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"Good broth will resurrect the dead," says a South American proverb. Said Escoffier: "Indeed, stock is everything in cooking. Without it, nothing can be done." A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life--so say grandmothers, midwives and healers.
I love my life! If you’ve been reading my blog the past few months, you know that I’m a huge fan of the book by Dr. Cate and Luke Shanahan. I liked it so much that the Shanahans came all the way to San Diego to hang out and show me how to make Brown Beef Stock. The stock is loaded with , which are phenomenal for healing and building up collagen.
By Cindy Micleu, MTCM, LAc. Winter is the ideal time for nourishing the Kidneys, and soup is the perfect winter food. Bone broth is prepared in cultures around the world as both a tasty, healthful soup and an easily digested medicinal food. The prolonged cooking of bones in water results in a broth rich in nutritional constituents that promote strength, tonify blood, nourish in times of sickness and rehabilitation, and help to prevent bone and connective tissue disorders.
Bone broth is rich and nutritious and an extremely cheap way to add minerals and flavor to your meals. We are always looking for better and more simply ways to put together a meal, so we are quite excited about what has been cooking up in our kitchen as late. As a wonderful combination of flavor, nutrition, and cost-savings, we include this post as part of Pennywise Platter . We have been stewing the same batch of bones for nearly two weeks and straining out the bone broth each day. Each day for twelve days now we have gotten a gelatin-rich bone broth from that same batch of bones. I have uploaded videos so far through Day 9 — you can see that wiggly, jiggly gelatin we are getting each day in the bone broth.