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, coarsely chopped

1 bunch parsley

In you are using a whole chicken, cut off the wings and remove the neck, fat glands and gizzards from the cavity.  Use the chicken fee if you can find them- they are full of gelatin (considered to be the secret to a successful broth.). 

Cut the chicken parts into several pieces,   (If you are using a whole chicken,  remove the neck and wings and cut them into several pieces.). Place chicken or chicken pieces into a large stainless steel pot with water, vinegar and all vegetables except parsley.  Let stand 30 minutes to 1 hour.  Bring to a boil, and remove scum that rises to the top.  Reduce heat, cover and simmer for 6 to 24 hours. ( Mike always kept our stock on low heat for 24 hours.). the longer you cook the stock, the richer and more flavorful it will be.  About 10 minutes before finishing the stock, add parsley.  This will impart additional mineral ions to the broth.  

Remove the chicken with a slotted spoon.  If you are using a whole chicken, let it cool and remove andy chicken meat from the carcass.  Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries.  ( The skin and smaller bones, which will be very soft, may be given to your dog or cat, as they will be flexible and not splinter.). 

Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals.  Skim off this fat and reserve the stock in covered containers in your refrigerator freezer.  We found some very nice wide mouth ball jars that are freezer safe and my sister likes using Pyrex bowls.  Picking the right size helps you portion control for future recipes.    

Next, I will send out a bone broth recipe for beef bones, so order up.  

We expect that our next beef cows will be available in mid january.  they have done very well this fall and built up a strong body structure.  For those of you who have been waiting for ground beef, I may have some coming very soon.  I will send out an up date when I get the official work that I have a processing date.  Despite the setback and learning a new way to run our business and we are dedicated to our customer.  Keep posted.  

Thanks for holding out for our ongoing learning curve.  

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