Today we made a whole chicken in the Schlemmertopf. It turned out really well! The Schlemmertopf keeps both the moisture and the flavours in the meat really well, so it was not too much of a surprise that the chicken was perfectly moist and tender.
After placing the chicken in the Schlemmertopf we sliced some onion and garlic and put around the chicken together with a small jar of bone broth as well as a few bay leaves. Make sure to soak the Schlemmertopf before putting all the ingredients in and before placing it in the oven. When the clay is dry the heat from the oven might make it break…! So, that’s a worthwhile precaution.
Then the whole thing was placed in the oven at around 175 °C for about two hours.
Together with the chicken we steamed some white cabbage as well as roasted some broccoli and sweet potatoes in the oven together with the chicken during the last hour before serving.
Sorry for the boring picture of the final plating. It was one of those days where we lost patience (read were really hungry) in combination with a not very photogenic mix of food. But, hey it tasted marvelous!
Recently there was campaign on this pretty leek in our store, so we bought a few of them. And of course, one of them had to be used with our favorite meat, the oxtail, in a stew! A simple one with only allspice and bay leaves as seasoning together with the leek and a red onion.
The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!
A while ago we made this green spinach soup topped with a poached egg, feta cheese, pork crumble and chili flakes. Very tasty and warming in a dark autumn evening!
It was simply made from chopped, frozen spinach with bone broth from this balsamic vinegar stew as a base. So convenient to already have loads of flavors in the stock and to have the spinach chopped and ready. Healthy cooking does not equal difficult or time consuming cooking!
But it can of course be made from clear bone broth as well. Just make sure to add some acidity in the soup then.
The pork crumbles is a result of rendering pork fat and they are really nice to use as a crunchy complement, for example in a soup. And don’t forget the chili flakes on top, it adds such a nice flavor to everything!
Have you heard about Wonderbag? This incredible clever non-electric slow cooker. Make sure to check it out more in detail here. We just got one ourselves and the first thing we cooked in it was of course bone broth!
First, look how pretty the Wonderbag is!
Second, look what an incredible bone broth it makes from massive bones. Such a difference to use the stove for 30-60 minutes to make bone broth instead of having it boiling for 12 hours at the stove. The flexibility to be able to make the broth without being home and awake for 12 hours straight to watch it is another great advantage! It was so convenient to start the broth during the evening and then finish it the next morning, just leaving it in the Wonderbag overnight. No need to worry about setting the stove on fire or dry cook the pot.
Wonderbag bone broth
1. Fill a pot with bones and add water to the edge. Use a variety of bones if you have! Chicken carcasses usually makes the broth very gelatinous.
2. Put on the stove and let it boil for 30 minutes
3. Place in your Wonderbag and seal it tightly to keep all the heat inside.
4. Let it rest and transform the bones into a gelatinous nutritious liquid for around 12 hours.
5. Take it out from the Wonderbag and pour into glass jars that you store in the freezer and make sure to get your bone broth a couple of days a week at least. If you want to, put it back on the stove and let it boil for about 30 minutes more to reduce it slightly. In that way it is more likely to fit in the freezer…
Make sure now to buy meat on the bone and save the bones in your freezer. In that way, you always have the possibility to make this super nutritious elixir to no cost at all.
Creamy soups are so satisfying, especially now when its colder and dark in the evenings. This is another variant of a butternut squash soup, a slightly better one then the last one we did, I have to say. The difference is that the squash, onion and all nice spices are roasted in the oven before going into the pot.
Curry butternut squash soup
1 butternut squash
~3 cans coconut cream/milk
~3 dl bone broth
Salt & pepper
Dice the butternut squash and place in a baking tray. Top with sliced onion and all the seasoning. Sprinkle an even layer over the whole tray and pour over coconut oil before placing in the oven at 250°C for about 25 minutes.
In a pot, heat up coconut cream and bone broth.
Add the squash into the pot when it has become soft.
Mix the soup into your desired texture.
To get some protein to the meal we did some meatballs that went into the oven at the same time as the squash. Time and energy effectiveness!
The soup served topped with meatballs, rosemary and olive oil. The richness of the butternut squash together with the curry and chili seasoning is so nice! You need to try this soup!