Everyone Should have a Broth-el in Their Home (especially after Thanksgiving)
Do it in the Kitchen! It’s for your Family’s Health! Even Grandma would approve of this forgotten “science” – and it is as simple and cost effective as it can be.
Some people spend money on drugs and substitutes to get the same desired effects!
OK , now get your mind out of the gutter and into the soup pot! I am talking about a KITCHEN Broth-el
Everyone knows that chicken soup is good for the soul as well as those pesky winter colds. Today we buy individual steaks, fish filets, boneless chicken breasts, or grab fast food on the run. And although stocks played a major role in all traditional cuisines, it had started to all but disappeared from the our daily cuisine. Thank goodness in recent years it has made a come back.
And for those of you not on the gravy train yet – be reminded that this can be had for pennies. DON”T throw meat or bones away and definitely NOT your turkey carcass.
We need to be reminded that a REAL stock has more healthy properties than we remember – or ever knew– and is easiest and most cost effective part of a meal that we can offer.
If you are lucky enough to know some local farmers – ask for the bones – most are thrown out and these are full of wonderful minerals and gelatin. Stock contains minerals in a form the body can absorb easily-not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain. We have deleted them from our diet and try to get them back via a pill.
Not to mention stocks are good for your digestion – a topic that is front and center in current healthy articles .
Stock or broth begins with bones, some pieces of meat and fat, vegetables and good water.
For beef and lamb broth, the meat is browned in a hot oven to form compounds that give flavor and color–the result of a fusion of amino acids with sugars, called the Maillard reaction. (This is the method that – once learned to be done synthetically – became the additive MSG) Then all goes in the pot–meat, bones, vegetables and water. The water should be cold, because slow heating helps bring out flavors. Add a little vinegar to the broth to help extract calcium. Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers – this helps keep the gel in the stock – it is what you are vying for.
There may be some foam will rise to the surface. This is a different kind of substance and these “fluffy” impurities should be removed.
Remove the bones and strain out the vegetables. You can use the stock as is, or chill to remove the fat that congeals on the top. The stock may be kept in the refrigerator for several days or in the freezer for several months.”
Of course, you can use your stocks to make soups or stews. Make a sauté, by thickening a bit of stock slightly, adding meat and veggies of choice and serve that flavorful combo over pasta or rice. Kind of like a slow cooked sir fry! You can even add a bit of concentrated beef broth to your spaghetti sauce. So as we are thinking of maybe going out less – think how easy and cost effective good food can be. Traditional food preparations can be a healthy and easy addition to your weekly meals. Think nutrient dense!
Stay tuned for my next article – 20 nourishing things I just did with my broth!!
As always,
Stay Nourished!,
Chef Cathy
