Another bone broth question....

[raksmama]

 Calling all  experienced bone broth making mamas!

I’ve noticed that when I make a chicken stock using a fresh chicken that the broth has a jello like consistency when it is chilled. This is not the case when I use left -over bones from a roast chicken. No matter how long I boil the bones,  the consistency remains liquidly.

Does this mean that there are not as many nutrients, gelatine, and cartilage, from the broth made from roast bones?

Thanks!

[BabyFireFly]

I've made several gallons of stock over the past few weeks since the market prices on fresh chicken have been so good. I have found that if I use the carcass of a roast chicken, that has been removed from it's roasting juices and allowed to drain, my stock will be less fatty and more liquidy when cooled. However, if I am making more of a concentrated broth (I reduce it by half and then freeze it in cubes for those times when I only want a little bit) I will add the roasting juices (which include most of the fat) and it will be jello like if placed in the fridge to cool. I think that's really what it depends on, if you are using roasted bones then the fats have been cooked off and therefore do not make their way into the stock pot, but if you are using a full, fresh chicken you are getting 100% of the fat.

[goldenwillow]

Agreed.

Good thought on the ice cube trays. 

[raksmama]

I'll try adding the roasting juices next time, but it is my understnding that it is the gelatin in the bones that give it that consistancy not the fat?

[tinuviel_k]

I believe that geletin comes not only from the bones but from the connestive tissues in the meat. My very best broth is made when I gently poach a whole chicken, strain the broth, roast the bones in the oven, and then gently simmer the broth and bones together for an additional 12 hours. If I have the bones saved from a previous evening's roast chicken then so much the better! I add them to the broth and have double the goodness.

Here is the poached chicken rcipe that I use. The meat is wonderful and can be used in lots of recipes, and the resulting broth is so much more rich and flavorful than when I used to use roast chicken carcass alone.
http://www.thesustainablekitchen.com/skblog/?p=1558

[jenniepaige]

Originally Posted by BabyFireFly 

I've made several gallons of stock over the past few weeks since the market prices on fresh chicken have been so good. I have found that if I use the carcass of a roast chicken, that has been removed from it's roasting juices and allowed to drain, my stock will be less fatty and more liquidy when cooled. However, if I am making more of a concentrated broth (I reduce it by half and then freeze it in cubes for those times when I only want a little bit) I will add the roasting juices (which include most of the fat) and it will be jello like if placed in the fridge to cool. I think that's really what it depends on, if you are using roasted bones then the fats have been cooked off and therefore do not make their way into the stock pot, but if you are using a full, fresh chicken you are getting 100% of the fat.

EXACTLY! I have been making chicken broth for a long time and this is always the case. I generally prefer the taste of it from a fresh chicken as well.