What’s so special about a stewing Hen & a pot?
Much like the beloved very hungry caterpillar, our hens spend their days eating, growing and fully developing their nutritional profile. On her own a stewing hen isn’t much of meal, and isn’t very appetizing cooked in the oven or on the grill. However, simmer gently for hours and a transformation occurs, much like a caterpillar into a butterfly. You must unlock all of the stored nutrition in the bones, collagen and connective tissues.
A secret beloved by grandmothers the world over.
Lovingly simmering your stock for hours is the key to unlocks the magical aromas, flavor and nutrition of a bone broth. A process that cannot be rushed with a rapid boil , if you want to release the deep nourishment stored in the connective tissue, collagen, and marrow slow and steady is the answer!
Elevate your cooking with Our stewing Hens
Spends 2+ Years out on pasture foraging for fresh grasses (carotenoids), chasing and catching crickets & insects (their natural protein source), basking in the fresh mountain air (respiratory health) and soaking up the sunshine (Vitamin D).
You cannot get out more than you put it in, simple laws that govern the universe.
You can’t magically create nutrition where there is none. The quality and richness of your broth is directly tied to health, and nutrient content of the bird and bones you start with. You are what you eat, eats. Bone Broth is not something you want to skimp on, or buy at the store. You want the highest quality, cleanest bones available to you.
Pastured Stewing Hen Bone Broth
Ingredients
- 1 Pasture Raised Stewing Hen
- 1 Small Onion Cut in half
- 4 Cloves of Garlic
- 1 TBS Black Peppercorn
- 1 TBS Yellow Mustard Seeds
- 1, 2x2 inch piece of ginger sliced
- 4-6 Bay Leaves
- 2TBS Apple Cider Vinegar
- Himalayan, or other High Mineral Content Salt, to taste
Instructions
- Place thawed Stewing Hen in pot or slow cooker.
- Add in all remaining ingredients EXCEPT salt (only add the salt once the stock is completely finished. Water evaporates while cooking, it can leave a saltier broth than desired. You can always add salt you can never make a dish less salty!)
- Cover everything with water to inches above the hen.
- Bring to a simmer, a gently slow simmer,... Simmer for a minimum of 4 hours, up to 24 hours. The longer that you allow the hen to cook, the more nutrition you can tease out into the broth. A gentle simmer also protects against the denaturing of collagen.
- Strain broth through a metal sieve to collect all the solids. If a clear stock is desired, straining it through a muslin cloth will remove the finest solid particles.
- Store in an airtight glass jar for up to a week, or freeze for up 6 months.