{"id":2781,"date":"2012-05-17T20:48:46","date_gmt":"2012-05-18T01:48:46","guid":{"rendered":"http:\/\/realfoodhouston.com\/?p=2781"},"modified":"2018-10-25T13:07:15","modified_gmt":"2018-10-25T18:07:15","slug":"bone-broth-from-pastured-chicken","status":"publish","type":"post","link":"http:\/\/www.realfoodhouston.com\/wp-files\/2012\/05\/17\/bone-broth-from-pastured-chicken\/","title":{"rendered":"Bone broth from pastured chicken"},"content":{"rendered":"

\"Broth<\/a>Bone broth must be one of our most nourishing foods.\u00a0 Just recently my daughter and my husband were having intestinal problems.\u00a0 A quart or so of homemade broth was all it took to get them back to normal.\u00a0 I always keep bone broth on hand in the freezer, as well as the pastured chickens for making more broth whenever necessary.\u00a0 If I’m lucky I can find some chicken feet for the broth.\u00a0\u00a0They really increase the gelling,\u00a0the flavor, and the nutrition.\u00a0 Mostly I follow the instructions for chicken stock in Nourishing Traditions<\/em> by Sally Fallon and Mary Enig.<\/p>\n

Here’s how I\u00a0made\u00a0my\u00a0chicken stock:<\/p>\n

What you need:<\/p>\n

one chicken, preferably pastured, organic is next best
\n2 to 4 chicken feet, if available
\n1 large onion, chopped
\n2 carrots, chopped
\n3 stalks celery, chopped
\n4 quarts\u00a0filtered water
\n2 tablespoons of vinegar (I use raw apple cider vinegar but any will do)<\/p>\n

\"Whole<\/a><\/p>\n

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If your chicken has organs included (heart, gizzard, liver), take them out and reserve for another use.\u00a0 Depending on the time available, sometimes I cut up the chicken and sometimes not.<\/p>\n

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\"Chicken-cut<\/a><\/p>\n

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For this batch of broth, I cut off the wings, legs, and thighs.\u00a0 A sharp knife and Gerber bone shears are useful.<\/p>\n

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\"Chicken<\/a><\/p>\n

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Put the chicken pieces and chopped veggies in a large stockpot, 10 to 12 quart.<\/p>\n

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\"Vinegar<\/a><\/p>\n

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Add the filtered water and vinegar and soak for 30 minutes to an hour.<\/p>\n

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\"Skimming<\/a><\/p>\n

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Bring the stock to a boil, skimming off any foam that rises–look for the colored foam.\u00a0 Simmer for 6 to 24 hours.<\/p>\n

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\"Finished<\/a><\/p>\n

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This broth was simmered for about 9 hours.<\/p>\n

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Nourishing Traditions<\/em> recommends adding a bunch of parsley to the broth about 10 minutes before you remove from the heat.\u00a0 I don’t always have fresh parsley available when making broth, but do add\u00a0it if you have some.<\/p>\n

\"Colander<\/a>Using a colander and a large bowl, strain the broth from the meat, bones, and veggies.\u00a0\u00a0\u00a0Separate the meat from the bones and use for chicken salad, chicken soup, casseroles, curries, etc.\u00a0 The meat of the chicken will be somewhat bland after the long simmering, so plan to use it with other flavorful ingredients.<\/p>\n

I pour the strained broth into a clean pot and cool quickly in a sink full of ice water before putting it into the refrigerator.\u00a0 Freeze any broth you will not use within a week.\u00a0 Nourishing Traditions<\/em> recommends removing the fat after it cools in the refrigerator, but I like to keep\u00a0the fat with the broth.<\/p>\n

For maintaining good health, I\u00a0think it’s good to drink one cup of bone broth\u00a0every day.\u00a0\u00a0When someone is not feeling well, a quart or more per day can help them feel better.\u00a0\u00a0I’m\u00a0continually amazed at how effective drinking homemade bone broth is in helping people feel better.<\/p>\n

You won’t get the same nutrition and healing effects of homemade bone broth if you use commercial canned or boxed soups.\u00a0 Make your own, it’s worth the time and trouble.<\/p>\n

There are many variations of bone broth.\u00a0 Here are just a few of the ones I’ve found and more information about the health benefits:<\/p>\n

How to Make Homemade Chicken Stock<\/a> by Cheeseslave
\nBeef Bone Broth<\/a> by Real Food Forager
\nThe Wonders of Gelatin (and How to Get More in Your Stock)<\/a> by the Healthy Home Economist
\n5 Reasons Why Your Stock Won’t Gel<\/a> by the Healthy Home Economist
\nVideo: Traditional Stocks and Soups<\/a> by the Healthy Home Economist
\nHow to Make your own Homemade Chicken Stock\/Broth<\/a> by Kitchen Stewardship
\nBroth is Beautiful<\/a> by Sally Fallon
\nWhy Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin<\/a> By Kaayla Daniel<\/p>\n","protected":false},"excerpt":{"rendered":"

Bone broth must be one of our most nourishing foods.\u00a0 Just recently my daughter and my husband were having intestinal problems.\u00a0 A quart or so of homemade broth was all it took to get them back to normal.\u00a0 I always …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":2793,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[15,17,172,19,23,9],"tags":[38,40,186,32],"class_list":["post-2781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home-remedies","category-local-farming","category-nutrition","category-real-food","category-recipes","category-traditional-food","tag-local-food","tag-organic","tag-pastured-chicken","tag-recipes-2"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-content\/uploads\/2012\/05\/Finished-broth.jpg","jetpack_shortlink":"https:\/\/wp.me\/p70SEj-IR","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/2781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/comments?post=2781"}],"version-history":[{"count":29,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/2781\/revisions"}],"predecessor-version":[{"id":6923,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/2781\/revisions\/6923"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media\/2793"}],"wp:attachment":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media?parent=2781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/categories?post=2781"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/tags?post=2781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}