Since the beginning of time, stock and broth made from animal bones have been used to cure diseases. Known as ‘Jewish penicillin’ and the ‘cure all’ broths of ancient times, today we know that a good quality broth will actually boost the immune system, calm the digestive system and strengthen our bodies.
Unfortunately, these days, due to modern meat processing, valuable bones for broth are often tossed away, and instead we look to instant broth varieties that often lack the goodness of a true broth and can contain additives like monosodium glutamate and yeast that we might otherwise want. to avoid.
Why are stocks so good for us?
Stock contains the rich bone, cartilage and marrow minerals, health-enhancing plant electrolytes and herbal components, all easy and quick to absorb and assimilate into our bodies. The acid in the vinegar added in the broth-making process draws minerals from the bones, and the rich gelatin from the cartilage is packed with specific healing properties for our digestive system and joints.
If you’re a vegetarian or vegan and not using bones, add some shitake mushrooms for their flavor and immune-boosting effects.
So this winter, let’s go back to basics and make a big batch of nutritious broths. You can freeze in batches to use over a period of time in soups, sauces, and stews for immune-boosting benefits this winter. It is easy!
The broth can be made with the remains of bones from any animal, such as lamb, beef and fish. Below is my chicken broth recipe to help you get started.
chicken soup
approx. 4L of cold water (preferably filtered)
1 – 1.5 kg of bone-in chicken parts, eg carcass, wings and feet. It can be a combination or 1 whole chicken cut into pieces. Choose organic, and keep in mind that organic carcasses and wings are the cheapest way to go. The chicken pieces should fit comfortably in your large pot with a cover of water.
2 tbsp. vinegar, eg apple cider, white or brown vinegar, white wine vinegar
2 carrots peeled and coarsely chopped
3 celery sticks, chopped
1 onion quartered
1 bunch of fresh mixed herbs (whatever you have available such as sage, tarragon, thyme, parsley, marjoram)
Place all the ingredients in a large pot and bring to a slow simmer. Remove any slag as you go. Cook for anywhere between 1-12 hours. I usually like to cook it for around 4-6 hours. The more you cook it, the more the bones and cartilage will break down, releasing their nutrition. The liquid will also reduce, becoming more concentrated.
When finished, remove the bones and chicken pieces. I like to remove the chicken meat and save it for salads and sandwiches. Let cool. If you like, you can place for 30 minutes in the fridge to allow the fat to rise to the top and harden. Then you can skim. Then strain the broth into refrigerated or frozen containers to use as needed. Putting some in ice cube trays is useful for making baby purees. The broth can be refrigerated for a few days.