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April 23, 2016

Chicken Bone Broth Four Ways

By Worker Bee
20 Comments

Flavored BrothJust like beef bone broth, the flavor of chicken broth can be transformed by adding a variety of nourishing and invigorating ingredients.

For example, here are some killer flavor enhancers: ginger, garlic, kombu, spices, herbs, citrus, coconut milk and fish sauce. Simmering these ingredients in chicken broth gives you something that’s more flavorful than plain broth, but not quite a pot a soup.

Need a basic chicken broth recipe to get you started? There’s one at the end of this post.

Servings: Makes 2 quarts/2 L flavored broth

Time in the Kitchen: 45 minutes

Ginger, Turmeric and Kombu Chicken Broth

Ginger Turmeric

  • 2 quarts chicken bone broth (2 L)
  • 2 tablespoons olive oil or butter
  • 1 2-inch piece of ginger, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon grated fresh turmeric root
  • 2 4-6″ strips kombu

Directions:

In a heavy soup pot, warm the oil over medium heat. Add the ginger and cook until it begins to brown, 5 minutes. Add garlic and turmeric root. Cook 2 minutes more.

Add stock and kombu. Cover and simmer 20 minutes.

Spicy Chicken Broth

Spicy

  • 2 quarts chicken bone broth (2 L)
  • 4 dried chiles de arbol
  • 2 fresh jalapenos, halved lengthwise
  • 1 tablespoon coriander seeds
  • 1 lime

Pour broth into a soup pot and bring to a boil. Add dried chiles, jalapeno and coriander seeds. Cover, reduce heat, and simmer 30 to 50 minutes, until the broth tastes spicy enough for your taste. Strain out solids. Finish broth with a squeeze of lime, if desired.

Thai Chicken Broth

Thai

  • 2 quarts chicken bone broth (2 L)
  • 1 tablespoon coconut oil
  • 1 lemongrass stalk (tough outer layer removed) lightly smashed with the flat side of a knife then coarsely chopped
  • 1 1-inch piece ginger, peeled, finely chopped
  • 4 garlic cloves, finely chopped
  • 7 ounces (half a can) coconut milk
  • 2 teaspoons fish sauce
  • 1 tablespoon coconut aminos

Heat oil in a soup pot over medium. Add lemongrass and ginger and cook until softened, 5 minutes. Add garlic and cook a minute or two more.

Add broth, coconut milk, fish sauce and coconut aminos. Bring to a boil then reduce heat and simmer 15 to 20 minutes.

Fresh Herb Chicken Broth

Herbs

  • 2 quarts chicken bone broth (2 L)
  • 12 stems fresh dill
  • 12 stems fresh parsley
  • 6 sprigs fresh thyme
  • 2 sprigs fresh rosemary or sage

Using kitchen twine, tie the herbs together. Bring the stock to a boil and toss the bundle of herbs in. Reduce heat to a simmer. Cover and cook 25 minutes.

Basic Chicken Bone Broth Recipe

When making chicken broth, a good ratio of water to chicken parts is a quart of water for every pound of chicken. If you have room in the pot to add more chicken parts, go for it. For chicken broth, two hours is enough to extract flavor and gelatin.

To make chicken broth, a whole chicken can be used if you also want meat, but using just wings and backs will make a very flavorful and gelatin-rich broth (especially if you throw in a chicken foot or two).

Ingredients:

Basic Broth Ingredients

  • 4 to 5 pounds chicken and/or chicken parts
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, peeled and chopped
  • 6 sprigs parsley

Instructions:

Combine all the ingredients, plus 4 quarts cold water, in a large stock pot. Bring to a boil, reduce heat, and simmer gently for 2 to 3 hours. Skim off any scum that rises to the top.

Strain solids from the stock. Let cool completely than refrigerate (3 to 5 days) or freeze (3 months).

Finally, if you want to enjoy all the health benefits of bone broth but don’t always have the time to make your own, know you can also buy prepared bone broth online to use as is or customize for flavor. Make the right choice for your health while working with your preferences and lifestyle.

Flavored Broth

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20 Comments on "Chicken Bone Broth Four Ways"

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Tanya E
Tanya E
1 year 5 months ago

I love chicken (or any bone broth!). I make mine in the slow cooker on high for 12hrs with just the bones and add flavours later. It’s really easy, as you don’t need to watch it particularly. Some lovely flavours here, the Thai broth, particularly.

Shary
Shary
1 year 5 months ago

I don’t know about it being “bone” broth, but this is pretty much the same recipe that’s been used for many years by those of us who make soup from scratch. It’s how your grandmother cooked in the days before store-bought flavor enhancers. (The idea that meatless carcasses cooked in water for several days is somehow more nutrient-rich has since been debunked by MDA and others.) Three hours is usually sufficient for a nutritious chicken broth that jells upon being refrigerated. It’s really the raw, bone-in meat and the fresh veggies that give the broth its delicious flavor.

Ashley
1 year 5 months ago

Great ideas! I’m so boring, I usually just add a whole onion cut in half and call it a day. Those herbs/spices would be a really refreshing addition!

The best thing I ever did was start buying whole chickens, deboning them, and using the carcasses for broth. Love not wasting anything!

Elizabeth
1 year 5 months ago

Love bone broth on its own but these sound amazing. I’m definitely trying the ginger and turmeric…always trying to incorporate those two wherever I can!

Eric
Eric
1 year 5 months ago

I was just able to get my hands on some chicken feet and added those to my bone broth, its awesome that once chilled its like pure jello!

Brenda
Brenda
1 year 5 months ago

Mmmm… thanks!
Since making Nom Nom Paleo’s pho (cookbook) the first time a few years ago, I never make broth without throwing in several star anise and grating in some ginger. Perfect! Seriously, try the star anise.

Dr. Dana Leigh Lyons
1 year 5 months ago

Love it! I recommend regular consumption of broth to so many of my clients.

Wonderful to have new post with recipes to share, particularly since certain versions will be best for certain individuals, based on what’s going on with their body and health.

Jack Lea Mason
Jack Lea Mason
1 year 5 months ago

I make the Thai style all the time. I am lucky enough to have access to fresh galangal, keffir lime leaves and Thai basil. The Mae ploy green curry paste is a good cheat if you can’t find fresh authentic Thai herbs.

Gary
Gary
1 year 5 months ago
Great ideas. But if you want a good and healing bone broth that gels, a 2-3 hour simmer ain’t gonna cut it. Maybe to take the meat off the bone, but not to get the collagen to dissolve into the broth. Add another 12-18 hours on low simmer when it’s hard to recognize any chicken parts. Before straining, inspect a leg bone closely to make sure there is no cartilage gel hanging off the end of the bones…you want that in the broth, not the garbage can. Length of time really does make a difference and I’m surprised at how… Read more »
Shary
Shary
1 year 4 months ago

Gary, I think you’ve bought into all the ongoing hype. I’ve never cooked chicken broth for more than 3 to 4 hours and it ALWAYS sets up firm as Jell-O upon being refrigerated. Anything more is an overkill, although a slow cooker will take longer than stovetop due to the cooler temps. It has since been established that long-simmered bone broth contains no more nutrients than regular broth/stock–ah, but we love to hang onto our illusions–and it really doesn’t need to be cooked forever to derive the gelatin content.

Ross
Ross
1 year 4 months ago
Correct. 3-4 hours is more than enough. I collect the carcasses, other bones and skin from my roast chickens, keeping them in the freezer until I have the bones of 4-5 medium-sized birds. I throw all that into a roasting pan, hot oven for 45 minutes to give them some colour (read: flavour). Then–for added value–I cut the carcasses into pieces and crack the large bones with the blade. Chicken bones are soft so this is easy and it releases much more gelatin-producing goodness into the broth. Big pot, cover well with water, bring to boil, lid on, very low… Read more »
Gary
Gary
1 year 4 months ago

No, I don’t buy into the hype or hang on to illusions when it comes to stuff I’ve had a lot of trial and error experience with. But that’s just me.The questions is: why would anyone think that throwing away good cartilage make a better bone broth? I make mine primarily as a health adjunct and the more gelatin, the better. Crock pots make it easy to make a slow-cooked chicken broth that turns to jello when you cool it without having to reduce it. You just need to leave it in there longer than 4 hours.

Fred
1 year 5 months ago

Sounds like some good soups to make in the cool days that lie ahead here in Canada (spring is a touch and go affair here) … thanks for the suggestions!

Tanya E
Tanya E
1 year 4 months ago

Gary, that’s why I make it in the slow cooker for 12+hrs, it makes it like jelly (jello) when it’s cool.

starmice
starmice
1 year 4 months ago

These all look fantastic! Does anyone know if the health benefits of turmeric are retained during the simmering process? I was impressed with the benefits mentioned in the ayurvedic herb post.

Rita
Rita
1 year 4 months ago

I was too lazy to make chicken bone broth but then I bought a Instant Pot pressure cooker (electric). WOW! 2-2.5 hours and I have delicious stock. The bones are quite soft and the broth is like jello and no stinky kitchen. I usually only use the carcass of 1 chicken and a few feet plus veggies. Now we have chicken broth all the time!

Love these recipes, going to try them.

Jamie Fellrath
1 year 4 months ago

Love the smell of bone broth/soup stock on the stove. Makes me want to take a bath in the stuff sometimes. Thanks for the variations here!

Ginger
Ginger
1 year 4 months ago

Is anyone concerned about the amount of lead in bone broth? I love bone broth, but now wondering…

http://www.ncbi.nlm.nih.gov/pubmed/23375414

Sydney
Sydney
1 year 4 months ago

Funny, Ginger. Was just reading about that today. Here is a response by Chris Kresser:
https://chriskresser.com/bone-broth-and-lead-toxicity-should-you-be-concerned/

Cj Brooks
Cj Brooks
1 year 3 months ago

Pastured chicken. Same ingredients as above. Use distilled water…it takes the minerals out of the bones. Bring to boil, turn down and simmer about 90 minutes. Take chicken out of broth, strip off the meat you want to save, and return EVERYTHING else…fat, skin, cartilage…all of it…back into the pot….simmer for 24-36 hours to get all of the collagen, etc, from the chicken. Strain and freeze in small batches. This cured my torn rotator cuff….took awhile, but it worked.

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