(NaturalNews) It seems that the current generation has lost one of the most essential components of our cuisine. Perhaps related to our degenerating health is this fact: most of us no longer make Chicken soup! More specifically, we no longer consume whole organisms by utilizing the bones to make a broth called stock.
Most cultures throughout history featured a steaming cauldron in which entire animals were cooked. When organs, cartilage, connective tissue and bones are liquefied, the collagen they contain is converted into a different form called gelatin. The resulting broth (called stock) has healing properties related to the synergistic benefit of consuming complete organisms. Stock lubricates the nerve endings in the stomach, countering the effect of stress while delivering concentrated nutrition.
But Bones Are Icky
Unlike the Plains Indians who used a large percentage of the Buffalo they consumed, most Westerners prefer only select portions of an animal, such as the breast or thigh, and discard the rest. While using the bones to make stock takes some time, it only requires two other ingredients: water and vinegar, and the cooking process is simple. Also, the bones contain most of the nutrition available in the animal, including a large amount of calcium, so don’t throw them away.
The gelatin in stock is prized by chefs for its concentrated flavor and also features strong medicinal properties. Historically known as a cure-all, chicken stock has been shown to boost immune system function and to inhibit inflammation in the nasal passages. Perhaps for these reasons, Chicken Soup (made from stock) is often referred to as Jewish Penicillin.
Recipe for Chicken Stock
Ingredients:
1. Chicken Bones (about 1-2 chickens worth)
2. Filtered Water (I prefer distilled)
3. Cider Vinegar (to create an acidic medium and dissolve more nutrients)
Instructions:
* Add bones to a large stainless steel pot.
* Pour about ¼ cup of the vinegar over the bones.
* Add about ½ gallon of water - enough to cover the bones.
* Bring mixture to a boil.
* Skim foam.
* Reduce heat.
* Simmer for about 2 hours, skimming and stirring every 20 minutes.
* Broth is done when it has a truly clear look and strong aroma.
* Strain the bones and save for compost.
* Optional: Add a handful of fresh parsley to broth and steep for 3 minutes, then remove.
* Cover and allow stock to cool to room temperature on stove top.
* Refrigerate stock overnight in a covered glass jar.
If made properly, the stock will separate into three distinct layers:
1. Top layer of fat (discard or use as lard).
2. Middle layer of gelatin.
3. Bottom layer of sediment (discard).
Chicken stock will remain in gelatin form for about 3 days in the refrigerator before breaking down into a watery broth. Stock can be frozen but will expand and will not return to gelatin state.
You can enjoy the stock on its own as warm broth or use as a base for chicken soup or other dishes.
The Rest is Gravy
The stock making process is a purification process. Even if the animal used was raised on less than pristine land, you are removing most of the toxins:
* The foam is skimmed while cooking.
* The pesticides and PCBs rise to the fat layer.
* The heavy metals sink to the sediment layer.
Bone gelatin is essentially a distilled animal! However, since you are truly consuming the whole animal, it is essential to choose only the highest quality chicken for your stock. If you buy chickens in bulk and freeze them, you can normally get a discount. Also, you might consider buying only chicken backs to make stock.
Recommended Reading
Sally Fallon’s book Nourishing Traditions has more information about stock along with recipes. Sally is an honorary member of the Price Pottenger Foundation. Cofounder Dr. Weston Price wrote the classic book Nutrition and Degeneration which showed that a diet of processed foods leads to degeneration, marked primarily by crowded dental arches in subsequent generations. Cofounder Dr. Francis Pottenger conducted the famous study Pottengers Cats that underscored the benefits of raw milk.
About the authorNeil McLaughlin is a computer scientist and inventor specializing in 3d graphics and simulation. He can be reached at naturalnews461 (at) yahoo (dot) com.
###
Related Articles
• NSI Synergy Multivitamins Earn Coveted "Editor's Choice" Award for Making Quality Nutrition Affordable
• Edible Plastic Wrap for Food Kills Bacteria While It Flavors Your Burger
 |
Additional Resources:
gelatin
water
vinegar
|
Take Action: Support NaturalNews.com
 Email this article to a friend
 Share this article on: NewsVine | digg | del.icio.us
Permalink to this article: http://www.NaturalNews.com/022973.html
Reprinting this article: Non-commercial OK, cite NaturalNews.com with clickable link.
|
 |
 |
Receive our Natural Health Newsletter for FREE
 Subscribe now (it's free!) to win. We randomly choose a subscriber each month to send $100 in eco-home products or a RealGoods.com gift certificate (our choice). Plus, you'll receive FREE news, articles and action alerts from NaturalNews.com editors and join over 800,000 monthly readers who report extraordinary health improvements after becoming a subscriber!
- Receive breaking news alerts on natural health solutions, renewable energy, the environment, global warming and more.
- Receive a free instant download of our $29 Secret Sources guide that reveals top sources for little-known health and diet solutions.
|
|
 |
 |
Recommended Special Report:
 Seven Words that can Change the World
by Joseph R. Simonetta
Read this special report now...
"Seven Words That Can Change the World reveals the astonishing, simple truths that have the power to forever transform our world for the better while freeing our minds from the enslavement of limiting beliefs. This is not a text for the simple-minded; it is a guiding philosophy for the mindful, intelligent few who are wise enough to seek out -- and recognize -- the higher simplicities of truly purposeful living." - Mike Adams, the Health Ranger, editor of NaturalNews.com
|
More on NaturalNews.com:
• Streaming Health Ranger Videos
• CounterThink Cartoons
• FREE Special Reports
• Podcasts
|
 |
|
 |
 |
NEW 6-CD audio set reveals amazing new protocol for reversing cancer, diabetes, obesity, heart disease and more. Click to learn more. |
 |
Own the first 8 Health Ranger Report audio programs on 6 CDs. Covers weight loss, ADHD, vaccinations, processed meats, bone health and more. Click to learn more. |
Featured Videos
Short clip on Aspartame
A short clip on aspartame from the documentary All Jacked Up.
Click here to view now...
Exclusive video on Aspartame
The dangers of aspartame! Exclusive interview footage from Cori Brackett of Sweet Remedy.
Click here to view now...
Exclusive Footage from All Jacked Up!
See interview footage featuring the Health Ranger in the upcoming junk food film, All Jacked Up.
Click here to view now...
Drug Ad Parody
See the Health Ranger's satire parody of Merck's cholesterol drug ad.
Click here to view now... |
Honeybees Go on Strike
The Corn Ethanol Biofuels Sham
The Plan for the Food Supply
|
|
Read recommendations on supplement companies, health food manufacturers and personal care product makers that you can trust. Our 100% independent review list tells you who to trust and who to avoid in the natural health industry. Click to read. |
|
Printable Version
