“The test of whether your stock contains liberal amounts of gelatin is carried out by chilling the broth. It should thicken, even to the point of jelling completely, when refrigerated.”
-Sally Fallon in ‘Nourishing Traditions’ cookbook
.
I’ve written before about our love for bone broth, how we make it, and that we pretty much always have some going in the crockpot on the counter, but I never seem to run out of good things to say about bone broth. Here are a few more quotes about bone broth from ‘Nourishing Traditions’ that I’d like to share:
“Not only vital for strong bones and teeth, calcium is also needed for the heart and nervous system and for muscle growth and contraction. Good calcium status prevents acid-alkaline imbalances in the blood. The best sources of usable calcium are dairy products and bone broths. In cultures where dairy products are not used, bone broth is essential.“
“A lamentable outcome of our modern meat processing techniques and our hurry-up, throwaway lifestyle has been the decline in the use of meat, chicken and fish stocks. In days gone by, when the butcher sold meat on the bone rather than as individual filets and whole chickens rather than boneless breasts, our thrifty ancestors made use of every part of the animal by preparing stock, broth or bouillon from the bony parts.
Meat and fish stocks are used almost universally in traditional cuisines– French, Italian, Chinese, Japanese, African, South American, Middle Eastern, and Russian; but the use of homemade meat broths to produce nourishing and flavorful soups and sauces has almost completely disappeared from the American culinary tradition.
Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow, and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw the minerals, particularly calcium, magnesium and potassium, into the broth. Dr. Francis Pottenger, author of the famous cat studies as well as articles on the benefits of gelatin in broth, taught that the stockpot was the most important piece of equipment to have in one’s kitchen.“
“The public is generally unaware of the large amount of research on the beneficial effects of gelatin taken with food. Gelatin acts first and foremost as an aid to digestion and has been used successfully in the treatment of many intestinal disorders, including hyperacidity, colitis, and Crohn’s disease. Although gelatin is by no means a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, allowing the body to more fully utilize the complete proteins that are taken in. Thus, gelatin-rich broths are a must for those who cannot afford large amounts of meat in their diets.”
In ‘Gut and Psychology Syndrome’ Natasha Campbell-McBride writes:
“Meat stock aids digestion and has been known for centuries as a healing folk remedy for the digestive tract. Also homemade meat stock is extremely nourishing; it’s full of minerals, vitamins, amino-acids and various other nutrients in a very bio-available form.”
.
.
Tonight for dinner we’re having soup with homemade chicken broth.
Do you make bone broths regularly in your home?
Lisa says
I do but mine are never as jelly-ish as yours….. Wonder what I’m doing wrong. I have a chicken in the fridge to cook up this weekend, I’ll check your recipe first before making my broth.
Lisa
ang says
Thanks! I just may have to try this sometime soon!
Cheers~
Ang
Skye says
Awesome Taryn, thanks for sharing this… feeling very inspired again as I always do when I visit your blog!
Hope your day is magical: )