Chicken soup, nourishing, comforting, powerful! Before processed foods came along, like the little packages of chicken flavored MSG and high sodium, cooks used good rich homemade broth to make soups, stews, sauces and gravies. Everyone enjoyed the many benefits of these whether they knew it or not. I have a hunch they knew the healing powers of this though, simply because many recipes for invalids in old cook books, instructed administering simple broth to the patient.
The history of soup is probably as old as the history of cooking. Soups were easily digested and prescribed for invalids since ancient times. Here’s a fun little fact… the word restaurant comes from the word restoratif, broth base soup, among the first items served in public restaurants!
Now we know that they were onto something!According to the book “Nourishing Broth an Old Fashioned Remedy for the Modern World” by Sally Fallon Morell and Kayla T. Daniel PhD, CCN,
Bone broth simmered in your kitchen can help with the following:
It can give our bones strength and flexibility, joint cushion, skin elasticity, heart health, because it makes arteries strong and supple. It enhances cornea health, and gut healing for good digestion. Bone broth can also be helpful with premature aging, osteoarthritis and osteoporosis.
Auto immune diseases are signs of collagen deficiencies and other nutrients that can be found in simple bone broth. This makes sense because collagen is known to help the body restore and rejuvenate. That’s why we see it in many anti ageing face creams. If it can rejuvenate our skin, it can certainly do the same for our bodies!
I was blessed to be able to raise and butcher my own chickens last fall, so I have a freezer full of chickeny goodness! LOL, ok that’s not a word, but humor me!
One of my favorite things to do is take one of the whole frozen chickens, place it in my stainless steel stock pot, and cover with cold water. Set the burner for medium, and get it simmering, then turn on low. I often add some carrot and onion for flavor and added nutrition. I leave this to simmer from morning to late afternoon, covered.
By the end of the day, the meat has fallen off the bone, and everything basically falls apart. The collagen, protein and other nutrients are now a part of the broth. I can then separate broth from meat and bones, and bones from meat. Now I save some broth and divide the meat into three portions, one I will use for the nights supper of chicken noodle soup. The rest I will place in freezer bags once it has cooled. These can be used for chicken and dumplings, chicken enchaladas, or whatever kind of chicken dish I come up with. The broth and meat will be in the freezer to throw together another nutritious meal for my family, with all of the healthy benefits of my homemade broth!
This can also be done with beef, lamb or pork!
Just a way to be frugal, and provide my family with good nutrition.
I hope you learned something new, and got a little inspiration today!