Tag Archives: chicken

Bone Broth

Post Written By Sarah Sweeney

Bone broth. If you haven’t heard of it yet, this nutrient packed broth has been gaining popularity in health circles in recent years.

The collagen rich liquid can improve chronic inflammation, does wonders for skin, hair and nails, improves joint and bone health and is even known to boost metabolism. Not to mention is highly digestible making it easy for your body to utilize all of the brothy goodness. The magic happens when you simmer good quality grassfed chicken or beef bones in water with a splash of vinegar.

The best quality bone broth starts with naturally raised, pastured animals. Roasted bones are best, whether you use left over bones from a meal or you roast the bones just prior to use. The veggies and herbs I add will vary depending on what I have on hand. The fresher the better! I prefer to use naturally grown produce from our own farm and use our plant based veggie wash to give them a good cleaning since you’ll want to leave skins and tops on. These portions of the veggies are packed with nutrients, don’t throw them away!

Chicken Bone Broth

1 roasted pastured chicken carcass

1 onion skin on, quartered

1-2 carrots tops on, roughly chopped

2-3 cloves garlic skin on, rough chopped

1-2 stalks celery tops on, roughly chopped

Handful of fresh herbs of your choosing (thyme, sage, oregano, basil and rosemary are all good ones)

1 T sea salt Or Himalayan pink salt

1 T peppercorns

2 T apple cider vinegar

Add water until the bones and veggies are just covered

Cover and simmer, try to keep it to a very gentle simmer you don’t want a rapid boil.

Allow to simmer for at least 12hrs, longer is better! Once it’s done allow it to cool for a bit then strain the broth. I use a fine metal mesh strainer sitting on a mason jar funnel so I can pour directly into jars. Keep refrigerated for 3-5 days or you can freeze or pressure can for later use.

**Don’t be tempted to add extra water to get more broth. You’ll end up diluting the broth too much and you won’t get that beautiful jello effect once it’s cooled.

Farm update

I thought I would give a general update on the farm for everyone today.  Lola the pig and I have come to an understanding, which is Lola isn’t allowed to taste me or eat me when I go into her enclosure and I will continue to feed her.  Instead of charging me and trying to taste me she now will stand on the other side of her pen while I feed her and change her water.  I know this is progress but I still wish she was a little friendlier but then again she is intended to be a christmas ham so if it makes her happy to dream about eating the human then I guess that is fine too.  The chickens are getting big and look less like tiny dinosaurs and more like chickens that may lay me eggs soon.  Purdy has settled in very nicely to her pasture and takes her job of sheep guardian very seriously unless one of them is trying to eat her grain then she will tell them not to kindly she likes her space at mealtimes.  The sheep are wonderful and amazing and I love them.  I think that the sheep have to be one of my favorite parts of my farm so far.  I have to admit that I do have a favorite sheep and most surprisingly it isn’t Ewestace.  Purl one of our Lincoln Longwools has the sweetest disposition she comes over every time that I am in the pasture to get head and back scratches and to check if I brought her any goodies (which I usually do).  The house is coming together and my upstairs carpets still smell amazing.  We are almost finished moving upstairs which means I just have to start unpacking the last of the boxes we have into the downstairs bedroom.  Oh and lastly in investigating our water situation for animals it has been decided that we are going to have to dig a new well.  I am not overly excited about this prospect not only because it sounds expensive but it will stress out the animals (and me) but I am glad that soon we will have plenty of water for everyone.


Settling In

The farm is absolutely wonderfully amazing, Jeff and I are loving it here and couldn’t be happier.  My mom has been incredibly helpful with helping to unpack the house and get us settled in.  My husband has been wonderful getting all the furniture into place for me and helping me build my chickens a coop to live in (which they love and are super happy about).  We have run into a few snags like the lawn mower not working, a giant hole in the pool that needs to be repaired and no gas line for our gas dryer.  My husband is currently pounding away in the dungeon running a new gas line for the dryer so we can do laundry.  My dogs are also relieved they don’t have to live on the farm on tie out leashes since Jeff has put up there fenced in area for them.

The Sky Is Falling

I was sitting there minding my own business when I saw a giant hand reaching out of the sky to abduct me.  My friends and I were running for our lives when I was snatched, snatched I tell you, plucked right from the earth!  Luckily (at least for me) I wasn’t alone some of my friends had also been taken.  Once caught we were loaded into a transport container, when we were dumped out we all looked up to see the most monstrous creature imaginable…a Border Collie!

Jeff and I went to pick out some baby chicks yesterday and for some reason it made me think that this must be what an alien abduction must be like.  We picked out six chicks total, three Buff Orpington and three Production Reds.  I can’t wait for them to be old enough to start making me some eggs!  Our Bordie Collie is especially interested in the chicks, I think he would be overly happy to just watch them all day. 

Chicken French

4 boneless skinless chicken breast
3 eggs beaten
1 cup flour
1 t black pepper
1 t salt
1 t garlic powder
2 lemons juiced
1/2 cup marsala wine
1 T olive oil
In a bowl beat 3 eggs, in another bowl combine flour, salt, pepper, and garlic powder.  Beat chicken with meat tenderizer, then cut into halves.  Dip chicken into eggs, then flour and again in egg.  Place in nonstick cooking pan with olive oil on medium heat.  Cook until chicken is browned on both sides, add wine and lemon juice (to cover bottom of pan but not submerge chicken) cover and let steam until done (about 7 minutes).

Crockpot Chicken

Picture1 t black pepperIngredients
3/4 c lemon juice
3/4 c olive oil
2 t sea salt
4 t dried oregano
2 t basil
2 minced garlic
1 medium onion
​4 c chicken broth

Cut onion coarsely and place on the bottom of crockpot.  Clean chicken and remove skin.  Place chicken in crockpot.  Mix wet ingredients then add spices.  Pour spice mixes over chicken add chicken broth to cover the chicken.  Let chicken cook on low for 4-6 hours until meat falls off bone.
This recipe also works great for rabbit and pheasant!