With the festive season done for another year, many people are feeing the stress of over indulgence. A homemade stock is one of the most nourishing foods you can offer yourself and your family. It is easy to digest, nutrient-dense, a rich source of minerals - especially calcium and trace elements pulled from the bone, cartilage, sea vegetables and vegetables as they cook - all in a bioavailable form. Bone stocks are especially valuable as they contain gelatine, which enables food to be digested more easily. Bone stocks have been used by just about all traditions and cultures for nourishment and healing - Dr Alfred Vogel, one of the early organic, whole food and natural food advocates, describes their use in Europe for healing; in New York, chicken soup is known as Jewish penicillin (chicken fat contains palmitoleic acid - a powerful immune boosting monounsaturated fat); and throughout Asia, fish stock is believed to be the restorer of chi (life force), and is also a rich source of iodine. Chicken (or duck) stock is one of the most valuable to have around - its sweet flavour enhances any foods you cook, and it has a lighter taste to lamb or beef. It is best made with head, feet or wings - these deliver the most goodness to the broth - but any or all other bony parts of an organic chicken can be used. [ingredients - all organic] 2-3 chicken carcasses 6-8 chicken wings 6-8 chicken feet [note: if you are able to access the head, gizzards or heart of an organic chicken, add those to the stock as well]. 3 carrots, chopped roughly 3 celery stalks, chopped roughly 1 onion, quartered 4 thyme sprigs 4 bay leaves 4 parsley sprigs 2 sage leaves 4 black peppercorns 2 tablespoons of apple cider vinegar (which helps draw out all the gelatine and minerals from inside the bone). Place all the ingredients in a large, heavy-based saucepan and add 3 litres of filtered water, or enough to cover. Bring to just below boiling point, then reduce the heat to very low, cover with a lid, slightly ajar, and simmer for 3-12 hours (the longer the better), skimming the scum, but not the valuable fat, from the surface regularly. You may need to top up with more filtered water several times during the cooking process. Strain the stock and cool to room temperature, then place in airtight containers (to retain valuable fat) and refrigerate for up to 1 week, or freeze for up to 3 months. Recipe from Wholefood for Children by Jude Blereau Nourishing your children with whole and organic foods
Posted on: Thu, 08 Jan 2015 23:18:49 +0000
Trending Topics
Recently Viewed Topics
© 2015