Is this Bone Broth

[simplepamom]

Ok, when I cook chicken legs and thighs- I do it this way- I put the legs and thighs in a roaster- I Like my stoneware one, but sometimes it is just a regular roaster. Add a dash of seasonings to taste and about a cup or so of water underneath. I cover and oftne start out roasting at low temp- like 225 if I put it in early enough, and then I usually end up bumping the temp up to say 350 for 30 min when I realize- oh it isn't done yet lol.

So, when the chicken is finished, I have 1/2-1 qt (depending on how much water i added and how many legs) of liquid in the pan. Would this be considered a bone broth or is it just pan drippings or what? IT tastes yummy, is a golden type color, the fat seperates to the top when chilled, and when chilled it does gel. From this i am guessing it has all the benefits of stock that Fallon discusses- but thought I Woudl get other opinions.

Thanks
Brenda

[ASusan]

same thing happens when I roast a chicken. I treat it like bone broth (but it's spicier, because of the seasonings that we use to roast chicken). Best for a soup or to make a sauce for more chicken...

[Demeter9]

Since the bones themselves are not soaking in the water and being leeched I'd have to say no.

It might be a broth. It might be au-jus. But it isn't a bone broth IMNSHO.

The leeching effect of 12-24 hours in a pot with water on the bones and cartilage will bring out the calcium, glusosamine, gelatin, iron, etc. in the bones.

[simplepamom]

Thank you. So the bones have to be under the water. I thought maybe something was likely missing since I did not have the vinegar in there. NEver thought about the bones not being totally under the water.

NExt question, if you know, I have heard of soaking egg shells (Washed) for the calcium. IS this worth it to toss some egg shells in when making broth for the extra calcium?

Brenda