Sooo, I know it's summer, so why do I keep making soup!? Because I was reminded of the amazing benefits of homemade bone stocks and alternately how unhealthy store-bought broths and bouillons are.
Even organic brands contain MSG. There are 20 different names for MSG and if food manufactures can call it by another name, to sell more products, they will. If you struggle with migraines, you may want to memorize this list and eliminate foods that contain them.
Anyway, back to the bennys (benefits). When you boil the bones, it's good for your bones and joints. The gelatin from the bone marrow lines your intestinal tract and protects you from viruses and such. That's why we eat soup when we're sick! It's super nutritious, loaded with minerals and easy to digest.
Making homemade broth is something that can easily be incorporated into your family's diet-routine once a month. The scenario would look something like this...
For dinner one night, you roast two chickens and make a yummy side, like garlicky broccoli. Then after dinner, when the chicken is still warm, remove the remaining meat from the bones and save it for tomorrow's lunch, say this delicious sandwich. Through the night you simmer the bones and have a stock ready the next day. You can make soup that night (or sometime that week). Because there is leftover shredded chicken, it's an easy addition to the soup. Or you can freeze the broth so that it's available the next time a family member or friend comes down with the flu.
If you're up for the challenge, buy the best birds that you can find. Fresh, organic, free-range chickens are the best. A healthy chicken has a white-pink color to it, rather than a yellow corn fed tint.
Good Old Fashioned Bone Stock
Makes about 10 Cups
- 2 roasted chicken carcasses (the bones)
- 2 peeled carrots
- 2 celery stalks
- 1 onion, halved
- 2 T apple cider vinegar (this releases minerals from the bones)
- purified water to cover
- 1 bunch fresh parsley
- healthy sea salt
Place bones and veggies in a large pot and just cover with pure water. Add vinegar. Bring to a boil. Skim off any foam (impurities). Lower heat and simmer overnight (or for 12 hours or more). A perfect simmer will be like a steady burp in the middle of the broth.
During the last 10 minutes of simmering, add parsley. Remove from heat and again, Skim off the foam.
Strain stock into a large bowl. Now stir in a ton of salt. Let it cool a bit. Now that it's cool enough, cover the bowl and put it in the fridge. When the fat rises to the top, skim off the fat.
Finallllllly, the stock is ready! Strain again and transfer into containers. Refrigerate for up to five days or store it in the freezer. Now go and light a scented candle and take a shower :)
FYI, not that you care, tonight I made Matzo ball soup with mine. Soup is the best! I love any meal that can be made in one pot.