How many people do you know that keep a traditional stockpot? Do you? I am not referring so much to an actual large pot with a close fitting lid, although […]
A history and scientific review of bone broth by Dr. Kaayla Dabiel of the Weston A. Price Foundation.
Meat and fish stocks play a role in all traditional cuisines—French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian. In America, stock went into gravy and soups and stews. That was when most animals were slaughtered locally and nothing went to waste. Bones, hooves, knuckles, carcasses and tough meat went into the stock pot and filled the house with the aroma of love.