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Is My Broth (or Stock) Bad?

Are you planning to start the GAPS diet or any other diet aimed at boosting gut health this year?

If so, chances are that stocks and broths are critical components.

Even if you’re not changing the way you eat, but you often have pots of aromatic goodness bubbling on your stove, you may have wondered, “When do stocks (or broths) go bad? How long do they stay good in the fridge? How long can they stay at room temperature? How do I know when to chuck them?”

Here’s the long and the short of it, according to GAPS chef Monica Corrado:

  • If your broth is sealed with a layer of fat, then you’re good to go for about six months!
  • If the broth is exposed to air, it is good in the fridge for five to seven days. In this case, when you take it out, bring it to a boil and skim the scum—you’ll have another week to use it.
  • If you ever find that it smells off, toss it. Likewise, if you bring it to a boil and the scum keeps coming and coming—again, it’s time to throw it out.

If you stick to these rules, you’ll do just fine. Here’s to a healthier gut–and a healthier you–in the new year! (Homemade bone broth in particular helps to boost the immune system. Fight those winter colds with these essential recipes.)

And for more on cooking nourishing and delicious GAPS diet recipes, check out The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett. (This post was adapted from the book.)


4 Books for Growing Food in Winter

Don’t let cold weather stop you from producing and enjoying your own food. For many, the coming of winter simply means cultivation moves indoors or under cover. Small farmers, homesteaders, home gardeners, and commercial growers can extend the growing season with techniques outlined in these essential books. There’s no need for urbanites and small-space dwellers […] Read More

A Simple Way to Grow Fresh Greens Indoors This Winter

Just because the temperatures have started to drop doesn’t mean you have to live without fresh greens until Spring. Author and gardener Peter Burke’s innovative method of growing soil sprouts indoors can help you grow nutrient-dense greens all year long at a fraction of the cost of buying at market. Burke’s book, Year-Round Indoor Salad Gardening, is […] Read More

Recipe: Medlar Cream Cake

If you’re looking for a simple cake to serve guests, try this medlar cream cake. What’s a medlar? The fruit of the medlar tree, Mespilus germanica, tastes like lightly spiced apple butter scooped soft right out of the russeted skin. The Occidental Arts and Ecology Center in California has a small but significant collection of […] Read More

Chelsea Green: In the Media 2016

Oh, 2016. Where did the time go? Each year, Chelsea Green receives hundreds of mentions (well over 1000 in 2016) in the media both big and small. From interviews, to excerpts, to opinion pieces by authors we’re always working to make sure that the mission and message of each book is spread far and wide. […] Read More

Is Modern Wheat Making us Fat?

Author Eli Rogosa explains why modern wheat is a possible source of our growing obesity problem. In Restoring Heritage Grains, Rogosa of the Heritage Grain Conservancy,  invites readers to restore forgotten wheats such as gluten-safe einkorn that nourished the first Neolithic farmers, emmer—the grain of ancient Israel, Egypt, and Rome that is perfect for pasta […] Read More
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