Chicken Bone Broth

Making homemade chicken bone broth, then pressure canning it, is a wonderful way to create a nutrient-dense, long-lasting food source. For a homesteader raising their own meat birds or someone looking to use everything from their store bought chickens, this method is highly beneficial and resourceful. Below is a step-by-step guide for making the broth, canning it safely, and understanding its health benefits.

Why Use Chicken Carcass and Feet?

• Carcass: The bones, skin, and connective tissue provide collagen, gelatin, and minerals that make bone broth rich in nutrients.
• Chicken Feet: They are especially high in collagen and gelatin, which support joint health, improve skin elasticity, and are great for gut health. Bone broth made with feet is extra rich and nourishing. You can purchase them at the store if you want to add them or you may even be able to contact a local farmer to source them.

Ingredients:

• Chicken carcass (from roasted or raw chickens)
• Chicken feet
• Water (enough to cover the bones and feet)
• 1–2 tablespoons apple cider vinegar (helps draw out minerals)
• Aromatics (optional, such as onions, garlic, celery, carrots, bay leaves, and peppercorns)
• Salt (optional, as you can season later)

Instructions:

1. Prepare the Chicken Carcass and Feet:
   • If using raw chicken feet, clean them by scalding them briefly in boiling water, then peeling off the outer layer of skin and nails.
   • Place the chicken carcass and feet in a large stockpot or slow cooker.
2. Add Water and Vinegar:
   • Fill the pot with cold water until everything is fully submerged.
   • Add 1–2 tablespoons of apple cider vinegar. This helps to extract minerals and collagen from the bones.
3. Simmer the Broth:
   • Stovetop: Bring the water to a boil, then reduce to a simmer. Simmer for 12–24 hours, occasionally adding water if needed.
   • Slow Cooker: Set to low for 12–24 hours. You can let it simmer overnight.
4. Strain the Broth:
   • Once the broth has cooked down and is a rich golden color, strain it through a fine-mesh strainer, discarding the bones and feet. You can use the broth immediately, or proceed with canning.
5. Cool and Refrigerate Overnight
   • Let the broth cool to room temperature and then refrigerate overnight until the fat solidifies on the top. When you are ready to can the broth, remove the fat from the top and discard (some folks save this and use it, but I don’t) and then reheat the broth to boiling.
   • Follow the directions below to pressure can, referring to your manual for specific instructions to your equipment

Pressure Canning the Bone Broth:

Pressure canning is the safest method for preserving bone broth for long-term storage because it kills bacteria, yeast, and molds that could cause food to spoil.

Equipment:

• Pressure canner (not a regular pressure cooker)
• Jars (Quart or pint-sized mason jars)
• Lids and rings
• Ladle and funnel
• Jar tongs

Instructions:

1. Prepare Jars:
   • Sterilize your mason jars and lids by running them through a dishwasher or boiling them.
   • Ensure the rims are clean before sealing.
2. Fill Jars:
   • Pour the hot, strained bone broth into the prepared jars, leaving about 1 inch of headspace at the top.
   • Wipe the rim of each jar with a clean cloth to ensure there are no food particles.
3. Seal the Jars:
   • Place the sterilized lid on each jar and tighten the rings, but don’t over-tighten (just hand-tight).
4. Process in Pressure Canner:
   • Follow the pressure canner’s instructions based on the altitude and size of the jars.
   • Process at 10–15 pounds of pressure for 25 minutes for pint jars, or 30 minutes for quart jars. Adjust pressure according to your elevation (check your canner manual).
5. Cool and Store:
   • After processing, let the canner cool down completely before removing the jars.
   • Allow the jars to cool at room temperature. Once cooled, for 24 hours, remove rings and check the seals—each lid should be concave and secure. Do not add rings back for storage
   • Store the sealed jars in a cool, dark place

Health Benefits of Chicken Bone Broth:

1. Gut Health:
   • Bone broth contains gelatin and collagen, which help heal the gut lining, improve digestion, and may assist in alleviating conditions like leaky gut syndrome.
2. Joint Health:
   • The collagen in bone broth provides the building blocks for cartilage and may help support joint health, reduce inflammation, and even improve symptoms of arthritis.
3. Skin, Hair, and Nails:
   • Collagen is a key protein in skin, hair, and nails. Regular consumption of bone broth can improve skin elasticity and reduce wrinkles. It may also strengthen hair and nails.
4. Immune Support:
   • Bone broth contains amino acids like glycine and proline which can help support a healthy immune system. Plus, chicken broth traditionally has been thought to help alleviate cold symptoms.
5. Rich in Minerals:
   • The slow-cooked bones release minerals such as calcium, magnesium, phosphorus, and potassium, which are essential for bone health and overall body function.
6. Hydration:
   • Bone broth is rich in water, making it a good way to stay hydrated while also getting nutrients from the minerals and amino acids.
7. Anti-Inflammatory:
   • Bone broth has anti-inflammatory properties, which may help reduce inflammation throughout the body and support recovery from injury or illness.

Tips for a Successful Homestead Bone Broth:

• Sourcing bones: If you raise your own chickens, using the whole animal is an excellent way to reduce waste. Alternatively, you can purchase bones from local farmers or butchers.
• Maximizing flavor: Roast the bones in the oven before making the broth for a richer flavor.
• Storage: Once opened, store the canned broth in the fridge for up to a week, or freeze the broth in smaller containers for longer storage.

By incorporating this into your homesteading routine, you’re making a nourishing, sustainable, and cost-effective food source that supports your health and minimizes waste.