Benefits
Mineralization in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals.
Collagen contains the broken down material from cartilage and tendons--stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.
Gelatin “Digestor” helps with: peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut.
*Note: Its best to use organically farm-raised/ pasture-raised chickens for many reasons. They are free of chemical, antibiotics and hormones. Many battery-raised chickens will not produce stock that gels and give off much scum that is a byproduct. A clean source of food won’t give off the scum at least not as much.
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 (to extract calcium) and all vegetables except parsley.
Let stand 30 minutes to 1 hour.
Bring to a boil, and remove scum that rises to the top (if you use pasture raised chickens that are grown and fed organically, you’ll notice little to no scum).
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. I keep fat and all and use it for cooking the next meal. If you wish, you can skim off this fat and reserve the stock in covered containers in your refrigerator or freezer
Let’s be very clear about the dangers of store bought soups, canned broth or stock, and bouillon cubes. They are never healthy options even when organic as they are loaded with neurotoxic MSG, and artificial flavors with little to no redeeming nutritional benefit.
Adapated from Broth is Beautiful by Sally Fallon updated 11/19/10
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Serving Size: 1 Recipe (10g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 4 | ||
Calories from Fat: 1 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.6mg | 0 % | |
Potassium 55.4mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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