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Does your chicken bone broth always look gorgeous yellow/gold?

Commented on December 31, 2014
Created March 19, 2013 at 8:23 PM

Made my 2nd batch chicken bone broth. I made a chicken in the crock pot with carrots, onion and red potatoes (the potatoes were for my kids before you judge me harshly). Removed everything from the crockpot and picked the chicken as clean as I could but there was still small amount of meat left on the carcass. I returned the carcass to the crockpot in the same broth it cooked in and added more water and added approx 2TBS. apple cider vinegar. Let it cook on low for about 18hours. Strained it into jars. My issue is that it's a very dark brown. Nothing about it is yellow or gold like most pictures show. So after having made it I have some questions that might help me in my next endeavor: 1. Could I have burned or scalded it and that's the color issue? Even though it was only in crockpot. 2. Can I use the original liquid/broth that it cooked in and add more, as I did this time? 3. Could the color issue be related to the carrots and red potatoes that were in the original cooking liquid? 4. How clean do you usually get your chicken carcass when making broth? Will the meat that's left on it affect it for good or bad? 5. Do you put the skin and fat that you picked off back in when making broth or throw it away?

Thank you for answering and have a beautiful day!

86c97b2779feab3c330f5e1c5fea7e25

(2312)

on March 20, 2013
at 02:55 PM

Ya I didn't say they are "bad", just the worst bone to use compared to most others

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on March 20, 2013
at 03:00 AM

Chicken bones aren't bad. They're just not as good as the other stuff.

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3 Answers

1
86c97b2779feab3c330f5e1c5fea7e25

(2312)

on March 19, 2013
at 11:22 PM

I've heard that chicken bones are the worst bones to use since they are thin and do not contain as many nutrients as, say, a beef bone. This might have something to do with the color as well?

After speaking with the butcher last week, I just picked up a calve's foot (he cut it up for me) to make broth with tonight. This is apparently the best way because the joint bones make it very gelatinous.

I know this doesn't help with your chicken carcass, but maybe try a different kind of bone? Can't wait to make mine tonight...

Febcfb45a6bec019a69101cfa8104d30

(463)

on December 31, 2014
at 06:07 PM

That doesn't seem likely. Pound for pound, chicken bones should have similar nutrients as do other animals' bones--but they might actually be better due to the volume/surface area disparities that occur with differently sized objects (i.e., if you have two objects of the same shape, the smaller one will have a greater ratio of surface area to volume--meaning more nutrients can be leached into the broth, since more surface area is exposed to the solvent (water and vingar, in this case)).

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on March 20, 2013
at 03:00 AM

Chicken bones aren't bad. They're just not as good as the other stuff.

86c97b2779feab3c330f5e1c5fea7e25

(2312)

on March 20, 2013
at 02:55 PM

Ya I didn't say they are "bad", just the worst bone to use compared to most others

0
34f00c7b4e5738cf04ead1a012a14ed1

(996)

on March 19, 2013
at 10:34 PM

Nope. Mine is always brown too!

0
Ae3b7ea9f3755af32287825db8d98796

on March 19, 2013
at 08:42 PM

I'm sure it's perfect! Here is how I make mine....I roast the chicken on top of carrots, onions, mushrooms. Pick the chicken and add the carcass to my crock pot (I pick it pretty clean, but leave anything that its tricky to remove) with a bit of crispy skin pieces, the juice from the bottom of the roasting pan, and some of the roasted veggies. I also scrape the pan and add those bits to the rest. Cover all of it with water and a splash of vinegar and leave it for about 18-24 hrs. It is always really dark brown and I think that's due to all the flavor! I usually roast a chicken and then make some sort of soup with the stock that week. Delicious.

I do not put the skin and fat I've picked off into my stock. I don't worry about cleaning the carcass down to the bone, but I don't deliberately add the fat. I do add a little bit of skin for flavor though.

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