This post is written by contributing writer, Paula from Whole Intentions.
Not gold in monetary value, but solid gold all the same. Homemade stock/broth is better than gold when it comes to health, taste, and convenience.
Before we go any further, I first want to explain that the terms ‘stock’ and ‘broth’ are used interchangeably. The differences are so minute you’d be splitting hairs to argue for one over the other. For the sake of this article I’m going to use the term ‘broth’, but please know that ‘stock’ applies as well.
Broth for Your Health
- the minerals from the bones, cartilage, and marrow are used by the body as electrolytes.
- modern research confirms that rich chicken broth helps prevent infectious diseases. (Now your grandma can say, “I told you so”!)
- broth heals nerves, reduces allergies, and strengthens your body as well as calms the lining in the small intestine.
- the gelatin in broth aids in digestion and has been used to treat anemia, diabetes, muscular dystrophy, and cancer.
- cartilage and collagen components found in broth have been used to treat cancer, bone disorders, and rheumatoid arthritis.
Broth for Your Taste Buds
There is absolutely no comparison to the taste of homemade broth and that of the canned, processed variety.
Indeed, stock is everything in cooking. . .
without it nothing can be done. Auguste Escoffier
If you’re in search of a delicious and rich cuisine, look no further! What you’ve been looking for is at your fingertips. In fact, the Europeans and Middle Easterners use broths regularly. They’re known for delectable sauces made from scratch. They give attention to the smallest of details – and broth is what pulls it all together.
Want to make a warm and nourishing soup? Don’t use water! Use broth. Want to add a deeper level of yum to your main dishes? Use broth to replace water when your boiling potatoes and cooking rice or noodles. Need a little liquid to saute your veggies? Use broth. Have you always wanted a gravy that made you stand up and do the happy dance? Yep – broth.
Broth for Convenience
Making broth, whether it’s chicken broth, fish broth, or beef broth, might sound intimidating, but it’s really as easy as boiling water. I’ve been freezing mine for several years and I can’t tell you how much I’ve loved having it on hand.
The picture above is chicken broth. The top layer is chicken fat that has risen to the top. Once you freeze it, it will harden, and if you feel you must you can thaw it slightly and take the fat out. But I recommend keeping it there – it adds tremendous flavor, not to mention its benefits concerning weight loss!)
Fish broth (pictured below) has less fat and is practically a food group all by itself. And no, it doesn’t taste fishy. Trust me – it took me forever to get the courage to make it but it’s surprisingly delicious! My eight-year-old likes to drink it warm from a coffee cup. 🙂
Because we use broth so often, big glass gallon jars come in very handy – but you can easily freeze a pint at a time to grab quick and warm up for someone with a cold or flu.
Broth is a must for every cook. It’s healthy, delicious, and one of the most convenient items you can have in your freezer.