Recipe: Kief-Infused Chicken Soup

Thawing and Healing Kief-Infused Chicken Soup

A brown stock is a basic stock in French cuisine that uses browned bones and vegetables to produce a dark brown liquid. Once the stock has been made it can be further cooked down to create a demi-glace or used to make other soups, sauces and stews. These stocks are packed with nutrients that are great to enjoy alone as a broth, or made into a shredded chicken noodle soup. This recipe becomes even more healing with the addition of decarboxylated kief.

I make this soup throughout the the year when I crave a highly-nutritious stock because I am sick and am cooking for myself. This stock will help accelerate your immune system’s response to illness. And as we all know, we can get very sick even when it is not flu season. But with fall just around the corner, this is one recipe you will want in your cold fighting arsenal. I generally use a roasted chicken carcass from the night before that still has some meat and skin left on it. This creates the perfect base to both a fortifying and delicious shredded chicken soup.

Mise en place:

1 large roasted chicken carcass
Mirepoix (50% sweet onion, 25% carrot, 25% celery)
1 head of garlic with top cut off
1 bouquet garni (thyme, sage, bay leaves, parsley, rosemary)
2 parsnips
1/2 teaspoon whole black peppercorns
Mrs. Dash Savory Lemon with Herbs
Himalayan pink sea salt
Pepper grinder

Directions:

Pull any white meat from the chicken and set aside. Allow any dark meat such as thighs or wings to remain on the carcass. I had approximately 1/2 cup breast meat left over with two full thighs and wings. Leave all roasted skin on the carcass.

Add the roasted chicken carcass to a large stock pot and fill with 3/4 cold water. Next, cut the carrots and parsnips into rounds. Now cut the celery and onions into the shape and size you desire. We are not getting fancy with our knife cuts in this recipe as it is meant to be made quickly by someone who is under the weather. Add these vegetables to the water. Tie all your herbs together into a bouquet garni and add to the water. Throw in the black pepper corns and two tablespoons of Mrs. Dash Savory Lemon seasoning.

Bring the water up to a boil, then lower to a simmer (lowest setting on the stove) and cover for 3 1/2 hours.

For a brown stock:

After the 3 1/2 hours are over, gently remove the chicken carcass and strain the stock into another stock pot. Skim off any excess fat. Discard the strained vegetables and use the left over chicken meat and skin to feed any pets. Liberally season with sea salt, pepper, and Mrs. Dash to your taste if you want a more seasoned stock. Cool and store the stock to be used for sauces, stews, broths, soups, or demi-glaces.

For a cold busting shredded chicken soup:

Skip the above step. Gently remove the chicken carcass and place onto a cutting board. Strain the stock into another stock pot. Carefully remove the carrots, parsnips, celery, onions, and garlic head from the strainer and place into a bowl. Skim the stock from any excess fat. When the chicken carcass has cooled slightly, carefully pull any dark meat and set aside with the white meat. Shred both meats and add it to the brown stock. Discard the chicken bones and skin. Gently remove the garlic cloves and slice them. Now add back the cooked vegetables and garlic to the stock. Liberally season the soup with sea salt, black pepper and Mrs. Dash to your taste.

Bring the soup back up to a boil then drop to a simmer for 10 minutes until all the sea salt is dissolved. Once the soup has been seasoned to your liking, the next step is to make some noodles. Let the soup stay on a simmer until the noodles are done.

Boil up your favorite noodles then strain and place into a bowl. Add the soup to the noodles and enjoy! If you want your soup medicated then add your desired dose of decarboxylated kief. When you are done enjoying your delicious soup, be sure to cool the remaining soup in the stock pan before storing in the refrigerator. Also keep any extra noodles in a container and not in the stock pan otherwise the noodles will soak up all your precious stock.

To decarboxylate kief:

Preheat your oven to 220 degrees F. Take a baking sheet and line it with parchment paper that will not burn in the oven. Very carefully sprinkle the kief onto the sheet making sure that it is evenly disbursed. Place the baking sheet into the oven uncovered and heat for 25 minutes. Pull the baking sheet from the oven, and let it cool completely. Be very careful when removing it from the pan. You now have decarboxylated or “activated” medical kief that is ready for consumption.

Dosage:

If the gram of kief tests at 50 percent THC, 50 percent of 1,000 mg would be 500 mg. So if you added 1 gram worth of kief into the total recipe at 50 percent THC, the soup would have 500 mg total. Sub the number of your THC percentage and do the math to figure out your dosing. If you want a smaller dose, cut the kief down, or if you want more, add additional kief.

Savory or sweet? What type of cannabis edibles do you enjoy?

Jessica Catalano is a professional cannabis chef, writer, cannabis food blogger, author of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine, a medical cannabis patient herself, and the pioneer of strain specific cannabis cuisine for flavor. She is a medical cannabis and cannabis lifestyle advocate who lives in Summit County, Colorado that has combined her two loves of food and cannabis into stylish medicated strain specific dishes for MMJ patients.

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