Chicken Broth?????

[chlobo]

I am trying to make larger batches of bone broth. I've been using the bones from a chicken that I stripped of its meat. But that doesn't make enough.

So what do folks use to make bone broth? I check whole foods & they have no "backs & wings" for soup stock. I can't keep using whole chickens b/c I can't eat the meat fast enough.

[Razmatazz]

i dont make chicken stock, i make beef stock with beef marrow bones and knuckle bones (which have lots of white cartilage on them) that i get at my farmers market. They make a really rich gelatinous broth. Also, some butchers give these bones for free.
I've heard chicken feet make a really gelatinous broth, but they're really difficult to get where i live

[CrunchyChristianMama]

You can always save the bones in the freezer until you have enough of them to make a big batch of broth.

[dogmom327]

Originally Posted by Evie's Mama

You can always save the bones in the freezer until you have enough of them to make a big batch of broth.

This is what I do then I use a roaster oven (like a huge crock pot) to make 10-12 quarts of broth. I then can the broth (using a pressure cooker) so I have some for a few weeks until I have enough chicken carcasses to start over again.

[Ruthla]

Maybe try contacting local butchers for soup bones?

Or you could try to eat chicken more often. When I serve chicken on the bone (either a whole chicken or cut up or just thighs or drumsticks) I save the bones to use for soup later. I even save the bones off people's plates- any germs or enzymes from their saliva will quickly die when the bones are heated.

I generally make chicken broth in the crock pot once or twice a week, depending on how fast I eat it up during the week. Some weeks I'll drink a quart a day; other weeks I'll serve it on Friday night and that's all I use the whole week.

[chlobo]

I think I didn't explain very well.

I make chicken about 2x/week. Eat time I get about a quart of broth. However, it's not enough if I want to make soups. one soup easily uses a quart of broth. So I need some way to get extra broth without getting a lot of extra meat. I would ahve thought that Whole Foods would have sold wings & backs or necks. Some low meat bones. No luck so far.

[springmum]

I save bones from legs, thighs etc in the freezer.

You could just save enough bones to simmer 2 -3 pots (or 2 crockpots?) at once maybe or do them day after day....?

[californiajenn]

If you are using an entire chicken carcass and only getting 1 quart of broth then you need to tweak your recipe. I get at least 8 quarts from one chicken.

Post your "recipe" and maybe we can help.

[chlobo]

My recipe is easy. I put one chicken carcass in a pot. Add water, salt & boil. Yields a nice broth. Tonight's was 2 quarts.

[tinuviel_k]

I go to my local butcher and get chicken backs to supplement my stock. I have to call ahead and see if they have any (usually not: people buy them to feed their dogs), and then I pick them up if they do. A case (40 lbs) costs $25. That, in addition to the bones of my weekly roast chicken, keeps me in stock for a loooong time.

[californiajenn]

Originally Posted by chlobo

My recipe is easy. I put one chicken carcass in a pot. Add water, salt & boil. Yields a nice broth. Tonight's was 2 quarts.

Maybe I'm reading this wrong but it just seems like you just need a bigger pot and add more water. Let is cook overnight and voila, lots of chicken stock.

[saratc]

Check with local farmers to see if they have parts like backs, necks, and feet. Eatwild.com and Localharvest.org are two good sites for locating local farmers.

If you don't mind non-pastured, you can check with your local grocery stores. Some of them can order you chicken parts although they may not carry it. With the amount of broth you use, you could probably stand to order a case of backs.

I also make other types of broth for drinking and making soup. For pork broth, I use pork backbone, neckbones, and feet. For beef broth, I buy big bags of beef bones from my farmers. The beef broth makes good onion soup.

[Teenytoona]

Originally Posted by Ruthla

Maybe try contacting local butchers for soup bones?

Or you could try to eat chicken more often. When I serve chicken on the bone (either a whole chicken or cut up or just thighs or drumsticks) I save the bones to use for soup later. I even save the bones off people's plates- any germs or enzymes from their saliva will quickly die when the bones are heated.

I generally make chicken broth in the crock pot once or twice a week, depending on how fast I eat it up during the week. Some weeks I'll drink a quart a day; other weeks I'll serve it on Friday night and that's all I use the whole week.

I do the whole bone saving off people's plates too! Glad I'm not the only one!

OP, I think a PP is right, you just need a bigger stock pot and more water. I can usually get a whole large stockpot full of broth (no idea how many qts) off one carcass.

[momtoalexsarah]

Definatly see if there is a local farmer, we grow chicken, beef and pork and always have tonnes of bones takeing up frezzer space. I usualy give the pork ones away and charge $1 a pound for beef leg bones and chicken backs. Beef and pork make great broth as well. Pork is really high in gelaton, and if you just boil it without adding salt or seasonings then cool it you can take the lard off and use that for greesing pans and bakeing. then add the seasonings when you use it.

[425lisamarie]

If all you use is chicken, start adding herbs, garlic, lots of onion celery and carrots. It's more flavour and obviously you can use more water.

1 quart is not much from a chicken carcass.

[Ruthla]

If you're only getting a quart or two per carcass, and it's not tasting overly concentrated, then maybe you're not cooking it long enough? How long do you simmer it for?

Do you mix in any chicken drippings along with the carcass? I add in whatever's left in the chicken pan- the bones, skin, seasonings or veggies that got roasted with it, fat, and the "liquid" at the bottom of the pan (that usually turns into a gel in the fridge).

[oiseau]

My whole foods carries tons of turkey legs and wings as well as random chicken parts. They keep them with the more "exotic" meats (quail, ostrich, buffalo, etc.). I'd try asking the meat dept. people if they have any available in the back.

[chlobo]

I'll have to give that a whirl. Need to be more proactive.