Rooted Nutrition - “Taking Stock”: Making bone stocks and broths

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Andrea Potter

(dairy-free, egg-free, wheat-free)

Our ancestors were thrifty; they knew how to utilize every single part of the animal. They were also wise; bone stocks provide dense and digestible nutrition, the perfect food for children, the elderly, the sick, and also for those of us who just live on the real world, and who need nourishing food to fuel ourselves in our busy lives.

Many of us are at least vaguely familiar with the smells and tastes of home-made bone stock. Our colds and flus have been miraculously healed by chicken broth soup. A South-American proverb says ‘fish broth will cure anything’, and beef broth forms lusciously thick sauces with its nutritious gelatin.

In this class you will learn:

• Why making it homemade is essential ( and what the store bought stuff contains.)

• Where to get quality, ethically-raised and healthy stock bones ( and meat products) in Vancouver

• What the difference is between a stock and a broth

• How to prepare beef stock, chicken stock and broth and fish broth

• Recipes and ideas for using your stock

• Hands-on help with making chicken (rice) noodle soup from our beautiful stock

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