Hello everyone! Just some more displacement activity in the form of a recipe!
We had a roast chicken on the weekend, and ever since we visited a talk by Jasmine and Melissa Hemsley about a year ago, we’ve been boiling our bones to make bone broth. It’s definitely worth it when you see the ingredients in some shop-bought stock cubes. A lot of people make the assumption that just because something is organic or gluten-free, it must be good for you. Unfortunately, this isn’t always the case. I was shocked to find ingredients including glucose syrup and sugar in the ingredients written in tiny writing on the back of the packet of some organic stock cubes we’d bought. Making bone broth ensures that you make the most of your roast, and it’s bursting with nutrients. (For more information on bone broth, visit: http://www.hemsleyandhemsley.com/recipe/bone-broth/)
We had more chicken in the fridge, so I decided to make a simple nourishing chicken soup, inspired by the Hemsleys’ Chicken Tinola- the perfect comfort food! If you haven’t got any bone broth, replace it with water. This is also a very versatile recipe, so feel free to swap ingredients depending what’s in season and what you’ve got in your fridge.
1 tbsp butter
2 large onions, chopped
4 garlic cloves, chopped
50g piece of ginger, peeled and diced
2 carrots, chopped
100g green beans, chopped
100g tenderstem broccoli, chopped
½ butternut squash, peeled and chopped
A large handful of chard, kale or other leafy greens, chopped
2 chicken breasts, chopped roughly
1 litre bone broth
1 fresh chilli, diced
1 tsp tamari
Black pepper, to taste
Melt the butter in a large saucepan and sauté the onion, garlic, ginger and chilli until soft and clear.
Add the squash, carrot, chicken, and pour in the bone broth. Add the tamari and season with black pepper. Bring to the boil, then reduce the heat and simmer for 15 minutes.
Add the broccoli, green beans and chard, and simmer for a further 10 minutes.