How to Make Easy Chicken Stock

1. Place the chicken feet or bones into a  large pot.

4 Fill the pot with enough water to completely cover the chicken and all the  other ingredients. Bring the water to a rolling boil, and then skim the liquid.  Reduce the heat to bring the mixture to a simmer.

5. Simmer the broth for approximately 90 minutes. Skim it frequently during this  time. When it is done, strain the stock.

Notes: 

1. The pieces of chicken from the necks make an excellent chicken salad, chicken & noodles, stir fry, etc.

2. The stock can be pressure canned for use at a later time.  We put up several pints each year to enjoy all Winter.

3. We DO NOT sell chicken broth or stock.  We DO sell amazing pastured poultry that make wonderful chicken stock and broth. ~Cherie

You'll need:

• 2-4 QUARTS UNCOOKED PORK NECK BONES
• 2 LARGE CARROTS, BROKEN IN SEVERAL PIECES
• 2 LARGE ONIONS, UNPEELED AND HALVED
• 2 RIBS CELERY, ROUGHLY CHOPPED
• 2 CLOVES GARLIC, UNPEELED AND SMASHED
• 12-15 PEPPERCORNS
• 2 BAY LEAVES
• 1 TEASPOON SALT

Directions:

Heat oven to 450 degrees F. Place bones in single layer in large shallow roasting pan(s); add half of the vegetables and 1 clove of garlic. Roast for 20 to 30 minutes or until bones are well browned. Transfer bones and vegetables to large stock pot; discard any fat.

Pour about 1 cup water into roasting pan(s) and bring to boil over medium-high heat, scraping browned bits free from pan(s). Add to stock pot.* Add remaining vegetables, remaining garlic, peppercorns, bay leaves, salt, and enough cold water to cover. Bring to a simmer, occasionally skimming off any foam. Simmer, loosely covered, for 3 to 4 hours, adding more boiling water if liquid evaporates below surface of ingredients.

Strain into large bowl, pouring through large colander or sieve lined with cheesecloth; discard solids. Cool slightly; chill for several hours or overnight. Lift off and discard fat. To store, cover and chill up to 4 days or freeze up to 1 year.

Makes about 16 cups stock. The stock is excellent in soups, stews & gravies.

*If not roasting bones, simply place all ingredients in large kettle and proceed with recipe.

To Use a Pressure Cooker: In pressure cooker combine all ingredients (whether roasted or not) with enough water to cover. Pressure-cook for 20 to 30 minutes.

To Make Ham Stock: In large stock pot simmer ham bone and trimmings (do not roast), 2 roughly chopped celery ribs, 1 roughly chopped onion, 1 broken carrot, a few peppercorns, a few allspice berries, 1 bay leaf, and 1 teaspoon dried thyme with enough water to cover. Strain, chill, and store as described above.

*Adapted from "Pork, Be Inspired."

What’s in a Label?

By Cheri LeBlond

KCFC Co-Coordinator

The last local harvests are coming in, the farmers markets are ending and those of us not clever with a canning jar will be supplementing organic produce from the grocery store this winter.

So how will you navigate all the "organic" and "natural" labels in the grocery aisles?

In an effort to protect consumers, the federal government regulates who can use the word "organic" on their products based on the Organic Food Protection Act of 1990. The USDA requires the following standards before a product can claim it is "organic" or "natural."

"USDA Organic"

Raw, fresh products or processed products with the USDA Organic seal must be certified by the USDA’s National Organic Program or its agents to be at least 95 percent organic. Food that is 100 percent organic also may carry the seal. Because the seal is optional, not all producers display it even if they meet the standard.

"100% Organic"

Labels containing these words must contain 100 percent organically produced ingredients, not counting added water and salt.

"Organic"

These products must contain at least 95 percent organic ingredients, not counting added water and salt. They cannot contain added sulfites, but may contain "5 percent of non-organically produced agricultural ingredients which are not commercially available in organic form."

"Made with Organic (specific ingredient inserted here)"

At least 70 percent of the specific ingredient listed in the claim, not counting water and salt, must be organic. The product cannot contain added sulfites, but may contain "5 percent of non-organically produced agricultural ingredients which are not commercially available in organic form."

"

Some Organic Ingredients"

These products may contain less than 70 percent organic ingredients, not counting added water and salt, and may

contain "5 percent of non-organically produced agricultural ingredients which are not commercially available in organic form."

"Natural"

When it comes to meat and poultry, a product can call itself "natural" if it contains "no artificial ingredient or added color and is only minimally processed (a process which does not fundamentally alter the raw product)." According to a USDA fact sheet, the label must "explain the use of the term natural (such as - no added colorings or artificial ingredients; minimally processed.)"

"Certified Naturally Grown"

Not everyone agrees with the USDA’s standards, cost or inspection practices, so other non-governmental, certification bodies have sprung up, including Certified Naturally Grown (CNG). A New York State nonprofit, CNG holds the same standards as the USDA or higher. Other area farmers inspect and test for chemicals and non-organic practices at CNG farms.

KCFC Farmer’s Pledge

Like CNG farmers, Kansas City Food Circle’s farmer members also are dedicated to organic practices that, with rare exceptions, meet the USDA’s organic standards.

By signing the KCFC pledge, farmer members promise to bring you some of the best local, organic and free-range products in the area. Some KCFC producers are certified organic by the USDA, but many can’t afford the costs of certification or the maintenance and paperwork.
 
***Reposted WITH PERMISSION from the Kansas City Food Circle***

Schenker Family Farms is not only Certified Naturally Grown, but Animal Welfare Certified.  These are two certifications and yearly audits we are proud to say we have earned.   Like many small farmers, we adhere to and are inspected for a very strict set of standards which are are in many cases more strict than the USDA Organic Standards.  

~Kevin & Cherie Schenker

Top 10 Tips for Cooking Schenker's Grass-Fed Beef
 
1. The worst thing you can do to grass fed beef is overcook it. Lean grass-fed beef is perfect for rare to medium rare cooking. If you like a well done steak, then we suggest cooking it very a low temperature and/or in a sauce to add moisture. 

2. Since grass fed beef is extremely low in fat, brush with olive oil, or your favorite cooking oil for easy browning and a touch of flavor.  The oil also prevents the beef from drying out.  If you are going to pan fry your grass fed beef, we recommend using a well seasoned cast iron skillet or cast iron grilling pan.   Always pre-heat your oven, pan or grill before cooking grass fed beef.  A hot pan, oven or grill will help sear the juices in and create even more delicious flavor.  

3. Stove top cooking or pan cooking is great for a grass fed steak, especially when it is too cold to get your grill on. You have may have more control over the temperature you would on the grill. 

4. Like all steaks, Grass fed beef will continue to cook when it is removed from heat.  Make sure you remove your steak from the heat source 10 degrees before it reaches the temperature/doneness you want. Grass fed beef has high protein and low fat levels.  It usually requires 30% less cooking time. 

5. Never leave a good steak unattended.  Always use a meat thermometer and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfection to overcooked in mere seconds. 

6. Let the beef "rest" or sit covered 5 to 10 minutes after removing from heat to let the juices redistribute. 

7. Always use tongs to turn your beef!..  

8. Reduce the temperature of your traditional grain fed beef recipes by 50 degrees. The cooking time will still be the same or slightly less even at the lower temperature.  Don’t overcook your meat. The moisture from sauces will add tenderness when cooking your roast in the slow cooker or oven.  

9. Never use a microwave to thaw your grass fed beef. Thawing any cut of meat in a microwave is sure fire way to make the meat tough.  Either thaw your grass fed beef in the refrigerator or put your vacuum sealed package in water for a few minutes.  

10. Bring your grass fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator and NEVER cook it straight from the freezer!  --Cooking steaks straight from the freezer will lead to a very ugly outcome for your beautiful steaks.

Bonus Tip: When preparing hamburgers on the grill, use caramelized onions, saut'eed mushrooms or roasted tomatoes and sweet bell peppers to add low fat moisture to the meat while cooking.  Our 1/3 lb. burgers are 95% lean, so some moisture is needed to compensate for the lack of fat.  Make sure you do not overcook your burgers.  Reduce the amount of cooking time by 30% vs. traditional grainfed, fatty beef.  If your burger is overcooked it will be dry.