We are in the middle of the winter season and the cold and humidity certainly don't help to stay away from colds and flu. When we get sick, one of the first remedies that comes to mind is definitely chicken or hen broth. This ancient grandmother's remedy has been with us since ancient times, the broth was and is used for cure not only colds but also during the recovery from serious illnesses or following trauma. Indeed, the grandmothers were right, this simple preparation is effective and science also proves it: the broth reduces inflammation and mucus production. An American study has shown that the consumption of broth reduces the movements of neutrophils, white blood cells that fight infections. Vitamins, mineral salts and above all amino acids are the most important components of the broth and thanks to the contribution of these substances our body is able to fight flu, hydrates the mucous membranes, has a remineralizing effect and the hot steam decongests the respiratory tract thus helping to clear the nose. All these substances together with the good quantity of liquids make the broth an excellent food for the breastfeeding period but also for the elderly, who lose the sensation of thirst over time and often drink too little.
Broth is a low-calorie food, especially if we are careful to prepare it first and once it has cooled, remove the fat from the surface. The nutritional values in 100g of chicken broth are: kcal, 0.43g of protein, 0.43g of carbohydrates and 0.21g of fat and those of beef broth are similar: 7 kcal (Source: USDA).
The meat broth is prepared by placing the meat (also mixed) and herbs (carrots, celery and onion) in cold water, bring to the boil and lower the heat. The broth should cook over low heat for about an hour and a half but the cooking time may vary if the pieces are large and if there are many bones. But there is not only chicken broth: you can make fish or vegetable broth.
Il fish stock it is prepared with scraps: the fishbone and the head without the gills. Add the herbs cut into small pieces and cook over low heat for at least 30 minutes. The fish broth can be flavored by adding a tomato, a clove of garlic, parsley and a bay leaf. This broth is rich in omega 3 and collagen therefore very useful in inflammatory states.
Il vegetable soup it is prepared using carrots, celery and onion as a base and adding other types of vegetables to taste, for example: tomatoes, courgettes, chard or a piece of ginger. It cooks for about 30 minutes and you can add some olive oil to strengthen it a bit. This broth has a higher content of Vitamins and it is excellent as a base for the preparation of other dishes.
Bone broth, our ancestors knew it too
The broth I would like to bring the most attention, though, is the oldest broth: that of bones known as “bone broth. Probably already our ancestors, after the discovery of fire, used the bones from the carcasses together with vegetables and cooked them in the skins of the animals over low heat to obtain a dish with the highest possible content of nutrients. With the invention of ceramic and then metal vessels this process became easier and easier and bone broth has never disappeared from our culture, even if today it is hardly used anymore. We buy pre-selected and pre-packaged cuts of meat and it seems almost absurd to try a recipe that requires many hours of cooking and which involves the use of scraps. Still, bone broth is an ally of our well-being thanks with a high content of nutrients of which we often have shortcomings such as amino acids, mineral salts, collagen and hyaluronic acid.
The amino acids that bone broth is rich in are glycine, proline and glutamine. There proline it is essential for the formation and maintenance of healthy bones, skin and cartilage because together with glycine it is a constituent part of collagen. Proline is also important in cellular communication, often forming the binding site for regulatory proteins or carriers of information for the cell. There glycine in addition to stimulating the production of collagen, it helps improve sleep, has detoxifying power, improves wound and muscle healing and stimulates the production of a powerful antioxidant, glutathione. Glycine is also an inhibitory neurotransmitter of the Central Nervous System and is one of the precursors of creatine, which is necessary for normal muscle contraction. There glutamine it is the most abundant free amino acid in our body, essential for the metabolism of the nervous system, intermediary in liver and kidney functions and is very important in the digestive process. This amino acid nourishes enteric cells and helps in leaky gut syndrome often associated with autoimmune diseases. The minerals present are: calcium, phosphorus, magnesium and potassium and are highly bioavailable while the other components are glucosamine and chondroitin, which we often buy in the form of supplements for joint pain, osteoarthritis and inflammation.
Good for skin, liver, intestines and bones
Bone broth may seem unappetizing on the surface but it is actually very tasty and flavorful. Let's summarize the benefits it brings to health: Protects e improves skin health thanks to the content of collagen and amino acids which stimulate its production, the skin becomes smoother, more compact, luminous and less wrinkled, not only on the face, but on the whole body. It could also help in cases of cellulite.Help the liver in detoxification and provides the precious minerals.Heals the intestines relieving inflammation, nourishing the enterocytes and counteracting the "leaky gut syndrome" that is intestinal permeability. This also translates into the strengthening of the immune system and the reduction of endotoxemia because a healthier intestine does not allow the passage of harmful molecules either inside it or in the blood. It helps restore the cartilage of the joints which unfortunately tends to decrease over time and keeps the bones healthy and strong. It also relieves joint pain. It helps in digestion relieving reflux, bloating, irritable bowel and bloating.
So how is bone broth made?
The most important part of the nutrients is found in the gelatin and to obtain it the most suitable parts are the legs, knees and in general the parts with the most cartilage and marrow. Beef, chicken, lamb bones are fine but also fish bones. For 1.5 kg of bones you need about 4 liters of water, put everything in a large pot and add a spoonful of apple cider vinegar which lowers the pH and allows a better release of minerals. It is left to rest for 30 minutes after which it is brought to the boil and the heat is reduced to a minimum; the broth must boil very slowly for a minimum of 8 hours up to 48/72 hours. One hour before the end of cooking, add the herbs: celery, onion, carrots and parsley but also a piece of ginger or bay or thyme leaves. Depending on the tastes and uses, the final aroma can be customized. The broth thus obtained will keep for a week in the refrigerator but can also be frozen. The best way to appreciate it is to drink a steaming cup instead of herbal tea or in the morning before breakfast, but it is also excellent as a base for other culinary preparations: soups, stews, etc.
Enjoy your meal.
Casa del Brodo by the Doctor
Via Vittorio Emanuele, 17590133 Palermo P Telephone: 091 321655
That broth is good for you has been known for centuries. In Palermo in Corso Vittorio Emanuele, there is a "House of broth", which has a subtitle "From the doctor", just to underline the curative function of this dish, which dates back to 1890. To understand this strange juxtaposition of names for the he sign of a restaurant, which has been included by the Ministry of Cultural Heritage in the list of "Historic Places of Italy" must refer to its birth which dates back to 1890 as a shelter for the street vendors of Vucciria, the famous Palermo market which is there behind his back. At the beginning of the 900s the city was hit by an epidemic. The Palermitans who went to refresh themselves at the "Casa del Brodo" in Corso Vittorio Emanuele immediately felt a feeling of well-being, so much so that they returned to taste the famous boiled meat of the house. The rumor spread immediately in the city and it was a flow of customers who wanted to drink a cup of hot broth that gave so much benefit and put those who had lost their strength as a result of the disease back on their feet.
It was a period of great poverty, among the patrons, there were many who did not have the possibility of buying that beneficial cup of broth and the founding owner of the restaurant, Salvatore Catanese, did not reject them and offered that drink which in the popular imagination had many beneficial virtues.
Since then and with this name, the restaurant is commonly known today in Palermo and beyond. So much so that, to make an appointment for lunch or dinner, just say: “See you at the Brodo Doctor“.
The family tradition in all these years has never stopped. After Salvatore the restaurant was managed by his son Antonino who was succeeded by the founder's nephew, also Salvatore, and today the owners are the daughters Maria Luisa and Rosanna and the grandchildren Ada and Gaetano. The poor shop of the past has now been transformed into an elegant restaurant frequented by good Palermo. Times have changed and if the broth remains as a historical memory, the restaurant has specialized in quality regional cuisine and offers the great classics of Palermo cuisine.
