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| First Broth strained off |
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| The 2nd cooking begins |
In recent years I came to know
about a book called Nourishing Traditions:The Cookbook that Challenges Politically
Correct Nutrition and Diet Dictocrats by Sally Fallon. A friend introduced
me to this book. It goes back to food traditions long forgotten – especially in
a need it now society. I read and read and read it. Tried some of the things
noted in the book but then put it aside as other interests occupied my time.
Now even more recently I have watched a video series that begins to take people
back to traditions long lost by most of us (or never known to many of us!) and
found Sally Fallon being one of the presenters. She shared and showed about
making bone broth and using it – this is something I had intently read in her
book, tried and found to ‘OK’ but not something I aspired to do repeatedly. I
am a very visual/hands-on learner so seeing this video set a whole new set of
wheels into motion! My learning to be more resourceful took on new fervor.
This resourcefulness
took on a whole new meaning for me in March of 2023 – OK that’s not quite
correct – this adventure truly started in May of 2022. Chicken Feet – yes you
read that right. Butchering chickens happened then and I have known I wanted to
make my own bone broth – really good bone broth with lots of collagen and
chicken feet can and have been used for many years to achieve that (chicken heads
– per Sally Fallon’s video demonstration - can be used also but - oh goodness - I’m
not quite ‘there’ yet and not sure I’ll ever be ‘there’ on that one). During
butchering the feet were saved, cleaned/scrubbed and frozen for later use. Now
come to March of ’23 the next part of the adventure continued and let me tell
you - NEVER have I EVER skinned chicken feet - and I had to use one of my life
lines and call a friend on this one (by the way – it’s the friend that
introduced me to the Nourishing Traditions book). Thank goodness for trusted
friends who are more educated on this than me!! I thought the skin should just
peel off – um no. So the life line told me it’s a lot like blanching skin off
of tomatoes or peaches. Put the chicken feet into boiling water for 20-30
seconds then plunge them into ice cold water. Okay this did help. It was not a
perfect fix but I did get it accomplished with better ease. I have to admit I
was a little – ok maybe a lot – grossed out by doing this. Wow – talk about a
learning curve here! But I was successful and my efforts were rewarded!! The
resulting bone broth was truly amazing!!!! Cooking twice as instructed: the
first broth yielded the wonderful, very thick results and the second cooking
the wonderful slightly less thick results. Wowza I can tell you that this WAS
worth it!! The broth was frozen for later use and I have just recently made
chicken noodle soup and I’m here to say that the resulting soup was way more
satisfying than any store bought broth has ever produced for me. Truly nourishing
to the body in a way that cannot be easily described. Wow what I’ve
been missing for too many years. New ways, New traditions often come with a
learning curve – but don’t be afraid to jump in and learn more!
(Of note I have also
made the beef bone broth and it too was wonderful!! Have used oxtail – and that
can be about as crazy to think about as using chicken feet for one not used to
such things! Learning curves yet again.)
Life – Living Inspired: Make connections to know who our
lifelines are and do not be afraid to use them!!
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