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11-06-2020
Column: Food for Thought - CHICKEN SOUP BROTH AND STOCK
Column: Food for Thought - CHICKEN SOUP BROTH AND STOCK
The smell of a slowly simmering pot of stock is greeting you when you first walk into the kitchen is marvellous.

Our love affair with this nutritious broth goes back to when our hunter-gatherer ancestors started making bone broth out of necessity. Throwing away parts of an animal was unthinkable. Successful hunts were so rare that every part of the animal – not just the muscle meat most people buy at the butcher today – was very precious.

From the hooves and bones to the guts and skin, hunter-gatherers mastered the art of making every part of the animal count. They ate everything they could.

It’s not known when we first started making broth but there is evidence to suggest that Neanderthals were using hides filled with water as a pot, then adding hot stones to heat the liquid to break down food to consume as long as 200,000 years ago.

Either way we all can agree, humans have been using various vessels over the centuries to make broths and soups. The romantic childhood vision of witches making a brew in th

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