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Home » Soup, Stews » Ten Tips for Making Chicken Broth, Stock or Bone Broth

Ten Tips for Making Chicken Broth, Stock or Bone Broth

January 21, 2010 by Angela Roberts 18 Comments

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Ten Tips for How to Making Chicken broth, Bone Broth

Which type are you when life is having its moments? Do you run to creamy cheesecake, crunchy chips or chocolate? Or, are you like me, with barely an appetite and the only thing I want is soup, and it has to be homemade soup. This is where chicken stock (or chicken broth) comes in. It is the base for so many soups and comfort foods.

If you take out the best of the best cookbooks looking for THE recipe for chicken stock or chicken broth, you will find a lot of different opinions, but I believe that after scouring through, I have found the secret to a good broth (or stock). Just look at that golden color of delicious, organic broth.

10 tips for making chicken broth by Spinach Tiger

Stock and broth are not the same thing, but sometimes these words are used interchangeably. I still can’t give you a definitive answer on this, but basically stock is concentrated and made from bones, whereas broth is lighter and made from meat. But, what about the stock/broth that is made from both meat and bones?

To add to the confusion, Thomas Keller has a broth recipe that uses backs and necks, and Marcella Hazan has a broth recipe that requires that only 2/5 of the meat/bones can be bones.

When does stock become chicken stock and chicken broth become chicken broth?

Stock has more body, getting its luscious quality from the collagen extracted from the bones, as this homemade beef stock.

Broth (which is made from meat or mostly meat) has more flavor. Even if one is using bones that have meat on them (chicken necks), a shorter cooking time can end up with more of a broth than a stock.

For example, Thomas Keller suggests a rather quick cooking time in which the necks and backs (and chicken feet) are simmered for up to two hours in total, but not to the point where the bones begin to disappear and a thick gelatin is extracted, which is what Alton Brown suggests. So, even if you decide to make a broth using bones that tend to release more of that good collagen (like neck bones) and you adhere to a shorter cook time, you may be closer to making a broth than a stock.

When stock becomes bone broth.

However if you cook those bones for 24 hours or more, you are extracting all the collagen and nutrients into the broth and we call that bone broth. 

Tips for Making Chicken Bone Broth from Spinach Tiger

Is your head feeling like cotton and all you are hearing from me is blah blah blah?

Well, don’t worry, whether you decide to cook your bones down for hours to get a very concentrated stock, or you are looking for a lighter, nearly fat free broth, the same rules and kitchen secrets apply. You can decide in the end what ratio of meat/bones to use and cooking time.

10 Tips for Making Chicken Broth, Chicken Stock by Angela Roberts

Thomas Keller and Ad Hoc
In all of my research and trial and error, I have learned the most from Thomas Keller’s chicken broth recipe, found in one of my favorite cookbooks, Ad Hoc at Home.

It’s from his most casual restaurant that was inspired by what the staff ate every day, meaning the kind of food you and I eat at home.

He wanted to make it the very best home cooking possible. You might know Thomas Keller as one of the most renowned chefs in the world, legendary for The French Laundry which could cost $1000 for a meal. However, Ad Hoc is more my style, and the cookbook is one that anyone could cook from. His recipe is the one I studied the most, adding in peppercorns as suggested by Alice Waters.

Why You Should Consider Making and Stockpiling Your Own Chicken Stock/Broth
If Spinach Tiger had a restaurant, it would be much more along the Ad Hoc style, giving people the best home style cooking possible, preparing everything fresh, seasonal and simple. Chicken broth is the basic foundation for so many of these types of dishes, and an important recipe to master.

How to Save Your Chicken Stock

Once the broth is made, freeze it in silicone muffin cups, then store in freezer bags for up to three months.

Once frozen,  store in plastic ziploc bags for up to three months.

Tips for Making Chicken Broth: Freezing Chicken Broth by Spinach Tiger

Ten Tips for Making ChickenBroth/Stock/Bone Broth

  1. Chicken backs and chicken necks (and feet) rock, but get them from a reputable chicken farmer. Organic necks and backs are affordable.
  2. Wash your chicken parts very thoroughly in cold water.
  3. Do not add organs to the pot, as they will make your broth bitter.
  4. Start your broth with COLD water, bringing the heat up SLOWLY.
  5. Use salt from the beginning, but carefully, as stock concentrates, so does the salt..
  6. Never abandon your broth in the first hour of simmering as you need to skim the scum repeatedly.
  7. Never boil your broth (it will turn cloudy); only bring to a simmer.
  8. Have equal amount of ice cubes ready to add to that first simmer to bring the fat to the surface. Do this before you add vegetables.
  9. Do not add any vegetables until the first simmer and skimming, then use onion, leeks, carrots, celery, which will be discarded during the straining process.
  10. Never pour your broth when straining; ladle to avoid bottom sediment.

Once broth is simmering and skimmed, add onion, leeks, carrot, bay leaf, peppercorns.

This fine mesh strainer works well for skimming even the finest particle.

Freeze in flexible muffin pan, place in freezer bags, for up to three months.

Enjoy!

I have a video for  beef bone broth here.

 

See All of Spinach Tiger’s Soups and Stews

Print Recipe
3.29 from 7 votes

Ten Tips for Making Chicken Bone Broth

Recipe for Chicken Broth adapted from Ad Hoc at Home, Thomas Keller
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Soup
Cuisine: American
Servings: 6
Author: Angela Roberts

Ingredients

  • 5-6 pounds of chicken necks. you can mix in chicken backs, chicken feet
  • 4 quarts cold water
  • 8 quarts ice cubes
  • Bay leaf
  • 1 1/2 cups carrots cut into 1 inch pieces
  • 2 leeks cut into 1/2 inch pieces
  • 1 1/2 cups onions
  • 1 cup celery my addition
  • 1/4 cup peppercorns my addition
  • Sea salt pepper

Instructions

  • Rinse chicken parts thoroughly in cold water. Place in large stock pot, with just enough cold water to cover by about an inch. Put on a low heat, bringing to a simmer very slowly. Do not allow to boil.
  • Once simmering, skim repeatedly, and add ice cubes one cup at a time, which will force more fat to the surface.
  • Add vegetables and continue to simmer for 40 minutes. If broth is too light for your taste, you can concentrate by cooking longer remaining at a very low temperature.
  • This is where broth become stock, highly concentrated in body.
  • If you want bone broth, transfer on low to a crock pot and continue to cook for the next 12 hours, up to 24 hours until the bones begin to almost disappear.
  • When using chicken necks, you will see more collagen and get that jelly like substance that covers the broth.
  • Once you are finished simmering, allow to sit for 10 minutes before straining.
  • Strain out all bones and vegetables. Discard.
  • Cool entire pot in ice bath, if storing.
  • Store in refrigerator no longer than 3 days. Store in freezer up to three months.

Notes

Bone Broth: Continue cooking on a very low simmer for 24 hours until the bones nearly disappear.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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Filed Under: Diabetic Recipes, Healthy Recipes, Keto Recipes, Paleo Primal, Soup, Stews, Whole 30 Recipes Tagged With: celery, chicken feet, chicken necks, leeks, peppercorns

« Cooking Italy: Pasta with Broccoli and Anchovy Sauce
Beef Stock and Roasted Bones »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Caroline Gort says

    December 1, 2013 at 5:04 pm

    5 stars
    Thank you for doing all the research, explaining your process & sharing the recipe/tips with us. You speak my language – off to start cleaning my bird.

    Reply
    • angela says

      December 1, 2013 at 9:08 pm

      Caroline,
      You are very welcome and I hope you enjoy.

      Reply
  2. Pam Burmeister says

    February 23, 2012 at 11:41 am

    Great tips! I knew about not boiling but I didn’t know why and I didn’t know about the ice trick. I chill my stock after and then when it hardens after pull it off, your way is less time consuming, I’ll try it! I also add parsley and celery to mine but not leeks, I think I will add those next time, I also add a garlic clove or two, you can’t taste garlic but it does add to the depth of flavour. Great post!

    Reply
  3. Nica says

    January 3, 2012 at 1:31 pm

    This is an easy and tasty recipe to use for stew, pasta, and more! I like the process of using pans in freezing. By the way, you might also like to check other chicken broth recipes at http://www.chickenbrothrecipes.com.

    Reply

Trackbacks

  1. World's Best Grain Free Stuffing Recipe, Paleo and Keto Friendly says:
    September 9, 2018 at 6:56 pm

    […] can make your own with this recipe. Heat the broth first. It pulls the flavors […]

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    […] course, homemade broth is always best to make perfect risotto,  but that’s not possible for everyday cooking and […]

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  3. Italian Wedding Soup Recipe with Proscuitto Meatballs - Spinach Tiger says:
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    […] are days the broth is homemade using my chicken bone broth, and there are days I use an organic chicken […]

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  4. How to Make Chicken Marsala with Mushrooms and Prosciutto in Twenty Minutes says:
    February 26, 2017 at 8:46 am

    […] often keep chicken bone broth like this me in the freezer in small amounts. When I don’t I use the gelatin […]

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  5. Thanksgiving Roast Chicken, Zuni Cafe Style from Legendary Judy Rodgers - Spinach Tiger says:
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    […] Ideally, you want a very good chicken. I wait for the organic whole chickens to go on sale and grab them. It’s worth it. Once the chicken is carved, make bone broth. […]

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    December 21, 2016 at 5:59 pm

    […] buy a good store bought broth. Sure you could make your own stock with this recipe, but sometimes there’s no time for that. I used Whole Foods organic chicken broth. If you […]

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  8. Spicy Tortilla Soup Inspired by Mas Tacos Por Favor - Spinach Tiger says:
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    January 23, 2016 at 10:25 am

    […] just happened to have some homemade chicken bone broth and some homemade beef bone broth, enough to make one nice big pot of soup. I added in a can of San […]

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  10. Italian Healthy Baked Chicken Recipe | Spinach Tiger says:
    September 21, 2014 at 10:08 am

    […] backs; they are the chef’s private snack. You can also choose to freeze those and save for chicken stock. There is one butcher at my local Publix  (Rob) who can neatly cut a chicken with masterful skill. […]

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  11. Ribollita, A Tuscan Memory of Cabbage Soup says:
    September 17, 2013 at 10:33 am

    […]  Find my homemade beef  broth here and my homemade chicken broth here. […]

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  12. Spinach Tiger Fit Chicken Noodle Soup — Spinach Tiger says:
    January 13, 2012 at 4:32 pm

    […] already shared with you the best way to make chicken broth, using chicken necks and backs and even chicken feet if you can access them. That takes all day, […]

    Reply
  13. Beef Stock and Roasted Bones — Spinach Tiger says:
    October 23, 2011 at 3:43 pm

    […] was so pleased with my chicken broth recipe from Ad Hoc at Home, by Thomas Keller, that I consulted the book […]

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    October 23, 2011 at 3:39 pm

    […] simply used my own chicken stock added carrots, onion and parsley and served approximately two matzo balls per bowl, making them the […]

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#thekitchn #beanrecipe #goyabeans
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Cheeseball and Peaches  have so enjoyed the lockdown this year! This is a rare moment when they are actually cuddling together. They cuddle people more. They have the large deck outside to roam. They race around chasing each other in the middle of the night and for them life is wonderful. Reflecting on the past year, I’m truly an optimist, even in 2020.  Many good things happened, shadowed by Covid fallout some because of Covid. The biggest down for me personally was the lack of adventure, connection, parties, dining out, inviting people over, talking to my customers face to face. These are not shallow things. They are the things that boost the immune system and prolong life. Bread and water shared with people trumps a huge feast eaten alone. So my happiest times this year have been with people I love and the getaway at my friend’s farm. Getting OUTSIDE without a mask, without fear has meant everything. The joy of the Lord is my strength and I pray for a lot of JOY for 2021, for as a believer, it’s never pitch dark. 
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#spinachtiger #farmlife #family #2021 #foodblogger #catpictures #catsofinstagram #tabby #gingercatsofinstagram #rescuecatsofinstagram #rescuecat
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Taco Tuesday can be keto with my grain free tortillas. Easy enough to make and they stack one on top of the other in the freezer. #linkinprofile https://spinachtiger.com/grain-free-tortillas-keto-low-carb/
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#tacotuesday #spinachtiger #foodphoto #Tacos #ketotacos #ketotortillas #foodblogeats #glutenfreetortillas #chiaseeds #almondflourrecipe #ketoblogger #ketolunch #buzzfeedfood #huffposttate #tacosofinstagram
#grainfreetacos #grainfreetortillas #paleotortillias
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How warped time is now. Three days ago, bombing in Nashville. FBI says solved. Life goes on. Power restored. Went to my usual Monday morning workout. HOWEVER, my brain and heart can’t catch up this fast. Taking a day to chill, process, and look at the big fat year ahead. Bakery owner, full-time food blogger. Thinking about what new doors to open, what doors I should shut. I’ll leave you with this. 2020 started off amazing! I scheduled my first bakery classes and was so gleeful to be able to make one of my dreams come true. In March they all had to be cancelled. The bakery grew during the lockdown! The blog took a major hit in ad dollars due to pandemic. The blog grew substantially in 4th quarter. The blog broke all $ records this month. The bakery closed for three weeks substantial exposure to Covid (taking care of those infected) I never got it! 34 year old sister in law (ex) died suddenly of pancreatic cancer six weeks after diagnosis in July. Her father died five months later. My step mother’s duties increased a bit due to this. She inherited $10,000 from a separate source. So like everyone else, its been up and down and up and down and I didn’t even mention politics, riots, etc. WOW! However, unlike most people, I’m going to call this the best year of my life and marriage. WHY? I started a prayer call in March, praying 4 to 5 days weekly. It has changed my life, my husband’s life and those who come to pray. It has meant EVERYTHING!  By the way this is a cake I never wrote about. Blackberry w lemon mascarpone. What is the ONE GREAT THING of 2020 you experienced?
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#cakesofinstagram #celebrate #spinachtiger #huffposttaste #foodpost #feedfeed.baking #bakedfromscratch #foodblogeats #foodblogger #lemonfrosting #mascarpone #dessertsofinstagram #buzzfeedfood #blackberries #nakedcake
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Can food make you feel better? Sometimes. But it’s been a rough two days. Remember when I said on Christmas Eve, “may tomorrow be as nice as this day: That didn’t age well. What a time! Great little Christmas morning and then I looked at my phone. A BOMB exploded in downtown Nashville. 😡😢Even though I live miles away, our cell service is still not working. We lost internet and TV as did thousands in five states.  Doug ran to Comcast the next morning to get us a temporary account. The scary thing aside from a BOMB, is how vulnerable we are with no cell service or internet (AT & T) as it was all housed in one building with no back up plan. Did you know our infrastructure is this vulnerable? Many of us still can’t call 911 if we needed to. 🙁We are grateful no residents were harmed from the bomb. We still don’t know the “who” in the remains. We don’t know what to believe. 🤷🏻‍♀️I highly recommend watching the Netflix show, Manhunt Deadly Games (about Richard Jewell (falsely accused) and Eric Rudolph (the actual Centennial Park Bomber). Great insight into serial bombers, lone wolfs, and the FBI. 🙏🏻 for not just Nashville but for America.
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#buzzfeedfood #nashvillebomb #nashvilleexplosion #Manhunt #sweetpotatoes #runnyeggs #brunch #breakfast #spinchtiger #foodphoto #castironpan #lodge #eggs #paleobreakfastideas
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