Accompanying recipe: Bone Stock.
There’s good reason why a traditional chicken soup is fondly dubbed “grandma’s penicillin.” A soup 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.
Because gelatin is concentrated protein, you may regard it as the original–and healthful–protein isolate. These long chained protein molecules may be extracted from animal skins or bones.
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.
Even vegetarians use this gelatinous tonic medicinally because bones, like leather, are a by-product. Thus, no matter your dietary preferences, health or age, you’ll benefit from bone stock.
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 or beef bones.
May you be well nourished,
Rebecca Wood
