A good stock is the backbone of a good kitchen; it provides flavor to your dishes as well as sustenance and nourishment for your body. Broth features in the traditional foods of peoples across the globe. Stock is the foundation of classical French cooking and provides critical sustenance in peasant cooking among traditional peoples everywhere. Broth is dense in nutrients. Rich in trace minerals such as magnesium and calcium as well as glycine – an amino acid that aids digestion and may help to assist in the healing of wounds and injuries which may account for broth’s fame as a healing, wholesome foods. (Read more about the benefits of bone broth.)
Among traditional foods circles, the ultimate – and sometimes lofty – goal is to brew a broth that produces a beautiful, solid gel. Indeed, a solid gel is the hallmark of a successful broth. Roasting bones and simmering them for several hours will usually produce a solid gel, but gelatin also breaks down if heat is too high or if broth is simmered too long. For this reason you might find that the pan drippings from your roasted chicken gel quite well, but the stock prepared from the chicken’s frame won’t gel at all. Moreover, the quality of your ingredients greatly influences the ability of your broth to produce a successful gel, sometimes the bones, meat and skin of conventionally raised chickens will not produce a gel at all, regardless of simmering and brewing under optimal conditions.
One surefire way to ensure a beautiful, mineral-dense stock that can produce a solid gel is to use a fresh pasture-raised chicken or a thawed frozen pasture-raised chicken, including the chicken feet if you’re fortunate enough to find them. As the chicken will only undergo one period of cooking, as opposed to two (roasting and then simmering) producing a gel through this method of preparing chicken broth is more reliable.
More Broth & Stock Recipes
I have been doing this for over a year and only occasionally does it gel! It is driving me crazy! But I drink it daily regardless. I read all of your lovely comments and then pray that maybe next time. Well, I have a potful of bones gently simmering right now- maybe this time!
Thankyou for all the wonderfully helpful and interesting posts- I realize that I am no longer alone with my lack of gel!
I finally got a gel after following your recipe. Thanks. It was the best flavored chicken broth I’ve made so far. With the chicken meat, I made a variation on one of my favorite Chinese chicken recipes on pre-soaked short grain rice. Contented bellies in our home last night! I love your blog and web-site. I just special ordered your book and look forward to reading it.
I’m so happy it was helpful for you, Sarah!
I have a question about cooking equipment… what kind of stockpot do you use for your broth? I am looking to re-stock my kitchen with non-toxic cooking gear, and I have bought some enameled cast-iron braising pans and such, but I’m not sure how to go on the stockpot. Stainless steel? I appreciate the help!
I would like to know if there is a difference in the collagen and gelatin content between cooking chicken broth in a pressure cooker versus a slow-simmered version.