Farm Blog

Place Order
Chicken Bone Broth - A Healthy Start to Your Day

Posted by: Trevor

March 17, 2016

If you haven't started drinking bone broth yet then you're missing out. It is a powerhouse of nutrition, simple to make, and ultra-convenient. Plus, it provides health benefits.

Is it the plentiful marrow? The abundant trace minerals? The glycosaminoglycans? The answer may be "Yes" to all those things, but according to some experts the biggest health benefit is found in the gelatin. Gelatin is a protein and is really just collagen which has been cooked. Collagen is naturally present in bones and tissue. Since gelatin is very high in glycine, this amino may be where much of the treasure is.

There are several reasons why folks don't consume nearly as much gelatin as they did a hundred years ago, the biggest being the trend towards eating boneless muscle-meat on an almost exclusive basis. Yet it turns out that eating meat with the bone-in, consuming various organs, and also drinking bone broths regularly, results in a much more balanced diet which is relatively lower in trytophan/cysteine and higher in glycine/proline. This is how many ancient cultures used to eat.

If you haven't made your own bone broth before, or are new to bone broth, consider starting with chicken. It's easy, delicious, and most people like the taste. Here I provide a simple recipe and easy instructions so you can get started.

Home Made Chicken Bone Broth

  • Certified Organic Chicken Frames (these are the meaty ribs/backs we sell)
  • Certified Organic Apple Cider Vinegar
  • Certified Organic Carrots/Onions
  • Certified Organic Pepper Corns, Ginger, Bay Leaves, Garlic, Fresh Thyme/Rosemary
  • Sea Salt

In this recipe I'm aiming for about two liters of bone broth, so I will use about 5 lbs of chicken frames (meaty ribs/backs). Notice that this is a ratio of a little more than two-to-one. That is, two pounds of bones for every one liter of bone broth. I find this is a good ratio in general when making bone broths. Some folks go lower (1.5 pounds for every 1 liter) or higher. The more bones you use, the more nutrients and gelatin you get.

Some people add chicken feet to the broth in order to add more gelatin. That's good but our chicken feet sell out very quickly and you might not find them in stock. Don't worry your broth will still contain plenty of gelatin, since the bones in the chicken frames have plenty of collagen/gelatin, as does the skin. Or, you can use chicken necks as a substitute for feet, as they contain plenty of collagen as well.

Start by roasting the chicken frames for about an hour in the oven at 350 degrees. This will release flavor, improving the taste of your bone broth. Taste is very important, not only as an indicator of nutrition but also as a way to make sure you enjoy your bone broth!

Roasting the chicken beforehand will improve the flavor of your bone broth
Roasting the chicken beforehand will improve the flavor of your bone broth

Next, place the chicken frames into a slow cooker (you can also use a pot on the stove). Cover entirely with good clean unchlorinated water. Add a quarter cup of apple cider vinegar. Some believe this helps leach nutrients out of the bones, but I'm not sure that's proven. It doesn't hurt though, nor does it affect the taste so I use apple cider vinegar. It's very nutritious too!

Leave the pot uncovered and raise the temperature enough so it starts to boil, then turn it down to simmer, so the broth barely moves. Continue to simmer on low heat for around 18 hours, topping up the water regularly to keep the bones barely covered. Take a wooden spoon and occasionally nudge around the chicken bones, breaking them apart and letting the nutrients seep out.

Chicken bone broth will take about 24 hours to make
Roasting the chicken beforehand will improve the flavor of your bone broth

Now add about 3 carrots cut in half, 3 white onions cut in half, several cloves of garlic, a teaspoon of pepper corns, and also some bay leaves and fresh thyme and rosemary, plus a little ginger. None of these ingredients are necessary, rather they are simply added for taste and extra nutrition. Continue to simmer for another 6 hours, topping up the water regularly. Just before you finish, add the sea salt. I use a little more than 1 teaspoon. The sea salt is important for taste, otherwise your bone broth will be bland.

Your bone broth has been cooking for 24 hours which, for chicken, is long enough. For beef or pork you can go longer because the bones are denser. You will notice that the chicken frames are mostly disintegrated. Use a colander or strainer to remove the coarse ingredients. Then use a mesh cloth to strain it again, removing sediments and fine material. The liquid bone broth is now ready to cover and put in the fridge.

After a few hours a thin layer of fat will congeal on the surface and you can skim it off. The remaining bone broth will have a slightly jiggly consistency which is due to the gelatin. Chicken bone broth will generally be less jello-like than beef or pork broth, as the denser tissues of these species contain more collagen/gelatin. This is one reason I suggest people drink bone broth from multiple species, rather than just one.

Your chicken bone broth is now ready to enjoy!
Your chicken bone broth is now ready to enjoy!

You should have about 2 liters of chicken bone broth. If you have much more than this, you can put it back on the stove and simmer awhile longer. If you find you have significantly less than 2 liters, you may not have added enough water --- that's ok, your bone broth will just be more dense!

Your bone broth will last in the fridge for up to 3 days, or you can freeze it. Drink it hot, and you will find the gelatin melts and your chicken bone broth will taste like chicken soup, only it will be very nutrient dense. Having a cup or two each day will be a meal or snack substitute which satisfies your appetite, nourishes your body, and provides you with a deep level of nutrition which I believe will produce lasting, measurable results.

You can choose from a variety of our certified organic, certified humane, soy-free products to make your own nutritious bone broth.

Other Farm Blog Posts

November 7, 2020How to Get Enough Vitamin K2 In Your Diet
October 3, 2020The Secret to Optimizing Collagen Synthesis in Your Body
July 18, 2020Here is an Easy Way to Improve Your Sleep
July 4, 2020Do We Become What We Eat? Please Consider This
June 14, 2020A Delicious Way To Increase Your Selenium Intake
June 6, 2020Three Great Natural Sources of Vitamin D
May 31, 2020Nourishing Your Body with Natural Choline
February 15, 2019Is Organic Healthier? Study Shows Remarkable Benefits
January 27, 2018A Delicious Way To Boost Your Polyphenol Intake
September 11, 2017Better Than Garlic Butter, Whipped Lard Is So Good
March 7, 2016Making Ultra-Nutritious Beef Back Ribs
February 25, 2016How To Make Super Healthy Pork Rinds
February 16, 2016A Delicious And Easy Way To Boost Your CoQ10 Intake
February 9, 2016How To Get Your Daily Dose Of Vitamin D From Pork
August 28, 2015Air-Chilled Chicken: 4 Reasons It's Better
March 19, 2015This Orphan Lamb Is Too Cute!
March 12, 2015These Fascinating Meat-Sheep Are New Additions To Our Farm
September 9, 2014These Pigs Are Having A Picnic In The Forest, Watch Them Having Fun
July 11, 2014Why Happy Cows Love Rotational Grazing... Watch As They Get Moved
June 18, 2014Watch As These Happy Chickens Enjoy Life, On The Grass And In The Sun
June 15, 2014She Went Vegan To Cure Her IBS
June 4, 2014Just Born: New Piglets, And They're Absolutely Adorable
May 20, 2014Alpaca's Getting Haircuts, Just In Time For Summer
May 11, 2014Baby Calves Galore, Momma Cow Has Twins
May 1, 2014Pigs On Spring Pasture At Sumas Mountain Farms
April 24, 2014Could West Coast Maple Syrup Be A Nutrient-Dense Superfood?
April 23, 2014How To Make Your Own West Coast Maple Syrup
April 18, 2014Watch Out For Local Suppliers Selling Fake Organic Food
April 16, 2014How to enjoy the benefits of wild Oregon grapes and thimbleberries
April 11, 2014A Traditional Festive Roasted Ham, With The Bone-In
April 2, 2014The astonishing super-nutrition of red marrow beef bones
December 10, 2013A Christmas Pig's Head Feast
November 20, 2013Buying your chicken in the US? It could be imported from China
November 14, 2013Rethinking seafood: 4 alarming reasons why it may be unhealthy
October 15, 2013Thanksgiving at Sumas Mountain Farms
September 17, 2013Lard: the momentum just keeps growing
August 21, 2013Another big health reason to buy organic, grass-only beef
July 25, 2013How to avoid dangerous fluoride levels in non-organic food
July 18, 2013Why grass-only beef has yellow fat, and why it's better
July 9, 2013Shill scientists still bashing organic
May 6, 2013Organic mixed farms vs. conventional monocultures
April 19, 2013Why buying locally produced food isn't enough
April 1, 2013More reasons to love, experience lard
March 25, 2013Dandelion chickens on spring pasture
March 19, 2013Bees and bugs: pollinators in action on our farm
October 30, 2012Small-scale family farms under attack by local governments
October 10, 2012CKNW news "The Bill Good Show" interviews Sumas Mountain Farms
October 8, 2012CBC television news visits Sumas Mountain Farms
October 3, 2012Why organic, local, small scale agriculture is healthier & safer
August 8, 2012Reflections on Lard - and vitamins A, D, E & K
June 27, 20126 reasons why pastured pigs are healthier and happier
June 25, 2012The best meatballs I've ever had
June 20, 2012Why organic farms are the best way to increase "green space"
June 18, 2012This tastes so good: Bacon-stuffed Pork Chops
June 11, 2012Cows on spring pasture
June 4, 2012Making parks more useful --- food security 101
May 29, 2012Reconstructing local food economies
May 22, 2012Why our eggs are totally soy-free
April 30, 2012A cow's life at Sumas Mountain Farms
April 24, 2012New Rideshare service allows customers to "carpool" their orders
April 21, 2012Now in stock: certified organic grass-only beef
April 18, 2012Reprieve: no GMO pigs in the food supply... for now
April 12, 2012Is food really too cheap?
March 21, 2012Easter hams are now in stock; more beef in 4 weeks
March 12, 2012Pork tenderloin is now back in stock: soy-free, certified organic, pastured, heritage breed
March 5, 2012Save the bees: What we're doing this summer
February 27, 2012Producing and preparing your own food
February 20, 2012Bee wars: the next frontier in global food dominance
February 13, 2012False organic claims: How some local food-suppliers are misleading consumers...
February 6, 2012The best way to avoid eating Roundup
January 30, 2012Tapping big-leaf maple trees for sap
January 23, 2012Snowing on the farm
January 16, 2012What buying local food in the Lower Mainland actually looks like
January 9, 2012Pig's head: a healthy, traditional food
January 2, 2012Why local, organic food is important to our family
December 26, 2011Lard, Raw Milk, and Organ Meat: a formula for optimal health?
December 19, 2011Livin' Lardge: rendering pork lard, for health
December 9, 2011Organic pastured pork is now in-stock... and it's soy-free
December 6, 2011Maple Sap as an alternative to bottled water
December 1, 2011Soil: the wealth of nations