My mother and father are originally from Germany and grew up during the war. Food was scarce. They learned to use absolutely everything from whatever they raised or grew. Those skills were brought to Canada. We lived in a remote area and also raised and grew most of our own food. We were also expected to participate in the preserving of that food. Whether we were involved in weeding the garden or helping to butcher animals there was no discussion, you were expected to help in the process. That process included using every part of the animal. "Nose to Tail" We all had distinct jobs which were not always fun, but taught me to be connected with food. My husband and I have in turn passed those skills on to our children and while they are still young I see some of our efforts showing through.My daughter who moved to Scotland, proudly called to tell me she planted a garden and through out the months showed me pictures of its progress. When I went to visit her she had stashed her home grown potatoes until my arrival and served them with a sense of accomplishment. Both daughters love to create soups and have made some very tasty dishes.For these soups they requires stock and the quality of stock can make a huge difference in its taste and nutritional value.
Our thrifty forefathers and foremothers would look at the present grocery store shelves lined up with tins of soups and shake their heads. It was a given that the bones of beef and carcass from Sundays roast chicken would be put in a stockpot and simmered on the stove for a delightful soup. Soups in cans are costly and can eat up a grocery bill in no time Homemade soup is an inexpensive and far more nutritious way to feed your family. Properly prepared, meat stocks are extremely nourishing and contain minerals of bone, cartilage and marrow. Adding cider vinegar during cooking helps to draw calcium, magnesium and potassium into the broth. Gelatin extracted from meat broth can be an aid to digestion.The famous "Jewish Penicillin"(chicken broth) was prescribed years ago as a flu remedy and treatment for colds and asthsma
.Who of us have not had a steaming bowl of chicken soup while ill. I have fond memories of my mother making it for me and me for my own children.
In European cuisines rich stocks provide the basis for delightfully flavored sauces . I recall speaking with a young man who had been trained in soup stocks in french cooking. He spent months learning how to create varieties of stocks using a variety of ingredients.There is something to be said for an ingredient that is no longer thought of as valuable to a family meal. It makes complete sense to me to make broth and has become a ritual during the cold months of the year. Our cookstove frequently has a concoction of a sort simmering away.
I have noticed grocery shelves adorning more Nose to Tail products.This to me, is a sign that we are shifting our viewpoint to put value into products such as beef and chicken bones. The whole notion of " Nose to Tail" seems to be working its way back into our kitchens. While making your own stock could be an overwhelming task to some, it doesn't have to be. A large pot on the stove or in a crockpot with a mixture of ingredients can be left to bubble away while other tasks can be accomplished. Once finished, this stock can be frozen for future use.
I have a very simple but delicious recipe for Chicken Stock. It will give approximately 5 quarts.
1 carcass of chicken or chicken pieces with bone
6 quarts of water
2 tbsp cider vinegar
Place chicken carcass in roasting pan with water and vinegar. Roast for aprox. 5-6 hours at 375.
Once cooled, take remaining meat from bones and include with stock. Can be frozen for future soups.
I find roasting the chicken broth creates a richer flavor.
Bon Appetite and Good Health!