This post is piggy-backing on Erika's post about Chicken soup. I've actually been hearing/reading a lot lately about chicken stock of all things and have a quite lengthy post to share with you.
Here's the thing about making a good, organic chicken stock: It can not only help your body when you are sick, but it can help replace key minerals like calcium, magnesium, phosphorus, silicon, sulphur, and other trace minerals. It also contains the stuff broken down from the cartilage and tendons- glucosamine and chondroitin- high dollar supplements.
People are starting to link a lot of illness/disease/chronic pains and ailments to mineral deficiencies. If our soil is depleted, our plants are depleted. If our plants are depleted, our animals are depleted. You can see where this is going.
So back to the chicken broth... I had always wondered why people ate chicken noodle soup when they were sick. I thought maybe it was something about the combination of the noodles and the little carrots and the chunks of gross chicken in the Campbell's soup. Well...
Thankfully, it turns out it's none of the above! It's the actual homemade broth containing all of the easily absorbable minerals that is so good for you. I found this site that is fascinating if you are enjoying this topic. Here is a little snippet:
So today I decided to take the plunge and make the broth. I have a huge aversion to dealing with dead animals with bones, so I was happy I could just throw the entire bird into the pot and not have to do anything to him. I simmered mine for 6 hours and it was super easy. I plan on drinking a cup each day this week since our whole family has had the plague. Plus, it is going to get colder this week- perfect!
One important thing to remember that Erika also pointed out: Don't skim off the gelatin stuff. It is very important. Also important, get an organic chicken. I went to Sprouts near my house and got one for $11. All you need is celery, onion, and carrots and you're set.
Here's the recipe: Chicken Stock