How to Make Homemade Chicken Bone Broth (Chicken Stock) from Scratch

by Amy on 08/10/2011

  

Chicken Bone Broth from Scratch- A Real Food Video Tutorial
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Check out this video that explains how to make chicken bone broth (also called chicken stock) from scratch. It’s an easy, nourishing and delicious snack throughout the day, as a base for soups, stews or sauces, and a huge component of a healthy diet!


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{ 13 comments }

Amanda Rose August 21, 2011 at 12:11 pm

That is a beautiful broth! I actually make a batch about that size and then use the whole batch in a soup that lasts for two to three meals.

Amanda

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Amy Love @Real Food Whole Health August 23, 2011 at 8:49 am

Thanks, Amanda! I love the way it looks too. I do something similar- make a big batch of soup- and then we have lunch ready to go and lots of nourishing broth!!

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Neeli August 24, 2011 at 8:47 am

I recently discovered your site and I really like it. It’s very user-friendly as well. This is a great idea and I can’t wait to try it out. I’ve been wanting to make my own chicken broth for quite some time now and this is an excellent idea. You mentioned that these storage jars are BPA-free. Can I ask what brand they are so that I can buy some for myself. I’m starting to collect glass jars because I want to shy away from plastic and would really appreciate it if I could find out what kind of jars these are. Keep up the good work. Thanks.

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Amy Love @Real Food Whole Health August 24, 2011 at 9:14 am

Hi Neeli! Thanks for your kind words :) The jars that I use are glass jars (Mason jars) with BPA free plastic lids. These lids are available from Ball (you can get them at a store where jars are sold usually or order on Amazon) I typically opt for the wide mouth glass jars for broth, leftover, cultured foods, etc and then use the smaller jars (not wide mouth) for salad dressings, homemade mayo, etc. You just replace the metal lids (that come with the jars) for these others, but they are not for use when preserving/canning. Hope that helps!!

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Neeli August 24, 2011 at 10:02 am

Thank you Amy for responding to my post so quickly. I will be buying some of these really soon.

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Amy Love @Real Food Whole Health August 24, 2011 at 10:16 am

You’re welcome! :)

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nancy September 19, 2011 at 3:52 pm

I enjoyed your chicken-soup broth video. Thank you!
Can you tell me more about the chicken bones – did you just buy bones? any special kind (grass-fed, free range, etc)? Did you cook the chicken and remove it from the bones, then use the bones? Thanks for your help.
nancy

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Amy Love @Real Food Whole Health September 19, 2011 at 4:39 pm

Hi Nancy! You are welcome! Sure thing- I use different sources for bones depending upon my needs. So, here’s what I do.

About half of the time, I am using bones that I’ve saved from roasting a pastured chicken. After we eat the leg/thigh for dinner, I take the breast meat off and either save it for the next couple of days (for soup, chicken salad, etc) or freeze it for quick addition to soups later. Then I freeze the bones for making stock later. Since all of our chicken is from the farm and pastured animals, that’s what I use. I highly recommend pastured chicken, but at a minimum organic, because not only will they have more nutrition, they will lack things like antibiotics, hormones, GMOs, etc.

Other times, if I am planning a soup that day or the next, I will cook a whole chicken (raw) in salted water and pull the meat off after about 2 hours cooking. Then return the bones to the pot, add a splash of vinegar and my veggie scraps and proceed with making stock. I’ll either pull some stock out of the main pot for my soup (after a few hours) or just use some I have on hand, to be replaced by the cooking batch. (to replenish my stock of stock!) I try to add a chicken foot (or two) to each batch I make. I have also been able to buy just bones from the farm, but since we’ve moved I don’t have a source for that. (though I still have some in my freezer) I never find myself low on chicken bones.

For using meat bones (beef, lamb, etc) I have bought just the bones from the farm, and used leftovers from roasts, steaks, chops, etc. Sometimes I do the same thing- cook meaty soup bones or marrow bones, pull the meat off and save for a soup, and sometimes I just cook the bones for stock, without meat on them. I don’t make meat stocks very often, usually chicken stock. We prefer the taste and I don’t care for the smell of meat stock cooking very much, but it’s a great way to use up those bones from roasts, etc- I have a bag in the freezer and I add bones to it whenever we have a meal that involves meat bones. I try to cook almost all my meats ON the bone, for added nutrition (plus it’s usually less expensive AND I get stock bones out of it)

Making broth is simple and there really is not one “right” way to do it! Anything you do will get you more nutrition that the store-bought stuff, so go for it! Hope this helps!

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Carol G October 20, 2012 at 12:15 pm

Hi Amy,
I came across a link to your blog from Wardeh’s blog and am so glad I did. I am really enjoying your recipes. Thank you! I also have a question. Do you have a written format of is video for making chicken bone broth?

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Amy October 20, 2012 at 12:20 pm

Welcome, Carol! So glad you’ve found us :) I don’t think I do have a written format for the chicken broth, but I will do that! Great idea :) Thanks for your comment, and again, welcome!

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MKS March 8, 2013 at 12:51 am

When you use you veggie peelings, do you need to scrub or wash the vegetable first? Or will the cooking process destroy germs, etc.? What is the approximate measurement for the apple cider vinegar? And finally….a chicken foot? That’s a new one to me. Will my stock turn out fine without it, because I’m pretty sure I’m not gonna buy a chicken foot. Could you give a little more background information about using it.

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LaDonna March 16, 2013 at 12:26 pm

What about cooking with old Carcasses that still have meat left on them? I have them all in the freezer. Is that safe to do? Will the stock turn out ok?

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Amy March 16, 2013 at 11:53 pm

Sure, it should turn out fine. Even if it’s a little freezer burned, I doubt you’ll notice much after it cooks down to stock.

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