This Recipe was created by Debra K, and is Mineral dense and comforting!
Always wanting to try natural remedies before medication I investigated and discovered the healing benefits of broth made from carcasses (hahaha, just wanted to say that). Now before you get sick, it’s not as bad as you think. It’s basically broth made from whole pieces of meat that includes the bone. I had been a vegetarian for over 5 years and found myself still craving chicken. It was the desire for the zesty taste of chicken buffalo wings that brought me back to poultry. After my binging on these settled down and I enjoyed having chicken back in my diet, I found a healthy compromise and a great way to use the entire bird. My acupuncturist, Ken …said to follow this recipe by Sally Fallon.
I have been sipping this for weeks now and seriously notice a difference in the fluidity of my joints. It just feels like a healthy thing to do.
The following was copied from the Weston A. Price Foundation website:
A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken and fish builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces. 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.
- 1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings* (DK idea: Ask at your local grocer if they sell chicken backs and necks – these are usually very affordable)
- gizzards from one chicken (optional)
- 4 quarts cold filtered water
- 2 tablespoons vinegar
- 1 large onion, quartered
- 2 carrots, peeled and coarsely chopped
- 3 celery stalks, coarsely chopped
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
In case you’re wondering, ghee is a non-dairy product that looks and tastes like butter. It is butter that has been clarified to remove the milk proteins and is often used in Indian cooking. It is shelf stable and can be stored for long periods of time. Sucanat is a type of sugar that retains the fibrous part of the cane and molasses. It offers a bit more nutrients than regular sugar. Stevia is an herb that is very sweet and has no calories. It can be bitter when used alone, so often I will sub full servings of sugar with a blend of less sugar and some stevia.
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. I use a spoon and skim it off the top as it rises. Put in all chopped vegetables and reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. I have sometimes simmered mine for 24 hours.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
Enjoy by either heating and sipping the broth or adding to your favorite dishes.