Leftover chicken bones made better broth than the fancy organic ones from the store

I saved bones from three roast chickens over two months and simmered them for 6 hours. The broth turned out way richer and more gelatinous than the $8 cartons I used to buy. Anyone else find that free scraps beat store bought stuff nearly every time?

3 comments

3 Comments

dianaanderson7d ago

Made turkey stock once that turned solid in the fridge like jello.

kaih367d ago

That's the real test right there, was it solid like jello straight out of the fridge, or did it just have a thick wobble to it? I've found the level of gelatin tells you everything about whether you actually extracted the collagen or just made fancy chicken water. Did it weep liquid when you dug a spoon in, or did it hold its shape?

the_jennifer6d ago

Oh man, the jello test is the best feeling. That turkey stock sounds incredible, I bet it made the best soups ever. There's nothing quite like seeing that solid wobble and knowing you did it right.