Your mission, if you choose to accept, is to call dibs on the turkey carcass this year, make stock…and then commit to using some sort of bone broth in your meal plan at least once a week until May.
This mission, by the way, is really for me.
But you’re invited to join in!
You see, the first year I read Nourishing Traditions about the amazing health benefits of chicken stock in particular and bone broths in general, I made it a point to get stock into my family in at least one dinner meal every week.
I had been making chicken stock "Nourishing Traditions style" for years without knowing where the acid soak part came from, so this wasn’t a huge step. It just meant that I planned well and perhaps bought more chicken on the bone than previous years.
I was not yet buying anything local, organic, from the farm, or well-sourced in any way.
I began blogging that winter also, and I remember practically bragging that my family had barely gotten sick that entire winter. I hoped it was the regular use of bone broth.
Then last year hit.
I’m pretty sure we were still having a lot of bone broth (but no promises; things were more hectic) and we’d started taking fermented cod liver oil, so I thought surely we’d be as healthy or healthier than the year before. Unfortunately, we caught every bug flying by. I had no idea what to think.
This year, Jonathan is currently on his second cold in 3 months (just deemed "official" yesterday – both the cold and the 3-month-mark). I want to do whatever I can do give us the best shot at fewer and shorter illnesses.
We’re still taking our cod liver oil, probiotics for the adults (just ordered a bottle via "subscribe and save" at Amazon, best price I’ve found!), eating lots of homemade yogurt, and have Scout Out from Trilight Health on hand for when the sniffles hit. I figure it’s time to make absolutely sure we’re also getting weekly bone broth.
Note: If you’re using Plan to Eat, head over and start tagging chicken stock recipes! You can quickly search them for your once-a-week inclusion.
I’ve had some trouble lately getting enough bones to make stock regularly and then figuring out what to do with all that chicken! I understand that stock can be made from the same bones at least three times, so I’m totally jumping on that bus from now on.
I’m excited to share a guest post with you tomorrow from someone who really knows how to get her stock to gel. Check this out:
Wondering why I think it will keep us healthy? Read the amazing health benefits of homemade chicken stock to find out.
Who’s with me? Do you have any tips for making sure it gets done?
Disclosure: I receive commission from Amazon, and Trilight Health and Plan to Eat are receiving their complimentary mention for the month. See my full disclosure statement here.