top of page

Chicken Bone Broth

(Otherwise known as Jewish/Kosher Penicillin)

Liquid Gold!

Bone Broths are key, not only to good health but also to delicious food. Bone broths or stocks are the basis of wonderful soups, sauces, and gravies. Many chefs have a bone broth pot on the back of the stove, simmering away to add to dishes. They also provide minerals, especially calcium, in an easily absorbable form, as well as digestion-enhancing gelatin.

VINEGAR is the key! It leaches out minerals from the bones.

The easiest bone broth to make is chicken. You can make it from all types of raw chicken, whole , raw chicken parts or using the bones from any cooked chicken meal. You can make a big kettle of it and store it for later. Clear broth will keep for about five days in the refrigerator, longer if boiled, and keep several months in the freezer. You can also reduce the stock by boiling it down for several hours until it becomes concentrated and syrupy.

This reduction is called fumet or demi-glaze.


You can store the fumet in small containers or zip-lock bags. Running warm water over it easily restores fumet. When using, add water to restore it to bone broth. I usually roast a whole chicken, and then use the bones to make the broth. A store brought rotisserie chicken can always be used.

Here are the basic ingredients.for some delicious both.


Bones from 1 baked or roasted chicken, chicken pieces with bone on or bone from left over chicken parts.

1 gallon or so of cold filtered water

1/4 cup vinegar (any type)

3 stalks celery, coarsely chopped

2 carrots chopped

2 onions quartered (I also add the onion skins, it makes the broth a beautiful golden color.)

1 bay leaf (optional)

1 teaspoon pepper


1. Place bones, and/or raw chicken pieces into kettle and add remaining ingredients.

2. Heat over medium heat until it reaches a boil.

3. Then reduce heat to lowest setting to have it gently simmer, not boil.

4. Simmer for at least 2 hours. or as long as 24 hours or so.

5. Remove chicken pieces and strain the stock.

6. Chill stock and remove fat that congeals at the top.

There is nothing wrong with the fat but the best clear sauces are made with the fat removed. Use as a basis for any soup or savory dish.

Calorie Count: About 15 calories per cup.

My father, who was a physician, use to say hot liquids such as soup, would open up the capillaries in your lungs, warming you from the inside out.


Smile and Shine,


22 views0 comments

Recent Posts

See All


bottom of page