Chicken Bone Broth + Chicken Stock – Double Up on Flavour and Value!
Bone broth can be confusing! Is it broth, or is it stock? Does it matter? Actually, it does. Both are highly nutritious and very healing in slightly different, but very important, ways.
(Image credit: CarpesSeason.com)
Bone Broth vs Meat Stock
Chicken stock is short cooked (2-4 hours) and features the anti-inflammatory, gut-healing amino acids proline and glycine and gelatin.
Chicken broth is longer cooked (often in excess of 48 hours and up to 72) with the aid of cider vinegar and, thanks to the longer cooking, is rich in minerals and in gelatin – but it’s also rich in ‘free glutamates’ – which cause problems for gut sensitive and gut compromised individuals.
Unless digestion is strong and no other symptoms are evident, it’s better to start out with meat stock and transition to bone broth when the gut has healed sufficiently.
For a more detailed explanation, check out my post: 12 Cool Ways to Use Bone Broth (#12 is THE ultimate!). Plus recipes bone broth every which way – Part 3.
Either way, stocks and broths are nutritious, healing and the foundation for flavour. Auguste Escoffier said:
“Indeed, stock is everything in cooking. Without it, nothing can be done”.
All kinds of bones can make great stock or broth:
- Raw whole/joined birds, bones, carcasses, wings, necks, feet and heads (lovely!)
- Roasted raw bones – roast uncovered for 20-30 mins for a richer stock
- Bones from carcasses saved from roast chicken (you can freeze them)
- A mixture of both – the more the merrier!
If you’re making chicken meat stock as a gut healing remedy, it’s best to cook the bones from raw. Adding chicken feet (if you can prize them away from the Chinese) or a pig’s foot, will enrich the gelatin content of the stock or broth and it will gel up nicely.
Doubling up on the value
When you’ve made and sieved your delicious chicken meat stock, you can pick the meat off the bones, put these back into the pan, add a few more bones and veg with a glug of apple cider vinegar (to help leach the minerals from the bones) … and make your longer cooked chicken bone broth!
A word about the provenance of bones …
Like any other part of the animal, the health and nutritional value of the bones will reflect how the animal has been raised. The nutritional quality of meat stocks and bone broths made from the bones of animals raised on clean pasture is a million miles away from that made from animals raised intensively, or in confinement and fed a grain and soy-based diet. Always do your research and try to source the best and cleanest quality you can.