Its always better with broth

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Sip in hot & straight up or use it to cook risotto..its always better with homemade broth.

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

Medicinal yes, but culinary too. Escoffier said, "Indeed, stock is everything in cooking. Without it, nothing can be done."

A remedy in traditional households and the magic ingredient in classic epicurean cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, soothes sore throats, nurtures the sick, calms the digestive lining, puts vigor in the step and sparkle in love life--so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for rich, delicious, soul-warming soups and unparalleled sauces.

Broths are incredibly nourishing when made properly. The delicate balance of wine or vineger (as acid) helps to leach nutrients from the tissue of animal and vegetable.  The broth will contain minerals from bone, cartilage, marrow and vegetables as electrolytes; a form that is easy to assimilate. Tis the season for this nourishing elixir.  The next time you roast a chicken, save the bones or why not even roast a chicken in order to make broth? 

 

Chicken, Duck or Turkey Broth

 

1 free range/ wild carcasse & boney parts

gizzards, neck, feet optional

12-20 liters of filtered water (amount of water will depend on pot size)

1/2 cup apple cider vinegar or white wine

2 large onions quartered

3 carrots, roughly chopped

3 celery stocks, roughly chopped

1 apple, halved

1 bunch of parsley

2 bay leaves

8 peppercorns

1-3 tablespoons of unrefined sea salt

bound herbs thyme, oregano, sage, rosemary

 

Yielding

6+ liters of broth

 

Place ingredients in a stainless steel bowl, except parsley and salt.  Bring to a boil, removing any scum that rises to the top.  Reduce heat, cover and simmer for 6 to 24 hours.  The longer you cook it, the richer and more flavorful it will be.  Ten minutes before finishing,  add parsley and salt.  Parsley is high in nutrients, adding another wholesome element to the broth. 

 

Remove from heat and let cool.  Remove bones and vegetable matter & strain broth.  The broth can be immediately used for soups or stews or can be stored in containers in freezer. 

 

For more info on the medicinal qualities of broth, email Nutritionist Stephanie with Vitalis Nutrition Yoga & Adventures.  Stephanie’s passion for broth is inspired by The Weston a Price Foundation.

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