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Bone stock, also commonly referred to as bone broth, is a staple of most soup recipes, and is also highly nutritious. Its mineral and gelatin content make it great for hair, skin, nail, and joint health. Gelatin is also great for helping heal the gastrointestinal lining which can be damaged from pharmaceuticals, poor diet, bacterial imbalances, and parasites. Gelatin is what makes Jell-O and also bone stock gel. But not all bone stock will gel. Making a batch of bone stock that gels is an accomplishment! It means it is nice and concentrated, and you have done a great job of extracting the protein and minerals from the bones. This recipe will teach you how to make bone stock that gels every time!


Prep time: 2 hours (including cook time for chicken)
Cook time: 12 hours
Makes: approximately 3L

 

 

Ingredients

  • 2 chicken carcasses
  • 1/2 lb chicken feet (can be substituted with a 3rd chicken carcass)
  • 1 tbsp coconut oil
  • 12 cups water (or enough to just cover bones)
  • 1 tbsp apple cider vinegar (ACV)
  • 1 cup red or white wine (or 2 tbsp ACV)
  • 1 onion
  • 1 celery heart
  • 2 carrots
  • 2-3 bay leaves

 

0. If you are starting with whole, raw chickens: Cook thawed chickens at 375F for 25 minutes per pound or until they reach an internal temperature of 165F (source). Let cool and then remove most of the meat from the carcass and set aside.

1. Fry the chicken feet: Chicken feet are used in this recipe as they are very high in gelatin. They generally come with the outer yellow skin removed, but if that is still present you should wash them before cooking. To do this soak them in a water and vinegar mixture for 5 to 10 minutes before rinsing thoroughly (source). Melt 1 tbsp of coconut oil into a sauce pan on med-low heat, then add the chicken feet. Fry the feet for 20-30 minutes stirring occasionally or until they are well cooked and the skin has browned. Let the feet cool and then roughly chop.

2. Add everything to soup pot: Add the chicken carcasses and the chopped feet into a large soup pot along with enough water to just cover them (about 12 cups) and all other ingredients. Make sure you start with cold water as some proteins can only be extracted in cold water. Both the apple cider vinegar and the wine are important for the extraction process so do not leave these out. If you do not wish to use wine you can substitute an extra 2 tablespoons of apple cider vinegar for the wine. In my opinion, the flavour of wine compliments the chicken broth better than the apple cider vinegar.

3. Bring the water to a boil and then reduce to a simmer and cover. Do not continuously boil as this can break down the proteins in the gelatin which will prevent your stock from gelling.

4. Simmer the stock for approximately 12 hours and then let cool.

5. Strain the stock and return it to the pot.

6. Skim the stock (optional): This is to remove the fat on top of the stock. Skimming is recommended for longer cooking times (>12 hours) as the fats can become oxidized due to the prolonged heating (especially with chicken which is higher in polyunsaturates). Put the strained stock in the fridge for at least 12 hours and the fat will rise to the surface and harden. You can then scoop the fat off the top with a spoon and dispose of it. I do this for all my stocks as I find the extra layer of fat to be unpleasant.

In Summary, to make perfect, gelatinous stock:

  • Use chicken feet or other bones with joints (wings, necks, backs)
  • Include acidic ingredients to help extract more gelatin and minerals (apple cider vinegar, wine, lemon juice, etc.)
  • Don’t use too much water
  • Start with cold water
  • Don’t continuously boil the stock

After you refrigerate your broth at the end, you should end up with a jelly consistency like this:

Yum!! Hope you enjoy this recipe!

What’s the Difference Between Bone Stock and Broth?

 

What is commonly known as ‘bone broth’ is actually bone stock. This is because a stock is made from bones and connective tissue to make a rich, gelatinous liquid. A broth is a liquid in which meat can be cooked but is not made from bones like stock is. A pure stock would be a liquid made from simmering bones that were completely free of meat, which is usually not the case. Because our bone stocks generally contain both bones and meat they are sort of a ‘hybrid’ with characteristics of both stock and broth. This is where a lot of the confusion comes from (source). The two terms are generally used interchangeably, but it’s always good to know the difference!

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