I recently discovered the wonderful world of Fire Cider. I first heard of this health tonic many years ago, I just didn’t really get into it or look further into it. Recently, a local herbalist whom I know and greatly respect, Lea Pfeifer, (whose herbal practice is called Verdant Suburbia ) did a zoom class. It was wonderful. It spurred me to do some more research and I discovered a wonderful video from Rosemary Gladstar on making Fire Cider. I jumped in and created my first batch.
My first Fire Cider contained organic Apple Cider Vinegar, organic garlic, organic ginger root, burdock root, horseradish root, organic onions, a dried cayenne pepper, a stalk of organic lemon grass. I let that extract for 4 weeks and then strained it. I added honey to the infused vinegar until you could taste the hint of sweetness. This stuff is potent, but it really warms you up and invigorates you. Some of the family will take it in a shot glass, but I wanted to find more ways to incorporate it into our diet.
I figured it would make a good salad dressing, and in that same vein, one day I poured some over a cut up chicken and baked it. It was delicious. However, I now pour it over the chicken and let it marinate for an hour or more before baking. Delicious.
Flavor profiles of Fire Cider are limitless
We have already used up our first batch of fire cider and brewed a second. We did the traditional for the first two batches. I also made (at my daughter’s request) a fruity fire cider from Rosemary Gladstar’s cookbook on Fire Cider. It had the onion, ginger, horseradish, garlic and cayenne of traditional fire cider, plus the added flavor and nutrients of lemon, cranberries, elderberries and apple. Such an interesting flavor profile. It would be good on chicken as well, or mixed in some rice to go with Fire Cider chicken.
Fire Cider ChickenCourse: Main, DinnerCuisine: Herbal, Fire CiderDifficulty: Easy
1 Whole Free-Range Roasting Chicken, cut into pieces
4 ounces Fire Cider
6 ounces organic Extra Virgin Olive oil
1 Tablespoon Maple Syrup
1/2 teaspoon ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon dried basil
1 teaspoon dried parsley
- Mix fire cider, olive oil, salt, pepper, spices and maple syrup. Shake or whisk well till well mixed.
- Place cut-up chicken piece in container to marinate. Pour dressing mixture over chicken. Cover and refrigerate for at least an hour.
- Preheat oven to 400℉.
- Place marinated chicken in a baking dish and pour any remaining marinade over top.
- Bake chicken for 45 minutes or until cooked through and pieces are well browned, but not burned.
- You don’t necessarily have to use all the dressing made for the chicken, you can pour as much as you want to marinate the chicken. I used the little extra, that I didn’t add to the chicken, on my salad.