Tonight I have an organically pastured whole chicken (from The Family Cow in Pennsylvania) simmering on the stove with some chopped onions, carrots, celery, peppers, garlic (all organic of course), and spices (salt, pepper, red pepper).
When the chicken is tender, I will remove it from the bone and salvage any edible vegetables. The vegetables and a portion of the chicken will be eaten with dinner, and the remaining chicken and bones will be put back into the broth for some additional boiling. All the gelatin in the bone broth will make a wonderful chicken soup tomorrow night. As a word of warning – never use canned or boxed chicken stock (or any kind). It without fail (I am yet to find one) contains MSG – which comes in many secret names. A topic that will be addressed in the future.
Just before serving dinner tonight, I will put the farm fresh, organic, non-gmo corn on the cob in the broth to heat it up. We have about 20 ears left, which will probably be all this year, as the end of the season corn has been harvested. We found the corn at a Mennonite Farm called Peace Hollow. They also produce milk for Organic Valley.
For a salad, I have already chopped up some nice organic vegetables: red and green bell peppers, orange cherry tomatoes, celery, and carrots. I then seasoned them with some organic ingredients: balsamic vinegar, extra virgin olive oil, pepper, garlic salt, and sea salt.
Bon Appétit!
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Scripture quotations taken from the NASB.
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