Stocked from thanksgiving...

"Good broth will resurrect the dead," says a South American proverb.

For those of you who eat meat- good grass fed, free range happy meat... I surely hope that if you made a turkey this year for thanksgiving- you made bone broth.  Those who don't eat meat, you should consider eating/ drinking broth.

Heres why:

• It makes food taste better
• It is used therapeutically by French, Italian, Japanese, Chinese, African, Middle Eastern, South American  peoples
• Considered medicinal, an elixir, "jewish penicillin"
• It improves digestion, immunity, hormone production, 
• Contains minerals in a form that the body can absorb (Calcium, magnesium, silicon, phosphorus, sulphur and more)
• Contains components of joints, cartilage, marrow and electrolytes (chondrotin sulphates, glucosamine)
• Contains gelatin (a rich source of amino acids and other valuable nutrients which are used in the treatment of many chronic disorders including anemia, diseases of the blood, diabetes, crohns, colitis, muscular dystrophy, celiac and even cancer).
  

What to do with broth:

Make soup, stew, sauces, gravies, dressings, reductions

It can be added to casseroles, stir frys 

Grains can be cooked in it 

Drink is alone as a tonic

Turkey or Chicken Stock

Bones from a whole free-range bird, ~3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from the turkey/ chicken (optional)
10-20 Litres of cold filtered water
2 tablespoons apples cider vinegar (aids in demineralizing bones)
2 large onions, coarsely chopped
3 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

Place turkey or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Strain the stock into a large bowl and chill. Pour into containers and freeze.  The fat that congeals on the top- eat it! It's good for you.

Made this week with turkey stock- French Onion Soup from the Baltazar cook book- drop dead incredible!

For more broth info:

Broth is Beautiful By Sally Fallon

Why Broth is Beautiful By Kaayla Daniel MS, CCN