How to Make Chicken Bone Broth

The basis of all soups, stews, and gravies is good stock and stock. If you like making your own, you need this How to Make Chicken Bone Broth recipe. There are lots of great chicken stocks/broths out there, but is there anything better than homemade? No, because you can control what’s inside, only genuine and cheaper ingredients.

Difference between broth and stock

The difference is not much and most people just call it broth. Broth is made from meat and bones that are boiled for a long time, gravy is cooked for a shorter time and always contains meat and sometimes bones. So for this recipe I called it broth because that’s what people know.

Benefits of Chicken Bone Broth

The biggest uses I have for stock are soups, stews, and gravies. It’s also a comforting hot drink on cold days and a great way to incorporate extra nutrients into your diet from natural sources. Especially during cold and flu season.

The benefits start right in your stomach by aiding digestion. The protein and collagen are good for strengthening joints and skin. The reason we eat chicken soup when we’re sick? Broth helps strengthen your immune system.

Chicken broth in a slow cooker

Add it all to your slow cooker before you leave for work in the morning, put it on low for 8 hours, cover it and it’s ready when you get home.

Recipes use bone broth

I have so many! From Chicken Soup, Cauliflower and Fennel Soup to Risotto, Rice Pilaf, Pulled Pork and Grilled Chicken with Gravy.

The main ingredient in stock/broth

Parsnips are the first and most important ingredient for me because they add so much flavor with a hint of sweetness. Fresh dill is also important for adding deeper flavor as are bay leaves.

Chicken for bone broth

The chicken can be a whole chicken, a 7 pound chicken, or cut into pieces. It doesn’t have to be raw, but it has to have bones. I always make stock after making roast chicken. It’s always good to have a combination of light and dark meat because there is a lot of flavor in dark meat.

Remove fat from stock

One of the most important kitchen tools for this stock is my fat separator. This is a jug that is spewed from the bottom so the fat stays on top while draining the stock from the bottom. You can also separate the fat by cooling the stock and skimming off the solid fat on top.