Chicken Bone Broth page

[Einz]

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

[Owly]

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.

[Einz]

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

[Owly]

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.

[Einz]

Nice, sounds like a good way to make something out of nothing. Thanks for the help

[Owly]

Yeah, it makes those expensive organic free-range chickens last a little longer!

[simodalcais]

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

[Minnas]

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.

[AndreaReina]

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.

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.

[Acteon]

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.