Stock made with bones is extremely nourishing and very easy to make. I drink it straight from my mason jar which I store my stock in so it’s easy to take out of the fridge and drink up! I didn’t realize I hadn’t blogged about this before and get asked about it all the time.
The difference between broth and stock is stock is made with bones and broth is made with the meat. I use the carcass of a chicken after roasting the whole chicken. There is some left over meat on the carcass and I also throw in the skin as well. So you get the best of both worlds.
Bone stock is very nourishing because when you add in a little vinegar it softens the bones and releases marrow into the liquid. It also releases the minerals calcium, magnesium, and potassium.
I have not tried eating marrow straight up yet. But after watching this video and reading more about marrow and all the health benefits, I am going to try it. I probably will first try it by adding it to my ground beef for a more nutritious burger or maybe adding it to some yogurt with cinnamon, honey, and blueberries…something along those lines. Who out there eats just the marrow? Please share how you eat it if you do! I’m very interested in hearing and learning!
Here is my recipe for my chicken stock:
Ingredients
- 1 whole chicken carcass…be picky about how the chicken was raised-pasteur, free range, etc.
- 4 quarts filtered water
- 2 tablespoons vinegar…can use apple cider vinegar as well
- 1 large onion, chopped
- 2 carrots, chopped
- 3 celery sticks, chopped
- 2 sticks of rosemary – optional
- 3 cloves of garlic – optional
- 1 bunch of parsley…thrown it at the last 10 minutes of cooking
*The optional spices are for flavor but also add extra nutrition. Try adding in spices that you like!
Directions
- Place chicken in a large stainless steel pot with the water, vinegar, onion, and carrots. Let sit for 30 minutes.
- Then bring to a boil. Remove any scum that rises to the top.
- Reduce heat, cover and simmer for 8 to 24 hours. The longer you cook the stock, the richer and more flavorful the stock will be!
- Add parsley in about 10 minutes before you are about to take it off from the heat.
- Pour the pot out into a strainer with a large bowl underneath to catch all the nourishing stock.
- Strain again to make sure all of the parts are out.
- Let cool and then cover and put into the refrigerator. Fat will rise to the top and you can skim it off.
- Then put into jars with tight lids. It will keep in the refrigerator for about 5 days. It will keep in the freezer for several months.
It is worth the effort into making stocks for drinking straight up or added into soups, sauces, and anytime you use broth. Pre-made broths have so much sodium in them. Drinking stock is so beneficial to your immune system. You will gain innumerable health benefits!
Eating 2 nourish as always…
To your health!
Julie
*recipe adapted from Nourishing Traditions, Sally Fallon.
