What’s the Deal with Bone Broth?

Living in East Vancouver, there are two words I’ve heard echoed frequently either through friends or by eaves dropping on conversations over my weekend coffees on Commercial drive. These two words are: BONE and BROTH ie. Bone Broth. So isn’t that just another name for a stock? Great question, and one I asked myself when I heard of the latest food craze.

Bone Broth: Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stockbones are typically roasted first to improve the flavor of the bone broth.

There was only one way to find out if this bone broth was really something to write home about, I would have to make it myself.

I dusted off my crock pot, bought three packages of chicken bones (which are ridiculously cheap), thyme (because it’s a delicious herb and compliments chicken), carrots, and celery. I wanted to go light on additional ingredients to let the chicken shine as much as possible.

I suggest making this recipe when you have some time to kick it at home, either over a weekend or on a day off so you can let it simmer for the appropriate amount of time. A tip I learned from the web, was to not cook chicken bone broth beyond 24 hours or it starts to turn a bitter taste.

Here is what you’ll need:

3 packages of chicken bones

3 carrots

4 celery stalks




**(As seen in the photo) I also picked up two Brew Dr. Kombuchas which are quenching and refreshing – Do yourself a favor and get the Ginger Tumeric to sip on as you make your broth.


Grab your crockpot and fill it to the top with chicken bones. Pour in 2 cups of water or until the water reaches the top of the crock pot and turn on high simmer for 3 hours. Crack some salt and pepper on top and cover with lid.

I put my bones in the pot at around 3:30pm and kept it on high simmer till about 6:30pm then turned it down to low simmer and added my carrots, celery and thyme. I kept my crockpot on low simmer overnight and checked my broth at 9am the next day.

There is quite a substantial layer of fat that you will want to spoon off the top and save to cook with for a later time.

Finally, after almost 24 hours of simmering, it was time to take the bones out. All you need is a sieve to drain the broth of any debris.

Once the broth is clear of bones and vegetables, put it back in the crockpot and add fresh celery, carrots, and thyme with salt and pepper to taste.

Voila! Liquid Chicken

My bone broth turned out great and it was actually quite delicious! I poured the leftover broth into a glass container and stored it in my fridge. This allowed the rest of the fat to float and harden at the top. When I took it out of the fridge the next day, I skimmed the rest of the fat off the top easily and underneath there was a beautiful rich gelatinous bone jelly that I heated up for round two and three.

This is a fantastic remedy for the common cold. I had the sniffles and aches in my body all weekend. I had about four bowls of this broth and it just made me feel better!


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