Nourishing Broth : An Old-fashioned Remedy for the Modern World (9781455551620) by Morell Sally Fallon; Daniel Kaayla T

Author:Morell, Sally Fallon; Daniel, Kaayla T. [MORELL FALLON SALLY / DANIEL KAAYLA T., PHD, CCN]
Language: eng
Format: epub
Publisher: Hachette Book Group USA
Published: 2014-09-29T00:00:00+00:00

• 1 whole free-range chicken with neck and wings, preferably also with feet and head

• 3 to 4 pounds bony chicken parts such as necks, backs, and wings, with the skin on, plus feet and head or a split pig’s foot

• Picked carcasses of 2 meat chickens plus feet and heads or split pig’s foot

• 7 pounds total beef or veal bones (4 pounds cartilage-rich bones, such as tail and knuckles, and 3 pounds meaty bones, such as short ribs or shank)

Many cooks report that they get a better gel using pasture-raised chickens than conventional or simply organic chicken. Such poultry will also be more nutritious for your family and much less likely to contain toxins like lead or arsenic.

2. Not enough bones and too much water. When you make stock, the water should just cover the bones. For chicken, the correct proportion is 3 to 4 pounds bones per about 4 quarts filtered water, or just enough water to cover the bones. For beef stock, the correct proportion is 7 pounds bones per about 4 quarts of water or enough water to cover the bones.

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