Bone broth provides an abundance of vitamins and minerals. Plus ‘wiggly jiggly’ bone broth is a great source of collagen. You can learn about the benefits of bone broth here.
But, not all bone broths are equal. The items you use to make your bone broth (from the source of the bones to the other ‘off-cuts’ added) will make a difference in the nutrient composition and amount of ‘jiggle’ that results.
Below you’ll find our favorite recipe for creating the ultimate, great tasting, nutrient-dense, “wiggly jiggly” bone broth.
This chicken bone broth recipe makes use of the whole animal -- letting nothing to go to waste and obtaining as much nutrients as possible. Necessary components: stewing hens, chicken feet, & chicken heads.
What is a stewing hen? A stewing hen is a retired egg layer, who live, on average, 2 years, which is significantly longer than meat birds. Stewing hens are a vital part of the life cycle of a farm. They spend several years eating grass and bugs, running around, helping to replenish the soil as they move around cow dung as a natural fertilizer. When a hen’s egg laying ability slows down, reaches ‘menopause’, she is no longer a productive member of the flock. Butchering and selling these laying hens allows the farm to continue to provide nourishment in the form of quality pastured meat.
Unlike meat chickens that are raised for meat and fattened relatively quickly, stewing hens who live for 2-3 years have the opportunity to develop very strong bones, and strong, lean muscles. These bones are incredibly mineral rich. However, when it comes to meat, egg-laying hens are not quite as tender as hens raised for meat. That’s because they’re older and their muscles have done a lot more work -- the taste is a little gamier and tougher relative to the chicken meat you are likely used to.
While stewing hens may not be the best for roasting, they work really well for nutrient dense broth, and are a wonderful way to honor the life of the animal by using the whole body.
The feet and heads are the most gelatinous portions of the animal. Simmering both will ensure there is ample gelatin in the resulting broth. Additionally, the brain and the eyeballs within the chicken head result in a wonderful, rich flavor sans any additional seasoning..
Full Chicken Bone Broth Recipe, that gets extra wiggly jiggly.
9 cups water
1 stewing hen
1 tsp salt
If desired, add your favorite seasonings, such as thyme, basil, and rosemary at the start.
Place all ingredients in a 5 quart crock pot, cover, and cook on low for 24-30 hours
Add 1 cup of water ½ way through the cooking process if the water reduces.
Once the time is up, pull any items you’d like to keep from the broth using tongs, including the chicken heads and feet, then pour the broth through a colander to separate the broth and the bones
To store, pour the broth into glass mason jars, tightly secure the lid, and store in the fridge upside down*
*Storing the broth upside down will result in the tallow to form at the top of the jar, with easy access to the broth at the bottom.
When consuming, salt to taste and heat if desired. You can consume the broth cold in the “wiggly jiggly” form, but note, as you heat the broth, it will become liquid, which is just as delicious! Enjoy!
PPS. don’t throw the leftover chicken feet out! For a crispy snack full of calcium, try this:
After you pull from the broth, roast the softened chicken feet in the oven at 400 degrees Fahrenheit for roughy 15-20 minutes, until crispy. Yes, you can eat the whole foot! Enjoy!
For a bone broth recipe using both our 100% grass fed beef bones and pastured poultry parts, check here.
Hope you enjoy! If you source anything from White Oak Pastures, you can use code "strongsistas" at checkout to help support us. Thank you!