This week I have been trying to strike a balance between cardio, strength training and relaxation. For me getting to work on turning goals into reality is very much a ‘hurry up and wait’ scenario. Accordingly, my month of movement is also very much about rest and relaxation. Bringing in mindfulness and meditation as much as I can into my yoga sessions, means leaving with a light heart and a smile on my face. Honestly, my busy mind does get in the way with each practice. This doesn’t mean I have skipped and sang my way to each class, taking on something new is at roller-coaster love and hate relationship. But, mindfulness, movement and meditation, are all practices, there is no place for perfection. Cooking a stock, much like yoga is a process to be practiced with patience.
Soup season is officially on, which means we should all be armed with a solid stock or broth depending on your preference. The temperature has started to drop below freezing during the day here now and I am thrilled to start arming pots and porcelain bowls with the mother of all chicken stocks. Making stock is a fairly meditative process – it requires little more than some patience and occasional tending to for a skim of fatty froth here and there. In my opinion there just seems to be more room for heating up the stove on a weeknight or a lazy Sunday afternoon these days. Today is all about making it work at the butcher on a budget. But fear not my veggie friends, I will reveal my method for vegetable heaven stock in the coming weeks.
Fail-safe Chicken Stock1 pound ish of skin-on, bone-in chicken breasts, or chicken wings from an ethical, sustainable farm 1 medium sized onion, cut into slices 1 medium sized carrot, cut into slices 2 celery stalks, leaves on cut into thick slices half of a red pepper cut into slices 2 inches of ginger cut into slices, skin on 1 small head of garlic, lightly crushed and skin removed 1 handful of fresh parsley 2 stalks of fresh rosemary 3 small handful of salt pepper to taste
Add all items along with cold filtered water until covered into a pot with a lid. Bring to a boil and turn onto low for 3-4 hours, skimming “froth” and fat off of top. Strain liquid into a mason jar and shred meat off of chicken wings and reserve in a separate container.
Freeze stock if unable to use within a few days just make sure you leave at least an inch of room for expansion in the freezer.
Makes around 2 Litres