I love great stories about the original Bud. One story that our staff always shares with our guests is how Bud lived to the ripe old age of 21 by being fed homemade chicken soup. So many of you have asked for the recipe, and Daryl has so graciously shared her secret!
"Bud had reached death's door at least 7 times. His very last wrestle with death was when he was 19 years old. Our trusted vet, Dr. Barry, had prepared us for the worst. A cyst was found in Bud's abdomen. Dr. Barry felt that due to his age it was useless to operate. The doctor suggested we make him as comfortable as possible in his last weeks. Dr. Barry said that one way we could make him more comfortable was by getting him off dry dog food and feeding him rice, broth, bits of chicken or steak. We agreed that this would let Bud have his dignity and some quality of life."
"Truth be told, and as much as it hurts me to say this, I was never the top dog with Bud. That was reserved for Robert, but I was second to the top due to Bud's feeding and care. I was the more strict parent for his diet and his waistline, and Robert was always more lenient. At this point we agreed to a compromise. I would make Bud homemade chicken soup, and Robert would do his part with the chickens. And so, this is how I developed a recipe for my broth. It is somewhat unorthodox, but it works for us!"
Daryl's recipe for Bud's broth:
"First off, you must save all your chicken and meat bones from your previous meals in the freezer. I also accumulate some soup and marrow-bones from the butcher and freeze them as well."
"Secondly, save all the tops and bottoms of carrots and celery, green onions, leeks, parsnips that you would normally throw away (or compost) into a freezer bag. If I have leftovers before I go away on a trip I freeze these as well. I return home and make a stock instead of coming home to rotting vegetables in the fridge."
"To prepare the stock I remove all the freezer bags of bones and vegetables that I have accumulated. If you have a whole cooked or uncooked chicken that will work too. Just don't use anything that has been smoked. Place all the items in a large stockpot and cover with water. Place enough water to go two inches above the ingredients. If you have used meats or chickens that were raw you will need to skim the white foam from the top when it comes to a boil. If all your ingredients, with the exception of the saved veggies, are cooked then you do not need to skim the top."
"At this point, I scout out the fridge and pantry. Any marginal veggies are thrown in as well. I cut up a large onion, some garlic cloves (don't bother to peel), any color whole peppercorns...maybe 6-8, several stems of whole parsley, and a bay leaf. Do not add salt at any time during the cooking process. The time to do that is when you are using your broth to prepare your dish."
"I cover the stockpot but leave the top partially open so the steam escapes. Bring the liquid to a boil, and then simmer overnight. An added bonus is waking up in the morning to the smell of homemade chicken soup. Yum!"
"Let the pot and the ingredients come to room temperature. It is now ready to strain. If you are making this over a weekend you can strain it several hours after you turn the pot off. If it's during the workweek, I usually leave it on the stove, reheat the broth when I return home and then wait until it gets room temperature. Usually later in the evening."
"Now the hard part. Use a soup ladle to lift the meat and veggies out of the pot. You must have a colander sitting comfortably over a large bowl ready. You place the ingredients in the colander and let the broth drip out. When this is done, dispose of the ingredients in the colander and go on to the next batch."
"Some cooks like to freeze the stock with the fat on it, but I remove mine. It is easier for me than scraping the top layer of fat off when it's frozen. Skim any fat off the top by using a gravy strainer or ladle."
"I prefer to freeze my stock in various containers. Sometimes I only need 1/2 cup to finish off a sauce or several cups to make a soup or rice dish. It will keep in your refrigerator for about 5 days...more if you keep reheating it to room temperature. Stock will stay in the freezer for a very long time, but ours never lasts beyond a few weeks. Zap it in the microwave to defrost."
"Robert and I truly believe that this broth was the wonder medicine for Bud. He lived another 3 years and appeared to be happy and content. Bud died a peaceful death in his own bed in the town he help found. He was 21 years old."