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

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...

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.

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