As I type this, our home smells like Thanksgiving. You know that aroma? Warm, sage, onion, celery, poultry,herbs melding, simmering all together? The kitchen window has a bit of condensation on it. You know, just like Thanksgiving day?
Last summer, I bought an organic chicken (read that as no bad mojo or chemicals) and made some amazing healing chicken noodle soup for a friend’s son who was just out of surgery. When his Mom thanked me, she said, it reminded them of and tasted like Thanksgiving.
I took that as a compliment. Layers of flavors and herbs, all warm and good for you.
A different friend is about to have surgery, so here we go again. This vegetarian girl, was on a mission to buy a chicken.
While you know this home as a place where we don’t eat meat, you just can’t refute the science/love/magic healing powers of a flavorful chicken noodle soup.
Millions of Jewish Bubbies or Zaydes can’t be wrong. Millions of Greek Yaya’s can’t be mistaken. Mormon nana’s, Christian Science Grandmothers are smarty pants, there is just no way, a bazillion Methodist Grandma’s could be off the mark on this topic.
Homemade soup made with love and magic (and the marrow from the bones) and fresh picked herbs somehow all twisted together, heals the heart, body, soul and spirit.
In case you haven’t roasted a chicken lately……….don’t forget, it is pretty easy, peasy.
Buy an organic chicken. I am sure your family, friends & you are worth the extra cost. Clean & put into a roasting pan. Stuff with cut up onions, lemons and all the fresh herbs you can pack in there. I adore fresh sage. Okay, Himalayan salt & fresh pepper, lots of pepper. Use butter or oil whatever you prefer. Slip some herbs under that skin. Be generous. Tie the whole enchilada (not a real enchilada, the chicken silly) up with some kitchen twine. Preheat your oven to 450* then slide that beauty into the heat. Cook for 15 minutes. Then turn your heat down to 350* and continue roasting for 20 minutes per pound, plus 15 minutes. Use a meat thermometer to make sure it is done. Let rest 15 minutes prior to cutting.
Baked Chimichangas, normally vegan, tonight a few pieces of shredded chicken in each. When you only buy chicken once or twice a year, you really plan the meals. You make sure you are intentionally using every part you can. Even the dog got in on the action. The fresh chicken heart and this morning some roasted chicken for her breakfast.
After supper, I cleaned off all the meat. Shredded and put both the carcass and meat into the refrigerator.
Today, into a huge stock pot, I added lots of filtered water, more herbs, the ends of two celery bunches, all the roasted herbs, lemon wedges and onions and the carcass. More fresh sage and some salt and pepper.
BTW, if you don’t add lemons to your roasting chicken, add a splash of apple cider vinegar to the stock pot. The acid draws out the nutrients from the bones.
I know some of you are going to say, I can’t make stock. I work. I am away from home all day long. sad face. I have a solution. Toss it all into your crock pot, fill with filtered water and turn it on. Let it do its magic all day long, while you are out of the house.
You come home to that “Thanksgiving” smell and I guarantee you will want some chicken noodle soup.
In this together friends! Here’s to healing and wellness.
May all our homes smell and feel like Thanksgiving.
Grateful, spirit lifting with a little magic tossed in.