If you are among the thousands of people that regularly take multi-vitamins and mineral supplements then you should definitely be reading this. If, on the other hand, you don’t take supplements and wonder if you should be, then keep reading.
There is much research that has been published recently criticising certain vitamin supplements, some suggesting that overuse may be dangerous, and others suggesting that supplementing with specific vitamins may be beneficial. Unfortunately there is no easy way to know what you actually need (i.e., which nutrients your body is actually lacking), and which are in abundance. Indeed, it is actually possible (and common) that you are taking in plenty of a certain nutritent, but your body is not actually utilising it!
So, whats the best way to ensure you are getting adequate amounts of minerals and other nutrients?? Good ‘Ol Chicken Soup (or stock) may just be the answer!
Yep, as it turns out you should’ve listened to your Granny! Its not too late to reap the benefits of this really easy way to make great stock, ensure you are getting lots of nutrients, and ensuring that you don’t waste any of that beautiful Organic chicken you have just bought.
What its going to do for you…
As i have already mentioned, huge amounts of NATURAL minerals will help to fend off lots of age-related symptoms such as osteoporosis and even helps to maintain good dental health. It also has fabulous properties for the gastrointestinal symptoms as it actually feeds, and repairs the mucosal lining of the small intestine. It even contains collagen which helps to sustain strength in the tendinous and ligamentous structures of the body and can help to banish that most hated of female problems, cellulite.
How to make your own Chicken Stock
There are many recipes for Chicken stock but this is a great one from one of my favourite books; Nourishing Traditions by Sally Fallon.
1 Whole Organic Chicken or 2-3 pounds of bony Chicken Parts
Gizzards from one Chicken (optional)
feet from Chicken (optional)
cold filtered water (enough to cover the chicken when its in your stock pot)
2 Tbsp Vinegar
1 Large Onion coarsely chopped (i just quarter it)
2 Organic Carrots chopped (again, I just chop into 3 or 4 big chunks)
3 Organic Celery Sticks coarsely chopped
1 Bunch Parsley
Throw your chopped vegetables in to your stock pot. Prepare your chicken. Depending if you buy this from the supermarket or local farm shop, you may have to cut off the wings, remove the neck and fat glands. You can use Chicken feet if you like as they are full of Gelatin (I have to admit I haven’t tried this myself as my chickens tend to come without them). Place your Chicken (or Chicken parts) on top of your vegetables and add the vinegar (this will help break down the connective tissue of the Chicken). Fill the stock pot with water so it just covers the bird and leave to stand for 20-30 mins.
After this time, place the pot on the hob and heat until the water is boiling. Remove the scum that rises to the top, lower the heat to a simmer, place the lid on the pan and leave to simmer for between 4 and 24 hours. The longer you leave it, the more rich and nutritious your stock will be. Personally I never simmer for less than 8 hours. If you are using a full chicken (with the meat still on, you will need to remove the chicken from the pot after it has cooked (2 1/2 hours usually works for me), and remove the meat. Put all of the bones back in to the pot for the remainder of the time. Use the meat for whatever you like (no Lady GaGa Impressions though please)
10 minutes from the end add the parsley as this will add precious mineral ions to your broth.
When it is ready, strain all of the solids from the stock and throw these away. You will be left with a beautifully rich stock that you can use for soups, freeze for use later, or drink by the cup all on its own!
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