When you get to be my age, there is a “big” push at this time of year by pharmaceutical companies to get your FREE flu shot. I am not sure if this is simply an Obamacare benefit or rather a promotional offer by CVS to encourage Americans to restock their medicine chests for the cold winter. Nevertheless, I continue to resist the FREEBIE on the simple premise that it doesn’t seem to make a lot of sense to introduce “foreign” antibodies into my body. Sheila thinks differently and has accused me of suffering from some mental disorder after escaping the siege at the Branch Dividians’ Compound in Waco, Texas. Now that the Bird Flu (aka avian influenza) has appeared in the United Kingdom killing three mute swans in Dorset, I have decided to ingest my own personal remedy: Chicken broth.
GourMay’s Organic Chicken Broth
- Carcass of an organic chicken,
- A carrot cut in three large pieces;
- A stock of celery cut in three or more large pieces;
- Half of an onion cut in a couple of large pieces,
- A sprig of thyme,
- Salt and pepper to taste.
Preparation (makes a 1 1/2 to 2 cups)
- Most people can get about four servings from a roasted chicken. For broth, simply strip the chicken meat from the carcass and break down the carcass so that it will easily fit into a large sauce pan;
- Cover the carcass in cold water, add the carrot, celery, onion and thyme and bring to a boil;
- Reduce the heat and allow it to simmer uncovered for about an hour or so until most of the meat is off the carcass;
- Strain the broth through cheese cloth or a very fine wire mesh strainer and discard the carcass and veggies.
Unless you are in perfect physical condition – like “Bogey” Pinson – and drink a cup a day of organic chicken broth, you are likely to get the flu. In that case you will need “Get Better Soup” that was featured in Gourmay in 2011.