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Good Turkey: Get Out the Stockpot and Make Broth!

Joette Calabrese, HMC, CCH, RSHom(Na)

November 26th, 2014  |  23 Comments

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nouishing broth

This book is a winner. My friends, Sally Fallon Morell and Dr. Kaayla T. Daniel, have written a new book, Nourishing Broth: An Old-Fashioned Remedy for the Modern World. Whether you’ve not yet discovered the wonderful pleasure of feeding high quality soups and broth to your family or you’re an old hand at it, I think you’ll love this book.

I’ve been making broths since 1973 when I read about their use in French and Italian cooking. (Anyone remember the old Time-Life Cooking Series? They were my mainstay.) Yet in this new book, I’ve found useful tips I never considered, like adding egg shells to the pot while simmering to add more minerals.

With Thanksgiving right around the corner, there is no better time to start! Turkey bone broth is one of the most nourishing and delicious concoctions that can come out of this holiday.

If you’ve been following my blogs for a while, you know that I am a huge proponent of feeding bone stocks to your family, both in sickness and in health. I’ve seen firsthand the health benefits of such fare, and I hope you have, too. But to be honest, I couldn’t explain scientifically why soups and broth are so good for you.

Now I can. A combination cookbook, history book and science book, Nourishing Broth will tell you everything you need to know about the healing properties we all crave.

For example, did you know that broth dates back to the Stone Age? Before people had stock pots, broth was made by putting hot stones inside the abdominal pouches of butchered animals “to simmer up mixtures of meat, fat, bones, herbs, wild grains and water.”

“Until the modern era, most households kept a cauldron simmering over the fire or a stockpot on a stove’s back burner. People regularly ate from it and continually added whatever ingredients became available, making long-cooked soups and stews the original ‘fast food,’” our authors state.

Chicken soup was known as “Jewish penicillin.” Asian families encouraged their children to “drink their soup” for its healing properties and to prevent illness. In fact, most American chicken feet are shipped to China, where they are added to the soup pot (something we need to get back to doing here at home). Even Florence Nightingale advocated using soup for its “easy digestibility” in her 1859 book, Notes on Nursing.

“Today we are witnessing an epidemic of chronic disease that threatens to unhinge our modern world – cancer, arthritis, allergies, digestive problems, mental disorders and even new types of life-threatening infectious disease,” writes these authors. “Bone broth, rich in the elements of cartilage, collagen and healing amino acids, can provide protection for these ailments, can serve as an important element in recovery, and can nourish and enrich our lives in many ways.”

They then explore the science of why broth aids in healing. And we’re not just talking about colds and flu here. They explain how broth can be healing for osteoarthritis, rheumatoid arthritis, scleroderma, psoriasis, digestive disorders, wound healing and even cancer.

And the best part of the book? The recipes! More than 100 pages of time-tested recipes for stock and broth, soups, aspics, stews and stir fries, sauces and tonics. (Even my own submission of a recipe from my grandmother was included.) This book will instruct those new to the making of these nutritious meals and expand the horizons of those who have been cooking these for years.

This Thanksgiving, don’t let the benefits of the holiday end after one day. Those turkey carcasses can offer up a wealth of nutritious meals, and Nourishing Broth can show you how. Consider this important book as required reading for your kids this holiday.

So get reading, simmer up those bones, add a little love, and let the healing begin!

 

I am a homeopath with a world wide practice working with families and individuals via Skype. I'm also a teacher and most importantly, a mom who raised my now-adult children depending on homeopathy over the last 31 years. I lived decades of my life with food intolerances, allergies, and chemical sensitivities until I was cured with homeopathy, so I understand pain, anxiety s and suffering. You may feel that your issues are more severe or different than anyone else’s, but I have seen it all in my practice and in my work in India. My opinion is that nothing has come close to the reproducible, safe and effective results that my clients, students and I have achieved with homeopathy.

Call today and learn how homeopathy might just be the missing piece in your health strategy.


Joette is not a physician and the relationship between Joette and her clients is not of prescriber and patient, but as educator and client. It is fully the client's choice whether or not to take advantage of the information Joette presents. Homeopathy doesn't "treat" an illness; it addresses the entire person as a matter of wholeness that is an educational process, not a medical one. In order to be treated or diagnosed, Joette believes that the advice of a holistic physician is in order.


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23 thoughts on “Good Turkey: Get Out the Stockpot and Make Broth!”

  1. Marla says:

    Love my morning cup of broth!

  2. Laurel says:

    This book makes you want to drink broth all… day… long.

  3. Martha says:

    Thank you for posting this. I have started to give bone broth along with homemade raw goat milk kefir and homemade fermented saurkraut to my son to help his gut and provide nutrition that is more easily assimilated. All three of these are very easy to make and cost a fraction of what you would pay if you bought it from outside sources.

  4. Susan says:

    We made a 26 lb turkey yesterday so today I am making three pots of bone broth. I added carrots, potatoes, celery, onion sea salt and pepper and it seems to be lacking flavor.

    Any ideas? I also added in 1 tbsp of Bragg’s apple cider vinegar.

    1. Sherri says:

      Perhaps you’re not cooking it long enough? Really needs to barely simmer for about 24 hours to get all the good stuff out of the bones. The bones should be soft and pliable. The other thing is adding too much water. Should have been just above the bones. Many people add too much water…that was my problem. Sarah Pope over at The Healthy Home Economist has a great video on her “simmer” level. Many people are boiling it to death. I too am looking forward to this new book. Have it on my Christmas list.

      1. Carol says:

        I agree: I think a 3-day simmer produces a much better-tasting broth than a 24-hour simmer. Don’t give up! Also, I flavor mine with a good bit of garlic and onions as well as Indian spices: turmeric (for both flavor, mellowness, and rich color), dried mustard, cumin, dried coriander, and garam masala. I don’t put in so much that it tastes like an Indian dish: it merely tastes like a wonderfully flavored broth. I encourage everyone to experiment.

        1. Joette Calabrese, HMC, CCH, RSHom(Na) says:

          ‘Love it! I’m going to use more spices and herbs next time.

    2. Joette Calabrese, HMC, CCH, RSHom(Na) says:

      THe flavor will appear once it simmers for a couple of days. But remember, it needs plenty of salt too. I add mine after all is done.

  5. Debra says:

    I ordered the book and do look forward to reading it! I also love broth and fortunately we get our meat from a local farmer. However, I am dealing with a 12 year old daughter who is a staunch and passionate vegan. Insisting she drink broth would be like insisting she boils up her friends for dinner. I am doing the best I can, but if anyone would like to chime in with ideas for how to get the most nutrition possible into her, feel free!
    To Susan, the commenter above, I wonder if lack of flavor in your turkey is due to an overfed and undernourished turkey, particularly since it was such a big one. Sounds like you added all the right things…the flavor should improve as the broth reduces, though. And sometimes a little more salt makes a huge difference.

    1. Joette Calabrese, HMC, CCH, RSHom(Na) says:

      Vegans often don’t dispute good quality raw milk or eggs from a local farmer who is conscientious. I have chickens who have a better life than half the people on earth! To encourage these two foods consider contacting the Price Pottenger Foundation, tell them your dilemma and ask them for DVD’s on this subject. No books, only visuals. It’s the only way to get a child to convert.

      I’m curious to know if she gathered this information in school.

      1. Debra says:

        I appreciate your response, and I thank you for your suggestion on working with this. I will definitely be looking into it. Yes, chickens with a good life might motivate her to eat an egg…and our city now allows chickens, so we will also research what that entails.

        No, the school has nothing to do with it- they heavily encourage eating lowfat …veggies,lean meats and skim milk. It is drilled into their heads that skim milk is the healthiest thing ever. My daughter’s decision has been brewing for awhile as she has always bonded deeply with animals. After attending animal rights events, etc. and being inspired by animal rescue operations, I saw the vegan choice coming.

        1. Heather says:

          Debra,

          Don’t give up. I was a vegetarian for 11 years…now I’m an avid meat eater! There’s hope for your daughter 🙂

  6. martha says:

    Susan – When I make bone broth I also include a few cloves of garlic, a few sprigs of fresh rosemary (very aromatic), a few bay leaves and some fresh tarragon. I have also found simmering the broth for at least 15 hours helps to increase the flavor.

  7. David says:

    Susan,
    Your basic ingredients are sound. We also add a head of garlic, cut in half, 1/3 cup apple cider vinegar and 1/3 cup salt. For poultry, we usually cook it 24 hours at a very low simmer and it should be somewhat reduced in volume. The bones should be soft and break easily.
    We have Sally’s book on order so I’m sure there is a lot more information there.

    1. Joette Calabrese, HMC, CCH, RSHom(Na) says:

      I no longer add vinegar because I find that it sometimes imparts an unsavory flavor, so instead, I’ve been using wine. Love your garlic idea.

      1. Cindy Hair says:

        Joette, Thanks for your tip about the wine! That will be a winner here. I used your recipe that includes 2 apples this week and that is a hit too. Love the book. You and Sally are real time mentors/role models for me. I just finished listening to your good gut bad gut training and I am enthusiastic about being self empowered.
        Thanks for all of your teaching,
        Cindy

        1. Joette Calabrese, HMC, CCH, RSHom(Na) says:

          I’m delighted you’re getting a lot out of this.

  8. Nan Sinauer says:

    I’m new at bone broth and plan to make a turkey broth tomorrow. What do you do with it overnight when you want to simmer it for 24 hours? Do you turn if off overnight? Leave it at room temperature on the stove top and turn it on again in the morning? Thanks for you advice.

    1. Joette Calabrese, HMC, CCH, RSHom(Na) says:

      I trust my stove top, so I leave it on low all night.

  9. Paula says:

    A slow cooker works beautifully, making it easier to simmer rather than boil and also doesn’t tie up your stove top.

  10. Eileen says:

    I am fairly new to broths. Can one use the crock pot for making healthy broths?

    1. Joette Calabrese, HMC, CCH, RSHom(Na) says:

      yes, but be sure that the glaze on your crock pot is unleaded. I believe the new ones that are American made are safe, but you may need to do some digging around to be certain.

  11. Heather says:

    I’m a follower of your blog and I have a recipe in the book too! (Spanish Rice). I wanted to have an alternative to those boxed Spanish rice things with icky ingredients. Thanks for promoting the book and for all your excellent work! I’ve learned so much from you, Joette!

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