My Favorite Thing To Cook With: Chicken Bone Broth

by Natalie on November 6, 2014


It’s quite possible that this chicken broth is my favorite cooking essential.

I used to think that homemade broth was too complicated and a waste of time. But one slow Sunday, I finally decided to give it a try and…Total game changer!

Tasty yes, but I also learned that bone broth has some pretty redeeming health qualities too.

Broth making has now become one of the most worthwhile things I do in the kitchen. I love finding a second use for my leftover chicken bones, and most importantly, it makes everything taste restaurant-quality.

I use this broth for meat braises, soups, chilis, and cooking grains like rice and polenta.

Nutritional Benefits of Bone Broth

Did your mom ever give you chicken soup when you were ill? What about Jello?

She probably didn’t know the reasoning behind it, but these foods were traditionally used in healing. Okay, so not the canned soup or boxed Jello on the shelves today, but a different version that was actually health promoting.

Homemade chicken soup (from bones) and Jello are both high in gelatin. The use of gelatin for it’s medicinal benefits is ancient. In older times, it was often thought as a cure-all for many disease and disorders. It’s most well known for it’s ability to aid in digestion, and how it’s well tolerated on sour stomachs.

Chicken bone broth is also rich in minerals like magnesium, phosphorus, silicon, and broken down materials of cartilage – which may be helpful in bone and joint health.

Recipe: Homemade Chicken Bone Broth
makes about 5 cups


1 organic chicken carcass (bones leftover from a whole roasted chicken)
3 stalks of celery washed and cut in half
2 large carrots washed and cut in half
1 large onion peeled and cut in half
1 large potato or 2 small potatoes scrubbed and quartered
2 Tablespoons apple cider vinegar
1 teaspoon sea salt
1 bay leaf
1 small strip of kombu, rinsed (optional- contributes to iodine content and flavor)
cold, filtered water


Add all ingredients to a large stockpot. Fill with enough cold water to cover the chicken and vegetables.

Bring the pot to a boil and then reduce the heat to a low simmer, just so that it’s barely bubbling. Cook 4-6 hours. You may need to add more water if the vegetables and bones begin to peek out.

Be sure to skim off the scum that rises to the top during cooking. Most “scum” will show up after the initial boil in the beginning.

Drain the broth through a colander, into a clean bowl. Throw away the solids. Places into jars and keep in the fridge for a few days or freeze for later use.

References: Why Broth Is Beautiful, Broth Is Beautiful

Now I would love to hear from you. Do you make homemade broth? What’s been your experience with it?

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Bridget November 6, 2014 at 3:33 pm

I’m excited to try this broth recipe! I just have a question. What is the best way to “skim the scum?” I always end up skimming so much of the broth up and wasting it!

Natalie November 13, 2014 at 12:26 pm

Great question. I use a slotted spoon, and it works great.

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