Recipes for the Winter

I grew up with a grandmother whose answer to colds was a bowl of chicken soup although I am not sure how much my grandmother knew about the curative qualities contained in the cartilage of the chicken.

Years after my grandmother promoted chicken soup as a cure, Japanese researchers found that collagen proteins found in the chicken cartilage act like ACE inhibitors which may lower blood pressure. There are many studies published where scientific studies have shown that chicken soup really could have medicinal value. The most widely cited study published in the Medical Journal Chest was written by Dr Stephen Rennard of the University of Nebraska Medical Centre in Omaha. He conducted a test to determine why chicken soup helps colds. Using blood samples of his volunteers after consuming chicken soup he demonstrated that the soup inhibited the movement of neutrophils - the most common white blood cells that defend against infection. Dr Rennard concluded that by inhibiting the migration of these infection- fighting cells, the soup helps reduce upper respiratory cold symptoms.

So, maybe nana knew a thing or two.....

Nana's Chicken Soup by my grandmother, natalie sherman 

Buen Provecho!

(Angel Cottage Farm organic chickens are excellent - www.angelcottagefarm.co.uk)


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INGREDIENTS
 1 chicken 4-5 lb
1 cup sliced carrots
Small bunch of parsley
3 cups of water for each pound 2 onions
Salt and pepper
METHOD 
- Wash chicken thoroughly inside and out. - Pour boiling water over chicken
- Scrape the skin (helps eliminate fat - don't ask!).
- Put chicken in pot and add water.
- Bring to boil and lower flame.
- Skim off any thing that comes to the surface of the water.
- Add vegetables and simmer for 2 hours until chicken is tender.
(I like to add cooked egg noodles to my bowl before ladling the chicken soup on top!)

Image credit to Jo Lingerman