- Magnesium – a crucial mineral for optimum health
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The must have staple to fill your freezer
Forget filling your valuable freezer space with nutrient poor frozen pizza’s, Tv dinners and ice cream and make way for an equally cheap and convenient but far superior food – chicken stock!
Yes, homemade chicken stock is one of the healthiest nutrient rich foods you can introduce to your diet and is a must have staple for your freezer.
Not only does chicken stock have an abundance of minerals (particularly calcium and magnesium) it is also rich in a number of other important nutrients such as chondroitin and glucosamine (both sold as expensive supplements for joint pain and arthritis) and gelatin which greatly enhances digestion and improves the symptoms associated with digestive disorders. Used in households the world over as a common ‘cure all’ and often referred to as the ‘Jewish Penicillin’, chicken stock is a potent immune booster and a true super food!
Don’t be fooled, however, into thinking that the stock you can buy at the supermarket is anything like what you can produce at home. Even the brands that claim to be “real” and “100% natural” contain sugar, high levels of refined salt and hidden sources of MSG. So why compromise your health and taste buds with a second rate store bought product when it is very easy and inexpensive to make it yourself.
Chicken Stock Recipe
- 3-6 chicken carcasses
- necks, drumsticks, wings (optional)
- cold filtered water
- ¼ cup apple cider vinegar or lemon juice
- 2 zucchini, chopped
- 2 carrots, coarsely chopped
- 3-4 celery stalks (and tops), coarsely chopped
- 1 bunch parsley
- 1 tsp pepper corns
- 2-4 bay leaves
Place chicken carcasses in a large stainless steel pot with water. Bring to a boil, and remove scum that rises to the top. Add vinegar or lemon juice and remaining ingredients. Reduce heat, cover and simmer for 6 to 12 hours. The longer you cook the stock, the richer and more flavorful it will be. Strain the stock into a large bowl, cool completely and transfer to containers to freeze.
Add it to soups, stews and baby purees or just drink it straight!
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