This food has been a staple in the diet of people all over the world for thousands of years universally used in traditional cuisine of French, Italian, African, Chinese, Japanese, South American, Middle eastern and Russian diets. It’s loaded with easily digestible vitamins, minerals, electrolytes and health promoting gelatin rarely found in any other food. It’s rich in minerals that most people are deficient in including calcium, magnesium and potassium. Dr Pottenger who is famous for researching the diets of tribes around the the world believes it is one of the most important foods to have in the diet. Though not to be mistaken as a complete protein it contains a lot of the amino acid arginine and glycine which helps spare the muscle tissue and improve blood flow. It’s component gelatin has been well studied for it’s beneficial effect on different intestinal diseases, flues and thyroid disorders. Another big bonus is that it’s easy to make and it’s prevents wasting good quality food.
Have you guessed what it is by now?
It’s home made stock.
Here is how I make my chicken stock:
Buy a organic free range chicken (make sure it’s organic). Cook the chicken and take all the meat off and store in a glass container for another meal.
Now take the rest of the chicken bones and put it into a stainless steel stock pot add 4 cups of water, 2 tablespoons of vinegar, 1 organic large onion chopped, 2 organic carrots chopped, 3 organic celery sticks.
Let stand for 30 minutes. Bring to a boil and remove any scum that floats to the top. Reduce heat and simmer for 6-24 hours (the longer the better). 10 minutes before it’s done add the parsley to increase it’s mineral content even further. Strain the stock into individual glass jars to be stored in the refrigerator for later use.
PS: This also makes for an amazing pre-workout drink.
