Its time to talk stocks and broths again! Yes I love them, they are so good for you and here is why plus a lovely recipe :-) The tradition of making stocks and broths has been with us ever since mankind began cooking on an open fire- but have you ever wondered why? Well, they are not only very tasty and great value for money but they are incredibly nutritious and for these reasons they are a staple in my essential recommendations to be included regularly in a healthy diet. Now we are in the depths of Winter it is also a perfect time to embrace this health giving delicious sustenance. In culinary terms there is simply nothing like a delicious homemade stock, they give such a depth of flavour to any dish that a stock bought counterpart just cannot compete with. Nearly every society around the world incorporates a broth or stock into their cooking, simply because they are so deeply flavourful and versatile. They can be used as a base for soups, gravies, curries and sauces aswell as providing a perfect flavour medium for cooking quinoa, buckwheat or brown rice or for braising vegetables. Broths and stocks are also relatively inexpensive to make as they can literally be made from scraps. Once you have a stockpot or slow cooker, you can add leftover vegetable scraps to a leftover chicken carcass and it will produce a beautiful, rich, golden stock. Talk to your local butcher or farmers at the local food market and often they will supply you with fresh bones for stocks or broths at a really low cost or even free. The health benefits of stocks and broths simply cannot be underestimated. Minerals and nutrients leach from the bones into the water, which is then packed full of calcium, magnesium and phosphorus. The body easily assimilates these minerals, which then help our bones to grow and repair. Bone broths and stocks also contain high levels of glucosamine and chondroitin, which can help fight the painful affects of arthritis and joint pain by reducing inflammation and stimulating growth of new cartilage. It also contains high levels of the anti-inflammatory amino acids glycine and proline. Bone broths and stocks are also a valuable source of gelatin, which can fight degenerative joint disease and boost connective tissue growth in the body. This will also give you lovely hair, nails and teeth! The gelatin also helps to heal the mucosal lining of the digestive tract, which can greatly assist in digestive disorders caused by leaky gut syndrome and relieve symptoms such as bloating and cramping. There is simply no comparison with store bought, packaged MSG laden stocks! One of the best things about stocks and broths though? They are just so easy to make. The simplest way to make a good stock is in a slow cooker, but otherwise use a heavy bottomed stock pan. To gain maximum health benefits it is essential to use animals raised on pasture, preferably organic. Chicken Broth Recipe 1 pasture raised (organic) chicken 2 chicken feet (optional, if your butcher can source them) A couple of handfuls of vegetable scraps (anything that is available) 2-3 bay leaves 1 tablespoon of black peppercorns 2 tablespoons of apple cider vinegar mixed into filtered water, use enough water to cover the chicken if using a stock pot, use less water if using slow cooker. The acv helps to leach the minerals from the bones of the chicken. Add all of the ingredients to the pot/slow cooker. If using slow cooker cook on low for 8 hours or until chicken is cooked, then remove chicken and sieve liquid to remove vegetable scraps and top scum of liquid. If using a stock pot then bring to the boil over a medium high heat, then reduce heat to low and simmer for 6 hours or until chicken is cooked. Sieve as before. Your stock is now ready to be used. Remove meat from chicken and you have delicious meat to use for dinner, add to soups or cold in salads the following day. Enjoy!
Posted on: Fri, 05 Jul 2013 03:03:24 +0000
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