Coarsely chop and add vegetables: 3 stalks celery (1 1/2 cups), 2 onions, (2 cups), and 3 carrots (2 cups). Add 2 teaspoons each: salt and pepper.
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer, partially covered, for 1-2 hours.
Remove the bones and strain the stock. Save the vegetables, purée them in a blender with olive oil, and eat as a spread on bread.
You can store the stock in the refrigerator for 5 days or in the freezer for up to 6 months. Use the stock to cook rice, kale, or make soup.
4 carrots, chopped into crescents
3 stalks celery, chopped
1 turnip, chopped
1 bunch kale, chopped
2 Tablespoons olive oil
2 Tablespoons lime or lemon juice
1 teaspoon each: thyme and coriander
Salt and black pepper to taste
Heat oil in large soup pot.
Add the rest of the spices, stir and sauté on medium heat for 2 more minutes.
Add lemon juice, cover and reduce heat to low. Simmer for 10 minutes.
Add carrots, turnip and celery. Add water if onions are sticking to the bottom.
Add the chicken pieces and 2 cups water. Cover and allow to cook for ½ hour (or until chicken is done).
Add kale and simmer for 10 more minutes.
Serve with shitake rice.
You will need:
2 large yellow onions
2 cups shiitake mushrooms
1 teaspoon tamari
2 inches seaweed: kombu or wakame (I like Ironbound Island brand)
freshly ground black pepper
1 teaspoon apple cider vinegar
2 cups napa cabbage, chopped
1 cup short grain brown rice
2 cups water or chicken stock (see above)
Chop onions and shitakes.
Heat oil in a deep skillet.
Add onions and sauté on medium heat for 10 minutes, or until browning.
Add shitakes and sauté for 10 more minutes, or until soft.
Add tamari, seaweed, vinegar, and pepper.
Add cabbage, rice and stock / water. Stir well to incorporate.
Cook, covered, on low heat for 30 minutes or until you see air bubbles on the surface of the rice.