Don Orwell - Food For Diabetics

Heat oil in a soup pot & add onion, scallions, celery,carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 7minutes, stirring occasionally. Bring to a boiland add salt. Lower heat and simmer, uncovered, for 30 minutes. Strain. fresh chicken (wings, necks, backs, legs, bones) 2peeled onions or 1 cup chopped leeks 2celery stalks 1carrot 8black peppercorns 2sprigs fresh thyme 2sprigs fresh parsley 1tsp. salt Instructions- Allergies: SF, GF, DF, EF, NF Put cold waterin a stock pot and add chicken. salt Instructions- Allergies: SF, GF, DF, EF, NF Put cold waterin a stock pot and add chicken.

Bring just to a boil. Skim any foam from thesurface. Add other ingredients, return just to a boil, and reduce heat to aslow simmer. Simmer for 2 hours. Let cool to warm room temperature and strain.Keep chilled and use or freeze broth within a few days.

Rub olive oil over the stew meat pieces, carrots, and onions. Place stewmeat or beef scraps, stock bones, carrots and onions in a large roasting pan.Roast in oven for about 45 minutes, turning everything half-way through thecooking. Placeeverything from the oven in a large stock pot. Pour some boiling water in theoven pan and scrape up all of the browned bits and pour all in the stock pot. Add parsley,celery, garlic, bay leaves, and peppercorns to the pot. Fill the pot with coldwater, to 1 inch over the top of the bones.

Bring the stock pot to a regularsimmer and then reduce the heat to low, so it just barely simmers. Cover thepot loosely and let simmer low and slow for 3-4 hours. Scoop away thefat and any scum that rises to the surface once in a while. After cooking, removethe bones and vegetables from the pot. Strain the broth. Let cool to roomtemperature and then put in the refrigerator.