Chicken Bone Broth (Revisited)

March 9, 2012 in Categories: , , by

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I have been experimenting with the best way to maximize the nutritional content of my chicken bone broth (learn why bone broth is a superfood).  Essentially, the longer you boil the bones, the more they break down, the more calcium, magnesium, phosphorous, proline and glycine you get in the broth.  By 48 hours, the bones are so brittle that you can eat what’s left of them when you strain your broth (which I do and find delightful).  I make this on my stove top, but this would be a great time to break out the crock pot if you have one (I still don’t, but it’s on my wish list).  I like to get my bone broth started first thing in the morning for supper the next night (or the one after that).  Enjoy on its own or use as the base for soups and stews.  Yields approximately 8-10 cups.

Ingredients-Chicken Bone Broth:

  • Giblets and carcasses from 2-3 chickens (I might use the carcasses from two chickens but also bones saved from a night of wings)
  • 1 Tbsp apple cider vinegar
  • 2 medium yellow onions, roots cut off and halved
  • 4-5 carrots, washed and cut in half (or about 2 cups of baby carrots)
  • 6-8 celery stalks, washed and cut into thirds
  • 6-8 cloves of garlic
  • 3 bay leaves
  • 1 tsp salt
  • 1 gallon cold water (enough to cover the ingredients)

 

1.    Place chicken giblets and carcasses into a big stock pot.  Add enough water to cover the bones (approximately 1 gallon) and the apple cider vinegar. 
2.    Cover and bring to a boil on top of the stove, then turn down the heat to keep a low simmer for 24-48 hours.  Stir once or twice in the first few hours, and then stir at least a couple of times over the next couple of days.
3.    Add the vegetables, garlic, salt and bay leaves to the pot.  Increase heat to bring back up to a boil, then cover and reduce heat to maintain a simmer.
4.    Cook for 4-8 hours more, stirring every hour or so.  Let simmer with lid off for the last 2-3 hours.
5.    Strain all the ingredients by pouring bone broth from one pot to another through a colander or strainer. 

Comments

What about Nonnas question? I also wonder what happens if you boil the broth, will it destroy nutrients and create MSG? My crock pot keeps 100 C on both high and low setting so it really boils and the broth evaporates and the veggies get dark. It is new and I was really hoping to be able to make bone broth in it :(

My research on SIBO and FODMAP points otherwise. My understanding is that if you boil the onions the fermentable sugars from onions will be extracted. If you are trying to avoid bloating and other symptoms corresponding from feeding bacteria you should avoid cooking with onions and garlic. The exception is the green parts (don’t use the white part) of green onions and chives.

Have had this bookmarked for some time and finally had occasion to make broth. I was saving a carcass from a Whole Foods roasted chicken in the freezer and decided to throw it (frozen) into my small crockpot. I covered it in water and set it for 24 hours on low. After 25 hours, I strained it and put it into glass jars for the moment until I figure out what I’m going to do with it. It was pretty tasteless, actually, since I didn’t use any spices or veggies or anything. The little chicken that was left on the bones came off very easily and I’m using that for something else, but the bones themselves were still hard. Did I not cook it long enough? Do I now take the liquid (which probably won’t be liquid by the time I get a reply) and attempt to make chicken soup with it? If it’s no longer in liquid form, do I just throw it in a pot and heat it up, gel and all, assuming there is any? Any other suggestions for uses since it’s rather unpalatable as-is? Sorry…totally new to this…thank you!

Yes, you can make soup with the liquid and re-heat it once it’s gelled. The bones usually don’t crumble until you’ve cooked them longer, i.e. in a second or third batch. – Christina, Sarah’s assistant

So I am new to the fodmap diet 6 weeks new. I followed the directions exactly and what I smelled and what I tasted were two different things. I LOVE chicken broth. Could drink it three times a day strait. But this I literally choked on. Should it taste the same as broth that you buy in the store? I am hoping I did something wrong because the after taste reminded me of the aftertaste I get after vomiting :(. Oh did not include the garlic and onion as they are fodmaps. PLEASE HELP!!

Homemade bone broth tastes a little bit different from canned/boxed chicken broth. The flavor relies heavily on the seasonings/vegetables you add during cooking, so leaving out the garlic and onions definitely made a difference. You might try using other vegetables/herbs instead. – Christina, Sarah’s assistant

Do you have to strain the bones?

In theory, wouldn’t not straining lead to a healthier broth in that there are still some bone fragments left?

I thought Sarah had suggested a stock pot with an insert to use for bone broth but I can’t find the post. Can someone point me to the item?

I’m guessing that it isn’t a good idea to make bone broth from bones of animals that aren’t organically grown? Also, have you ever made venison bone broth?

I’ve made tons of broth, from whole chickens and beef bones (organic / wild). From the chicken my stomache does not get very happy :( I let it simmer for 24 hours, remove the chicken, peal off the meat, add vegetables & herbs, and cook it for half an hour. Maybe it is too strong?

I’ve heard some suggestions to leave it only for 6 hours to reduce stomache problems. I’ve a fodmap-intolerance, I don’t know if that has to do anything with it?

Chicken broth is not a FODMAP unless you add FODMAP vegetables to it, but many people do report digestive issues from broth. If chicken bothers you but beef doesn’t, it may be the fat content or a sensitivity to chicken. – Christina, Sarah’s assistant

It may be a histamine issue. Bone broths are notorious to cause problems to individuals with histamine intolerance. What about using a pressure cooker? The cooking times will be reduced. I always wondered if this is a good option. Does anyone know if this method reduces histamine?.

I think you are onto something Denis – I just restarted Paleo with very slow simmered 24-48 hr bone broths for the first time (in a slow cooker) and the first few times having it, just a gurgling stomach and thought it would pass, but the last time, within 5 minutes of eating it literally – itching all over, brain fog, and awful feeling for about 6 hours, flare of psoriasis. Then I knew there was a problem. Discovered it’s very likely a histamine reaction – and I don’t consider myself histamine intolerant (never a problem with other high histamine foods that I am aware of). I was trying to eat bone broth 2x per day, I may just have maxed out my histamine tolerance/capacity with this. I have the same question – bone broths less often, reduced cooking time, chicken vs beef? I will have to experiment.

I have just been diagnosed with SIBO. I also know I have issues with methylation. Recommendation from my ND doctor is to follow the step 1 of the introductory GAPS diet. She recommends that bone broths should be cooked in a pressure cooker for a couple of hours to reduce histamine and freeze in batches. Bone broths should not sit in your fridge for longer than 2 days.
I hope this helps. The bone broths will be less gelatinous but will still have healing benefits.

I can’t tell you about histamine but I pressure cook bone broth for about an hour and it’s very gelatinous. After Thanksgiving I pressure cooked the roasted turkey carcass for an hour and got very gelatinous broth. I don’t know what the bones weighed but the turkey was a 13 pounder. The amount of water I added was 2 quarts. I saved the bones and cooked them again in 2 more quarts of water for an hour and it was still gelatinous but not as thick. I decided not to try for 3 times. After removing bones right away and most of the fat after it sits in the refrigerator I put it back in the cooker and add some carrots, celery, onions, dry oregano and a tsp or so of turmeric powder and cook it again at high pressure for only 10 – 15 minutes to soften up the vegetables. The vegies and spices really improve the flavor. They can be removed or left in whole or blended in. Oh, and don’t forget to add some apple cider vinegar when cooking the bones. I also add fish sauce at the beginning stage for the flavor as advised here. http://nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth

Using a Thanksgiving turkey carcass for this recipe which produced a lot of broth. Do I remove the fat from the broth before adding to the Bone Broth Recipe or leave it in?

I followed the recipe in your cookbook for chicken broth and let it simmer for 5 days like you suggested. My broth turned bitter tasting. Any ideas why this happened? I’ll still eat it, but doubt the rest of the family will go for it :(

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