The common expression, he/she comes from "good stock,” meant an individual came from a lineage of people that had an excellent physical constitution, vibrant health and strong bones.  Our constitution is the physical strength we are born with that has been handed down from our ancestors.  If your constitution is strong you can thank your parents, grandparents, great grandparents, and all of your ancestors for their wise diet and lifestyle choices.  On the other hand, if your constitution is poor and you are prone to chronic sickness and/or easily fatigued, you have permission to slap your relatives at the next family reunion!

A strong constitution is one of the many reasons why Grandma Moses or Uncle George (George Burns, that is) could excessively drink, smoke and party til’ the cows came home, and still live to the ripe old age of one hundred and one with little or no consequences.  Those folks were living off the strength of their ancestral lineage. 

Unfortunately, more and more young people are developing sickness and disease earlier in life.  This indicates with each passing generation we are growing weaker and our “stock value” is plummeting.  To offset this imbalance we need to invest in good stock, literally. 

Stock is the liquid gold our ancestors created through the alchemy of cooking.  There was no wasting of natural resources as food was scarce at times.  They used every part of an animal (not just the prime cuts), including the bones, skin and scraps. These “leftovers” were boiled in water for many hours creating a mineral and collagen rich liquid that was used in soups, gravies and sauces. 

Folk lore in many cultures alluded to bone stock as an all-around panacea for anyone sick or weak.  Stock was traditionally used as a curative for malnutrition, cancer, osteoporosis, calcium deficiency and anemia, flu, colds, digestive problems, joint pain, skin disorders, muscles wasting, blood deficiency and many other ailments (1).

Stock contains a wealth of nutrients including gelatin, marrow, cartilage, collagen, amino acids, minerals and trace minerals.  Besides being nutritionally beneficial for our health and vitality, stock is used in professional kitchens to impart a rich hearty flavor that lingers seductively on the tongue.  Ooh la la!
 
One of the most amazing attributes about this uber-nourishing liquid; it is practically effortless to prepare.  No joke.  Once you acquire the bones, the preparation consists of combining them with vegetables and herbs and simmering for hours without having to check on it, stir it, or baby-sit the darn pot!
 
Below are two simple stock recipes we used in cooking class this month (http://www.andreabeaman.com/recipe_august.html).  The chicken stock was used for the base in the Smooth and Savory Lima Bean Soup, and the Fish Stock (rich in absorbable iodine!) was used in the Whole Wheat Spaghetti with Little Neck Clam Sauce.

Stock up on good stock and ensure your health and the health of future generations!

BASIC CHICKEN STOCK
The bones and skin of one free-range, pastured chicken (carcass, neck, wings, etc.)
5-6 quarts water
2 onions, peeled and quartered
3 carrots, chopped
2 celery stalks, chopped
1 tbsp. whole peppercorns
3-4 sprigs fresh thyme
1/4 bunch fresh parsley

Bring bones and water to a boil in an 8 quart pot.  Skim foam or scum that rises to the top and discard.  Add onions, carrots, celery, thyme, parsley, and peppercorns.  Bring to a boil then lower to simmer. Cover and cook 4-12 hours (or longer).  The longer you cook stock the more concentrated it becomes.  Strain liquid, discarding bones and vegetables.  Place liquid into the refrigerator and let fat congeal overnight.  Skim off the fat and discard.  Pour stock into freezer-safe containers, but do NOT fill to the top.  Stock expands when it freezes.  You can freeze stock for up to 3 months. 

IODINE RICH FISH STOCK
1 tablespoon butter or ghee
2 onions, chopped
2-3 carrots, chopped
1 carcass (including head) of cod, sole, fluke, or non-oily other white meat fish (if using small fish, use 2-3 carcasses)
5 quarts water
1 cup white wine or 2-3 tbsp. white wine vinegar
Several sprigs fresh thyme
Several sprigs parsley
2 bay leaves

Melt butter in a large stainless steel stock pot. Add onions and cook 5-7 minutes. Add fish carcasses, water, wine or vinegar and bring to a boil. Skim off the scum and impurities that rise to the top. Add carrots and herbs to the pot. Reduce heat, cover and simmer at least 4 hours (or as long as 12 hours). Strain the liquid into storage containers and chill overnight in the refrigerator.

The following day, skim off congealed fat before freezing. Use within 5 days or freeze for later use.

Sources

1) http://findarticles.com/p/articles/mi_m0ISW/is_259-260/ai_n10299306/pg_1