Properly prepared meat stocks/broths are SO beneficial for you!
- The gelatin from the bones has been proven to be a wonderful aid for digestion, among MANY other benefits.
- The cartilage can be helpful for treating bone disorders.
- The collagen has been used to treat problems like rheumatoid arthritis.
There is no comparison between store bought and homemade! It is nutrient-dense and very cheap and easy to make! I like to use a variation of the recipe from the Nourishing Traditions cookbook that can be purchased through my Amazon store http://goo.gl/MULjFf
What You’ll Need (Makes 1 gallon)
1 whole 2 to 3 pound free-range chicken (They’ve started selling these affordably at Aldi now!! Thanks be to God!)
4 quarts cold filtered water
2 tablespoons vinegar (white or apple cider)
2 carrots, coarsely chopped (I do not peel them. I make sure they are well washed)
3 celery sticks, coarsely chopped
1 bunch parsley (This is optional but recommended. The parsley adds mineral ions to the broth)
If you have the feet and want to use them, that is great! It provides even more gelatin. Most poorly raised chickens will not give good gel so try to get a free-range if you can. Cut the chicken in to pieces. Breast, wings, neck, legs, and cavity. Remove the fat glands and gizzards from the cavity. Place chicken pieces in the pot. You will want a large stockpot. Add water, vinegar, and all the vegetables except the parsley. Let it stand for about 1 hour. Bring to a boil, and remove the junk that floats up. Reduce heat, cover, and simmer for 12 to 24 hours. The longer you let it cook, the more flavor it will have. About 10 minutes before the stock is done, add the parsley.
Remove the chicken with a slotted spoon. Strain the broth into a large bowl and refrigerate it until the fat congeals. Take out the fat and put you stock in covered containers or one gallon sized container. It can be refrigerated or frozen. My family goes through it so fast that there is never a need for the freezer.
The chicken left over after the stock is done will shred perfectly and can be used in recipes.
Homemade stock/broth can be used as the liquid in soups, gravies, etc.
Drinking it daily during the cold and flu seasons is a great boost to the immune system.
It is great for adding to baby food! It gives their food flavor and gelatin that is so good for development!
Because it is a great digestion aid, it is also great for easing and getting rid of stomach bugs.
With it being so easy and inexpensive, you should make homemade stock a staple in your kitchen!
The medical information on this post is provided as an information resource only, and is not to be used or relied on for any diagnostic or treatment purposes. This information should not be used as a substitute for professional diagnosis and treatment.