By Helen Whittle
Cooler temperatures and reduced daylight hours provide the perfect setting for creating a nourishing home-made stock.
Living off the land and being nourished by whole foods the way nature intended was what our ancient ancestors did. Cultures in times past made rich broths, or stock, as it was known, from a variety of animal sources such as chicken, turkey, beef, pork, fish, and buffalo. The premise was to let nothing go to waste. Traditional cuisines of the Middle East, France, Italy, South America, China, and Japan have always used broths which form the basis for rich, thick, flavourful sauces, soups, and stews that these countries have been well known for. Continue reading