Recipe: How to Prepare Chicken Bone Broth

Due to the collagen content, bone broth often gels when refrigerated. But don’t worry, it’s normal. When it gets too hot, it gets thinner.

Photo: Courtesy of Diana Lyon

A Little Bone Broth History

Various cultures around the world have been making bone broth for thousands of years. Over 2,500 years ago, in Chinese medicine, bone broth was used to strengthen the kidneys and improve digestive health. It later became a staple in traditional Asian cuisine, and today it is often used as a base for various Chinese, Korean, and Japanese soups.Hippocrates, father of ancient Greek medicine I also recommend it for digestive issues. There is a proverb in South America: “Good soup can bring the dead back to life”.

Bone broth became known as “Jewish penicillin” after the famous physician Maimonides began prescribing chicken soup to his patients in the 12th century. He described it as “an excellent food and medicine”. Since then, various bone broths have been used around the world.

Bone broth goes by many names. The French call it “broth”. The Spanish and Portuguese call it “caldo”. In Italy it is called “brodo”.

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gourmet food: latin american .

Creole potatoes are perfect for this recipe

  • Preparation time: 5 minute.
  • Cooking time: 5 minute.
  • Serving Size: 4.

raw material

  • 2 liters of fresh filtered water
  • 8 bone-in chicken pieces (I use thighs or against the thighs)
  • 2 cups Crela Potatoes (optional)
  • 1/2 cup large onion sliced ​​helm
  • 4 cloves of garlic
  • 1 piece fresh ginger (about the size of your thumb)
  • handful of cilantro (including stems)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon salt
  • pepper to taste)

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Cook for about 8-10 hours, or until reduced in volume.

In a large pot or Dutch oven, add chicken nuggets

Add filtered water to cover Completely (about 2 liters of water).

Next, add the Kerala potatoes, onion, garlic, ginger, Parsley, apple cider vinegar, pepper and salt.

Put it in the stove over medium heat, and once it starts boiling, turn it down to a simmer. Cook for about 8-10 hours, or until reduced in volume. The longer the time, the stronger the flavor and the more collagen will be extracted.

strain the broth, And save the chicken for other preparations.

Grandma’s trick!

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