If you're ready to move on from a basic bone broth recipe and try something new, this mineral-rich sipping broth is perfect. It has a rich, savory flavor punctuated with delicate notes of sage, basil, and thyme. 

Homemade broths are the cornerstone of my kitchen. While we work them into plenty of recipes for soups, I also lean on sipping broth in the wintertime, when its delicate warmth is a delicious comfort against cold weather and dark days.

It's a great way to add a little more nourishment to your diet. Adding plenty of mushrooms, aromatic vegetables, and fresh herbs ensures a great flavor.

Key Ingredients

• Chicken bones give the broth a boost of collagen, which lends plenty of nutrition, plus a deliciously silky texture and savory flavor to the broth. I make this with raw chicken bones, but you can use leftover bones from a roast bird. 
• Miso paste amplifies the savory quality of the broth, and, when roasted, tastes even richer and more savory.
• Extra virgin olive oil is a healthy fat that's loaded with antioxidants. 
• Mushrooms lend vitamins and trace amounts of minerals to the broth. You can use just about any mushroom you like, but button mushrooms and maitakes seem to work well here.
• Aromatics include onion and fennel. They give this sipping broth recipe an underlying sweetness and deepen its flavor.
• Kombu is a sea vegetable that is rich in iodine and other minerals. It gives the broth a savory flavor and improves its mineral content.
• White wine lends much-needed acidity to the broth. The alcohol cooks off as the broth simmers, leaving only its beautiful flavor.
• Fresh herbs include basil, sage, and thyme. Stirred into the broth toward the end of cooking, these herbs add a pleasant uplifting note. They also contribute plentiful antioxidants and have a reputation as calming herbs.
• Ashwagandha is an optional, but valuable ingredient. It is an adaptogenic herb that helps buffer the body against stress. Its flavor is light, sweet, and earthy.

Recipe Tips

• The best way to ensure great flavor is to roast the bones and vegetables. If you skip this step, your broth will taste weaker and less flavorful.
• Bring the pot to a boil, and then turn down the temperature so that the broth simmers slowly. This low temperature allows for plenty of time for gelatin to develop and for all the flavors to work their way into the broth.
• Mind your timing. Well-made broth should simmer for a long time - several hours. However, extra long cooking times can break down the collagen and muddy the flavors. A few hours work best.
• Adding fresh herbs at the very end of cooking allows them to release their flavor without overcooking. As a result, you have a bright, vibrant herbal note.

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Sipping Broth Recipe

Bright notes of basil and sage complement this light, savory broth featuring a white button and maitake mushrooms. These herbs and gut-soothing fennel partner well with maitake mushrooms, which have a rich, woodsy flavor.

While they contribute a vibrant herbal note to this recipe, both basil and sage are traditionally used to lift the spirit, while the herb ashwagandha is used in Ayurvedic medicine to buffer the body against stress.

The sea vegetable kombu is rich in magnesium, a vital mineral that supports relaxation. When you combine them altogether, you make a mineral-rich sipping broth that's packed with both gut-friendly collagen and plenty of nourishing plant compounds.

Course Broth

Cuisine American

Keyword broth, fennel, herbs, vegetables

Prep Time 10 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Total Time 3 hours hours 33 minutes minutes

Servings 8 cups

Author Jenny

Equipment

• Rimmed Baking Sheet
• Large, Heavy Pot

Ingredients

• 2 pounds chicken bones (chicken feet, wing tips, and backs)
• ¼ cup white miso paste
• 2 tablespoons extra virgin olive oil
• 1 pound white button mushrooms (coarsely chopped)
• ½ lb maitake mushrooms (coarsely chopped)
• 1 medium yellow onion (halved)
• 1 medium fennel bulb (coarsely chopped)
• 2 tablespoons cut and sifted dried ashwagandha root (optional)
• 2 teaspoons black peppercorns
• 1 6-inch strip kombu
• 12 cups cold water
• ¼ cup dry white wine
• ¼ cup chopped fresh basil (loosely packed)
• 2 tablespoons chopped fresh sage
• 2 tablespoons fresh thyme leaves
• fine sea salt (as needed)

Instructions

• Heat the oven to 425 F, and line a rimmed baking sheet with parchment paper.
• Whisk the miso paste and olive oil together in a small mixing bowl until smooth and well combined, and then set it aside.
• Toss the chicken bones, button mushrooms, maitake mushrooms, onion, and fennel together in a large bowl. Add the miso-olive oil mixture and stir gently to lightly coat the mushrooms. Dump the contents of the bowl onto the prepared baking sheet and roast for 30 minutes.
• Transfer the roasted mushroom mixture to a large stock pot, and then drop in the ashwagandha root and the kombu. Add the white wine and then pour in the cold water, and bring to a boil over medium-high heat. When the pot reaches a rolling boil, immediately turn down the heat to medium-low and cook at a gentle simmer for 3 hours.
• After the broth has simmered for 3 hours minutes, turn off the heat and add the basil, sage, and thyme. Let the herbs steep in the hot broth for 10 minutes, and then strain the broth, discarding the solids.
• Season with salt as it suits you, and serve hot. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.

Get the Book

Our best-selling cookbook, Broth & Stock, guides you through making a dozen master recipes (for everything from bone broth to seafood stock) with guidance on how to use them to make amazing soups, stews, risottos, and more. It's everything you need to know about nourishing broths.

Order the Book Here

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Recipe Questions

The post Sipping Broth appeared first on Nourished Kitchen.

Making homemade beef bone broth will save you a ton, and it's much easier than you think. You can make it on the stove or in a slow cooker.

Homemade bone broth is a staple in our household - something I've made for over a decade. It has nourished my children through cold and flu season each autumn. We sip it in the morning on cold winter days or turn it into wholesome soups and stews.

The trick to making good beef bone broth is quality bones coupled with a slow, gentle simmer. The best bones are grass-fed beef bones with plenty of connective tissue. The connective tissue is rich in collagen, which breaks down when simmered and forms gelatin.

Ingredients and Substitutions

Beef bones are the heart of this recipe. Choose cuts with plenty of collagen-rich connective tissue for a silky broth that gels when cool. Beef knuckles, shins, oxtails, and neck bones work well.

Avoid beef marrow bones when making broth. They contain almost no connective tissue and produce a greasy, thin broth with little flavor.

Aromatic vegetables include celery and onion. These add a little brightness and depth to beef bone broth. Many cooks also add carrots to this mix, which lend a sweetness to the broth.

Red wine is our stand-in for the apple cider vinegar that's popular in other broth recipes. Its acidity uplifts the broth's robust flavor and provides balance. It also helps encourage the release of collagen, making for a gelatin-rich broth.

Black Pepper and fresh herbs lend flavor. Bay leaf and thyme well with beef, but you could also swap in some rosemary or parsley, too.

Tips for Making Beef Bone Broth

Choose bones with plenty of connective tissue, and avoid (or limit) marrow bones, which produce a greasy broth that doesn't gel. The best options include knuckle bones, beef shins, and neck bones.

Roast the bones and aromatics before adding them to the pot. Roasting allows some of the fat to render, so you can avoid greasy-tasting broth. Additionally, it improves the flavor of the broth and introduces meaty, savory notes.

Keep the pot at a gentle simmer. Cooking at too high a heat or too vigorous a boil can make cloudy broth. Sometimes it might even prevent your broth from gelling properly

Add the herbs last. Fresh herbs added to the pot during the last 30 minutes of cooking will brighten and intensify the flavor.

Once you have the basics down (roasting bones and simmering them), you can make other micro-adjustments to the flavor profile of the broth.

Add salt when serving. If you salt the broth too early, while it's simmering,

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Beef Bone Broth Recipe (Stove or Slow Cooker)

Roasting the bones in advance gives a deep, rich flavor to this homemade beef bone broth. We recommend ditching the apple cider vinegar you find in most recipes and using red wine instead. The wine provides the necessary acidity that vinegar offers, but with a greater depth of flavor. Black peppercorns, bay leaf and thyme round out the broth for something both nourishing and delicious.

Course Soup

Cuisine American

Keyword beef bones, herbs, wine

Prep Time 1 hour hour

Cook Time 12 hours hours

Total Time 13 hours hours

Servings 8 servings (2 quarts)

Calories 49kcal

Author Jenny

Equipment

• Rimmed Baking Sheet
• Parchment Paper
• Stock Pot
• Fine-mesh Strainer

Ingredients

• 5 pounds beef soup bones (such as neck, shin, and knuckle bones)
• 1 medium yellow onion (quartered)
• 4 ribs celery (coarsely chopped)
• 12 cups water
• ½ cup red wine
• 2 bay leafs
• 1 tablespoon black peppercorns
• 1 bunch fresh thyme

Instructions

Prepping the bones.

• Heat the oven to 400 F and line a rimmed sheetpan with parchment paper.
• Arrange the beef bones, onion and celery on the prepared sheet pan. Then, transfer them to the oven and roast for 1 hour or until the fat is rendered and the bones are well-browned.

Preparing the broth on the stove.

• Using a pair of kitchen tongs, dump the roasted bones, onion, and celery into a stock pot. Then pour in the water and red wine. Drop in the black peppercorns. Bring it all to a boil over medium-high heat, and then immediately turn down the heat to medium-low. Simmer the bones, uncovered, for 6 to 8 hours, skimming off any foam that rises to the surface of the broth as it cooks. Add the bay leaves and thyme, and continue simmering another 30 minutes.

Preparing the broth in a slow cooker.

• Using a pair of kitchen tongs, arrange the roasted bones, onion, and celery in the insert of your slow cooker. Pour in the water and red wine, and then add the peppercorns. Slow cook on low for 6 to 8 hours. Drop in the bay leaf and thyme, and continue cooking for a further 30 minutes.

Storing the broth.

• When the broth is ready, strain it through a fine-mesh sieve and pour it into mason jars. Seal tightly and store in the fridge for up to 1 week.

Nutrition

Calories: 49kcal | Protein: 13g | Sodium: 134mg

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Recipe Questions

The post Homemade Beef Bone Broth appeared first on Nourished Kitchen.

Bone broth is a staple of my family's diet.  As with healthy fats, heirloom vegetables, grass-fed meat, weconsume a lot of bone broths - usually aiming for one quart per person per day, at the recommendation of our nutritionist.  Broth, you see, is a nutritional powerhouse.  It is extraordinarily rich in easy-to-assimilate minerals, amino acids and goodies like glucosamine chondroitin. 

And, you did read that right: we do aim for one quart per adult per day (the little one of the household gets at least a pint).  That's a lot of broth.  Let me do the math for you.  That's between two and three quarts per day, averaging to about four and a half gallons of broth each week for our family.  Yes, as you might imagine, soups and stews are a big part of our day, more so in the winter than in the summer.  When I serve breakfast, I serve it with a mug of broth and another mug of broth sits at my desk as I work.

It's a beautiful thing, really, and I credit good broth, cod liver oil and of fermented foods with the resilient immunity my family enjoys each flu season. 

So how do we make enough broth?

So if you're wondering just how I manage working at home full time, homeschooling our 6-year old with making four and a half gallons of bone broth each week, I'll tell you.  I slow cook it.  I call it perpetual soup.  You see, my six-quart slowcooker is my cauldron.  That is, it is always on - bubbling away and ready to nourish my family with the bounty of the bones that stew away every hours of every day.

Once a week, I place the frame of a roast chicken into the slow cooker, cover it with filtered water (We use a Berkey to filter our water, and you can, toss in a few bay leaves, black peppercorns and vegetable scraps, turn it on and call it good.  As I pull broth from the slow cooker, I filter it through a fine-mesh strainer which helps to remove out any floating herbs, chicken skin or pieces of bone and results in a beautiful clear broth.  As I remove broth, I add water and continue the process throughout the week - ensuring that by the end of the week every bit of goodness has been pulled from that chicken frame.

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Slow Cooker Bone Broth Recipe

This perpetual soup is an easy bone broth you can make in the slow cooker.

Course Soup

Cuisine American

Keyword broth, herbs, wine

Prep Time 5 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 12 servings (3 quarts)

Calories 18kcal

Author Jenny

Ingredients

• 1 whole chicken (or the frame of a roasted chicken)
• 2 sweet bay leaves
• 1 tablespoon black peppercorns
• ½ cup white wine
• 12 cups water

Instructions

• Place one whole chicken or the frame of a roasted chicken into your slow cooker with sweet bay, black peppercorns, and wine into your slow cooker. Cover with filtered water and cook on low for 12 hours.
• Strain the broth, and then shred and reserve the remaining meat. Use it right away or pour into jars and store in the fridge up to 1 week.

Nutrition

Calories: 18kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 640mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 340IU | Calcium: 12mg | Iron: 0.1mg

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What's the difference between broth, stock, and bone broth?

While they're similar to one another, there are some key differences between broth, bone broth, and stock. 

• To make bone broth, you simmer meaty, collagen-rich bones as well as other ingredients in water for several hours (typically at least 6 and up to 24 hours). The goal is to prepare gelatin-rich tonic for easy sipping.  It is very rich in protein.
• Broth is made by simmering or poaching meat, as well as other ingredients, in water for a shorter period of time. It produces a lightly flavored liquid that has less protein.
• Stock is made by simmering meaty bones as well as other ingredients in water until it forms a flavor-rich liquid.  It typically cooks for less time than bone broth, and it is used as a foundation for other foods.
• Meat stock is popular on the GAPS diet, and it is made by simmering meat for a short period of time, similar to basic broth.

Key Ingredients for Bone Broth

At its simplest, bone broth needs only two ingredients: animal bones and water. In addition to these basic ingredients, you can also add vegetables, herbs, spices, and an acidic ingredient such as wine or vinegar.

• Bones are the foundation of bone broth. You can use the bones from any animal, including bison, turkey, chicken, or beef bones.
• Vegetables give your broth flavor and are best added at the end of cooking. Carrots, celery, onions, and garlic are popular.
• Herbs and spices give your broth flavor. Parsley, sage, thyme, and black pepper are popular, but you can use just about any herb or spice you like.
• Wine or apple cider vinegar is often added to bone broth. Their acidity improves the flavor of the broth and helps to break down collagen. The result is a great-tasting broth with a silky texture that becomes gelatinous when it cools.

What are the best bones for broth?

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Bone Broth Recipe

Bone broth is one of the easiest recipes you can make. It's savory, comforting, and perfect for sipping on its own or using as a base for soups, stews, and sauces. This recipe uses fresh chicken bones or scraps, but you can substitute the leftover bones of a roast chicken. If using leftover roast chicken bones, you may omit the first step that calls for roasting the bones.

Course Soup

Cuisine American

Keyword broth

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 8 servings (2 quarts)

Calories 58kcal

Author Jenny

Equipment

• Stock Pot
• Skimmer
• Fine-mesh Sieve

Ingredients

• 3 pounds chicken bones (backs, feet, wing tips, etc.)
• 1 yellow onion (quartered)
• 1 bulb garlic (smashed)
• 2 tablespoons extra virgin olive oil
• 1 cup white wine
• 12 cups water
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 bunch fresh parsley
• fine sea salt

Instructions

• Heat the oven to 400 F, and line a baking sheet with parchment paper.
• Arrange the bones, garlic, and onions on the baking sheet, and drizzle with extra virgin olive oil. Next, roast them for 30 minutes or until slightly brown. Turn halfway through to promote even cooking.
• Using a pair of kitchen tongs, transfer the bones, garlic and onions to a heavy stock pot. And then pour in the wine and water. Drop in the bay leaves and peppercorns.
• Bring the pot to a boil over medium-high heat, and then immediately turn the heat down to medium-low. Skim any foam that appears on the surface of the broth. Simmer, uncovered, at least 8 hours and up to 12 hours. About a half hour before the broth is finished, add the parsley.
• Strain the broth, and season it with fine sea salt as you like it. Serve immediately, or pour it into jars and store it in the fridge for up to 5 days and in the freezer for up to 6 months.

Nutrition

Calories: 58kcal | Carbohydrates: 1g | Protein: 10g | Sodium: 91mg | Potassium: 21mg | Sugar: 1g | Calcium: 3mg | Iron: 0.1mg

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Get the Book

Our best-selling cookbook, Broth & Stock, guides you through making a dozen master recipes (for everything from bone broth to seafood stock) with guidance on how to use them to make amazing soups, stews, risottos, and more. It's everything you need to know about nourishing broths.

Order the Book Here

Recipe Questions

The post Bone Broth appeared first on Nourished Kitchen.

What is turkey bone broth?

Bone broth is the liquid that results from simmering bones and joints of meat over time. This version is made from leftover roasted turkey bones, and it has a deep, savory flavor enhanced by onion, garlic, herbs, and just the right amount of wine (or lemon) for acidity. Making homemade turkey bone broth is a great way to use up Thanksgiving leftovers.

Traditionally, broths are sipped as a restorative food, but you can also use it as the foundation for other dishes such as gravy, soups, and stews. 

Ingredient Notes

• Leftover turkey bones give the broth its flavor, substance, and nutrition.  They're an excellent source of collagen, which breaks down to protein-rich gelatin.
• White wine adds acidity to the broth and improves its flavor. The acid in wine also helps to break down the collagen in the turkey carcass, resulting in a silky, gelatinous broth.
• Yellow onion and garlic give the broth a deeper flavor, with light, sweet notes that balance the rich umami flavor left by the turkey.
• Herbs give the broth a little brightness. Parsley lends a clean note, while thyme and sage lend a distinctly vibrant flavor. Bay leaves are also a good choice, contributing robust herbal undertones.

Recipe Tips

If you can boil water, you can make this easy recipe. It's painlessly simple and a foundational culinary technique that can help build confidence in the kitchen. But there are a few things you need to keep in mind to make sure it consistently comes out good every time you make it.

Tips for Making Turkey Bone Broth

• Let the broth come to a boil, then immediately turn down the heat when you're cooking this recipe on the stove. Rapid and prolonged boiling can damage the proteins and emulsify the broth, resulting in a greasy texture, off-flavors, and watery rather than gelatinous texture.
• Add just enough water to cover the bird by an inch or two. For optimal gelatin, aim for equal amounts of leftover bones and water.
• If you're using an Instant Pot, you may crush or break the leftover bones a little so that they fit into the insert more efficiently.
• Don't simmer your broth too long. While cooking homemade bone broth for a very long time is popular, it can sometimes break down the gelatin. Instead, aim for about 4 to 6 hours. It will still be just as nutritious.
• To de-grease the broth, transfer it to a jar and let it rest in the fridge until the fat rises and the broth gels. When you're ready to serve it, gently lift the fat cap off the gelled liquid and discard it.

Tips for Seasoning the Broth

• Use the leftover turkey carcass from a roasted turkey. Roasting enhances the development of flavor, especially savory notes.
• Onions and garlic work well when you add them at the beginning, but avoid adding other vegetables too early.
• Carrots and other root vegetables can make the broth taste too sweet, while cruciferous vegetables such as broccoli can make it taste bitter when you add them too early.
• Salt your broth at the very end. As the broth cooks, its liquid evaporates. So, if you add salt too early in the process, your broth risks being too salty. Instead, add it to taste at the end or right before serving it.
• Add herbs toward the end of cooking. Their flavor will taste brighter without overpowering the broth. For the stovetop and slow cooker methods, that means you should add them in the last 20 to 30 minutes. Or let them steep in the Instant Pot for a few minutes before straining.

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Turkey Bone Broth Recipe

After roasting a turkey, use the bones to make rich turkey bone broth, with instructions for stove, Instant Pot, or slow cooker.

Course Soup

Cuisine American

Cook Time 6 hours hours

Total Time 6 hours hours

Servings 2 quarts

Author Jenny

Equipment

• Stock Pot
• Instant Pot
• Slow Cooker
• Fine-mesh Strainer

Ingredients

Ingredients

• leftover carcass from your roasted turkey
• 1 medium yellow onion (quartered)
• 4 cloves garlic (smashed)
• ½ cup white wine
• cold water (as needed)
• ½ cup chopped flat-leaf parsley
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh sage
• fine sea salt (for serving)

Instructions

On the stove.

• Place the turkey bones, onion, garlic, and wine into a large stockpot. Cover with water by two inches, and then bring it to a boil over medium-high heat. Immediately turn down the heat to medium-low and keep at a bare simmer for 4 to 6 hours.
• Toss in the parsley, thyme, sage, and bay leaf. Then, let it simmer for about 30 minutes. Strain the broth and transfer it to jars.

In an Instant Pot.

• Place the turkey bones, onion, and garlic into the insert of your Instant Pot. Pour in the wine, and then pour in water to barely cover the bones. Seal, and then pressure cook for 90 minutes.  Allow the pressure to release naturally.
• Open the pressure cooker, then toss the parsley, thyme, sage, and bay leaf. Let the herbs steep for about 5 to 10 minutes, and then strain the broth, and then transfer it to a jar.

In a slow cooker.

• Arrange the turkey bones, onion, and garlic into the insert of your slow cooker. Pour in the wine, then pour water enough water to cover the bones. Cook over low heat for 6 hours, and then toss in the herbs. Continue cooking for a further 20 minutes.
• Strain, and then transfer the broth to a jar.

Get the Book

Our best-selling cookbook, Broth & Stock, guides you through making a dozen master recipes (for everything from bone broth to seafood stock) with guidance on how to use them to make amazing soups, stews, risottos, and more. It's everything you need to know about nourishing broths.

Order the Book Here

You might like these broth and soup recipes

Recipe Questions

The post Turkey Bone Broth appeared first on Nourished Kitchen.

Portable soup, a sort of homemade bouillon, sustained travelers before Cup O' Noodles lined rest stop shelves and salty powdered bouillon cubes gave home cooks a short cut in making soups, stews and sauces.  Modern cooks who seem to favor time saving packaged ingredients over more elaborate traditions have lost their taste for laborious culinary undertakings and with that loss, we've likewise lost a slew of traditional foods - portable soup rests among them.

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Homemade Bouillon (Portable Soup)

Homemade bouillon or portable soup is a simple, traditional way to keep stock always on hand without having to make it fresh every time. While the bouillon can be made without purchased gelatin, gelatin ensures that the bouillon comes together easily and firms up properly for long-term storage. Do not use vegetable scraps to flavor your stock as they may decrease the length of time you can store the bouillon and they will take much-needed space in your stock pot for gelatin-producing bones. You can purchase good quality bovine gelatin online (see sources).

Course Soup

Cuisine American

Cook Time 10 hours hours 45 minutes minutes

Total Time 10 hours hours 45 minutes minutes

Servings 16 cubes

Author Jenny

Ingredients

• 10 pounds meaty bones (chicken, beef, lamb, pork, etc.)
• 2 tablespoons black peppercorns
• 2 bay leaves
• 2 teaspoons fine sea salt
• 2 tablespoons gelatin (optional)

Instructions

• Preheat the oven to 425 F.
• Place the bones in a large baking dish, and roast them for 45 minutes.
• Place the roasted bones, peppercorns and bay leaves in a large heavy-bottomed stock pot. Cover with filtered water and bring to a boil over moderately high heat, reduce the heat to medium low and simmer, uncovered, for eight to ten hours.
• Strain the stock into a large mixing bowl through a fine-mesh sieve. Refrigerate for at least eight and up to twenty-four hours. You should have about one gallon of stock.
• The stock should gel in the refrigerator, but it's not necessary. The fat will rise to the top of the stock. Pick it off and reserve it for another use such as frying vegetables or braising meat.
• Transfer the stock to a shallow, wide-mouthed pot, stir in salt and bring to a boil over high heat. Continue simmering until the stock is reduced to 1 cup, about forty-five minutes depending on the surface area of your pot. Please note that the amount of time it takes to reduce 1 gallon of stock to 1 cup will depend on the size of your pan. A very wide and shallow pan will allow the stock to reduce in about 45 minutes, a traditional stock pot will take several hours.
• Whisk gelatin into the hot stock and pour into a small container about 4 inches by 4 inches. Refrigerate for at least eight hours, cut into cubes about 1-inch by 1-inch. You can further dry out the cubes by setting them gently on a cotton cloth or napkin in the refrigerator or other cold place in your kitchen for a further eight to twenty-four hours.
• Each cube of bouillon will produce one cup of stock. Simply drop the homemade bouillon cube into one cup hot water, stir to dissolve and serve. The bouillon cubes can be stored in an airtight container at room temperature for at least six months.

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Chicken feet - gnarly, repulsive and disturbing - make for the very best stock. Devoid of little else but tendons, bone and cartilage (sound appetizing yet?), chicken feet produce a fine golden broth that's rich in all those obscure nutrients that make a good stock so nourishing: glucosamine chondroitin, collagen and trace minerals.   Moreover, a chicken stock is an excellent source of calcium without .   Understandably, a stock made from chicken feet gels beautifully just as a good stock should.

Saturday morning, I pulled out a bag of chicken feet and as I peeled the yellow membrane from the feet and hacked away the talons, I couldn't help but reflect upon my relationship with food.   Dear God, I thought, I was a vegan once!  I used to gag at opening a package of lunch meat, and now I can peel and hack my way through a bag of chicken feet with nary an ill feeling   That is until my 4-year old tapped me on a shoulder with a disembodied claw.   Eeeew! Then there was that time when I accidentally left a bag full of chicken feet fresh from the farmers market in the fridge at the office.

Chicken feet can be difficult to find - that is, until you know where to look.   They don't come packaged on little Styrofoam trays, wrapped in plastic. Ethnic markets - those last bastions of traditional foods - often carry chicken feet, heads and other miscellaneous parts that are forgotten in conventional cooking.   Farmers markets can be another source.   Most importantly, your local farm offering pastured poultry may also have a stash from the latest harvest.   If purchasing your chicken feet at a market, they will usually run you $1 - $2 per pound; however, if you purchase your whole chickens farmer-direct they will often throw the chicken feet in the bag at your request.   These chicken feet came from a local, family-run farm that also specializes in grass-fed lamb.

Preparing Chicken Feet for the Stock Pot

In many cases, the chicken feet will arrive already prepared, more or less; however, if you receive them directly from your local farm you may need to dress the chicken feet yourself.   This is easy.   First, you'll rub them with salt and scald them briefly in boiling water followed by an icy bath.   This practice enables you to more easily peel the yellow membrane on the foot.   After peeling the yellow membrane from the feet, chop the talons off at the first knuckle.   Some cooks prefer to leave the talon on the foot. In the above picture, you'll see chicken feet in the three stages of preparation: 1. fresh, 2. peeled and 3. declawed.When blanching the chicken feet, take great care not to blanch the feet too long or you will overcook the feet, fusing the yellow membrane to the foot and activating the gelling process. Moreover, overcooking will also cause the tendons in the feet to contract, making peeling virtually impossible. Be brief.

Once the feet are fully prepared by cleaning, blanching, peeling and talon removal, they're ready for the stock pot.   A stock prepared from chicken feet, like any stock, is widely variable and can be seasoned based on your personal preference.   Preferring a mild-tasting broth in most recipes, I usually season my broth with vegetable scraps including celery leaves, onion and carrot peelings; however, from time to time, I like to change the flavor of the stock a touch and heat it up with chilies, ginger and other spices.   The stock recipe detailed below is very well-suited to Asian-inspired dishes and perfect for cold and flu season when a nourishing, mineral-rich broth infused with chilies and spice can help clear the sinuses.

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Chicken Foot Stock

Prepared from chicken feet and no other bones or meat, this stock produces a solid gel. One pound of feet will produce approximately 2 quarts of well-gelled stock. Its aroma is faintly reminiscent of Top Ramen, no joke. Even if you prefer to season your stock with a mild combination of onion, celery and carrot or herbs of your choice, follow the same method as outlined below.

Course Side Dish

Cuisine American

Keyword broth, chilies, garlic

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 cups (2 quarts)

Calories 17kcal

Author Jenny

Ingredients

• 1 lb chicken feet trimmed
• 2 tablespoons chopped ginger
• 1 star anise pods
• 3 medium jalapenos chopped
• 6 cloves garlic smashed

Instructions

• Add all ingredients to your stock pot, and add enough water to cover by 2 inches. Bring to a boil over high heat, and then turn down the heat to medium-low and simmer at least 4 and up to 12 hours. Skim any foam that floats to the top of the broth as it simmers.
• Strain the broth, and serve it right away or pour it into jars and store it in the fridge up to 1 week.

Nutrition

Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 941mg | Potassium: 22mg | Fiber: 1g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 6.9mg | Calcium: 4mg | Iron: 0.1mg

More broth recipes you'll love

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What is it?

Unlike bone broth, which is made from bones, chicken broth is traditionally made using a whole chicken or the meaty parts of the chicken. It simmers for a shorter period of time and has a delicate flavor. The recipe below also includes onion, garlic, and herbs which improve the flavor of the broth and give it an element of richness.

Tips for good broth

If you can boil water, you can make good chicken broth. The process is both simple and straightforward. Yet, there takes some nuance and skill to make a homemade chicken broth.

• Scrub the chicken with salt. Scrubbing the chicken with coarse salt helps to dislodge any bits of debris from the chicken's skin that could muddy the flavor of the broth. This is especially important if you're using a pasture-raised chicken from a local farm, as they tend to have more debris (such as small feathers) attached to the bird.
• Boil it twice, discarding the first broth. While it seems wasteful to boil the bird, discard the broth, and boil it again, this process produces particularly good results. Blanching the bird improves the flavor and clarity. If you skip this step, your broth may be muddy in flavor and appearance.
• Skim any foam that rises to the surface. When you boil a raw chicken, you'll find that a gray foamy substance floats to the surface of the pot. This scum is made up of protein and fats, and it can introduce off-flavors to your broth. Removing it improves the broth's flavor and color and clarity.
• Add most vegetables and herbs at the end. With the exception of onion and garlic, you should add most vegetables and herbs toward the end of cooking. If you add them at the beginning, they can make your broth taste overcooked, bitter, and unpleasant.
• Allow plenty of headspace when freezing in jars. Because water expands when frozen, your broth will expand in the freezer. Allow at least two inches of headspace and use a wide-mouthed jar when freezing in glass.
• Reserve the chicken meat. Once the chicken cools to room temperature, you can safely remove the meat and use it for chicken salad, chicken chili, or other dishes calling for leftover cooked chicken.
• Add salt just before serving. Chicken broth tastes better with a little sea salt; however, add it at the very end right before you serve the broth. Since liquid evaporates while the broth cooks, adding it too early may result in an overly salty flavor.

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Chicken Broth Recipe

This fool-proof chicken broth recipe is a cinch to make, and it has a rich flavor spiked with fresh herbs. It's perfect for making soups, or sipping on its own.

Course Soup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 2 quarts

Author Jenny

Equipment

• Stock Pot
• Fine-mesh Sieve
• Skimmer

Ingredients

• 1 (3-4 pound) chicken
• ¼ cup coarse sea salt
• water (to cover)
• 1 large yellow onion (quartered)
• 2 medium garlic cloves
• 1 tablespoon black peppercorns
• ½ cup white wine
• 2 bay leaves
• 2 tablespoons fresh thyme leaves

Instructions

The first boil.

• Scrub the chicken all over with coarse sea salt, and then rinse it well under cool water.
• Place the chicken in a large stock pot, and then fill the pot with cold water until it covers the chicken by about 2 inches. Bring to a boil over high heat, and then turn the heat down to medium and allow the chicken to continue to boil for about 20 minutes. Skim and discard any foam that rises to the surface of the pot.
• After 20 minutes, pour off the broth, and remove the chicken from the pot. Rinse it once more with cool water to remove any bits of scum or debris that adhere's to the bird's skin. Rinse the stock pot, and wipe it clean with a dishcloth.

The second boil.

• Return the chicken to the cleaned pot, add the onion, garlic, and peppercorns. Cover with water by two inches, and then pour in the wine. Bring to a boil over medium-high heat, and then turn the heat down to medium-low. Simmer, uncovered, about 3 hours, removing any scum that rises to the surface.

Finishing the broth.

• To finish the broth, drop in the thyme and bay leaves, allowing the broth to continue cooking a further 30 minutes. Then, carefully remove the chicken, strain the broth through a fine mesh sieve into jars. Transfer it to the fridge where it will keep about 1 week, or to the freezer where it will keep about 6 months.
• You can pick the leftover meat off the carcass and reserve it for recipes that call for cooked chicken, such as chicken chili or enchiladas.

Using homemade chicken broth.

• Skim off and discard any fat that has risen to the surface of the broth while it sits in the fridge. Then use the broth as your recipe instructs; alternatively, pour the defatted broth into a saucepan and bring it to about 165 F, season with salt and serve.

Get the Book

Our best-selling cookbook, Broth & Stock, guides you through making a dozen master recipes (for everything from bone broth to seafood stock) with guidance on how to use them to make amazing soups, stews, risottos, and more. It's everything you need to know about nourishing broths.

Order the Book Here

The post Chicken Broth appeared first on Nourished Kitchen.

What is Mushroom Broth?

Mushrooms broths are sipping broths made with or seasoned with mushrooms. Like other bone broth recipes, this broth is intended for sipping. But you can also use it as the foundation for soup and stew recipes, sauces, or other dishes.

Mushroom broths have a deep, savory flavor with rich umami notes. In this recipe, slow-roasted garlic and onion sweeten the broth. And tossing a few sage leaves into the pot at the very end gives the mushroom broth a bright, herbaceous note. Together, you'll make a nutritious broth that still tastes good. Plus, it helps support your body during times of stress or when you need a little extra immune boost.

While many mushroom broth recipes are vegan or vegetarian, this recipe includes chicken bones - and it acts as a seasoned chicken bone broth. Therefore, it's not only rich in the anti-inflammatory and adaptogenic properties of mushrooms, but it's also a good source of various amino acids and protein.

Where to find the medicinal herbs.

Mountain Rose Herbs provides organic culinary and medicinal herbs as well as mushrooms in bulk, which are perfect for making herbal remedies.

Shop Mountain Rose Herbs

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Medicinal Mushroom Broth Recipe

A wide variety of medicinal mushrooms gives this mushroom broth a deeply rich, savory flavor while roasted garlic and onions give it a little touch of sweetness and sage a bright, vibrant flavor. Medicinal mushrooms combine with sage and astragalus of a gentle, nourishing broth.

Course Broth

Cuisine American

Keyword herbs, mushrooms, spices

Prep Time 5 minutes minutes

Cook Time 6 hours hours 45 minutes minutes

Total Time 6 hours hours 50 minutes minutes

Servings 8 servings (2 quarts)

Calories 38kcal

Author Jenny

Equipment

• Rimmed Sheet Pan
• Parchment Paper
• Stock Pot

Ingredients

• 2 pounds chicken bones
• 1 medium yellow onion (halved)
• 3 bulbs garlic (halved)
• 3 medium celery ribs (chopped int 2-inch pieces)
• 1 tablespoon extra virgin olive oil
• 8 slices dried reishi mushroom
• 10 dried shiitake mushrooms
• ¼ cup dried chaga mushrooms
• 3 slices astragalus root
• 3 tablespoons dulse flakes
• 1 cup white wine
• 4 quarts water
• 10 medium sage leaves

Instructions

Roasting for flavor.

• Heat the oven to 300 F, and line a rimmed baking sheet with parchment paper.
• Arrange the chicken bones, onion, garlic, celery, medicinal mushrooms, and astragalus on the baking sheet. Sprinkle them with dulse flakes, and then drizzle the olive oil over them. Slow-roast the ingredients together until fragrant, about 45 minutes.

Simmering the broth.

• Transfer the contents of the baking sheet to a stock pot or Dutch oven, and then pour in the wine and water. Bring to a boil over medium-high heat, and then immediately turn down the temperature to medium low and simmer, uncovered, at least 6 and up to 8 hours. Stir in the sage leaves about 20 minutes before turning off the heat.
• Turn off the heat, strain the broth and discard the solids. Serve immediately, or store in the fridge up to 5 days and in the freezer up to 3 months. Adjust seasoning with fine sea salt before serving.

Nutrition

Calories: 38kcal | Carbohydrates: 3g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 203mg | Sugar: 1g | Calcium: 9mg | Iron: 1mg

Get the Book

Our best-selling cookbook, Broth & Stock, guides you through making a dozen master recipes (for everything from bone broth to seafood stock) with guidance on how to use them to make amazing soups, stews, risottos, and more. It's everything you need to know about nourishing broths.

Order the Book Here

The post Medicinal Mushroom Broth appeared first on Nourished Kitchen.