For centuries, broth has been a culinary staple among cultures the world over. You can sip it as a warm beverage, use it to make soups and sauces, or use it as a flavor enhancer for rice, vegetables, and countless other foods. Whether it’s bone, beef, chicken, or fish broth, the possibilities are practically endless! What makes broth really special is the liquid’s remarkable nutritional content. The protein-packed brew is loaded with vitamins and minerals, along with collagen and amino acids — everything a body needs. Broth has even been called an immunity booster and an inflammation reducer. When it comes to its effect on inflammation, it’s easy to see how it earned its reputation. It’s a source of many joint-friendly nutrients, including glucosamine. While broth is said to alleviate different kinds of inflammation — from joint aches to gastrointestinal discomfort — as well as shorten colds and even reduce symptoms related to allergies, the jury’s still out on the science behind it. Research into these benefits of broth is extremely limited. That said, this astonishing liquid still deserves a place in your kitchen. Though research into broth’s many benefits may be limited, the research into its nutritional value is not. We know it’s a great source of many of the nutrients our bodies need to function — and function well. THE POSSIBILITIES OF BROTH
Think of broth as a supplemental source of everyday nutrition. It’s certainly not a meal replacement. If you haven’t, give it a try. You may find it helps with our aching joints or digestion. As a beverage, it makes a great addition to any daily routine. Have a cup with lunch or dinner, or as an afternoon snack. Or, make broth-based soups a regular part of your diet. After all, there is a very good reason why so many people swear by the healing powers of chicken noodle soup. Discover it for yourself!
CHICKEN STOCK RECIPE By Sandra Van Gilder The recipe is modified from Kim Schuette, CN at BiodynamicWellness.com
ANNOUNCEMENTS
INGREDIENTS
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1 whole chicken, organic and pastured (or 4 thighs with legs) 4 quarts of purified water 2 tablespoons raw apple cider vinegar
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Bouquet garni (bay leaf, thyme, rosemary, sage)
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2 carrots
1–2 medium yellow onions
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1–2 teaspoons Celtic sea salt
2 celery stalks 1 clove garlic
Parsley
INSTRUCTIONS
1. Rinse chicken and cut down lengthwise or use precut. 2. Use organic produce, rinse off dirt, cut, and use all parts of vegetables and garlic. 3. Add bouquet garni. 4. Fill pot with water (purified is preferable). 5. Add raw apple cider vinegar and allow to stand for 30 minutes to draw minerals out of the bones. 6. Bring to a boil. Reduce the heat to a simmer and cook for 1 ½ to 2 hours. 7. Add parsley and salt during the last 10 minutes of cooking. 8. Remove the chicken and other large parts. Debone and reserve the meat for eating. 9. Strain the stock. A good stock should gelatinize when cooled. Overcooking will denature the collagen.
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