There’s good reason why a traditional chicken soup is fondly dubbed “grandma’s penicillin.” A soup, broth or stock made with bones combats the flu by strengthening the immune system. It’s a classic energy tonic that is protein rich and increases endurance.
Additionally bone stock strengthens the gastro intestinal tract, veins, arteries, muscles, tendons, skin and bones. Cooks world-wide and through the centuries have regarded silky, gelatinous, bone stock as an essential ingredient for savory dishes.
How does purchased stock compare to home-made? Like cut glass to a diamond. Today’s commercial gelatin, derived only from hides and skin, contains protein but is not an energy tonic. Whereas, gelatin extracted from bones is a nutritious source of collagen, calcium, minerals and the amino acids proline and glycine. Bone stock is a remarkable and healing food.
The secret to a bone energy tonic is long cooking with a little solvent such as vinegar or wine to extract nutrients. Because bones are dense it takes a long time to draw out all their nutrients.
I make a week’s supply of bone stock and use it liberally in any savory dish that calls for liquid. Or for a quick pick-me-up, I season it to taste and drink this consommé as an on-the-spot restorative. Expect you bone stock to have the flavor and energetic essence of the animal itself. You may use poultry, lamb, pork, beef or buffalo bones.