Broth & stock from the Nourished kitchen Wholesome master recipes for bone, vegetable, and seafood broths and meals to make with them

introduction   1  chapter 1: the broth maker's kitchen   9 chapter 2: master broths and stocks      whole chicken broth    28 chicken foot stock    30 chicken bone broth    32 roasted turkey bone broth    33 long-simmered roasted beef bone broth    34 long-simmered roasted pork bone broth    36 fish stock    37 dashi     39 shellfish stock     40 green broth     43 roasted mushroom broth    44 sea vegetable broth    47 double-cooked stock (remouillage)    48 russian chicken skim broth (pena)    50 kitchen scrap broth    53 chapter 3: poultry      morning broth    56 broth for infants    59 slow-roasted salt and pepper chicken     60 schmaltz mashed potatoes and gravy with black pepper and fresh thyme    63 chicken soup with parmesan, rice, peas, and lemon    65 thai-style chicken soup with lemongrass and coconut milk (tom kha gai)    70 turkey soup with root vegetables and wild rice    75 cream of chicken soup with parsley and chives    78 yucatán-style lime soup (sopa de lima)    81 chicken in wine with mushrooms, peas, and herbs    84 dashi-braised chicken thighs    87 chapter 4: meat      beef tea    90 portable soup   93 quick pho    94 beef consommé with chives and mushrooms    97 beef stew with winter vegetables    98 black bean soup    99 salisbury steak with mushroom sauce    103 galician pork and bean stew with greens (caldo gallego)    105 oxtail soup    108 beef shank with garlic and basil    111 white bean and bacon soup    112 smoky black-eyed pea soup    115 pinto beans and ham hock    116 pork pot roast with sweet potato, ancho chile, and lime    119 spicy chickpea and lamb stew    121 chapter 5: fish     pink shrimp chowder    127 seafood stew with lemony parsley pesto    128 salmon, celeriac, and potato chowder with dulse    131 new england clam chowder    134 rhode island clear clam chowder    137 thai-style spicy prawn soup (tom yum goong)    138 simple miso soup with wakame    140 japanese hot pot with miso, clams, shiitakes, and leek (nabemono)    141 chapter 6: vegetables      bieler's broth    146 miso-glazed bok choy    149 springtime risotto with asparagus, green garlic, and chive blossoms    150 roasted allium soup with fried leeks    153 fresh pea soup with spring herbs    157 roasted mushrooms with rye berries    159 roasted beet soup with dill and horseradish sour cream    160 irish vegetable soup    163 carrot and leek soup with thyme    164 roasted tomato and fennel soup    167 tallow-roasted onions with fresh rosemary    168 potato and onion gratin    171 turkey soup with root vegetables and wild rice serves 6 Whenever we have leftover turkey, I like to make this soup. The caramelized notes of roasted turkey balance nicely with the wild rice's nuttiness and the sweet and earthy notes of carrots, parsnips, and celeriac. Native to North America, wild rice grows in shallow lakes and ponds. It is particularly rich in B vitamins, as well as the minerals zinc, phosphorus, and manganese. Soaking the wild rice in water with a touch of vinegar shortens its cooking time while reducing food phytate, a component of grains and seeds that can inhibit the absorption of the minerals they contain. 1 cup wild rice 1 tablespoon apple cider vinegar 1 tablespoon butter 1 yellow onion, diced 2 cloves garlic, finely chopped 3 carrots, diced 2 parsnips, diced 1 celeriac, diced 1 tablespoon fresh thyme leaves 1⁄2 teaspoon finely ground sea salt 2 cups chopped, cooked turkey 6 cups Roasted Turkey Bone Broth (page 33) Freshly ground black pepper Pour the rice into a mixing bowl, cover with warm water by 1 inch, and stir in the vinegar. Cover the bowl loosely with a kitchen towel to prevent stray debris from falling in. Let the rice soak overnight, at least 8 and up to 24 hours, then drain it, discarding the water. Melt the butter in a heavy soup pot over medium heat. When the butter begins to foam and froth, turn the temperature down to medium-low and toss in the onion, garlic, carrots, parsnips, celeriac, and thyme. Sprinkle the salt over the vegetables and cover the pot, allowing the vegetables to sweat, undisturbed, until tender, about 10 minutes. Give the vegetables one quick stir and then add the cooked turkey and soaked wild rice. Pour in the broth and simmer, covered, until the rice is tender, about 45 minutes.  Season with salt and pepper and serve warm. Excerpted from Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes and How to Cook with Them by Jennifer McGruther All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.