Broth & Stock

One of the foundations of the GAPS protocol is consuming lots of broth and stock. These liquids are nourishing and healing, filled with minerals and easy to digest. From a culinary standpoint, broth is made when vegetables and/or meats are simmered gently in water to extract all the flavors. Stock is made when vegetables and meaty bones are simmered gently in water to extract all the flavors.  Many people use the terms interchangeability and so does the GAPS book.

To stretch dollars, because paying top dollar for one pastured chicken is just not going to be a viable long-term option, first make a meat broth with the whole (I like to cut it up) chicken and any vegetables you want. Instructions in GAPS book - I like the Italian Casserole. Pick the chicken, reserving meat and the soft tissues. Keep the bones in the freezer. When you have enough bones, cover them with water and add a splash of lemon juice or ACV to draw out extra minerals. Simmer 12-24 hours. Strain off the broth and use the bones again! You can use them probably three to four times. Apparently when they crumble go ahead and eat them. 

I would also consider chicken wings, necks and backs, and hey - go for the feet!- if you can find them

Beef bones for soup are fairly inexpensive. We haven't tried beef yet but the costs for the soup bones, with easy to get healing marrow :), are much, much less then the pastured chicken. 

Beef bones can be reused repeated as well. Check out this excellent, excellent post on broths (includes videos) and apply the techniques mentioned.

I also thought this post was helpful in explaining stock and broth and GAPS.

Now, I must put these practices to work in my kitchen and resupply this week. I may have to get a new crock pot because ours lets too much steam out of it's broken handled top, so I can make perpetual-broth/stock. :)

Happy healing!