Hey everyone,
Been doing some research on food and came across some very compelling information regarding broths... Here is the article: http://www.westonaprice.org/Broth-is-Beautiful.html
I figure... it if can help cure a bunch of ailments, why not be able to help us? At the very least be better at fighting off colds right? I made my first broth last night and it was very easy and I am eating some soup right now. I think you will find this an interesting read...
Bon Apetit!
I have been making broth for years. I have baggies of bones in the freezer and my family pulls them out and says- ewww what is this stuff and I say dont touch my bones! I never thought about the gelatin broth being filled with protein and all the good minerals. I just like the taste of homemade soup. After reading this I think I will cook my broth longer. I usually do my chicken broth 3-4 hours or 1/2 a day. The crock pot would work too- on low for 8-10 hours. I was surprised to read that most of our broth flavors now a days are artificial and have MSG.
Another tip for easier cooking. I often cook a whole turkey in the oven over night at about 250 degrees covered with foil. I put it in frozen about 9 pm and pull it out the next day (smells wonderful) and let it cool a couple hours and then strip the meat and bones. I put some in baggies in the freezer for later use if there is 2 much, so we don't get sick of it. I make gravy with the broth and save the bones later for soup.
I'm jumping on the broth bandwagon.
Thanks for the post Jlopatka! You're right, it can only help us..
xo
I am trying this right now. I bought 2 Foster Farms Chicks yesterday and have one on the stove right now. The cost between the range chicken and the other was about $10. I am wondering how critical it is to have range, veg feed chicken, but I will start here. My husband's great aunts used to do this all the time. The article brought up the fact that we just buy meat ready to go - like boneless, skinless breasts etc.... How true this is.
Tammera
So to make it in the crock pot... would you just put the whole raw chicken (take of the skin?) and cut up veggies and water and cook on low for 10 hours? How would you get the "scum" off? Also would you cut up the chicken first?
Thanks!
Kelsey
thanks so much for sharing!
....... when my belly was RAWWWWWW 24/7..i was having broths (beef and chicken) every day.....they are sooothing and healing on many levels....and yummmmmmy
I tried the broth/stock this am. I put in a pot and boiled it with carrots and celery. I used a lid and wasn't sure if this was the right procedure. When looking for foam or scum 2 hours later, I couldn't really find any. (was this because I had used the lid and all the scum and foam is in my broth now? What is the scum?!
Anyway, drained off my broth and the chicken literally started just collapsing. I then had this pile of bone and meat all mixed in with my veggies and I couldn't save them. LOL
So I now have the big pot of broth that apparently has the scum in it in my fridge, and I took all the bones and veggies and put them in my crockpot with more fresh water. OMG. Then as I was looking at the broth in my fridge, it had a layer on it and it looked kinda gelatin-y and I was wondering is this the scum or the good for me gelatin.
Now, I am not a bad cook - really - and this little project just about sent me over the edge in a very comedic way. I hope someone has some laughs from my morning like I am right now telling you all about this.
PS - I left the dishes - my husand is going to wonder what in the world is going on
. Tammera
The gelatin is very very very nutrious! It is the marrow from the bone of the animal. It is FULL of minerals and nutrients that are easily absorbed by the body. I am assuming that most can tolerate this since I have not seen any posts about it. If anyone flares from it, consider diluting your broth with more water. The more gelatanous, the more concentrated you made your broth... It is no big deal and very very good for you. Read that article I posted about why homemade broth is so nutrious. It is also supposed to be a very good digestive aid (naturally) and you know there are no funky additives or colorings, etc in there... You can use your broth almost every day too! Make mashed potatoes with it, cook your veggies, etc...
When you heat up the broth, the gelatin basically melts back down... This is how they used to make real gelatin in the "old" days... No wonder we are all so sick? There is nothing wrong with us... there is something wrong with the way society eats in general... We have gotten so far away from what our grandparents and great grandparents used to eat: milk fresh from the cow (raw milk) Homemade soups (our chicken broth) spoon full of castor oil (sf 722)... it is crazy... I used to feel so victimized like why did I get sick??? well, the answer is so clear... I am not the only one and there are many many many more just like us... We are doing ok ladies!
When I was sick recently I bought Miejer brand organic vege broth..and I flared so bad. I think MSG is hidden somewhere in it, it did not say on the ingredaints, but there is no way it could be so cheap without it.
This comes at the perfect time cause I am always wondering how to make broth! Going to go and get me a bird tonight!
That is funny, I like the part of you leaving the good ole dishes for your husband... ; )
Hey all
http://www.nourishingdays.com/?p=967
I found this website on how to make chicken broth in your crock pot. Lots of really good comments from people underneath article too. They are saying you basically cook your whole chicken for 8-10 hours on low (add seasonings to your liking), then when chicken is done remove all meat then put all the bones back in crock pot along with juices from roasting, your water, and vegtables, salt if you want to, and cook on low for 18-14 hours. I guess you can still skim off the "scum" after it has gotten heated up enough... I am trying this tomorrow! Got to let my bird de-thaw! Thanks for bringing this up Jeanette... sounds like there are a lot of health benefits you are missing if you don't do this. And it is so easy... or looks that way!
Made the bird last night in the crock pot overnight, I pulled off all the meat and put the juices and bones and veges back in, and I am mouth watering looking at it looks so good already.
Did it turn out good? Did you scrape the scum?? I am cooking my chicken right now, and will make the broth over night...
Yeah, its good. I did not scrape anything tho..I did have a minor flare from it, but its because whenever I have a lot of liquid at one time I flare
Sorry I have to ask... but how does one "strain the mix?"
I poured mine out into a strainer, over a big bowl
I don't think you have to add veggies... but I would. It makes the broth more nutritious I would think. I just chopped about 1/2-1 cup onion, about a cup or more celery, 1/2 carrots, 1/4 cup or more fresh parsly and 1 teaspoon REAL salt. Then I add those to the juices from roasting and water enough to cover bones/veggies and cooked for 18-24 hours. Then when it was done I strained it like Mel did above... I got about 6 cups. I thought I would get more... Maybe next time I will! But then I put that back in crock pot, add some of the chicken that you got from roasting, chopped veggies, seasonings and after cooking that on high for 2-3 hours (or you could do it on low for longer) at the end I added some wide spelt noodles. It made very good chicken noodle soup.
Anyway... that is what I did! : )
My next question is about gelatin and fat...
So I put my broth in the fridge (non strained yet) and now it has a thick white/yellowish film on top. I don't want to throw that stuff away because I read that gelatin (the good stuff) also hardens in the fridge?
So what to do, do I scoop the stuff out? Is it only fat?
The stuff that comes to the top is impurities and fat (which are not much in the chicken) the gelatin is good ! It is the marrow from the bone and very nourishing... You can eat it... Just reheat your broth and you will see the broth melt down again... It is not fat, it is good for you! It is protein.
Very long but a very compelling read as to why we should drink this:
http://findarticles.com/p/articles/mi_m0ISW/is_259-260/ai_n10299306/?tag...
about that part of the receipe- that calls for vinagar- I imagine this is so the dense nutrients are extracted into the broth- but since we can't have vinegar -do you substitute with anything? I saw that you could use lemon juice as a replacement. I'm on list 3 sometimes I stick with list 2 :( if its a bad week. does lemon juice bother anyone if used in soup? I cannot tolerate it in salads but I can do fresh grapefruit juice squeezed on salads just fine. It makes a FABULOUS dressing! Maybe grapefruit juice splash could also work as a citric acid broth extractor ( does what vinegar does.) also if you can't do vinegar, or ANY citric acid and just cook the broth anyway are you getting same the nutritional value of the broth with vinegar? I really need to make this -it looks like a super key component next to red meat as a way to rebuild the tissue of my body that as damaged by yeast/ inflammation/ibuprofen.any tips here would be appreciated. thanks so much everyone!
I don't think that a teaspoon of vinegar to 4 quarts of water will bother you... The vinegar is used to take the calcium out of the bone, so there is a chemcial reaction happening and i think that reaction also renders the acetic acid in vinegar neutral... i have not had a problem.
wow what a fantastic article!
Thanks for sharing, super really.
"Let food be your medicine". I'll be having a cup of broth instead of tea during my day now.
I just couldn't find hooves around here. Must keep searching. The lady at the meat section of my supermarket looked at me like I come from Mars. I guess people really stopped making this stuff.
I also didn't let my broth cook long enough last time. Next time I'll leave it overnight and add a little vinegar.
This is a really good topic that I wanted to make active in the forum again. There are 2 really good articles, and a lot of good information regarding Broths/ Stocks. It makes me excited to read this stuff. And it makes me motivated to go out and shop then cook!
Also I was never using vinegar in the stocks I made, but now I am going to use a little to extract the calcium.
BTW, there are lots of fancy ways to make broth... i just bought an all natural whole chicken from the store... put it in three quarts of purified water with an onion, carrots and celery... Boil on low for an hour... take out the chicken body, pull off the meat! yay! now you have taco meat or salad meat... put the whole chickn skeleton (carcass) back into the pot and boil on very low for another hour. Strain the mix after an hour and scrape off any scum.... It is delicious! There are some people on the ulcerative colitis websites who swear that doing this sped up their recovery... You will see lots of gelatin on the broth when it cools. This is the marrow from the bones of the chicken which is VERY nutritious for you... Good luck!