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The only pastured/organic/grassfed etc animal bones I have access to are chicken. Will a bone broth made from chicken suffice?

Answered on August 19, 2014
Created September 22, 2011 at 7:46 PM

I bought some conventional beef bones and made a broth out of them. The outcome tasted vile to me. Not exactly taste but my body was repulsed by it- so probably because there is all sorts of CRAP in conventionally raised cows.

On the other hand I have access to pastured organic chicken and therefore the bones. chickens are high in omega 6 so would this not be more harmful than good? Do chickens have all the goodies the other animal bones do?

Now I would be roasting the chicken then removing the cooked meat. The leftover bones etc get tossed in uncleaned right? all the meat remains still clinging? I believe I tried to cook a chicken carcass that had already been cooked via slow cooker. That second dose of 8 hour simmering seemed to turn it really acrid and gross. Would this be different if I roast in the oven first then crock pot it?

Thank you

91fe5b7e10068df9f147ee84320e38f7

(614)

on September 23, 2011
at 12:06 AM

Re: adding the wakame -I do this, too, but only if I'm going to consume it as straight bone broth (as in, breakfast in a mug, etc.). IOW, it can impart weird flavors/aftertaste if you're using it in a recipe (i.e. braising, using as soup stock, depending on what flavor profile you're looking for).

91fe5b7e10068df9f147ee84320e38f7

(614)

on September 23, 2011
at 12:01 AM

No, you're not the only one :D

3846a3b61bc9051e4baebdef62e58c52

(18635)

on September 22, 2011
at 09:29 PM

Why strain and de-fat? Just wondering. I had a bone in roast...thew the bone back in and cooked it down for 12 hrs. Drank it the next morning for breakfast...never got around to skimming or taking the fat out.

7dc950fc76a046048e683d2a27dced37

on September 22, 2011
at 09:07 PM

Did you roast the bones before making broth? That's supposed to help too.

C836b2644e7319bb957fbb794a97708e

on September 22, 2011
at 08:30 PM

That is probably where I went wrong- plus I did not take the fat off the top cause I thought I was supposed to eat that lol.

C836b2644e7319bb957fbb794a97708e

on September 22, 2011
at 08:22 PM

That sounds nice=) I was thinking about also adding some wakame and making a really yummy seaweed soup type thing!

65430e39d7e9e9322718d016fe668051

(2944)

on September 22, 2011
at 08:08 PM

Yes of course its great...

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4 Answers

best answer

3
Fa9f340eddbad9a544184c688fa4dcdd

(6433)

on September 22, 2011
at 08:15 PM

The good stuff, (minerals, glucosamine, gelatine e.t.c) remains the same regardless of the animal used.

Provided you skim the fat off of the top (just wait for the stock to cool) the omega 6 content will be absolutely neglible - something like 0.1g per serving. If you want a richer broth, just melt in a pat of butter before serving.

C836b2644e7319bb957fbb794a97708e

on September 22, 2011
at 08:22 PM

That sounds nice=) I was thinking about also adding some wakame and making a really yummy seaweed soup type thing!

3
64433a05384cd9717c1aa6bf7e98b661

(15236)

on September 22, 2011
at 08:07 PM

I make stick with chicken feet and necks, throw in a little onion and boil it up. Tastes great.

2
41dfb1a4fecb38d24075ff52f13ccb28

on September 22, 2011
at 11:47 PM

Absolutely! It's delicious. Have some on the stove right now. Use chicken carcass, lots of water, couple tablespoons white vinegar, some onion chunks, a crushed clove of garlic, salt (optional but I think it makes the broth better), celery leaves, and an Italian pinch1 of sage and thyme. Simmer until no longer see through.


1. Am I the only one old enough to remember that Golden Girls reference? Sophia adding a 'pinch' of red pepper to tomato sauce by shaking it over the pot for like a solid minute saying "Did you ever get pinched by an Italian? It takes about 5 minutes.."

91fe5b7e10068df9f147ee84320e38f7

(614)

on September 23, 2011
at 12:01 AM

No, you're not the only one :D

1
8d454fc50d6d58643d6f8b0d1e7ea8ea

on September 22, 2011
at 08:23 PM

If you get around to wanting to try beef bone broth again, the resources I've read state that you really want to reduce the stock for it to taste good - meaning, take your finished (strained, de-fatted) stock and boil it until it's reduced by about half. I made bone stock with grass-fed cow bones and it still smelled gross - but once I reduced it and turned it into this, it was fantastic.

From what I understand, the unwanted aspects of conventional meat are contained more in the fat than in the bones.

C836b2644e7319bb957fbb794a97708e

on September 22, 2011
at 08:30 PM

That is probably where I went wrong- plus I did not take the fat off the top cause I thought I was supposed to eat that lol.

7dc950fc76a046048e683d2a27dced37

on September 22, 2011
at 09:07 PM

Did you roast the bones before making broth? That's supposed to help too.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on September 22, 2011
at 09:29 PM

Why strain and de-fat? Just wondering. I had a bone in roast...thew the bone back in and cooked it down for 12 hrs. Drank it the next morning for breakfast...never got around to skimming or taking the fat out.

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