Page 1 of 2 12 LastLast
Results 1 to 10 of 19

Thread: Chicken Bone Broth page

  1. #1
    Einz's Avatar
    Einz is offline Member
    Join Date
    Feb 2011
    Posts
    56

    Chicken Bone Broth

    Primal Fuel
    Hey everyone I'm looking to make some bone broth but I have a couple questions first.

    Can I make it without a crock pot, just in a normal pot?

    What are the health benefits of bone broth?

    When it's done, do you just put it through a strainer and throw the bones out?

    Thanks

  2. #2
    Owly's Avatar
    Owly is offline Senior Member
    Join Date
    Aug 2010
    Location
    Canada
    Posts
    3,823
    1. You can make it in a stock pot on the stove.

    2. Lots of good nutrients that are hard to get otherwise. Gelatin. Collagen. Mmmmm.

    3. Yup. Some people skim off the fat too. Silly people.
    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

    Owly's Journal

  3. #3
    Einz's Avatar
    Einz is offline Member
    Join Date
    Feb 2011
    Posts
    56
    Nice thanks for the response.. and if I want to add veggies I guess I just cook the broth in the veggies once the bones are out?

    Sorry if this is a stupid question lol

  4. #4
    Owly's Avatar
    Owly is offline Senior Member
    Join Date
    Aug 2010
    Location
    Canada
    Posts
    3,823
    You might want to cook a mirepoix in with the bones for flavour. I also throw some fresh herbs into the mix. If you want to make a chicken soup once the broth is made, strain out the bones, then add your vegetables, any additional seasonings, and meat, and cook it for a bit longer.
    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

    Owly's Journal

  5. #5
    Einz's Avatar
    Einz is offline Member
    Join Date
    Feb 2011
    Posts
    56
    Nice, sounds like a good way to make something out of nothing. Thanks for the help

  6. #6
    Owly's Avatar
    Owly is offline Senior Member
    Join Date
    Aug 2010
    Location
    Canada
    Posts
    3,823
    Yeah, it makes those expensive organic free-range chickens last a little longer!
    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

    Owly's Journal

  7. #7
    simodalcais's Avatar
    simodalcais is offline Senior Member
    Join Date
    Mar 2011
    Location
    Adelaide , Australia
    Posts
    158
    Every time I roast a chicken , I save the bones and cook them overnight ( sometimes longer ) in my slow cooker , as well as the stock a surprising amount of meat can be picked off the bones

  8. #8
    Minnas's Avatar
    Minnas is offline Junior Member
    Join Date
    Jul 2010
    Location
    CA
    Posts
    24
    Add a splash of vinegar to the water to extract more of the good stuff from the bones.

    I do skim the fat since chicken fat is a bit high in Omega 6 but I think most people do not. Tastes great either way.

  9. #9
    AndreaReina's Avatar
    AndreaReina is offline Senior Member
    Join Date
    Nov 2010
    Location
    San Francisco
    Posts
    851
    Quote Originally Posted by Owly View Post
    You might want to cook a mirepoix in with the bones for flavour. I also throw some fresh herbs into the mix. If you want to make a chicken soup once the broth is made, strain out the bones, then add your vegetables, any additional seasonings, and meat, and cook it for a bit longer.
    Mirepoix is a combination of onions, carrots, and celery. If used in a stock, put them in at the beginning with the bones, and since you'll be simmering for hours there's no need to cut them too small. Cut the onions into quarters/eighths, cut the celery and carrots to manageable lengths, and throw it all in the pot. Helps at the end when you need to strain it out, too.

    Quote Originally Posted by Minnas View Post
    Add a splash of vinegar to the water to extract more of the good stuff from the bones.

    I do skim the fat since chicken fat is a bit high in Omega 6 but I think most people do not. Tastes great either way.
    Try it with a pastured stewing hen. Stewing/range hens are the retired egg-layers. They're called stewing hens because the meat is really tough since they're older and thus better suited to stewing -- or simmering for a few hours. If you can find hens that are pastured the fat is a beautiful bright yellow -- just like butter, and just as good. I avoid chicken in general because of the O6, but I make an exception for these guys. I'm sure the fatty acid breakdown is better (probably just better O6:O3 but same total PUFAs), and it just tastes really good.

  10. #10
    Acteon's Avatar
    Acteon is offline Senior Member
    Join Date
    Apr 2010
    Posts
    330
    I never make my bone broth with only one kind of bones. I usually cumulate them in a large ziplock bag in the freezer:

    chicken wings bones, spare ribs, buffalo ribs, lamb bones, beef bones etc.

    When the bag is full I make the bone broth using a crock pot.

    The non-chicken bones have nutrious marrow in them which ends up in the broth.

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •