83 www.ReadMPM.com | www.MountPleasantMagazine.com | www.ShemCreekRestaurants.com Fall Flavors Recipes to Rejoice This Autumn BY SHERRY WHITING food Let’s face it, the flavors of fall are some of the best and most iconic flavors of the year. Pumpkins and spices abound and the cornucopia of fall fruits and vegetables available at your local farmers market can make for an exciting culinary adventure. In the spirit of autumn cooking, I reached out to some local business owners, farmers and chefs for their best fall-inspired recipes that our readers can prepare at home. Prepared together, these dishes make a three-course meal perfect for serving on a cool autumn evening. SUPER EASY CHICKEN BONE BROTH SOUP Recipe courtesy of Alex Russell, owner of Chucktown Acres. His booth can be found Tuesdays at the Mount Pleasant Farmers Market or items can be purchased online at chucktownacres.com. INGREDIENTS • 3 pounds of locally sourced chicken backs • 2 pounds of locally sourced chicken thighs/drumsticks • 2 roughly chopped apples • Salt • Black pepper • 1 tablespoon of minced garlic • 1 cup of diced carrots • 1 cup of diced celery • 1 cup of diced onions • 1 stalk of parsley • 1 splash of lemon juice INSTRUCTIONS 1. Place chicken backs, 2 tablespoons of salt and a splash of lemon juice or apple cider vinegar in a slow cooker. 2. Cover all the ingredients with water and set the slow cooker on low for 12 hours. 3. After 12 hours, add apples, parsley and garlic to the slow cooker and continue to cook for 3 more hours. 4. Strain the ingredients out of the broth, until you’re left with just liquid. 5. Add in the remaining ingredients and cook until the chicken shreds easily (3-5 more hours). 6. Pull out chicken thighs/drums and shred the meat, discarding the bones. 7. Place chicken meat back in the soup and salt to taste. 8. Enjoy! Alex Russell, owner of Chucktown Acres, sells locally sourced chicken from his farm and pre-made batches of his chicken bone broth at the Mount Pleasant Farmers Market.