This Mineral Rich Chicken Bone Broth is a staple recipe every cook should have – sip it as is, or use it as a base in soups, sauces and stews.
I’ve been making lots of soup this winter, and keeping my freezer and refrigerator full of bone broths. Oftentimes, I have extra chicken bones and vegetable scraps that I throw in the freezer that I can throw into a pot to make chicken broth whenever I feel like it. However, recently, I’ve been been reading about the health benefits of gelatin in bone broth and trying to improve upon my chicken broth to make it even more nutrient rich.
Gelatin supports good digestion, so whether you sip on this Mineral Rich Chicken Bone Broth like tea, or use it as a base for soups, sauces or stews, it’s a great addition to anyone’s kitchen and cooking repertoire. I like to make a big pot, divide it among smaller containers and freeze it.
You can see by the pictures that this chicken bone broth has a lot of gelatin in it – it’s nothing like the chicken broth you buy at the supermarket. When heated, it had a sticky mouth feel to it and has some nice body to it – the nutritious gelatin is what gives the broth that quality.
The key is in the bones used. Chicken feet add a lot more gelatin than more other chicken parts. Chinese cooks and restaurants use chicken feet for their broths although most people might not know that. Although wings are also good, you won’t get quite the amount of gelatin as if you use chicken feet. I was able to get chicken feet and chicken necks at a local butcher for 99 cents a pound. If you’re able to find them, I suggest buying as much as you can and keeping it in the freezer so you have a stash.
Steps To Making Mineral Rich Chicken Bone Broth
There are a couple of key components and steps to making a Mineral Rich Chicken Bone Broth:
- Use both bones with a good amount of tendons and cartilage (chicken feet and wings) to give the broth some body (gelatin) and some meat for flavor (chicken thighs, drumsticks, chicken necks, chicken backs)
- Add vegetables as aromatics and additional minerals
- Add vinegar to the broth to help extract minerals from the bones
- Cook the broth at a simmer for 6-8 hours to extract as much flavor and gelatin from the meat and bones
- Skim off any scum that comes to the surface of the broth
- Add a bunch of parsley towards the end of cooking for added minerals
Be sure to check out this easy and delicious Slow Cooker Lentil Smoked Ham Soup that I made using this Mineral Rich Chicken Bone Broth.
You might also like to see my Mineral Rich Beef Bone Broth recipe.
Chicken Bone Broth
- 2 1/2 pounds chicken thighs on the bone
- 2 pounds chicken feet
- 2 tablespoons apple cider vinegar
- 1 onion roughly chopped
- 2 carrots roughly chopped
- 3 celery stalks roughly chopped
- 1 bunch parsley rinsed well
Place chicken thighs, chicken feet, vinegar, onions, carrots and celery in a large soup pot. Add enough water to cover all the bones. Let sit for 30 minutes to an hour. Bring to a boil, then reduce heat to low; cover and simmer for 6-8 hours, removing scum that floats to the top occasionally. Add parsley and let simmer another 10-15 minutes. Let cool; then strain broth.
Refrigerate broth. Remove any solidified fat on top.
Adapted from Weston A. Price