The Best Recipe For Chicken Stock; Bone Broth - Jett's Kitchen (2024)

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You Found It! The Best Recipe!

I make a wonderful Beef Bone Broth with step-by-step instructions but this page here is my chicken bone broth recipe. It too is wonderful!

Why is this the best recipe?

This is the best chicken bone broth recipe because if you follow this recipe to a “T”, you will get the most nutritious chicken bone broth that will turn to gelatin when placed in the refrigerator in as little as four hours. That is the goal after all! A gelatinous broth.

Bone broth is probably one of the most sought out products because of its incredible health benefits. I am going to share with you the best chicken stock bone broth ever! And I’m not kidding! But is it called bone broth or stock.

Is It Stock Or Bone Broth?

I shouldn’t tell you right away because that spoils all the fun of it but I’m not going to beat around the bush and lollygag around because this is some serious stuff. This is your health!

Stock and Bone Broth are the same thing! There I said it!

Yes, it’s true, stock and bone broth are the same. Bones are the main ingredient in both recipes.

Animal bones, in particular, bones with cartilage like knuckles, joints and skin, are high in collagen. When these types of bones with cartilage are simmer in an appropriate ratio of water over a day or two the collagen breaks down and that is how broths obtain their gelatin also known as gel.

So why do many people refer to it as bone broth and not stock. I don’t know that answer but I’ve notice I call it bone broth too. Maybe because bone broth is more descriptive making it sounds healing more than just “stock”. Either way, it’s some good stuff! This recipe that is! (wink wink).

Is Bone Broth Easy To Make?

Bone broth is relatively easy to make. The main problem I see people concerned about is that their broth did not gel after being cooled in the refrigerator.

The main purpose for broth not gelling is due to the high water content and/or not the right type of bones.

Too much water added in the initial phase of the recipe will lead to “no gel”. And if bones being used do not have enough cartilage or joints, again, “no gel”.

You won’t have to worry with this recipe because for one thing there are plenty of joints and once the broth has cooled in the refrigerator for at least 4-6 hours you should have a delicious healing gelatinous broth.

Benefits of Bone Broth

• Bone Broths boosts immune systems.
• The collagen in bone broth provides a healthy gut and heals the lining of your gut and reduces intestinal inflammation making it great for individuals that suffer from Crohn’s disease, Irritable Bowel Syndrome (IBS) and leaky gut syndrome.
• Collagen helps to relieve joint pain and aids in helping joints move more easily.
• Speeds up the body’s natural healing processes from things like sports injuries.
• Improves skin health by preventing acne, reducing wrinkles and dryness and increases skin elasticity. Collagen is what gives skin its healthy and youthful appearance.
• Strengthens hair and promotes hair growth. It may prevent signs of hair loss.
• The collagen also strengthens nails and teeth.
• Promotes heart health by preventing the dangerous buildup of plaque in our arteries that leads to arteriosclerosis.
• Helps detoxify the liver.
• Builds muscle and repairs tissues.
• It’s also used during fasting for weight loss.

Sounds Like A Lot Of Work?

Maybe making bone broth sounds like a lot of work to you. And if you’d rather, you can buy premade bone broth. I used to buy premade bone broth but let me tell you, nothing, and I mean nothing tastes better than a homemade bone broth.

Chicken Bone Broth Recipe

Ingredients:

• 3 pounds chicken feet (de-skinned and cleaned)
• 1 large onion cut in fourths
• 3 celery ribs or stalks cut in half
• 3 large carrots cut in halves
• 1 Tablespoon peppercorns
• 3 garlic cloves peeled and smashed
• 1/2 Tablespoon Apple cider vinegar
• 8 cup filtered water

Don’t freak out about the main ingredient; chicken feet. This will be the best broth and if you follow the directions you’re sure to have a gelatinous broth.

See Also

Creamed Cabbage with Bacon and Caraway Recipe - Kudos KitchenAmish Egg Noodles Recipe | CDKitchen.comCopycat Texas Roadhouse Butter- Cinnamon Honey Butter RecipeEasy Lasagna Soup Recipe

I purchased my chicken feet at a local Asian market. The skins were already removed and ready to use. In some areas I have heard others finding chicken feet at their local Walmart. You can also check with your local butcher or purchase online.

If you have access to fresh chicken feet from a local farmer you may need to remove the skin yourself. If that be the case you will need to boil the feet for about 7-10 minutes, cool in an ice bath, and then remove skin. Otherwise, there is really no need to parboil chicken feet prior to making your broth.

Instructions:

Inspection

Rinse chicken feet and make sure all skins are removed. You will be able to tell if any skins have not been removed by the distinctive yellow color. Remove any yellow skins and discard.

Removing Nails Are Optional

It is not necessary to remove the nails. Matter-of-fact keeping the nails on will only add more gelatin to the broth. As for me, I generally leave the nails in place.

Removing nails are optional and if you decide to remove them you can do so by either using a knife or kitchen shears. They remove very easily.

Add all ingredients to crockpot, cover with lid and simmer on low heat for 24 hours.

After 24 hours has past remove all contents from the broth. Discard vegetables. Set chicken feet aside for a second batch of broth (optional) that has a different flavor (see Part Two below).

Strain broth liquid into a large bowl and allow to cool. Then transfer the broth into two large mouth mason jars with lids. Place in refrigerator for at least 4-6 hours.

Bone broths can be used to make gravies, soups, stews, or just use alone warmed up in a coffee cup to sip. You can use bone broth in place of any recipes that call for water if that suits you.

Enjoy!

PART TWO! Optional

This next section is totally optional but I highly recommend. This if for the chicken feet that was set aside after making the initial bone broth.

Place cooked chicken feet on a baking sheet and bake in the oven on 350 degrees Fahrenheit until skins have browned. Remove from oven and place bones in a large stock pot. Add enough water to almost cover the bones. Place on the stove on medium heat cook bones for about 1-2 hours. Stirring occasionally.

Remove bones from broth and discard (or nibble on them to see what they taste like). Allow broth to cool and transfer to a mason jar and refrigerate. Use this broth just like any other chicken broth or stock.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE ON HOW TO MAKE A GELATINOUS CHICKEN BONE BROTH; STOCK AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

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