Whether it’s the best soup stock or a gut-healing, gelatin-rich drink you’re after, we’ll teach you how to get a clear, golden broth every time.
First things first:
- Bone-to-water ratio: Don’t skimp on this! This is the number one reason why you won’t get the flavor or gel you are looking for. Aim for at least 2 lbs chicken bones for every 2 quarts of water used.
- The key to clear broth? Skimming the surface. Once the water reaches a simmer, you’ll start to see scum rise up to the top—you’ll want to take all this off with a spoon. If you’re concerned with ultra clear broth, you may need to do this a few times during the first hour of cook time.
- Roasted or fresh bones? This is up to you! Roasting your bones in the oven first at 400 degrees for 20 minutes will give your broth a deeper flavor, but it isn’t necessary.
- Boil or simmer? Neither is wrong, but it depends on what you’re going for. Keep it at a simmer if you want clear, golden broth, but if a bit of cloudiness doesn’t matter then you can let it gently boil.
- Flavor additions or plain? We consider salt necessary, but anything else is based on your preference. The jury is out on whether apple cider vinegar actually helps mineral content or not, so we usually skip it. Sometimes we’ll add garlic, onion, bay leaves, parsley, carrot, and parsnip for the BEST drinking broth around. Again, this part is up to you.
We added 1 lb of chicken feet and 3 lbs of chicken backs to 1 gallon of filtered water, plus a teaspoon of sea salt. Scale as necessary. Remember, you want to shoot for at least 1 lb of bones for each quart of water. We love the flavor, fat, and gelatin content from a mixture of back bones and feet, but use what you have! Our other favorite broth base is a whole chicken carcass. We thawed our bones, but this step isn’t necessary–throw them in frozen if you don’t want to hassle with this step!
Once the mixture reaches a simmer you will want to skim all the dirty looking foam that rises to the top. You’ll have to repeat this a couple times for clear broth. If this doesn’t matter to you, skip this step. Add any additional flavors at this point.
That’s it! Cover and leave for 8-12 hours (periodically checking to make sure it has water). You will be able to tell it is done when it is a rich, golden color with a layer of fat at the top, and the bones will easily fall apart.
Strain and enjoy! This same basic formula can be applied to broth made with bones from other animals, as well, just be sure to adjust the time. Broth with beef, pork, lamb, or bison bones will need 12-16 hours cooking time.
Be sure to visit our online shop HERE or click the shop tab to stock up on bones!
And make sure you check out our “About Our Products” page to find out exactly how the animals were raised that go into your bone broth.