2 quarts (8 cups) of stock or broth made with Old Time Heritage Chicken. I made mine from the leftover bones of a whole chicken I cooked in the crockpot 6-8 hours for a meal the evening before. I put the bones back into the crock pot after dinner, added enough water to cover (approx 8-10 cups), cooked on low overnight and strained the bones out in the morning. You can cook the bones for 24-48 hours in the crockpot on low and add a little apple cider vinegar, if you want. This can also be simmered on the stove on low as well.
2 medium Zucchini cut up (I used yellow & green for color)
1 quart beans snapped in 1-2" pieces (green, yellow and purple)
5 leaves of Kale chopped coarsely (Lacinato Kale for color)
5 leaves of Swiss Chard chopped coarsely
1 onion chopped coarsely
4 medium carrots
4 ears of corn - (fresh or left over) kernels chopped off
1 good handful (1 cup) chopped parsley
1 pint of Okra roughly sliced
6 tomatoes coarsely chopped
1 small head of cabbage coarsely sliced
1 bay leaf (I added it to the bones while they cooked)
Salt to taste (a teaspoon or so would be by guess but I add it after the veggies cook into the soup and add their flavor!).
I cooked mine for 8 hours on low in the crock pot but you can bring to a boil and simmer on the stove until the veggies are tender.
Cooking Tips:Tip 1: My goal is to combine the various colors, textures & flavors so use what is available at your local farmer's market or your freezer.
Tip 2: Add veggies until the broth/stock is full of veggies - they will cook down. There is no hard and fast rule on how much to add. Be creative and enjoy cooking!
Tip 3: I did not add potatoes or noodles of any sort as I will freeze the leftovers for a quick meal at a later date! Potatoes and pasta do not freeze well for me in soup!
Tip 4: You can use Beef, Pork, Turkey or Chicken broth/stock for the base. You will find that the Old Fashioned Heritage Chicken from Old Time Farm has much more flavor that the commercial type store bought chicken!
This is comfort food at its best! Cream of Chicken Soup made with our very own Old Time heritage Chantecler chicken and kniffles (German egg dumplings) made with our Old Time Chantecler eggs.
Recipe for Cream of Chicken Soup
Recipe for Kniffles (full disclosure: not the recipe I used - that one came from my Great Grandma and is done by texture and does not use water or milk. The water or milk will allow you to make the finer spaetzle. The recipe I use is more similar to the egg noodle recipe above but has more egg to make a softer, more gooey dough).
This is some YUMMY Broccoli Cheese Soup I made with broth from our very own Chantecler chicken along with onions, garlic & broccoli purchased from the local Farmer's Markets we attend and cream-line milk in a glass bottle from the Meadville Market House.
Here is the Recipe for the Cream of Broccoli Soup and the broth/stock instructions are here.
You are not limited to using chicken stock or broth. Make a stock from the leftover cut ends/trimmings of your veggies or even from a ham bone.
Here is my favorite Recipe for Chicken Noodle Soup from Southern Living Cookbook ! And here is a Recipe for Homemade Egg Noodles like my Great Grandma Ruth taught me to make!
Homemade noodles from our farm fresh eggs takes the recipe over the top but, in a pinch, I would suggest using a Kluski type noodle instead of the fine noodle in the Chicken Soup recipe!
Any cut of our Old Time Chicken or Turkey will work for this soup or start with Old Time Bone Broth and add the veggies and noodles.
Bone stock/broth is the base for many of the soup recipes I make. I am not faithful to one recipe or style to make the stock. Sometimes I used roasted bones, sometimes smoked bones and sometimes fresh bones, sometimes I use whole chickens as well. The main ingredients are heritage chicken (bones, carcass, skin and even feet of one chicken), water to cover bones and a little salt to taste (or not as you like). You can add herbs and/or vegetables as well. I like to use my crock pot and let it cook on low for a minimum of 12 hours and a maximum of 48 hours. Strain the bones from the stock when warm and refrigerate or freeze when cool.
Trivia tidbit ... "Bone Broth" should technically be called "Bone Stock". Broth = made from meat or meaty bones and "stock" = made from bones. You can find a good explanation here.
This is an excellent recipe from my sister-in-law, Andrea. She is the most incredible cook! Ray's family gathers on Christmas Eve to celebrate the holidays and this was one of the delicious soups she made one year. The flavor of the mushrooms shine through.
Use the bones from your Old Time heritage chicken to create the broth click here for broth recipe. I would use the Oyster mushrooms from Crawford County Fungi instead of the mix to keep it local.
Andrea's Mushroom Soup
2 lg. shallots – sauté in butter (could use onions)
1.5 lb. mixed mushrooms (bella, oyster, shitake) added to onion and cook down
3 T. flour to make rue - cook until slightly browned (Andrea uses cornstarch in ½ c. cold milk instead and adds it at the end)
4 C. low sodium chicken broth mixed in and bring to a gentle boil
3/4 c. heavy cream added and gently simmer (add cornstarch/milk here).
I would simmer for about 15-20 minutes so the flavors can meld together.
Salt to taste.
Old Time Heritage Chicken is very different than the chickens found in the grocery. You will be hard pressed to find a chicken that is harvested at an age older than 6 to 8 weeks in the grocery stores (or over 8 to 10 weeks on most local farms) while Old Time chickens are harvested at a minimum of 14 weeks of age (just like chicken used to be)! The flavor and texture of the meat changes with the maturity of the animal is harvested - with the most flavorful meats being found with those harvested at an older age. Old Time Chickens TASTE LIKE CHICKEN and do not need much seasoning to make them flavorful and delicious!
Julia Childs created a show on the "classic" definitions of culinary poultry and how harvesting age relates to cooking methods and culinary uses. The definitions have changed in recent years to accommodate the fast growing commercial chickens and can create problems when using commercial chicken in Grandma's recipe or using yesteryear's chicken in today's recipe - the flavor and texture are not the same at all! Today's federal poultry classifications are almost half the age of the bird when harvested vs standards from as recent as 2003. Julia's explanation of how the tip of the breastbone is more solid as the bird gets older is a sure way to determine if a chicken over a couple pounds is truly Heritage or not (sadly, some are misusing the term "Heritage" to market commercial type poultry without understanding the definition or culinary ramifications!). The cartilage on the tip of a Heritage roasting chicken breastbone should not be more than an inch long!
I generally just put a little sea salt on our Old Time chickens and may put some butter on the skin. Most of the time, I use a covered roaster (like Grandma used!) in a 300 degree oven for about 25-30 minutes per pound & use a remote digital thermometer in the thigh to let me know when it reaches 165 degrees. An easy alternative is to put the bird in a crockpot on low for 8-10 hours or so. I generally put a little water on the bottom of the roaster or crockpot and often use a bed of carrots, celery and/or onions to elevate the bird a little out of the water.
We use the roasted chicken as a meal for day one (reserving as many bones as we can for stock). We pick the meat off the carcass and use the leftover chicken for a second meal in a baked casserole, potpies, fried rice, chicken sandwiches, or other recipe using cooked chicken. Our third meal (or more) from the very same chicken is from the broth made with the bones. After the original meal with the roasted chicken and the meat is picked off the bones, the extra skin, bones, neck and fat all are all placed in a crock pot with water to cover and cooked on low for 24-48 hours to make bone broth or stock. You can use it in any recipe calling for broth/stock.
Julia Child’s Roasting Chicken video link: https://youtu.be/T7dLXEc9tZM
PS … We have "good" sanitation laws to protect consumers in our state today and Old Time Farm is careful to do our best to adhere to them! Our application to harvest our poultry on farm has been submitted to the state and we are waiting. In the mean time, we drive 2 1/2 hours to a USDA processor for frozen chicken or take pre-orders for live birds to be harvested for you at our local processor.
Here is my favorite Recipe for Chicken Noodle Soup from Southern Living Cookbook ! And here is a Recipe for Homemade Egg Noodles like my Great Grandma Ruth taught me to make (add a pinch of kosher or sea salt)! The homemade noodles from our farm fresh eggs takes the recipe over the top but in a pinch I would suggest using a Kluski type noodle instead of the fine noodle in the Chicken Soup recipe! Any cut of our Old Time Chicken or Turkey will work for this soup.
The noodle soup recipe also makes an excellent stock/broth base. You can add the spices in there and cook in the crockpot like our Old Time Chicken Stock (Bone Broth) recipe.
Stay tuned for updates on this post!
Old Time Farm