I have sort of a love/hate relationship with Sally Fallon.
Have you heard of her? She’s like the Martha Stewart of “Real Food World”. When you need tips or a recipe, she’s the one you turn to. But you simultaneously resent her high standards and image of perfection.
I do own Nourishing Traditions, and find myself using it more and more. And I do recommend it. Especially for those who possess the ability to read true and good ideas without feeling a need to apply Every.Single.Ideal.Standard to your own life. Ahem.
When I first read Nourishing Traditions, I was already in that state of completely overwhelmed. I was on a trajectory toward overhauling my entire diet and kitchen habits. The wealth of Real Food research, data, studies and more in this book was simply staggering. But it made sense to me and it went right along with everything else on my radar. I was ready.
Then I got to the recipes.
- First, I have to track down clean, organic foods. These foods are not commonly available at grocery stores.
- Then I have to pay for these specialized foods. (Yikes!)
- Next, I have to spend hours preparing my special, expensive, raw ingredients.
- Now I’m ready to actually combine the laboriously prepared ingredients and cook (or bake) them to Real Food perfection.
- Which, I might add, often tastes nothing like How It Used To Taste.
- Sometimes my efforts produce cuisine which can only be categorized as Epic Fails. But we eat it anyway, because it was so expensive, both in terms of time and money.
- Sometimes my family actually likes the results of my culinary efforts. Those are the moments that keep me going!
But alas, I digress. The entire point of this post is to explain how I make my own chicken broth…
The reason I mention Sally Fallon is because she really does have a good recipe for homemade chicken broth. It’s one of the first recipes I tried from her book.Read More