Like heals like! Make a big pot of bone broth!
Numerous cultures can claim stock as meat stock from bones offers minerals, protein and glutamine. Glutamine reduces carbohydrate and sugar cravings, as well as rebuilds muscle, tendon and the digestive lining. It improves the flavor of soups, cooked grains and other dishes. The best chefs make their own stock, similar to the one listed here. It takes a while to make, but requires very little attention.
3 whole fish or spines, including head and tail
White fish such as sole, turbot, rockfish or snapper are good choices.
OR three pounds of organic, kosher or hallal chicken- collected frozen bones from previous meals are acceptable. Chicken feet are especially good.
OR two pounds of organic, grass fed beef or lamb bones.
3 tablespoons butter or olive oil
2 onions, chopped
1 carrot, chopped (optional)
1 teaspoon thyme, 1 teaspoon parsley, chopped1 bay leaf (optional)
Juice of 1 lemon
About 3 quarts of water, or enough to cover contents
Put bones, lemon juice, and herbs in a large stainless steel pot with enough water to cover. Put lid on pot, bring to a simmer and turn down low and let cook very low for 2-4 hours for fish, 8-12 hours for chicken. If you notice any scum rising to the top, remove it with a large spoon.
Use resulting stock immediately in a soup, or let it cool for an hour on the counter, pour into heavy glass jars, then move into the refrigerator. I used 20 oz glasses with red plastic caps from Crate and Barrel. Use broth within ten days or freeze jars. Allow 2” of space for expansion of frozen liquid, otherwise jar may crack. I will leave jar on the counter for several hours or put it in tepid water to defrost.
Modified from Nourishing Traditions by Sally Fallon