Why is chicken soup superior to all the things we have, even more relaxing than "Tylenol?"
It is because chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This inner lining is the beginning or ending of the nervous system. It is easily pulled away from the intestine through too many laxatives, too many food additives. . . and parasites. Chicken soup ... heals the nerves, improves digestion, reduces allergies, relaxes and gives strength. Hanna Kroeger Ageless Remedies from Mother's Kitchen
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings gizzards from one chicken (optional) feet from the chicken (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped 3 celery sticks, coarsely chops
1 bunch parsley
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. By all means, use chicken feet if you can find them-they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Even better, use a whole chicken, with the head on. These may be found in Oriental markets. Farmraised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
Cut 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 in 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. 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 whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove 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.) Strain the stock into a large bowl and reserve in your refrigerator u til the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containes in your refrigeratior of freezer.
ref: Sally Fallon with Mary G. Enig, Ph.D.
1 large cauliflower
chives - cut into small pieces or scallion chopped (optional)
8 hard boiled eggs
fresh parsley (cut & add through out)
mayonnaise - to taste
salt & pepper to taste
extra parsley to garnish
Wash & boil cauliflower (under cook it so it doesn’t become mushy).
Once it gets to the right stage, drain the hot water from the saucepan & submerge the cauliflower into cold water so it won’t get softer.
Cool fully. Then cut or break into pieces.
chopped light colored celery - about a cup
chopped scallion and/or chives
cut up hard boiled eggs, leaving about 3 - 4 eggs to slices for the finished salad
salt & pepper
Garnish with extra parsley, the sliced eggs, and paprika