When your grandmother said chicken soup is the best thing for treating colds and the flu she was right. But there’s much more to it.
Chicken stock made from real chicken bones yields extraordinary health benefits. According to a new book from Sally Fallon Morell, it may even help prevent arthritis and improve your athletic performance.
In her new book NOURISHING BROTH: An Old—Fashioned Remedy for the Modern World (Grand Central Life & Style; September 30, 2014), Ms. Morell teams up with Dr. Kaayla T. Daniel to explore the science behind the healing power of broth.
And it’s not just about chicken soup. They provide various broth-making techniques and delicious stock‐based recipes from around the world.
These recipes can be used in soups, stews, or sauces at breakfast, lunch or dinner. And they provide incredible health benefits including:
- quick recovery from illness and surgery,
- healing pain and inflammation,
- increased energy from better digestion,
- lessening of allergies,
- help with many auto‐immune disorders,
- emotional balance, and
- reduction in eating disorders.
According to the authors bone broth can help heal osteoarthritis, osteoporosis, psoriasis, infectious disease, digestive disorders, and even cancer. It also helps skin and bones stay young. They also claim it’s the miracle cure for cellulite!
Morell is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. She is also co-author of Eat Fat, Lose Fat, and the founding president of the influential nutrition education nonprofit, the Weston A. Price Foundation.
Her co-author Dr. Daniel is vice president of the Weston A. Price Foundation and author of The Whole Soy Story: The Dark Side of America’s Favorite Health Food.
NOURISHING BROTH covers both the history and folklore of broth as well as the latest research on its health benefits by pioneering doctors and scientists. It is the ultimate handbook on broths of all varieties and will help you get more nutrition into your diet.
Here’s a quick recipe based on the basic chicken broth recipe from Nourishing Traditions:
Recipe: Chicken Bone Broth
- 1 whole free-range chicken
- 4 quarts cold filtered water
- 2 tablespoons apple cider vinegar
- 1 large onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 3 stalks celery, coarsely chopped
- 1 bunch parsley
- 6-7 inches of dried kombu
Cut chicken into several large pieces and place in a large stainless steel pot with water, vinegar, carrots, onion, celery and kombu. Let stand 30 minutes to an hour.
Bring to a boil and remove any scum that floats to the top. Reduce heat, cover and simmer for 6 to 24 hours. The longer the stock cooks, the richer it will be. About 10 minutes before finishing add the parsley, which adds additional minerals.
Remove chicken pieces with slotted spoon and reserve for other uses such as chicken salad or sandwiches.
Strain stock into a large bowl and refrigerate until fat rises to top. Skim off the fat and discard. Store stock in the refrigerator or freezer.