Wednesday, April 18, 2012
Wholefood chef Jude Blereau writes about stock in her excellent book Wholefood for Children:
"Bone stocks have been used by just about all traditional cultures for nourishment and healing - Dr Alfred Vogel, one of the early organic, wholefood and natural food advocates, describes their use in Europe for healing; in New York, chicken soup is known as Jewish penicillin (chicken fat contains palmitoleic acid - a powerful immune-boosting monosaturated fat); and throughout Asia, fish stock is believed to be the restorer of chi (life force), and is also a rich source of iodine."
Stock is nutrient dense and very easy to digest. One of the most nutritionally beneficial qualities of bone stock is gelatin. Gelatin is a natural anti-inflammatory and soothing to the digestive tract, it also assists in maintaining healthy joints.
The basic foundation of bone stock involves bones and water, plus chopped onion, carrot, celery and herbs of your choice such as parsley, thyme, bay leaf and whole black peppercorns. Adding a splash of vinegar or wine (I mean splash!) to the pot draws the nutrients out of the bones during the slow cooking process.
This is how I make my chicken stock:
2 organic chicken carcasses (and yes it does make a difference whether they are organic or not)
1 medium brown onion chopped
1 large carrot chopped
2 sticks celery with leaves chopped
4 whole black peppercorns
1-2 bay leaves
2 tablespoons apple cider vinegar
To make vegetable stock omit bones and to give stock more depth of flavour use fresh or dried mushrooms such as shitake and reduce the cooking time to 1 or 2 hours.
Do you have a variation on this stock recipe? What do you like to create with homemade stock?