme, and oregano) if used as a hot beverage.
ALTERNATIVE METHOD

After cooking for 24 hours and then removing the veggies, you can continue to keep broth and bones in the slow cooker, replenishing with enough fresh water to keep bones covered. Reheat in slow cooker on low heat for 4 to 5 hours each time fresh water is added. Allow to cool and refrigerate unused portion. Process may be repeated for about 7 days, then discard.

LEARN TO MAKE NOURISHING BROTHS

Attend Selva’s Healthy Connections class on March 9, 2020, to learn how to make your own nourishing broths at home. See more Healthy Connections classes on our website.

Learn more about the health benefits of bone broth in Selva's Ask the Nutritionist column.

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MEAT & SEAFOOD| RECIPES| SALES beef| bone| bone broth| chicken| dear nutritionist| healthy| nutrition| nutrition tips| organic| recipe

Healing Turmeric-Ginger Broth

by Alissa Segersten, Contributing Author

healthy noodle soup with turmeric ginger broth

Healing Turmeric-Ginger Broth makes a delicious chicken noodle soup.

You can get very creative with what you add to your broth. Think of foods that naturally complement turmeric: chicken, fish, lentils, chickpeas, brown rice, sweet potatoes, potatoes, kale, spinach, carrots, zucchini, lemon, green onions, cilantro, and parsley!

Reprinted with permission from www.nourishingmeals.com. Photos by Alissa Segersten.

Healing Turmeric-Ginger Broth

Look for fresh turmeric in the produce section at the Co-op (available seasonally).

INGREDIENTS
  • 1 to 2 tablespoons extra virgin olive oil
  • 2 tablespoons turmeric powder
  • ½ cup (heaping) very finely chopped fresh turmeric
  • ¼ cup (heaping) very finely chopped fresh ginger
  • 1 large onion, chopped (leave the skins on)
  • 3 to 3 ½ pounds organic chicken thighs (bone-in, skin-on)
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 3 large celery stalks, chopped
  • 2 large carrots, chopped
  • handful fresh parsley or cilantro
  • 1 tablespoon herbed sea salt or plain sea salt
  • 16 cups water
  • 1 tablespoon raw apple cider vinegar

METHOD

  1. Heat a 9-quart heavy stock pot over medium heat. Add the olive oil. Then add the dried turmeric, fresh turmeric, and ginger. Sauté for a few minutes, then add the onion (and the onions skins for a deeper colored stock) and sauté a few minutes more. Add the remaining ingredients, cover, and bring to a gentle boil. Then reduce heat to low and simmer for about an hour.
  2. Using tongs or a slotted spoon, remove the chicken thighs and place them onto a plate to cool. Once they are cool enough to handle, pull the meat from the bones. Then return the bones and skin to the pot of simmering stock, cover, and simmer on low heat for an additional 2 to 3 hours or longer.
  3. Then strain through a fine mesh strainer into another large pot or bowl. Taste and add more salt if necessary. Ladle some of the broth into wide-mouth quart jars and refrigerate. Serve the rest of the broth with the cooked chicken, cooked rice noodles, chopped fresh cilantro or parsley, and green onions. Or add your favorite vegetables (like thinly sliced kale or collard greens, diced carrots, onions, and zucchini) and cooked lentils or mung beans. Add in some leftover cooked brown rice or quinoa too if you have it. There are so many ways to use turmeric broth. Get creative!

Recipe Tips and Notes

Variation: Use a whole 3 1/2 pound chicken in place of the thighs if desired. Cook for about 1 1/2 hours at first (instead of one hour), then remove the chicken from the broth, remove the meat from the bones and place the bones and skin back into the pot and continue to cook for 2 to 3 more hours or longer.

Notes: Leave the skins on your fresh turmeric and ginger for this recipe: no need to peel them! The rice noodles pictured here are a Thai rice noodle that just needs to be soaked in hot water for 10-15 minutes before using (no cooking required). I usually keep a few packs in my pantry for quick Pad Thai dinners or quick curry-noodle soups.

Warning: This soup will temporarily stain your children’s faces yellow (around their mouths and chin if they are slurping their soup), and it will permanently stain clothes, tablecloths, light-colored cloth napkins, and everything it comes into contact with. It is that potent.

ginger roots on cutting board
turmeric ginger broth
turmeric ginger broth with green onions

Why Tumeric?

In general, disease is caused by getting too many things that you don’t need (inflammation, stress, toxins, infections, allergens), and too little of the things that you do need (antioxidants, relaxation, exercise, healthy foods, proper nutrients).

Turmeric contains beneficial polyphenol chemicals called curcuminoids. The magic of curcumin is that it shuts down, or dampens, the primary inflammatory switch in the body making it one of the most potent natural anti-inflammatory substances.

Research has also demonstrated that curucmin can help combat various infections that can lead to inflammation in the first place. It also signals our cells to make more antioxidants and hundreds of beneficial detoxification proteins to remove harmful toxins from our cells.

Turmeric is best mixed or cooked with fat to get its full benefit. This is one of the ways turmeric has been traditionally used in India. Spices are always sautéed first in
fat (often ghee) before being used in recipes. This not only allows for the absorption of the beneficial polyphenols, but it also brings out the flavors in the spices.

Turmeric is amazing, isn’t it?

About the Author

Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author.

She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet.

Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.

Learn more at nourishingmeals.com.

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GROCERY| RECIPES| SALES alissa segersten| broth| chicken| ginger| healing| nourishing meals| recipe| turmeric

Farm Fund Spotlight: Brittle Barn Farms

by Laura Steiger, Outreach Team, and Hannah Coughlin, Brittle Barn Farms

brittle barn farms, local, farm fund, zack tyler, karl prisk,

Karl Prisk (left), Zack Tyler, and Tarquin, Zack’s trusty Australian Shepherd, take a break from tending their free-range turkey flock at Brittle Barn Farms in Ferndale. The farm prides itself in buying local and used a Farm Fund loan to purchase organic, Non-GMO Project Verified feed from Bellingham’s Scratch & Peck Feeds for their poultry flock.

Zack Tyler of Brittle Barn Farms, a local free-ranged meat producer, has been interested in animal husbandry for as long as he can remember.

Growing up on a half-acre in Arcata, California, with his younger brother and hobby-farm parents, Zack was inspired by his small community of do-it-yourselfers and small farmers. “Every Saturday I got to see farmers and artisans pour into an empty street and make it come alive with their hard work and passions,” said Zack.

His mom makes her living raising fiber animals (llama, sheep, and goats), spinning, and knitting their wool into wares that she’s sold at the Arcata Farmers Market for over 25 years. His dad taught Zack how to slaughter Thanksgiving turkeys when he was six. “My parents taught me to be respectful and compassionate to our animals from the beginning to the end,” said Zack.

After he moved to Bellingham to realize his dream as a small farmer, Brittle Barn Farms was born.

After he moved to Bellingham to realize his dream as a small farmer, Zack and his partner, Hannah, rented a five-acre plot just outside of Bellingham where Brittle Barn Farms was born. They raised meat chickens, egg layers, goats, ducks, geese, turkeys, and Icelandic sheep.

Zack noted, “Neither of us had any capital to start with—no inheritance, no wealthy relatives, and not much combined income.”

Zack works in the classroom with developmentally disabled or at-risk youth, and Hannah works for a local environmental nonprofit, RE Sources for Sustainable Communities.

“We had to start at square one—on a cheap rental with a falling down barn,” said Zack.

They named their farm after that barn to remind them of the virtue of small beginnings.

In 2014, Brittle Barn Farms moved to Cougar Creek Ranch in Ferndale, a 160-acre original homestead owned by the Prisk Family. “Karl [Prisk] and I have been friends for a long time. After he moved to town to farm his grandfather’s land, it was an obvious partnership,” said Zack. They went into business together and grew Brittle Barn Farms, increasing their overall production, and adding cows and hogs to the farm.

In the spring, the Co-op Farm Fund secured a low-interest loan for Brittle Barn Farms in partnership with Industrial Credit Union.

The farm used the loan to purchase organic feed from Scratch & Peck Feeds.

“It’s important to us to operate locally. That includes where we purchase our feed,” said Zack. Purchasing organic, Non-GMO Project Verified feed upfront from Scratch & Peck enables the farm to better control the price and quality of their free-range poultry, while keeping their money circulating in our local economy.

Zack’s dream is to farm full-time. “I love caring for the animals, being connected to the seasons and natural life cycles, and I love producing an important commodity for my community,” he said.

You can purchase Brittle Barn Farms’ chicken at the Cordata store. All their meats are available at both Bellingham Farmers Markets, Carne, and on the farm.

Learn more about Brittle Barn Farms or contact the farm at 360-610-7740 or brittlebarnfarms@gmail.com.

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The barn at Mariposa Farm under construction with support from a Community Food Co-op Farm Fund grant.

Appreciation for the Co-op Farm Fund. Donate today!

Thank you for donating to the Co-op Farm Fund! Farmers share their appreciation for the ways in which the Farm Fund has helped their organic, sustainable farms.

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Support the Farm Fund!

Our local farm community needs support during the COVID-19 pandemic. Learn how to donate and enjoy three short video farm tours and learn from the farmers themselves how the Co-op’s Farm Fund supported their farms!

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Honoring Outstanding Local Growers

Meet the 2019 Local Farmer Award winners! We received many great nominations, resulting in an impressive list of outstanding farmers. Read more to learn about the farmers honored this year.

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