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Showing posts from October, 2020
I am happy to announce that today we have regained access to the Viresco Farm website/domain.  While it took a foot of snow and below freezing temperatures, the task is now done.  We are back online, and the timing could not be better.   With the onset of colder weather it is time to break out the soup pots and start making broth and we are here to help you.  While we are no longer producing meat chickens we still have a large supply of our stew pack along with chicken feet, chicken backs and beef bones for the best bone broths.  Here is a recipe from Auguste Escoffier to get you started with a chicken stock.   1 whole free-range chicken or 2-3 pounds of bony chicken parts, such as necks, backs, breastbones and wings.   gizzards from one chicken (optional) feet from the chicken (optional). (we recommend) 4 quarts cold filtered water 2 tablespoons vinegar (helps to get the calcium into the broth)   1 large onion, coarsely chopped 2 carrots, peeled and coarsely chopped 3 celery sticks,