Are you looking to get off to a nutritious, healthful start in the New Year? In many of the world’s traditional cuisines, the most important piece of equipment in the kitchen is the stockpot. A good stock, containing the minerals of bones, cartilage, marrow and vegetables, is easy to digest and assimilate. According to Nourishing Traditions, by Sally Fallon and Mary Enig, the addition of acidity, in the form of wine or vinegar, during cooking helps draw essential minerals, particularly calcium, magnesium and potassium. And has anyone not heard of the benefits of Jewish penicillin for the treatment of colds and flu?
From the WSJ read about the latest darling of the wellness world—broth—thought by many to be a panacea for weight loss, skin quality, joint health and digestion.
From the article:
Marco Canora, chef and owner of Hearth in New York and author of the new cookbook “A Good Food Day,” personally credits broth with sending him on a path to good health, helping to reverse years of dietary and lifestyle abuse. In November he opened Brodo, a takeout window attached to his East Village restaurant, where three types of meat broth are served coffee-bar style, in takeaway cups, with optional add-ins like ginger juice and Calabrian chili oil. “I drink broth all day, I love it. It fills me up, and I feel nourished by it,” said Mr. Canora.
“It’s delicious, it’s simple, it’s clean, it’s healthful. I always call chicken stock liquid gold,” said Jenn Louis, chef and owner of Lincoln Restaurant and Sunshine Tavern in Portland, Ore. This winter, she’s offering a simple bone broth starter at Lincoln. The formula changes every couple of weeks: Ms. Louis has served chicken, rabbit and pork broths, infused with sage and Parmesan, or cardamom, cinnamon and star anise. “It’s like a more nutritious form of drinking tea,” she said.
David Vandenabeele, the chef at New York’s Langham Place, Fifth Avenue, also seized on the parallels to tea drinking. As hotel chef of the Langham in London, Mr. Vandenabeele oversaw the popular afternoon tea service. Now, in Manhattan, he has reinvented the ritual by swapping in Three Broth Chicken Tea, a strong brew simmered with ginger, garlic, ginseng and Indonesian sweet soy sauce. It’s presented in a glass tea pot along with a ginger-sesame scone.