first bone broth- any tips?

[chambom]

So, I bought a whole Amish chicken today to make my first real broth.

Do I just put the whole chicken in the pot, or should I break the chicken up?

Once the chicken is cooked, should I remove the meat and then put the bones back in?

I wanted to get some feet too, but they didn't have any. If I am up for it I might try a different store tomorrow.

They did have chicken livers- is that good to add?

Any tips would be appreciated.

Thanks

[dogmom327]

I make stock with the carcass left over from roasting a chicken (after I've removed the meat). I've never just put the whole chicken in there (meat and all) so I'm curious to hear replies

[mbravebird]

You really don't need the meat to make broth -- the bones and joints, and the length of the simmer, are what give it its nutritional value.

If you do it with meat, though, I'd take out the meat partway through, otherwise it will be sort of tasteless at the end.

If you roast it, eat the meat, and then make the broth, make sure you include the gelatin that gathers around the chicken on the plate you're storing it on.

[pnutS4us]

I find that the broth tastes much better using roasted bones and roasted vegg--carrots, onions, celery, garlic the hardier veggies for stock making. Makes a darker, richer broth that way. What I do, is roast a chicken for a meal, pick the meat from the bones and then roast the bones, and what ever hard veggies for the stock, in the oven for about a hour at 350. I personally would not cook livers in the broth, as you are making it, since they can go bitter with long cooking.

With the roasted veg/bones, my stocks tend to come out very rich and dark--almost as dark as beef stock. Yummy! You can also use the onion skins (if using yellow onions) too if you like.

[Rafaela]

Ditto on roasting the bones. My broths always come out super dark and rich. Also, add feet if you can get them...they'll make the broth gel much more.

Strain with cheesecloth, you might even have to strain twice. Paper towels work well, too.

I've read that you're supposed to skim the fat while the broth simmers, but I've never done that. It's much easier to scrape that fat off when the broth is cold.

[pnutS4us]

I try to skim the fat off during cooking (usually a few hours in) and let it harden, and pour what ever broth I have collected back into the stock pot. Then I freeze the fat in small ice cube trays, pop out and store in a container or two in the fridge. I use the fat to saute veggies, toss with potatoes or veggies I am going to roast, I have even used the drippings in dog cookies!

[Rawa]

when I use a whole chicken I cut it up first and save the breasts and legs and wings for another day. Usually I just buy 3 lots of bones.

If you do cook it whole take the chicken out and save the meat after about an hour. You could chop some up and put back into the final product or just save it for salads or casseroles.