The slow chickens from Mesa Top Farm are available through special order at $3.25/lb. These are organic/free range and available from 3 to 5 lbs. Many members have discussed soups and stews with these added as a main ingredient. I have heard that a pressure cooker is the best way to cook these chickens for eating the meat. Let me know if you have any tips.
Amy Hetager, CSA Blogger
Carole’s Chicken Broth
Carole is a member in Eldorado and had this great recipe for chicken broth. I like to concept and wanted to share it with you. Enjoy.
I make a big batch of chicken broth (for 24-36 hours in slow cooker with chicken bones, seaweed + vinegar to draw minerals out of the bones) and freeze in small containers. I freeze the meat from the chicken in groups of smallish pieces (1×2”) in separate 1-portion baggies so it’s available to add to chef salads, sandwiches, soups, other dinners, etc., by just sauteing in a frying pan for several minutes in olive oil/balsamic vinegar/herbs.
Start with 2 Tbsp apple cider vinegar for a large soup pot. I take off the chicken from the bones as soon as it starts falling off, and return the bones to the pot for the slow cooking. Add carrots, an onion cut up, a stalk of celery, a bay leaf. I use kombu for making soup stock – just a couple pieces, discarded with the bones. You can get kombu at most health food stores, but I buy most of my seaweed from Rising Tide Sea Vegetables – they are off the coast of California – They gather their seaweeds in waters cleaner than those around Japan. They offer a california variety of kombu:
California Kombu (Kelp*) nutritional analysis
(Laminaria digitata) Sustainably wildcrafted **
Our special drying techniques make this kombu dark, flavorful, and nutrient-rich. Studies show that alginic acids in kombu remove heavy metals and radiation from the GI tract. (Since mercury is a heavy metal, we mix kombu “juice” in with tuna fish, and try to eat kombu or kombu juice with salmon). Kombu contains powerful amounts of potassium, magnesium, iodine, fucoidan, and B vitamins. Add to grains, beans, or soups.