Back in the olden days, when the butcher sold meat on the bone
rather than as individual fillets and whole chickens rather than
boneless breasts, our thrifty great grandparents made use
of every part of the animal by making stocks, broths and bouillon.
I can honestly say the Nourishing Traditions Cookbook sat on my book shelf for a couple of years, unused. I did thumb through it when I first got it but once I came to ingredients I didn't know how to pronounce I was lost, I put the book away to never return. I did, however, notice the amount of information, Sally Fallon was spewing forth, and the logic she was unfolding was so profound that I had to easy my way into the dissection of the recipes, facts, and science. Over the years I have come to appreciate, understand, and use her numerous uses for simple ingredients made, by using the whole animal, fermented and lacto fermented foods, and basic old time cooking. How they used to do it.
The first time I tried to make a broth, I was a new mother trying to make things work, playing the role of housewife, I bought a rotisserie chicken (because I didn't know how to bake my own) and boiled the leftover carcass on high for about 4 hours. I was stunned I didn't understand where the water went, I was suppose to be making broth. Instead I had a burned up carcass. I didn't turn down the heat. I think it was about 5 years later I attempted to make my first baked chicken.
