I’m just going to say it and get it out of the way. Lumpy chicken bone broth is normal! I just needed to say it before we continue with this post.
Like I said, the thick and lumpy broth is NORMAL! It means you made a gut healing and highly nutritious liquid that you can now use in all sorts of dishes. Lumpy and thick means lots of collagen and protein!
Chicken Bone Broth is something that should be occupying a stove burner at least twice a week. I’m a traditionalist when it comes to making bone broth or stock. I like the low and slow method: Cooking on the stove top for 6-8 hours. Your house will smell so warm and cozy and so yummy.
Making your own bone broth
Making your own chicken bone broth at home is not only incredibly easy, but it’s also less expensive and healthier. Why would I want to buy store-bought chicken broth, chicken stock, or chicken bone broth? Depending on the brand, there can be added cane sugar and natural chicken flavor. What? Isn’t what I am buying already chicken-flavored? Why do I need more ‘flavor?’ Also, high-quality bone broth is expensive! Like 12 bucks for 3 cups expensive!
How to make chicken bone broth
- The first step is to add all the ingredients like the chicken, vegetables, and herbs in a large pot and then cover with filtered water. Add the apple cider vinegar and season.
- Second, place the large pot on the stove and simmer on low for 6-8 hours.
- Once the chicken bone broth has simmered, strain, and then store in large glass containers to use in all your favorite dishes where broth or stock is needed.
The benefits of consuming bone broth
As someone with rheumatoid arthritis, having low inflammation and an overall body that is healthy is essential. I am working with a functional medicine doctor to help my body go into remission and gut health is our top priority. I have tested positive for leaky gut syndrome which could be contributing to my joint pain. Leaky gut is a syndrome where the intestinal wall becomes permeable to larger particles causing inflammation elsewhere in the body.
The collagen that is found in bone broth is known to help heal intestinal permeability and to reduce inflammation. This is not a quick fix but if kept up on, can really help heal the intestinal lining. This is a big reason why I always have homemade chicken bone broth on hand and use it in all my dishes.
Amy Myers is one of my favorite functional medicine doctors. Make sure to read this article for more on the benefits of collagen.
Broth vs. Stock vs. bone broth
What is Broth?
Broth is made when you simmer meat and vegetables for a period of time. Meat is low on collagen hence why broth tends to be a thinner liquid than a stock or bone broth.
What is Stock?
Stock and bone broth are interchangeable words for the same thing. Stock and bone broth start with taking bones from animals and simmering in water for a period of time with vegetables and herbs. The long simmer time with the addition of an acid like apple cider vinegar, allows the collagen to be removed from the bones and joints. This is why bone broth and stock tend to have that signature thickness and jiggle.
Chicken Bone Broth
- 1 whole chicken carcass, meat removed but some scraps are OK
- 1-2 bay leaves
- 1 sprig fresh herbs like thyme (optional)
- 128 ounces filtered water
- 1 yellow onion, chopped
- 1 carrot, chopped
- 2-3 garlic cloves, smashed
- 2 tbsp apple cider vinegar
- A good amount of salt, about 1 tbsp
- black pepper or whole black peppercorns
- Add the chicken carcass, vegetables and herbs to a large pot. Add 1 gallon of filtered water making sure to fully submerge the chicken bones
- Add the apple cider vinegar, salt and black pepper. Cover with a lid and place the pot over low heat. Allow the chicken bone broth to simmer on low for 6-8 hours.
- Once the bone broth has simmered for at least 6 hours, it's time to strain it. Place a large bowl or pot in the kitchen sink with a colander or other strainer on top. Slowly pour the bone broth through the strainer. Don't worry about any herbs or large bits getting in the broth. If you would like to really filter the bone broth and remove any herb leaves or larger bits, strain one more time with cheesecloth covering the strainer.
- Once the broth has been strained, it can be poured into glass containers and the lids screwed on tight. Allow to sit on the counter to cool before placing in the refrigerator or freezer.