A brown stock is one of the basic stocks in French Cuisine that uses browned bones and vegetables to produce a dark brown liquid. Once the stock has been made it can be further cooked down to create a demi-glace or used to make other soups, sauces, and stews.
This particular recipe I wanted to make a highly nutritious brown stock to help accelerate my immune systems response to a cold it is currently fighting off. I used a beautiful roasted chicken carcass from last nights dinner that also had some meat and skin left on it. This created the perfect base to both a nutritious and delicious shredded chicken soup.
Mise en place:
Mirepoix (50% sweet onion, 25% carrot, 25% celery)
1 head of garlic with top cut off
1 Bouquet garni (thyme, sage, bay leaves, parsley, rosemary)
1/2 teaspoon whole black peppercorns
Mrs. Dash Savory Lemon with Herbs
Himalayan pink sea salt
Pull any white meat from the chicken and set aside. Allow any dark meat such as thighs or wings to remain on the carcass. I had approximately 1/2 cup breast meat left over with two full thighs and wings. Leave all roasted skin on the carcass.
Add the roasted chicken carcass to a large stock pot and fill with 3/4 cold water. Next, cut the carrots and parsnips into rounds. Now cut the celery and onions into the shape and size you desire. We are not getting fancy with our knife cuts in this recipe as it is meant to be made quickly by someone who is under the weather. Add these vegetables to the water. Tie all your herbs together into a bouquet garni and add to the water. Throw in the black pepper corns and two tablespoons of Mrs. Dash Savory Lemon seasoning.
Bring the water up to a boil, then lower to a simmer (lowest setting on the stove) and cover for 3 1/2 hours.
For a brown stock:
After the 3 1/2 hours are over, gently remove the chicken carcass and strain the stock into another stock pot. Skim off any excess fat. Discard the strained vegetables and use the left over chicken meat and skin to feed any pets. Liberally season with sea salt, pepper, and Mrs. Dash to your taste. Cool and store the stock to be used for sauces, stews, soups, or a demi-glaces.
For a cold busting shredded chicken soup:
Skip the above step. Gently remove the chicken carcass and place onto a cutting board. Strain the stock into another stock pot. Carefully remove the carrots, parsnips, celery, onions, and garlic head from the strainer and place into a bowl. Skim the stock from any excess fat. When the chicken carcass has cooled slightly, carefully pull any dark meat and set aside with the white meat. Shred both meats and add it to the brown stock. Discard the chicken bones and skin. Gently remove the garlic cloves and slice them. Now add back the cooked vegetables and garlic to the stock. Liberally season the soup with sea salt, black pepper, and Mrs. Dash to your taste.
Bring the soup back up to a boil then drop to a simmer for 10 minutes until all the sea salt is dissolved. Once the soup has been seasoned to your liking, the next step is to make some noodles. Let the soup stay on a simmer until the noodles are done.
Boil up your favorite noodles then strain and place into a bowl. Add the soup to the noodles and enjoy! If you want your soup medicated then add your desired dose of decarboxylated Kief. When you are done enjoying your delicious soup, be sure to cool the remaining soup in the stock pan before storing in the refrigerator. Also keep any extra noodles in a container and not in the stock pan otherwise the noodles will soak up all your precious stock.
To decarboxylate Kief:
Preheat your oven to 220 degrees F. Take a baking sheet and line it with parchment paper that will not burn in the oven. Very carefully sprinkle the kief onto the sheet making sure that it is evenly disbursed. Place the baking sheet into the oven uncovered and heat for 25 minutes. Pull the baking sheet from the oven, and let it cool completely. Be very careful when removing it from the pan. You now have decarboxylated or “activated” medical kief that is ready for consumption.