Build a Strong Immune with Stock
Just like we want to put the best fuel in our cars, so they run well and last longer, our bodies need the best foods to be immune strong. We are all individuals and a little bit different, so our food needs vary a bit from one person to another. However, the everyday food I have found to strengthen my family and all the foster kids, is stock or broth. (See the difference here.)
Stock is a favorite that every good cook has on hand. Not only does it add tremendous flavor to foods, but it also has incredibly healthy benefits, including aide in wound repair. Here is a quick and handy recipe from our cookbook, Real Food Recovery.
The budget win on this recipe is that after making a roasted chicken or turkey or chuck roast for dinner, there is no waste. Afterward, you can take all the leftover bones and meat to make a lot of stock. By adding just a few ingredients, a whole gallon of the stock is made. It’s pretty amazing!
Basic Immune Building Stock
Ingredients
- Meat and bones from leftovers you have roasted (chicken, turkey, chuck roast)
- 1 onion, quartered
- 2 stalks celery, cut in pieces
- 2 carrots, cut in pieces
- organ meat, if it was included (gizzards, neck, liver)
- 1 gallon filtered water
Instructions
- Put the leftover meat and bones in a stock pot.
- Add the vegetables and remaining ingredients.
- Once the water is filled, bring the ingredients to a near boil.
- Skim all the foamy stuff off the top and,
- Reduce heat.
- Cook for 6-8 hours (overnight or during the day).
- Using a strainer, strain the liquids out into a large bowl.
- Transfer the cooled stock to covered containers and,
- Refrigerate and/ or freeze.
- Add to most foods instead of water or enjoy in a cup with salt.
https://www.realfoodrecovery.org/basic-immune-building-stock/
Copyright © BlumeAndGrowHealthy.com
Ingredients
- Meat and bones from leftovers you have roasted (chicken, turkey, chuck roast)
- 1 onion, quartered
- 2 stalks celery, cut in pieces
- 2 carrots, cut in pieces
- organ meat, if it was included (gizzards, neck, liver)
- 1 gallon filtered water
Instructions
- Put the leftover meat and bones in a stock pot.
- Add the vegetables and remaining ingredients.
- Once the water is filled, bring the ingredients to a near boil.
- Skim all the foamy stuff off the top and,
- Reduce heat.
- Cook for 6-8 hours (overnight or during the day).
- Using a strainer, strain the liquids out into a large bowl.
- Transfer the cooled stock to covered containers and,
- Refrigerate and/ or freeze.
- Add to most foods instead of water or enjoy in a cup with salt.
https://www.realfoodrecovery.org/basic-immune-building-stock/
This is a simple recipe with many uses. We drink stock in the morning in a mug instead of coffee. We also add it to cook our; rice, soups, mashed potatoes, and more.
Be safe and healthy, and make some fun.
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