Page 54 - Spring 2019 Journal

The Wise Traditions Pantry
ESSENTIAL RECIPES FOR THE WISE FAMILY By Maureen Diaz
There are certain recipes that are essential to every wise traditional cook. For good health and tremendous flavor, here are a few of what I consider to be the most basic recipes that every good cook should master. And all made easy!
GOOD HEALTH AND FLAVOR WITH STOCKS
Stocks and broth are the backbone of classic recipes in many cuisines
from around the world. They are made from the bones, skin, connective tissues and flesh of land and sea animals. For instance, you can use a whole chicken or a roasted chicken carcass—or a bone-in roast or just the beef bones (see “Making a Great Stock or Broth”). Enhanced with the flavors of herbs and vegetables, the concentrated flavors and nutrients of stocks and broths provide both enjoyment for the palate and healing to the body.
If you are able to acquire the feet of any animal (cleaned), toss them into your stock or broth for added nutrition and healing collagen and gelatin. I buy bags of chicken feet from one of my farmers and throw a few in the pot when making chicken stock. Neck and back bones also
add extra potency and flavor.
Stocks and broths can be used at full
strength for a variety of dishes, including soups, stews, gravies, and as the liquid to cook rice or other grains. The delicious flavor can also be increased by gently reducing the defatted stock at a simmer, uncovered, for several hours, or, for faster results, by boiling it down. (Save the fat for sautéing or adding to vegetables.) The flavor will also be tremendously enhanced by adding stock that has already been made, adding a little wine or brandy and including seasonings such as mustard, herbs, tomato paste or lemon rind. The resulting reduction—or “consommé”—is the basis for all great sauces and can be added in small amounts to vegetable dishes and cas- seroles for a real boost in flavor.
Stock
MAKING A GREAT STOCK OR BROTH
One whole chicken or 3-4 pound roast (beef, venison, pork or lamb) 1/4 cup vinegar
1 yellow onion
3-4 cloves garlic
1-2 carrots and 1 stalk celery
Herbs (bay leaf, thyme, parsley) Coarse unrefined salt and peppercorns
Instructions:
1. Place the whole chicken or roast in a stock pot. Add vinegar (I generally use apple cider vinegar, but other
vinegars may be used) and cover with water (preferably filtered).
2. Peel and quarter the onion and smash and peel the garlic cloves and drop these in the pot.
3. Add carrots and celery stalk, coarsely chopped.
4. Complete the mix with a bay leaf, a few sprigs of thyme tied together (or one tablespoon dried thyme), two
to three teaspoons of coarse salt and a few peppercorns.
5. Let the pot sit for one hour.
6. Bring the contents to a gentle simmer (don’t boil) and let the pot simmer for at least twelve hours, skimming
any impurities that rise to the top.
7. Add a large sprig of fresh parsley at the very end to round out the flavor.
8. Strain the liquid, picking and retaining the bits of meat off the bones for use in soups or other dishes.
For broth, the procedure is basically the same, with the added step of roasting the bones first, which greatly enhances the flavor. (Carcasses from roasted poultry do not require a second roasting, however.)
52 Wise Traditions
SPRING 2019