The Truth About Cooking With Stock
Chicken broth has been considered a base ingredient in many recipes. It takes time to make broth from scratch, but it is worth the wait.
An 8-ounce serving of chicken broth offers more than 200 milligrams of potassium, which is 10 percent of your requirement. Potassium is essential for a healthy heart and muscles. The phosphorous in chicken broth, for an 8-ounce serving, has about 70 milligrams of phosphorous. Phosphorous aids in metabolism and helps build protein and healthy bones and teeth.
You can purchase chicken broth already made or dried in a bouillon cube. Chicken broth can be used to add flavor to sauces, or even to steam vegetables. The trick to a healthy chicken stock recipe is to keep the ingredient list simple. Here a healthy chicken stock recipe that you might try:
One free-range organic chicken, one carrot, one stalk of celery, one small onion, two cloves of garlic, and boiling water.
- Roughly chop the vegetables.
- Add the chicken and the chopped vegetables to a large soup pan and pour in enough boiling water to come within an inch of the rim.
- Bring to a boil, turn down the heat and simmer one hour, carefully turning the chicken halfway through cooking.
- Then, remove the chicken from the pan and let sit one hour to cool.
- Cut the chicken into pieces(wings and legs). Any remaining scraps of meat can be picked off by hand.
- Return the central part of the chicken to the pot, cover, and leave to cool. Then, skim the top with a slotted spoon and strain the liquid through cheesecloth.
Beef bone broth contains essential vitamins and minerals, which help prevent leaky gut and food allergies, boost the immune system, fight inflammation, improve sleep and brain function, aid weight loss, and promote joint health.
Bone broth is an excellent source of amino acids, collagen, gelatin, and trace minerals. If you would like to make your own beef broth, try this recipe.
There are three carrots, two celery stalks, two onions, three cloves garlic crushed, 2 pounds beef bones with marrow organic, and 2-3 sprigs fresh parsley. Two bay leaves, 2-3 sprigs fresh thyme, 1/8 cup apple cider vinegar,1/2 teaspoon sea salt, 1/2 teaspoon whole peppercorns, and 10 cups water.
- Roughly chop the carrots and celery, quarter and peel the onions, crush the garlic, add all the ingredients into a slow cooker, turn the heat to high until it starts boiling.
- Then reduce to medium heat and simmer for 24-48 hours. The longer you let it simmer, the more nutrients will leach from the bone into the broth.
- Strain the solids from the liquid.
The vegetable broth would make a sweet hot toddy!. The vegetables are designed to support healthy gut function, reduce inflammation, boost immunity, and provide cancer-fighting antioxidants.
This vegetable broth recipe provides a hearty base. Ingredients:
It calls for 1-gallon water, one onion roughly chopped (skin removed), two carrots, roughly chopped, two parsnips roughly chopped, four stalks celery roughly chopped, one leek chopped (green and white parts), four cloves garlic halved, one knob ginger sliced, 1 or 2 stalks of lemongrass, 3 tbsp freshly grated turmeric, scraps leftover from the grating, one bunch parsley, 1-2 tsp salt to taste, and 1 tsp black pepper.
- Place all ingredients in a large stockpot.
- Cover with water and place on the stove over medium-high heat.
- Let stock come to a boil, reduce heat to low, and protect.
- Allow the stock to simmer for 3-4 hours.
- Using a fine-mesh strainer, strain soup, and discard vegetables.
- Serve alone or as a broth base for soup.
- Allow broth to cool before storing it in the fridge/freezer.
Wine For Cooking
Cooking with wine adds color and depth to your dish. Professional chefs suggest starting with dry wines or wines with less sugar unless the recipe calls for it.
Some excellent wines suggested by top chefs include Pinot Grigio, Sauvignon Blanc, and Chardonnay for white and Chianti, Cabernet Sauvignon Sangiovese for red. Roses will consist of both red and white grapes, so look for ones that include those varieties. Chefs suggest cooking with wines you would drink and stay away from “cooking wines”. They are low in quality and loaded with sodium.
Beef, lamb, and game are generally cooked with red wine. While poultry, pasta’s, and fish are cooked in white wines. Roses are the best option to lighten up a heavy meat dish or add an extra kick to a chicken dish.
A great dish using wine is, “steamed mussels with white wine and garlic!”