EON Farm Recipes

+ EON Farm Chicken Stock (Cooked Chicken)

• 1 Whole Pastured Chicken
• 1 Large Carrot
• 1 Celery Stalk
• 1 Garlic Clove
• ½ Small Onion
• 1 Bay Leaf
• 1/4 Tsp Dried Rosemary
• 10 Whole Black Peppercorns
• ½ Tbsp Sea Salt
• 8-9 Cups Water

Bake your chicken and save everything you don’t plan on eating (Bones, Neck, Skin, Frame, Drippings, etc). Place all of this in a pot large enough to hold at least 10 cups of water. If you don’t have time to make your stock the same day you’re enjoying your chicken, no worries. Just place all of the pieces for your stock in the fridge and store for up to 3 days.

Place your pot on the stove and add 8-9 cups of water. While bringing water to a boil add all of your other ingredients (No need to chop, add them whole or break into large pieces to fit in the pot). Once it starts to boil, reduce heat, cover and simmer for 1.5 hours. Remove all of the parts with a strainer and taste for salt level. Pour stock through cheesecloth or a fine hand strainer into mason jars or another container of your choosing. Refrigerate and use within 3 days or freeze and use within 6 months.

+ EON Farm Chicken Stock (Raw Chicken)

• 3-4 lbs Pastured Chicken Stock Bones, Frames, etc
• 2-3 Large Carrots
• 2-3 Celery Stalks
• 2-3 Garlic Cloves
• 1 Small Onion
• 1-2 Bay Leaves
• 1 Tsp Dried Rosemary
• 1 Tbsp Whole Peppercorns
• 4-5 Tbsp Sea Salt
• 8 Quarts Water

Place your chicken stock parts in a very large stock pot and add 8 quarts of water. Add the rest of your ingredients (either whole or cut into large chunks) and bring to a boil. Reduce heat, cover and simmer for at least 3 hours. Strain the stock into a large container and discard/compost the bones and veggies (or remove meat from bones and make some chicken noodle soup!!). Taste for salt level and adjust as necessary. Pour the stock through cheesecloth or a fine mesh hand strainer into quart size mason jars. Store in the fridge and use within 3 days, freeze and use within 6 months or pressure can and use within 1 year.

+ Kombucha

• 12 Cups Water
• 3 Tbsp. Loose Tea Leaves
• 1 Cup Sugar
• SCOBY and 1.5 - 2 Cups Starter Tea
• Fermentation Jar
• French Press (Optional)

Boil 4 cups of your water. Steep the 3 tbsp. of tea leaves in boiled water in french press for 15 minutes. Press or Strain tea leaves from boiled water, combine with 1 cup of sugar in a different container and stir. Let cool, then combine with other 8 cups of water into Fermentation Jar. Add starter tea and SCOBY. Cover with muslin cloth and secure with rubber bands. Let ferment for 7-10 days in a dark, room temperature place. Once fermentation is complete, remove SCOBY and 2 cups of starter tea for next batch. Bottle remaining kombucha. Watch us make it here!

+ Fermented Curry Cauliflower

• 1 Head of Cauliflower
• 4 Garlic Cloves, Slightly Smashed
• 1 Tbsp. Curry Powder
• 1 Tbsp. Turmeric Powder
• 1/2 Tbsp. Chili Powder
• 2-1/2 Tbsp. Kosher Salt
• 4 Cups Water

Cut cauliflower to bite sized pieces. In 1/2 gallon mason jar, add cauliflower and garlic to jar, layering garlic throughout. Combine salt and spices to 4 cups of water. Add water mixture to the cauliflower and garlic. Add fermentation weight, leaving 1/2" head space. Add airlock, and store in a cool dark place. Ferment for 5-7 days. Watch us make it here!

+ Fermented Zucchini

• 2 Cups Cut Up Zucchini
• 1/2 Small Red Onion Thinly Sliced
• 3-4 Garlic Cloves
• 1 Tsp Grated Ginger
• 1/4 Tsp Ground Turmeric
• 1 Tbsp Sea Salt
• 2 Cups Water

Cut up 2-3 small zucchini (whatever shape you'd like) and place in a quart size mason jar along with onion, garlic and ginger layering throughout. Add turmeric to the top of the mixture. Add 1 Tbsp of salt to 2 Cups of water, mix and add it to the mixture. Add fermentation weight, leaving 1/2" head space. Add airlock, and store in a cool dark place. Ferment for 7-10 days. Watch us make it here!