Chicken Bone Broth
SERVINGS: 7-8 quarts | DIFFICULTY: Medium
COST$4 per recipe
$0.50 per 1 cup serving
NUTRITIONCalories 86
Fat 2.9
Protein 6
Net Carbs 2
HEALTH BENEFITS Chicken Bone
CHICKEN BONE STOCK IS MORE THAN JUST FLAVOR
There are days when I miss both my grandmas so much it hurts. What I wouldn't give just to pick their brains on so many subjects and just ask them question upon question. All their wisdom from years past. I'd love to thank them for those things they passed on to me. My mom's mom taught me a lot of the kitchen and sewing basics, while my dad's mom taught me the love of music and unconditional love. Where would I be without their love! Okay getting very sentimental here and a bit off subject but you'll get where I am going with this shortly. 😉
Did any of you come down with a cold, influenza or COVID this winter and decide you better do what your grandmother always told you? "You need some chicken soup!" It turns out she wasn't too far off or not off at all! Chicken soup's amazing healing ingredient is the Bone Broth or Bone stock.
Research has shown that chicken soup is not just an old wives tail, but a true classic cold remedy for a couple of reasons. Bone stock contains amino acids and minerals that help support your immune system. Bone stock is rich in iron, vitamins A and K, fatty acids, selenium, zinc and manganese. Add some anti-inflammatory vegetables to your soup and you just upped your game. Plus the hot, delicious liquid feels amazing down your sore throat.
WHAT EXACTLY IS BONE STOCK (BROTH) Bone stock or sometimes it can be called bone broth is a very savory, delicious liquid that is made by simmering animal bones for an extended period of time. Most bone stocks (broth) contain vegetables for add flavor and health benefits. The most common vegetables in bone stock are, celery, onions, carrots and herbs. It is very important to add a little apple cider vinegar to help pull the nutrients out of the animal bones while they are cooking.
We need to be cautious when buying bone stock for a couple reasons. One, remember that chicken stock or beef broth are not the same as bone broth or stock. If it does NOT contain the word bone in the title it will not contain the same nutritional benefits. Some companies use just the meat and cook the broth for a short amount of time. You need bones and you need to cook them for a long time for the following health benefits:
collagen
iodine (only if you use fish bones
Amino Acids
glucosamine chondroitin
HOW TO CORRECTLY MAKE BONE STOCK
First of you want to start off with quality chicken carcasses. This is easy for me as we raise our own broilers and butcher ourselves. After I cook a whole chicken or chicken pieces for a meal, I save the bones or carcasses. I place them in a freezer ziplock bag until I have enough bones and enough time to make chicken bone stock.
I use two different methods, stove top and electric roaster. If I only have 3 chicken carcasses I use the stove top method. If I have 6 chicken carcasses I use he electric roaster.
I place my 3 chicken carcasses, 32 cups water, 6 celery stalks coarsely chopped, 4 medium onions coarsely chopped, 3 Tbsp real salt, 1 Tbsp Apple Cider Vinegar or Wine, 1½ tsp pepper, Herbs to taste, I prefer parsley, in a large stock pot (or electric roaster if doubling) and bring to a boil. Lower temperature to a simmer. Cook for at least 8 hours or up to 12-24 hours. Do not cook longer than that otherwise the flavor can turn bitter.
Once the carcasses have cooked, pour ingredients through a cheesecloth for a clearer bone stock. Ladle hot broth into hot canning jars to prevent the glass from breaking, leaving 1-inch headspace.
Remove air bubbles. Wipe jar rim with a clean rag. Place your hot lids on the jars and apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled. Place lid on pressure cooker, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent; bring pressure to 10 pounds (psi).
Process 1-pt. jars for 20 minutes or 1-qt. jars for 25 minutes. Turn off heat; cool canner to zero pressure. Remove jars and let sit for 24 hours before moving.
NOTE: You may also place stock in jars leaving 1 1/2 inch head space and freeze.
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Chicken Bone Stock
Ingredients
- 3 chicken carcasses
- 32 cups filtered water
- 6 celery stalks coarsely chopped
- 4 medium onions coarsely chopped
- 3 Tbsp Real Salt
- 1 Tbsp Apple Cider Vinegar or Wine
- 1½ tsp pepper
- Herbs to taste, I prefer parsley
Instructions
- Place all ingredients in a large stock pot (or electric roaster if doubling) and bring to a boil. Lower temperature to a simmer. Cook for at least 8 hours or up to 12-24 hours. Do not cook longer than that otherwise the flavor can turn bitter.
- Once the carcasses have cooked, pour ingredients through a cheesecloth for a clearer bone stock.
- Ladle hot broth into hot canning jars to prevent the glass from breaking, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim with a clean rag. Place your hot lids on the jars and apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.
- Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent; bring pressure to 10 pounds (psi).
- Process 1-pt. jars for 20 minutes or 1-qt. jars for 25 minutes. Turn off heat; cool canner to zero pressure. Remove jars and let sit for 24 hours before moving.
- NOTES: You may also place stock in jars leaving 1 1/2 inch head space and freeze.
Calories
86Fat (grams)
2.9Fiber (grams)
0Net carbs
8.5Protein (grams)
6