Stock and Bone Broth

Something Bubbles

Real estate agents have told me that there are two scents to use to assist in selling a property. The seller is encouraged to either cook onions or bake brownies. I am curious if a third could be added. The scent is divine, warming, comforting. This is the scent you hope would greet you at the door after a long day fighting dragons. Just imagine the sales when stock or bone broth bubbles on back of the stove. This could knock them both off of their home-selling pedestals.

Stocks: Chicken Bone Broth


  • 1 lb+ chicken bones (I freeze them until I have enough to make a big batch of stock.)
  • Per every pound of chicken bones add approximately the following quantities of onions, carrot, and celery:
  • 2 oz onion, peeled and chopped into medium dice (You’ll notice I used the skins. There is some argument here whether to do this or not. I am on a no-waste kick right now.)
  • 1 oz carrot, peeled and chopped into medium dice
  • 1 oz celery, chopped into medium dice
  • 1 ea bay leaf
  • 6 – 12 ea whole black peppercorns
  • 2 – 3 whole garlic cloves, crushed
  • Enough cold water to cover bones
  • ¼ cup apple cider vinegar
  • Feel free to add parsley stems, rosemary, or other herb for flavor.


  1. Bring all ingredients to a gentle bubble in deep enough pot so that you minimize splashing.
  2. Allow the mixture to gently bubble for at least six to twelve hours. Some people will say cook for forty-eight hours. You’ll need a slow cooker to do that. I find after twenty-four hours, the bone broth starts to smell weird. Twelve is usually my max time frame when I am making a chicken bone broth.
  3. You may need to add more water throughout the cooking time.
  4. Once the bone broth has bubbled away for six to twelve hours, strain the liquid in to a container and throw the solids away.
  5. Decant the liquid into jars.
  6. Cool with the lid off for about ½ an hour. You can also surround the jars with ice for quicker and safer cooling. Stir occasionally with a spoon to get the bone broth to cool faster.
  7. If freezing, leave a good inch or two open from the top to allow for liquid expansion.

NOTE: That’s right. No salt used here. This is a base for all the wonderful things you’ll be making later. That’s when you will salt your items.

Ready for this week’s menus.

Published by Janet

Chef, teacher, artist, writer

11 thoughts on “Stock and Bone Broth

      1. Thank you. I’ll review after I finish the movie I’m watching. Very interesting idea and sounds like something our grandmothers would do.


  1. Over here we are told that baking bread helps to sell almost anything, including houses….

    An elegantly simple recipe…….

    Do you make your own Cider Vinegar?

    What is the difference between a broth and a stock?….

    Liked by 1 person

    1. Hi David!

      I have yet to try to make my own vinegar. My friend makes his own red wine vinegar from a Fence mother his father gave him. I’d like to try, but there’s only so much space in my kitchen.

      Broth will usually still have some meat in there. Stock is strictly the bones. Exception: vegetable stock.

      Bone broth has the addition of apple cider vinegar. Thought is is helps the minerals, etc get into the broth. Personally, I just like the flavor.


  2. Ah! Acid acting on the bone…

    I’ll have to try making cider vinegar… they increasingly sell un pasteurised vinegars with the mother in … I have a memory of reading how to make vinegar by trickling wine down a tower with (I’m fairly sure) beechwood chippings in it….the various Acetobacter spp colonise the surface of the chippings. That I recall from reading about age 13…… in a comic possibly.

    Liked by 1 person

  3. Ah… scoby…. some confusion about Ginger Beer Plants I recall… are the “plants” being sold genuine i.e a scoby or are they just a mere pretence? old Mrs York gave my mother one… she promptly killed it off somehow. (that was about 1955/6 I reckon)…

    Liked by 1 person

      1. Yes… fermented solution of Ginger and sugar… a ginger beer plant is a scoby specific to brewing ginger beer. Supposedly they died out during rationing in WWII but old Mrs York kept hers going. Apparently one was discovered somewhere in Germany that had been kept going….
        Any way that’s where I know the word scoby from…..

        Liked by 1 person

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