fullsizerenderWhy should you be making and consuming bone broth? Homemade broth is packed full of nutrients and amino acids that help support joint and intestinal health. And we all know by now that good health starts in the gut, right? If you didn’t, now you do. Google that shit, it really is fascinating. Broth is the foundation of a great soup too! But my favorite? Just warm up a coffee mug of broth and drink. So soothing and warming, I can’t get enough. It is an absolute superfood. You can find many websites touting the amazing properties of bone broth, just google it!

What is the difference between Chicken Stock and Bone Broth made from chicken bones?A lot of people who are interested in making their own broth wonder why they can’t just buy Swanson’s chicken broth at the store and drink that. Did you ever notice that the broths you buy at the store are constantly in liquid form? A true broth made from bones will extract the collagen and fat from the bone that will actually have a gelatinous texture/layer when chilled. This is what you want! Many times store bought broth is just full of preservatives, keeping it in liquid form, and powdered flavorings that may or may not have come from an actual animal. No bueno. Making your own can be as simple or as labor intensive as you’d like! I would like to note however that store bought stock isn’t so horrible and could be used in a pinch when you simply don’t have the time or resources to make your own and would love to make a good soup or sauce. For health and drinking purposes, homemade is your best option! It is also cheaper than buying stock! Especially if you’re me, and your Italian neighbor just brings you chicken bones when they have, ahem, cooked one of their own.

Back to my original question… Broth and stock are really similar, and to me the largest difference is the amount of cooking time results in a more or less nutritious broth. The longer the cook, the more the nutrients,  amino acids and collagen are extracted from the bone. There are several ways to prepare broth. If you want the hands off, quick and easy approach, check out NomNomPaleo’s site for recipes using the Slow Cooker Method and/or Pressure Cooker Method. I have used those recipes for years, and have enjoyed them. However recently I was watching one of my new addictive shows on Netflix (Originally on PBS) called, The Mind of a Chef with David Chang.

Chef Chang was making a real Chicken Noodle Soup, and I just wanted to try his broth preparation because it sounded amazing. And guess what… It BLEW MY MIND. No joke. So I am sharing it with you! This recipe is more labor intensive for sure. You’ll need to have a few hours at home so plan accordingly. You can also make a  vegetable stock at the same time if you like, but were focused on the main event here, [chicken] bone broth. Most people add vegetables to their slow cooker with the bones for added flavors and nutrients. This is a great idea, especially if you’re using a slow cooker or pressure cooker!

For now, were going strict Chicken Goodness. I make it about once a week. One batch for me typically yields 3 quarts or 3 Liters. I store them in Mason Jars in the fridge or freezer. Check out this post for storage options and expirations! On to the broth!


1 Whole Chicken, broken down into 6 pieces:
-2 Wings
-2 Drumsticks
2Tbs Himalayan Sea Salt
1Tbs Peppercorns


Fill a large 8 quart pot with 16 cups (4 quarts of water)

Put the chicken pieces, 1 tablespoon of Himalayan sea salt , black peppercorns into the pot of water. Bring to a boil and lower to a simmer

Skim foam and chicken fat off the top of the broth with a spoon and into a small bowl. Strain out solids when you are finished skimming and set aside

After one hour, use tongs to remove the chicken pieces. Allow the chicken to cool enough for your to pull the meat from the bones and set aside. You can use the meat for whatever you like! You don’t need it any more for this recipe.

Put the bones, skin and skimmed fat back in the large stock pot. Bring the chicken broth for another 2 hours, uncovered.

The water will reduce considerably in an hour or so, so don’t forget to add more and some more sea salt to taste!

Once your two hours are up and you like the taste, strain out all of the skin, bones, bits & bops into another pan.

From there you can pour into your storage containers and allow to cool to room temperature before you place in the fridge or freezer! We don’t need any broken jars if that’s what you’re using. I also use masking tape to write the date I made the broth on the jar. You can compost or throw away all of the solid ingredients.

I had just enough for 3, 1 quart jars and 1 fresh steaming mug that I could have just there and then! It was excellent. I highly encourage you to do a little reading on the benefits of broth. I can’t recommend it enough. Enjoy!