Originally published April 9 2008
Take Stock in Your Health With Bone Gelatin
by Neil McLaughlin (see all articles by this author)
(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.
Boost this article on YahooBuzz! Click "BuzzUp!"
About the author
Neil McLaughlin is a computer scientist specializing in 3d graphics and simulation. He can be reached at naturalnews461 (at) yahoo (dot) com.
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. NaturalNews.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NaturalNews.com/terms.shtml