Nutritious Chicken Bone Broth is worth clucking about!
Nutritious chicken bone broth is food for the body and soul. The process of preparation is a great meditative practice. The combination of ingredients in a pot makes a beautiful still life picture. I especially love the smell of the broth as the hot water extracts the flavors.
Certain smells evoke a sense of well-being when associated with happy memories of family, childhood and comfort. I am content when the aroma of baking bread fills the house. The early morning smell of brewing coffee wafting up the stairs from the kitchen is a pleasant wake up call. The fragrance of chicken simmering in a pot of water with vegetables, herbs and spices makes me calm and relaxed. Chicken bone broth is high in vitamins, minerals and protein and is easy to make. It can stand alone as a broth or become the base of a soup or stew.
Speaking of stew, I’d like you to try my recipe for Chicken Biscuit Stew. The addition of roux to the broth makes a delicious thick gravy. The biscuit topping sops up the delectable flavors. This tasty dish is a hit with my friends and family and I guarantee it will be with yours too!
Chicken Bone Broth Ingredients 
Chicken Biscuit Stew
Bone broth is more nutritious than stock.
Bone broth is made by boiling bones and connective tissues. To break down all the cartilage, it cooks longer than the time to make a stock. The result is a collagen-rich gelatin high in nutrients and protein. When refrigerated, the broth will thicken. A chicken or other fowl broth will be thinner than a beef or pork broth. The large knuckled joints of livestock are higher in collagen and the resulting broth will have the consistency of jello when cooled.
Stock, Soup, or Stew – What’s the difference?
Stock is the result of boiling meat, seafood, or vegetables in water for a short amount of time. The richness of a meat or seafood stock depends on bones, but it is acceptable to use boneless cuts in a pinch. It’s a great idea to repurpose water that vegetables or meats have been poached in. Pasta or rice cooked in the poaching water will absorb the nutrition.
Soup is a broad term for a stock or bone broth based dish. The liquid combines with other ingredients to make a complete meal. Chicken stock, pasta and vegetables make Minestrone. Chicken Noodle Soup has chunks of chicken meat, vegetables and noodles. Beef stock, caramelized onions and white wine sit underneath the melted cheese topped bread of French Onion Soup. The variations are endless and the results are delicious.
Stew cooks in a covered pot. It requires enough liquid to cover the ingredients and create gravy. It can be any combination of vegetables, meat or fish.
Nutritious chicken bone broth is so tongue smacking good, all your friends will be clucking about it!
Chicken Bone Broth
Equipment
- large stock pot or dutch oven
- 1 large pot
Ingredients
- 1 whole chicken
- 1 lb carrots
- ½ lb celery
- 1 white or brown onion
- 4 garlic cloves, peeled
- 1 tbsp kosher salt
- 1 tbsp cracked pepper
- 1 bouquet garni of thyme, marjoram and parsley
- 8 cups water
Instructions
- Remove the skin and fat from the chicken. Rinse inside and out and place into the pot.
- Cut the ends off the carrots and celery. Cut into large pieces and place into the pot.
- Remove the papery skin off the onion and the root end. Cut into wedges and place into the pot.
- Add the garlic cloves, bouquet garni, salt and pepper.
- Add water to cover all the ingredients.
- Cover the pot with a lid and bring to a boil. Reduce heat to low and simmer with the lid on for 1.5 – 2 hours.
- Remove the chicken and set aside to cool. Keep and use for making soup or other dish. Refrigerate or freeze meat.
- Strain stock into a clean bowl or pot.
- Pick out the bones, cartilage and bouquet garni from the cooked vegetables. Save the vegetables to puree into a soup, use larger pieces to add to a soup or toss.
- If not using the stock right away, cool stock and keep in the refrigerator in a tightly sealed container. Mark the date. Stock is fresh for 7-10 days. To freeze, place into a freezer friendly container and seal tightly. The less air trapped inside, the better chance that the stock will not get freezer burn over time. Mark the date. Frozen stock can last 6 months to a year.
Tips
- Bones provide collagen and are best for flavor: You do not need a whole roasting chicken to make stock. Any cuts of chicken will do. Chicken parts come in many variations: skinless; boned and skinless; thighs only; drumsticks only; etc. A thin broth can be made from any of the above, but to make a rich and flavorful stock, bones are important to include.
- Removing skin and fat before cooking helps save a step and time. You can leave the skin and fat on the chicken while cooking. However, it is a challenge to remove the fat on the surface of the water while the stock is hot. Once cooled in the refrigerator, the fat will congeal and can be easily removed.
- Collagen is an essential protein. Bone broth is an excellent source of collagen.
Notes
