Wise Cooks Use Homemade Stocks

One of the first changes we have made since reading Nourishing Traditions is making  a homemade stock each week. Now I understand why my Grandma always made the best soups, forget that, the best everything! The secret was in her stocks made from chicken, beef and fish. Stocks not only help create dishes that are talked about, there is much health wisdom in this centuries old practice.

Why is chicken soup superior to all the things we have, even more relaxing than Tylenol? It is because chicken soup has a natural ingredient which repairs and calms the mucous lining in the small intestine. This inner lining is the beginning or ending of the nervous system. It is easily pulled away from the intestine through too many laxatives, too many food additives…and parasites. Chicken soup…heals the nerves, improves digestion, reduces allergies, relaxes and gives strength. Hanna Kroeger – Ageless Remedies From Mother’s Kitchen.

I think homemade stocks are a lost art in many modern families. Although I observed a simmering pot of stock many times while growing up, the wisdom of why they are so beneficial unfortunately did not get passed down. And perhaps even if it did, I overlooked stocks simply because whole grains and legumes (as opposed to a meat dominant diet) have made the majority of our meals up until this point.

I mentioned that I was vegetarian for almost 10 years so another roadblock in making stocks is simply due to my lack of knowledge and experience in handling meat. I am now relearning how to cook with meat and making some big changes in the type of meat we eat – but I’ll save that for another article.

The basic stock recipe I am using is from Nourishing Traditions which advises to use vinegar to the broth to help pull the nutrients form the bones. Read Broth is Beautiful for additional information about the health benefits of stocks as well as the clincher for me - the benefits of gelatin . One interesting tidbit is the ancient use of stocks to help prevent infectious disease. I admit to feeling reassured by having homemade stock on hand should we get rundown with a virus.

In folk wisdom, rich chicken broth-the famous Jewish penicillin-is a valued remedy for the flu. The 12th-century physician Moses Maimonides prescribed chicken broth as a treatment for colds and asthma. Modern research has confirmed that broth helps prevent and mitigate infectious diseases. The wise food provider, who uses gelatin-rich broth on a daily or frequent basis, provides continuous protection from many health problems. Nourishing Traditions

Each Sunday we now roast a whole locally raised free range chicken. After feasting, I gently simmer the stock pot overnight. In the morning, after the stock has cooled I measure out 2 and 4 cup increments into shallow containers for freezing. Later, I unmold and label, storing the disks in zippered bags stacked vertically in the freezer. I also freeze extra baby cubes to blend with Evan’s homemade baby puree – one of a few important changes to his diet. Thankfully, I am not alone in my concerns that introducing the nasty refined baby cereal as a first food is not a healthy way to get started. If I didn’t know better, I’d swear it’s a sick plot to get our children addicted to refined foods from the get go!

From Nourishing Traditions:

Chicken Stock

1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. 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.

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

Image credit: Muffet

Tagged as: Real Food, Recipes