{Nourishing Traditions} How to Make Chicken Stock..

I love the Nourishing Traditions book.

I know, I know, I’ve mentioned it a time or two over the last few years. 

Nourishing Traditions is so much more than a cookbook…. I read through it with my highlighter; its a science textbook, history book, and nutrition wisdom book, all rolled into one

Let me clarify: it’s the utmost non-politically correct wisdom on how to eat healthy…. and explains all the reasons why the current ‘politically correct’ diet trends — {i.e., don’t eat red meat, egg yolks, or butter; do eat low-fat cheese (blech) and drink soy milk (shudder)}  — are KILLING YOU AND MAKING YOU FAT.

I’ll be honest: I’ve been all about convenience the past two years {I had an excuse, but still… } but now that I’m 39 years old and pregnant (yikes), I have a new-found obsession with health and nutrients and commitment to feed my family the best way that I know how.

Never fear… I’m not giving up chocolate cake and french toast just yet…   

But my mission is MORE whole foods (as close to the way God made them as possible) and to cook MORE Nourishing Traditions-type recipes. And starting with the basics, my goal is to learn how to cook a new Nourishing Traditions recipe at least once a week and post it here.

I chose to start with the Chicken Stock because 1. it’s an ingredient in so many Nourishing Traditions recipes, and 2. because this time of year we’re all battling the crud and the sniffles and IT’S NO OLD WIVES TALE THAT CHICKEN BROTH CURES EVERYTHING. It’s true.

…chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine… [it] heals the nerves, improves digestion, reduces allergies, relaxes and gives strength. — Nourishing Traditions, p. 124.

HOW TO MAKE NOURISHING TRADITIONS CHICKEN STOCK.

Start with 1 whole free-range, organic chicken. I’m a huge fan of Fran’s Fryers, but I shopped at a different health food store this week and this is what they had. But buy Fran’s if possible. You’ll also need filtered water, vinegar, onion, carrots, celery sticks, and parsley.

Have your strong manly man use his rugged man hands to annihilate the chicken beyond recognition. This chicken didn’t stand a chance. Or, just chop it into several pieces, if you’re not feeling all that dangerous. You do want bone exposed, because you want the calcium and ions and whatnot to leach into your broth.