Chicken Bone Broth, Beef and Deer Stock Recipes
Chicken bone broth, beef and chicken stock, and broths are staples that I like to have on hand in the freezer all the time, especially in winter. It is so cold here this week that homemade hot soup feels like the perfect lunch.
When I make soup that contains chicken, I opt to make chicken broth from scratch, as in my chicken and dumplings recipe and homemade chicken soup. The wonderful flavor is worth a little extra effort, and you can avoid the high sodium of most storebought broths.
Chicken stock is another essential to have on hand for homemade soups.
Broth vs. Stock and Bone Broth: What’s the Difference?
Chicken, beef, deer, and fish stock have many wonderful uses. The difference between stock and broth is that stock is mostly bones and water, while broth is simmered with the meat as well as the bones.
One exception is bone broth, which is more like a stock in that you slow cook bones and connective tissue without the meat. You can use grass-fed beef, deer, pork, or chicken bones.
In addition to bones and cartilage, you can add vegetables such as onions, carrots, celery, to enrich the flavor as well as garlic, dried bay leaves, and fresh herbs such as thyme and rosemary to taste.
Some people also add a tablespoon of apple cider vinegar to draw nutrients out of the bones, but the most important extra step is the increased cook time. To get all the health benefits, you need to simmer bone broth for at least 8 hours and preferably two days.
What are the health benefits of bone broth?
Why simmer cook bones, chicken feet, and the like?
Bones are good for joints: Bones and cartilage are rich in nutrients that are released by slow cooking — especially collagen, which turns to gelatin in the bone broth. The gelatin also contains glucosamine and chondroitin, which are good for your joints and may even help reduce arthritis symptoms.
Collagen enhances beauty: Our skin, hair, and nails need collagen as we age. Some people swear by bone broth as a part of their beauty regimen. Bone broth also contains vitamins such as A and B12 and minerals such as calcium and magnesium.
Bone broth may boost your immune system: Bone broth contains amino acids like arginine, glutamine, and cysteine, which can strengthen the immune system by reducing inflammation and promoting better gut health, where much of your immune system is affected.
Supports weight loss: Bone broth is rich in protein and low in calories.
Promotes better sleep: The amino acid glycine found in bone broth may improve sleep by promoting relaxation.
What are the best parts of a chicken to use for stock or bone broth?
Use high collagen parts such as:
- feet
- necks
- wings
- back
What are the best parts of beef to use?
Use these parts (preferably organic from grass-fed animals):
- oxtails
- short ribs
- shank
- knucklebones
- femur bones
- feet
- marrow bones
Whether you make them as stock or bone broth, the recipes on this page will be nourishing and delicious.
What kind of bone broth is healthiest?
People often ask what kind of bones are best for bone broth. Really, any kind of animal bone and connective tissue will be rich in nutrients. Whether you use chicken, beef, deer, or pork bones, quality matters. For optimal nutrition, I recommend getting your ingredients from wild game or organic, non-GMO, grass-fed sources. If you are not a hunter, you very likely can get good organic meat and bones from a local farmer.
Homemade bone broth made from high-quality ingredients is much better than grocery store varieties, in my opinion. It’s also inexpensive and keeps nutritious ingredients from going to waste.
Is it OK to drink stock or bone broth every day?
Sipping organic chicken bone broth and clear stock between meals is great on a low calorie diet, as it fills you up. But is it OK to drink it every day? Yes, as long as you are not allergic to any of the ingredients. Also be mindful of the sodium content if you add salt to your broth. Generally speaking, your body’s reaction is your best guide.
How to Make Bone Broth in a Crock Pot
A crockpot is one of the best ways to cook bone broth and stock. Once you add all the ingredients, there’s not much to it!
You can make any kind of broth or stock in a crockpot. Most people use carcasses that have already been cooked and the meat removed to make stock. But if you are using raw bones that haven’t been cooked, you’ll want to roast the bones for about 30 minutes in an oven set at 450°F.
Add the roasted bones into the crockpot, along with the vegetables and herbs. Set the crockpot on the lowest setting, cover with water, and cook for about 18 hours. Don’t allow it to go longer than this or the broth could be bitter.
Strain your bone broth over another pot and place it in the refrigerator overnight. Remove the fat from the surface and use within the next 4 days, or freeze the broth in zip-top bags.
Can you freeze chicken stock and bone broth?
Absolutely, you can keep small portions in the freezer for later use. To freeze for single servings, soups, and sauces, you can pour cooled broth into ice-cube trays. For larger servings, you can use zip-top bags or wide mouth mason jars. If you use glass containers, first freeze the broth without the top to allow for proper expansion before adding the lids.
Click here for more healthy, tasty soups.
Homemade Chicken Stock and Bone Broth Recipe
Homemade Chicken Stock or Bone Broth
Ingredients
- 4-8 pounds chicken bones (feet, neck, back, wings)
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves cut in thirds
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head (4-5 cloves) garlic, unpeeled and cut in half crosswise
Instructions
To Make Chicken Stock
- Put chicken bones, onions, carrots, celery stalks, parsley, thyme, dill, garlic, salt, and pepper in a large stockpot. Add seven quarts of filtered water. Bring to a boil on stove top and simmer for six hours. Turn burner off and let it sit for one hour. Pour through a fine mesh strainer to strain out solids. Pull the chicken off of the bone and reserve for another use.Place chicken stock in refrigerator overnight. The next day, skim off the surface fat. Use immediately or freeze for up to 3 months.
- Place chicken stock in refrigerator overnight. The next day, skim off the surface fat. Use immediately or freeze for up to 3 months.
To Make Chicken Bone Broth
- Follow the same steps for stock, except simmer for a full day, put stock pot in fridge for the night, and then pull out and simmer again for another full day. You can do this in a slow cooker or Instant Pot if you want to keep it cooking overnight. Strain broth.
How to Make Beef Stock
Homemade Beef Stock
Ingredients
- 8 to 10 pounds of beef bones oxtail, shortribs, knucklebones, and marrow bones (femur)
- 8 stalks of celery halved
- 8 carrots halved
- 2 large onions halved
- 2 heads of garlic halved
Instructions
- Preheat the oven to 450°F.
- In 2 roasting pans, place the bones and vegetables in a single layer. Roast for about 30 minutes. Remove to 2 large stockpots. Cover the bones and vegetables with cold water (about 7 quarts of water should cover the vegetables). Add the parsley, Bring mixture to a boil and lower to a very low simmer and partially cover with the lid for about 8 hours. Allow the mixture to cool for about an hour.
- Strain the liquid into another pot and refrigerate overnight. Remove the layer of fat from the top. It will keep in the refrigerator for up to 4 days. Freeze any remaining stock.
Notes
How to Make Venison Bone Broth
How to Make Venison Bone Broth
Ingredients
- 6 pounds venison bones such as leg bones, shoulder bones, shank bones, marrow bones, and joint bones
- 4 bay leaves
- 4 stalks celery halved
- 4 carrots halved
- 4 onions halved
- 2 heads of garlic halved
- 1 cup parsley
Instructions
- Preheat the oven to 450°F.
- Scrape as much meat off the bones as possible. Place bones and vegetables in a roasting pan in a single layer. Roast for about 30 minutes. Remove to 2 large stockpots.
- Cover the bones and vegetables with cold water (about 7 quarts of water should be enough). Add the parsley, Bring mixture to a boil, lower to a very low simmer, and partially cover with the lid for a minimum of 8 hours. Allow the mixture to cool for about an hour.
- Strain the liquid into another pot and refrigerate overnight. Remove the layer of fat from the top. It will keep in the refrigerator for up to 4 days. Freeze any remaining stock.
