Category Archives: Broth, Stock, and Soups

Video: Making Stock With the Holiday Turkey

by Sarah TheHealthyHomeEconomist November 22, 2012

One of the most important tasks I tackle each holiday comes after the meal has been eaten, the guests have gone home, and the dishes washed and put away.

The health promoting aspects of making mineral rich stock with the leftover bones of the holiday turkey cannot be overestimated and so I absolutely wanted to include it in the final Turkey Tips segment I filmed for Gayle Guyardo, anchor of the NBC News Channel 8 Today television show.  This tip which aired yesterday was a challenge to film as I only had one minute to talk about the benefits of stock and also show how to make it!

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Video: Don’t Toss Those Turkey Giblets!

by Sarah TheHealthyHomeEconomist November 21, 2012

As you ready your holiday turkey for roasting, do you throw away or feed your pet the turkey giblets that usually come tucked inside the bird?

The turkey giblets can provide concentrated nutrition to your holiday meal, so this year, use them instead of toss them!

In this fourth of the five “Turkey Tips” I filmed as a series for the NBC News Channel 8 Today television show anchored by Gayle Guyardo, I show you how to very simply incorporate those giblets into your holiday meal even if you are not the best of cooks.

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Video: The Healthiest Way to Thicken Gravy

by Sarah TheHealthyHomeEconomist November 20, 2012

When it comes to thickening gravy, most people are missing the, uh, boat entirely!

Cornstarch is the most common gravy thickener, but this is a terrible choice as it is most likely made from unlabeled genetically modified corn unless you make the effort to buy organic.  GM corn has been linked to organ failure and tumors in animals.  Do you really want this stuff to be included with your holiday meal?

Even if organic, cornstarch is basically devoid of any nutrition or flavor and not worth the price.

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Video: Shrimp Stock (Start to Finish in 30 Minutes)

by Sarah TheHealthyHomeEconomist October 16, 2012

One of the worst things that can happen to a traditional cook is to plan a wonderful dinner menu only to open the freezer and discover (gasp!) there is no stock available to make the soup or sauce!

This has happened to me more times than I care to count. The thought of resorting to stock in a can or carton in a pinch, however, just makes me cringe. Fortunately, even if it’s 4pm and you have no stock in the house, you can still continue with dinner as planned because shrimp stock can be made in only 30 minutes.

Shrimp stock is not only fast, it is amazingly flavorful and as you can see from the photo, it is a very rich orange-pink color as well.  In fact, the batch I made shown in the photo is the exact color of fresh squeezed guava juice!

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Gelled Stock (see how it looks in this video)

by Sarah TheHealthyHomeEconomist May 10, 2012

Since the article 5 Reasons Why Your Stock Won’t Gel was published a few weeks ago, I’ve received numerous questions about how gelled stock should look.

Getting your homemade bone broth, or stock as it is commonly known, to gel is extremely important as it is a clear indicator that you have produced a quality product that will impart all the many health benefits bone broth is known for including pain-free joints, smooth digestion, and beautiful, firm skin.

Should stock jiggle a little or a lot?  Is gelled stock a thick liquid or more solidified?

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