Chicken Broth vs Chicken Bone Broth(stock)

It takes absolutely no talent to make a very good homemade chicken stock or broth.

I use the bones from split breasts I get on sale at Rouses and also the tail pieces cut off of leg quarters that are attached to the end of the thigh.

I'll discard the skin, lightly season the bones and thigh pieces, brown them off in a pot a little at a time as to not crowd the pot. Once all of that is lightly browned, I cover them with 3-4 inches of water above the meat, add a cut up onion, a few stalks of cut up celery, several garlic cloves, bay leaves, maybe Worcestershire sauce, salt and pepper and bring it to a boil. I'll boil this on low for up to 12 hours.

I put this on around 8 p.m. and cut the fire off at 8 a.m., during that time the water will evaporate a bit and this is where the intense flavors come from. You may have to add some water to keep it from boiling out if on too high heat.

Strain the liquid and allow to cool on your counter and then put it in the fridge till the next day. All the fats will come to the top and coagulate----remove that and what is left should resemble jello and not be very liquid. Bag that up in freezer bags, or like some do, put it into ice cube trays, let it freeze and then put the cubes in freezer bags to use it a little at a time.

Homemade chicken stock is gelatinous and tastes better. Plus you control the salt content. My Appalachian Grandmother showed me as a child how this is done. Chicken feet/backs/necks on a low simmer with onion tops/leek tops/carrot tops/celery tops/cabbage outer leafs/bell pepper tops. Strain and put it in the Frigidaire.

The next morning, you have a chicken jello with a yellow layer of fat on top. Fat goes into an old mayonnaise jar for cornbread, stock is used when cooking vegetables and making soup.

I always save any vegetable trimmings when cooking, usually to the freezer unless I know I'll have enough soon. Usually if I know I'm stocked up on veggie trimmings I'll get a whole roasted chicken from Costco and once that's picked clean I'll throw that and the veggie trimmings in the pressure cooker along with maybe anything I don't have from trimmings or might be missing. Onion is essential, bell pepper and celery are good. Carrots for sure. A few Bay leaves. I'll put in a smidgen of seasoning but I usually just leave it for whenever I cook it into something else. I use the pressure cooker to cut down my cooking time but a reg stock pot works. I've only recently come to the realization that freezing ice cubes is the way to go.

Bone broth tends to add an odd and off-putting viscosity.

Not a fan

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you get 1000x better chicken flavor for your dish from just using a can of cream of chicken soup rather then broth or stock

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I was going to ask what Darla asked and do you put cream of chicken in your broth based chicken noodle soup?

Real bone broth is not just added salt.

The stuff they sell at Walmart might be.

Real bone broth is where the bones are cooked in the broth for 24 hours or longer. This allows the bones to break down into the broth, adding tons of nutrition and more of a mineral flavor. I make my own at home.

I boil an entire chicken for about an hour. I then remove it from the broth and let it cool some before pulling off the meat. I split the meat up and store it in the fridge or freezer depending on what I plan to do with it and when. Meanwhile, I return the bones to the pot and add an onion, some pods of garlic, a couple of stalks of celery, a couple of carrots, and some fresh parsley to the pot and return it to a boil. I let it boil for 8 hours or longer if I can. Later, I add salt and pepper to taste. After it cools, you will want to skim off any scum from top (the bones produce some when they break down) and separate some of the fat.

You will know it is bone broth instead of just run of the mill stock after it completely cools, because is will congeal due to the gelatin from the bones. As soon as you heat it up, it will become liquid again though.

I use it for chicken soup, chicken n' dumplins, and chicken and sausage gumbo. It has a much deeper flavor than either chicken broth or stock and works really well with a roux. Plus, it is very healthy. Sometimes, I just drink it out of a coffee mug. Its low in sugar, high in protein, and chock full of vitamins and minerals. It can boost the immune system.

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I usually order Bone Broth online from healofoods.com.

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I've known 4 people who have ordered bone broth from Healofoods and 3 of the 4 died from gangrene of the tongue. The other one is alive but lipless.

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In fact, wait until the gumbo is pretty nearly finished before even considering adding any salt, since Cajun Seasoning (if you use it) has salt (sometimes a lot of salt).

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I'd counter and say that you should definitely taste your gumbo well before it is finished to allow for all the flavors to meld with the meat. I will usually taste things once I have added everything to the pot and is ready for simmering for however long you need to simmer. Adjust seasoning then, so that everything is simmering at the spice level that you want.