Since the dawn of time, broth and stock made from animal bones have been used to cure illness. Also known as the ‘cure all’ broths of the olden times, now a days we now know a good quality stock broth that will boost the immune system, strengthen our bodies and soothe the digestive system.

Unfortunately, now due to modern meat processing, the valuable bones for stock often are thrown away and we instead reach from the instant stock varieties that usually lack the goodness of a true stock and have additives such as MSG and yeast that we would like to avoid.

Why broth is good for us?

Broth contains the minerals rich in bones, cartilage and marrow, electrolytes from vegetables and health boosting constituents of herbs all easily and quickly absorbed and assimilated into our bodies. The acid from vinegar added in the stock making process draws out minerals from the bones and the rich gelatine from the cartilage is full of healing properties specific to our digestive system and joints.

If you are vegetarian or vegan and aren’t using bones, add some shitake mushrooms for their immune boosting effects as well as flavour.

So this winter, let’s get back to basics and cook up a big batch of nutritious broths. You can freeze in batches to use over a period of time in soups, sauces and stews for immune boosting benefits this winter. It’s easy!

Stock can be made from any animal boney leftovers including lamb, beef and fish.  Below is my chicken stock recipe to help you get started.