How to Make the Best Chicken Stock in the World

Chicken Stock
From Nourishing Traditions and the Family Foundations magazine


2-3 lbs bony chicken parts, and/or bones from a chicken you’ve already eaten
optional – feet from chicken (supply large amounts of gelatin)
4 qts cold water
a few Tbs vinegar
1 lg onion, coarsely chopped
2 carrots, peeled (optional) and chopped in 3-inch chunks
3 ribs celery, chopped into chunks, leaves too
optional:  garlic cloves, unpeeled
1 bunch parsley

Place bones and meat in large stainless steel pot with water and vinegar. Let stand 30 minutes to 1 hr. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 4-24 hours. The longer you cook it, the richer and more flavorful it will be. About 30-60 minutes before finishing, add vegetables. If you’re afraid you’ll forget this step, add them at the start, but mineral content will increase if the vegetables aren’t added until the end. About 10 minutes before finishing, add parsley. This will impart additional mineral ions to the broth. Remove chicken pieces, let cool and remove meat from bones. Strain stock into large pan or glass bowl and cool in fridge until fat rises to top and congeals. Skim off this fat, or not, depending on where you stand on fat…more on this later…and reserve stock in fridge or freezer.
Note: many chickens raised in cages do not produce the gelatin and the broth will not congeal after cooking. Test for liberal amounts of gelatin if stock thicken or even jells after cooling.

If you’d like more detailed information and pictures, as well as updates on how to make stock even BETTER, please see this post.

*This long, slow cooking in slightly acidic water draws calcium, magnesium and potassium from the bones, cartilage, marrow and veggies while supplying gelatin – a hydrophilic (water-loving) colloid that aids in digestion – to the cooked foods. When you add stock to cooked foods that don’t normally contain colloids (as raw foods do), you aid in their digestion.
*Your body assimilates minerals from properly prepared stocks, so this helps menopausal women ward off osteoporosis and ensure digestion (among other benefits!).
*Use in preparing sauces, gravies, and soups as well as in cooking rice.

101 Bites of Conversation So Far

  1. Patty says

    Hi there – Great site. Thank you for it. I am going to try making my own broth/stock.

    Can yout tell me if the nutritional value is the same if Iuse uncooked chicken bones or bones which have been baked in the oven with the chicken?

  2. Meggan says

    I’ m about to try making stock for the first time. I’ve got the chicken, just need the recipe now! I’ve read a few other places to remove the meat after 1/2 hour because it will become rubbery. Do you leave the chicken whole and leave the whole chicken in (hmmm that sounds funny…)for the full 4-24 hour simmer?


    • Katie says

      Meggan, I do leave the whole chicken in the whole time. I have heard others say not to as well, but since I’m just shredding the chicken for recipes (casseroles, soups and such), it’s never been a problem. I will admit that this chicken isn’t quite as good as roasted, shredded chicken for things like wraps though.

      Lately, because I want more broth than shredded chicken, I’ve been “harvesting” the breast meat by snipping it out and using it to make chicken kebobs for the grill or chicken stir fry. I also like roasting the chicken first and then just using the bones to make the stock (or two chickens at once, one the first way and one the second). This is definitely not rocket science. If this is your first time, I would just go simple – dump the chicken in and forget it. Do add the veggies at the end (the last 30-60 minutes). I like it better that way and feel like I can use the carrots for soup on the same night. Best of luck! Let me know if it works out as expected!

      :) Katie

  3. Dawn Norman says

    I’m going to try making my own broth this week after roasting one of the chickens hanging out in my freezer, but I have a question that I haven’t seen answered on your site. Does “chicken parts” include throwing in the neck and other parts of the whole chicken you get from the store? I’ve always only ever thrown that stuff away, but maybe it will be good in here? I have no idea!

    • Katie says

      You betcha! Definitely the neck, and you can weigh the pros and cons of the organs based on where you got your chicken (cons of grocery store chicken = possibility of toxins in organs, pros of pastured chicken = really good nutrients in organs that should go into your broth). That being said, I have always just throw it all in… Enjoy!

      • Dawn Norman says

        I finally made my stock today and I’m so disappointed that I don’t like the flavor. Something tastes “off” and I don’t know why. I only had 1 1/2 lbs of bones, so I added 4 qts cold water and 8 T vinegar for a 30 min. soak. I was confused because it said 2 T per qt or 2 lbs bones and that just didn’t add up. I’m wondering if I did too much vinegar and it’s just off. I’m thinking I’ll just throw the whole batch away and try again…maybe without the vinegar?? AGH!

        • Katie says


          That does seem like a lot of vinegar – a half cup. I just put a “glug” in the pot when I make stock with a whole chicken. I wonder if you boiled it a bit more, would the vinegar taste go away? Or just add some canned chicken broth plus water so you don’t have to waste it! I changed the recipe to reduce the amt of vinegar. So sorry this didn’t work well for you!

          Also did you add salt, seasonings? Let me know if you figure out how to save the broth — Katie

          • Dawn Norman says

            It’s horrible to admit, but I just dumped it and figured I’d try again. I feel like I have so much to learn yet and sometimes overwhelmed with all of it and just trying to do my best for my family, but then I remember to look back and see how far I’ve come already these past few months and I’m encouraged to keep going. I will master this and make our own broth and we’ll all be the better for it. Just not for this batch! Thanks for helping me so much with all the posts and the replies and answers. It’s a great thing you’re doing. You’re a Titus 2 woman for me. Thank you!

            • Katie says

              Good for you, Dawn! Baby steps are where it’s at, and at least the broth hardly costs anything since the bones are *practically* garbage anyway. Best of luck next time!!
              Thanks, Katie

              • Christine says

                I realize this discussion was a few years ago, but I was just reviewing in light of another article I read that suggests using white wine in place of the vinegar. It said that it would functionally do the same thing, but would have a better flavor. Your thoughts?

                • Katie Kimball @ Kitchen Stewardship says

                  I’ve often seen wine added to soups and stocks. I’m not positive it would draw out the minerals, but you could test it by putting an egg in vinegar and wine and seeing if the shells get soft in both applications. :) Katie

  4. says

    It never occurred to me to save the neckbone when I buy a Thanksgiving turkey. Duh. I save all of the other bones, so I don’t know why I never thought to save that one!

  5. Gia says

    May be a weird question but with deer season here (only my 2nd) ever tried making stock with deer? Our first we just had the meat processed in different forms but I would like to use more such as bones. I know deer don’t have much fat but maybe that too?

    • Katie says

      I haven’t done it, but only b/c my brother didn’t give me the bones last year like I asked! :) Nourishing Traditions has a recipe that list deer as a choice – I think it’s the beef stock recipe. I’m hoping to try it sometime — and use the hooves, too, for SUPer gelatin!

  6. Gia says

    So the kids let me do a little internet work. Indeed you can use deer to make stock and can render the fat. Saw a recommendation to put pot in oven at 180 for stock cooking so am trying that way since I need to go to the grocery store so I don’t have to worry about it. I am using a stock pot with strainer so all I have to do is lift out the stuff.

  7. Maria says

    I am about to attempt my first batch of stock with your recipe. I am a little nervous about leaving my gas stove on all night while we are sleeping. What if something catches on fire??? Have you ever made the stock in a crock pot? If so, would I use low or high heat setting?

    • Katie says


      I understand the nerves, although I was never worried about it… I don’t know why! a LOT of folks make stock in their slow cookers. Low should be sufficient with the all day cooking. You’ll love it!
      :) Katie

  8. Aprille says

    Hi Katie,
    I’m on my first pot of stock today and the water level has evaporated considerably. Do you ever add additional water during cooking? Thank you in advance :)

    • Katie says


      I never have, but I might if the chicken was in danger of burning/browning too much because it’s sticking out. I just started a big pot myself! You’ll just get a more condensed broth.

      :) Katie

  9. Jamie says

    I made this a few months ago for chicken noodle soup. The extra was put in the freezer until just recently, when I pulled it out for more soup, along with some soup stock from Alton Brown ( After comparing the two soup stocks with each other, I must say that yours was a better, more full-bodied flavor. Thanks for a great recipe. I’m making a recipe card for this right now. :)

  10. Rebekah says

    Well, my husband certainly agrees with the title of this post. He said it’s the best chicken stock he’s *ever* had. Ever.

    By some happy accident, I purchased bone-in chicken breasts (which I will always do from here on) and decided to use this recipe to make stock. I used it in a soup that makes a regular appearance around here. My husband flipped! (I had shown him the gelatin and told him why it was so good for him.) He’s still talking about it – a week later.


  11. Stephenie says

    Oh, dear! I just cooked 15 pounds of split chicken breasts and thought I’d just hop over here and see what to do with it and now I find out I’ve done it all wrong. Should have had veggies and let it cook longer, and so on. So, I cooked the chicken in water. My chicken is done, so I took it out. Is there still any benefit to saving what is left in the pot? The liquid I mean? Should have read up on this before. Oh, well.

    • Katie says

      If you had bone-in chicken, the water will still have great nutrients and such. The vegs are mostly for flavor! This chicken broth/stock that you have would still be good for adding to other dishes or maybe cooking rice, or you could always add the veggies now and make it taste better! :) Don’t throw it out! You could boil it down a bit to condense it and then freeze in ice cubes for adding to other soups, cooling down kids’ soups, etc.

      We’re all learning, aren’t we?
      :) Katie

  12. Stephenie says

    Thanks, Katie! Yes, it was bone-in and so I went ahead last night and strained it into glass jars (leaving plenty of headspace for expanding) and put it in the freezer. Now, if I can just remember to pull it out and use it when I make rice, I’ll be good. :-) Next time, I’ll be better prepared and do it your way. Is that what you use as a base for soups? Gonna have to keep reading your site. There are not enough hours in my day! I could read through your site all day and all night! LOL

    • Katie says

      What a sweet compliment; thank you. Yes, this chicken stock is the base for all my soups, and it’s just delicious. I like to add a little thyme, salt and pepper, and that’s all you need for chicken noodle soup (and carrots, celery and noodles, of course!). :) Katie

  13. says

    I use a pressure cooker when I make a turkey soup using carcus, a small amt vinegar( 1/4 cup), cut up prunes(8)carrots. It has a sweet/sour taste. I make home made kluskis seperately. I cook this for 15 minutes and let it sit to cool down. I think you could a pressure cooker for chicken soup also. Do not use pressure cooker for any type of bean soup.

    • Katie says

      I’ve read some bad things about pressure cookers and meat, so I don’t know that I’d use it for this. The whole point is the long, slow drawing out of minerals from bones, not making it happen quickly and potentially missing something. ??

      :) Katie

  14. Shelley says

    Hi Katie,

    I just made my first stock this weekend (from our turkey bones ) I followed your recipe and can’t wait to serve it up this winter! Thanks for all your great posts I read your blog daily.


  15. Celine says

    Hi Katie,

    I just made some stock and it’s cloudy. I noticed when I woke up this morning that it was boiling rather than simmering even though I had it on low. Is it still good or do I toss it?

    • Katie says

      Mine has gotten cloudy before when I was boiling to condense it, and it’s certainly safe to eat. At the worst, you may have broken down the gelatin in there. If it still tastes good, you’re good to go! :) Katie

      • Joyce says

        Hi Katie,
        My stock almost always gets cloudy because I have a gas stove and can never really get it low enough to just simmer without the gas going out. (I should try a flame tamer, since I do have one.) However, my stock still gels really well, so I don’t think that the cloudiness affects the gelatin content and once you actually make soup out of the stock and add all the ingredients you can’t tell that it is cloudy anyway.

        I also talked to the folks at Trace Minerals Research today about adding Concentrace to soup and they said that to try 1/4 tsp so it doesn’t affect the taste and it will add even more minerals to your soup:
        I first found out about Concentrace because it is used to remineralize RO and filtered water. It has over 72 different trace minerals in ionic form in it–it’s really great stuff and really cheap on Amazon.



        • Katie says

          Awesome! I just linked to trace minerals today b/c I use them for water kefir – never thought about for stock! Thanks! Katie

  16. Alexandra Farlow says

    Wow! I don’t think I will ever throw away chicken bones again.

    Following what I read on your website. We had chicken legs for dinner twice this week so I kept the bones. I roasted a whole chicken and then threw those bones and the extra chicken leg bones in a vinegar soak for 30 minute or so. I was nervous throwing the vinegar straight into the broth.

    Then I threw it in to the big pot and cooked overnight. The only con was that I kept waking up smelling the yummy chicken broth and wanted to go eat some!

    Anyways this morning when it was done, I had the BEST chicken broth. Plus I picked threw the bones and had a cup or so of meat that I wasn’t able to pick off the night before!

    When I was picking threw the chicken, I gagged w/the texture of the “chicken fat” and then I realized it was mushy onion piece. lol. I’ll remember to just put the veggies in at the end next time.

    Thanks for the recipe! I look forward to trying some of your other ones!

    • Katie says

      Hmmm…I suppose that would work. I wonder if the lemon flavor would come through though? If you put a whole egg in vinegar, it gets soft. If that happens with lemon juice, you could sub it. The vinegar has to be strong enough to pull the minerals out of the bones, different than the acidic medium for soaking grains. Make sense? 😉 Katie

  17. Susan Alexander says

    Ok, did this once and it worked great. Tried again and woke up to BURNED chicken bones all over the bottom of my pot!! Any thoughts?! My house stinks!! :( :(

    • Katie says

      Ack! You mean ALL the water boiled off? Was your pot covered? I do cover the pot the whole time, unless I’m trying to condense it on purpose after the bones are taken out. So sorry about your house stink. :( Definitely keep it on low, on a small burner…
      good luck! Katie

      • Susan Alexander says

        Yes and yes!! All the water. And the pot was covered!!! Unreal! Yes, will be using a small burner next time… :( :( My husband woke me up at 4 AM saying “is it supposed to still be on” and I said “yes!” And then a little after 6 I woke bolt upright to the burning smell and it had charred completely Horrible!! It’ll take me a while to get my courage up to try again. :(

  18. says


    I’m wanting to try this since I have some bones from a previously cooked chicken I want to use. I have a question, though. :) Is it ok to use regular (brown) vinegar or does it work better with white vinegar? I live in the UK, and it’s hard to find white vinegar here!

  19. Aubrey says

    I tried this recipe on my midwife’s recommendation, and it’s so yummy. I’ve already made great chicken and noodles (it would have been soup but the noodles drank up all the broth). I saved some broth for a nutritious drink during labor–I’m due next month and can’t wait to see how the broth works for me.

    • Katie says

      Awesome! I’m due next month, too, but I never thought to have stock during labor. Hmmmm…mental note. Thanks! :) Katie

      • Aubrey says

        Well, dear daughter decided to come 3 weeks early, but she and I are both just fine after only a 6-hour labor. I drank the stock and ate some chicken and noodles made with it after she came, and I really think it helped pep me up!

  20. says

    Thanks for your great article! I am just starting to begin making a lot of our foods homemade for myself and my husband, and thought i’d give homemade chicken stock a go since we eat a lot of chicken and could use the stock as well. i actually purchased a whole chicken and had intended to make stock in a crock pot (feels safer as i leave home for work during the day) with the whole chicken, while saving the chicken meat for recipes. i’ve done some research and haven’t really found anything to support my proposed method and would love to hear your opinion as I don’t have much access to chicken bones and have never actually done anything else with a whole chicken in my whole life (still barely eating meat, was vegetarian for a long time!). You think i could toss the whole thing in?

    I’d love your opinion and I thank you for your helpful website!

    • Katie says

      Sorry for the late reply (hope the chicken was frozen!)…I let my comments get away from me this month (new baby born). That’s actually the way I did a chicken just a few days ago – in the crockpot. Absolutely throw the whole thing in!

      I let the chicken go for 4-6 hours and then pulled it, let it cool a bit, and picked the meat off, then returned the bones to the pot overnight and added onions, carrots and celery the next day.
      :) katie

  21. Marcy says

    Happy BIRTHday to Jonathan today! What a time of celebration for the Kimballs!

    I wanted to add a post about using Chicken feet.
    We had picked up chickens from a local homeschool family who does it and asked for the feet to be saved. Filled my crock pot with feet (very clean feet), water and a slosh of vinegar (high-24hrs.) and the most amazing broth was produced, .-however my husband said “This is going to far…” My kids who usually love anything healthy agreed. My pooch gets the most amazing chicken broth over his food for the next few days.
    They do love the bone broth however.

  22. sandra says

    Fish stock is nice too. We had some roasted sargo the other night. All the leftover bones, skins, tails and heads went into the pot to make stock along with the leftover juices, onions and tomatoes from the pan. The next day we had some wonderfully perfumed rice made with the fish stock!

    • Katie says

      You could have stock by the time the chicken is cooked, so 4 hrs on high or 8 on low, but for max health benefits, leave it going longer, 12-24 hours. 😉 Your ipad gave me a good laugh for tonight, thanks! :) Katie

  23. Joyce says

    Hi Katie, I know this is an old post, so not sure if you will get this. Have you or anyone you know tried adding small amounts of SEAWEED to your stock for the iodine and magnesium? I want to try it, but don’t want to put too much in so that the stock tastes like seaweed, LOL! thanks, Joyce

    • Katie says

      YES, I do! I add a big strip of Kombu and have never noticed a bad taste. I can’t remember if I’ve included this on any updates or not, but I should! THanks! :) Katie

  24. Farhaana says

    would there be a benefit in adding the drippings from a baked chicken (along with the bones of course:)?

    • Katie says

      I do it all the time! Sometimes I even wait and add that into the jars of finished stock so I don’t harm the gelatin there by heating it too long…

      :) Katie

  25. leslie says

    does anyone know if the broth is ruined if there is oil (coconut or olive) in with the broth? for example, i roasted the whole chicken with coconut oil and onions and parsley etc.. then after taking off the bones what we wanted to eat that night i threw the rest in the slow cooker.. (that was yesterday) today i will be straining it and see how it tastes.. it does smell oily though.. not sure if its gonna be bad or not.. any thoughts?

    • Katie says

      A little extra fat shouldn’t hurt anything at all. As long as you like the flavor (and it sounds delicious), you’re good to go. :) Katie

  26. says

    Hi!!! I wish I could make a huge announcemment on your blog- For the first time in probably 6 months, I FINALLY got my chicken stock to gel. It is so beautiful and I am estatic!!! Well, its actually made from turkey. THe amazing thing is, I didn;t even have to cook it down too much. So far I have come up with 11 1/2 pints and 10 pints worth, but I haven’t finished pressure canning them yet. Thank you for all the advice on here:o)

  27. Julie Rudd says

    Is it important to thaw the chicken before making the broth? I don’t have a stockpot….is a crockpot ok to use? Also, I don’t understand about the roasting part prior to making the broth. I thought boiling the chickens was how you cooked them. You’re supposed to roast them first? I bought 2 whole organic chickens. I was planning on cooking them on low heat in my crockpot. Please tell me if I’m about to do this the wrong way. :)

    • Katie says

      I hope I’m not too late! No, you don’t have to thaw the chicken, but make sure your crockpot has enough time to both thaw and cook the chicken before eating it, of course. Come to think of it, probably BEST to thaw, then the vinegar can get to all the bones, not just those poking on the outside of the rock-hard chicken…

      I use a crockpot and it works fine!

      Many ways to cook a chicken – you bet you can just boil them and make stock at the same time – remove after about 4 hours, eat/strip the chicken meat, and return the bones to the stock for even more flavor/nutrition. Roasting just tends to add flavor to the meat and some people prefer it. Works any way you shake it!

      Enjoy! :) Katie

  28. Paul says

    Anyone who exactly follows the above recipe, as I did, will wind up with unusable stock due to WAY too much vinegar. Whoever posted this: first of all, please realize that your recipe is extremely vague and confusing about how much vinegar is supposed to go in. 2 tbsp per 1 quart is WAY too much and would result in 8 tablespoons being put in. I put in 3 tablespoons and that was still too much. I am recommending that people put in about 1 to 1.5 tablespoons of vinegar and no more.

    • Katie Kimball @ Kitchen Stewardship says

      I’m so sorry you had a bad experience! The recipe calls for 4 quarts of water and just a few Tablespoons of vinegar. I typically add ‘a glug’ from the bottle and call it good. Hopefully you’ll try again another time! :) Katie

  29. Penny says

    How do you freeze cooked chicken? When I do it, the thawed chicken has a funny taste–sometimes even after I season it & heat it up for something like soup or fajitas.

    Thank you!

  30. says

    I decided to go for it and make some of this stock, I’ve done meat with fab results a few times. But this has baffled me! I ordered a couple of organic chicken carcases (still loads of meat on plus necks) and then sent four, so used these plus a bag of wings in a huge pot. All seemed fine, instructions followed.
    This morning checked my stock in the fridge and there is no layer of fat and no solidifying/jellying either. It looks just like it went in but cold. V confused! Help? lol

  31. Alicia says

    I am very curious to use this recipe for bone broth, as my last attempt did some weird things. I cooked it in my slow cooker on high for an hour or so then low for a good few more (less than 18 hours though). The problem was that the bones literally were breaking down into the stock. I could pull a bone out and crush it between by fingers! While that may actually be pretty beneficial when ingested (maybe? idk), it tasted TERRIBLE.

    Any ideas why it did this so maybe I can avoid it this time???

    • Katie Kimball @ Kitchen Stewardship says

      The bones do get pretty brittle, but that sounds like an extreme case in that amount of time. ?? You can always strain through cheesecloth, a tea towel, or even a coffee filter to get all the bits out.

      Hope the next time goes better!
      :) Katie

  32. Carlie says

    Is it bad using kettle boiled water as opposed to cold, what’s the benefit of using cold? And normally I just boil a couple of chooks (full meat n all) with all the vegies etc, is this bad also, why is it best to cook the chicken then remove, cool and take the meat off and return the bones? Thanks :)

    • says

      Yikes, your comment got totally misplaced, sorry about that! Basically there are plenty of ways to make good stock, and nothing wrong with your method. Some reasons:

      1. Cold water and vinegar helps to pull minerals out of the bones. But if you’re not adding vinegar and letting it sit, there’s no reason to start with cold.
      2. Some say leaving the veggies in for longer than an hour or two can get bitter. The meat starts to get over-soft after 4 hours or so, which is why I choose to remove it, but it doesn’t hurt the broth. So those are both recommendations for long-cooked, 12-24 hour broth.

      Hope that helps shed some light on why people do it differently! :) Katie

  33. Lilian says

    Thanks for the valuable information in your site. I’m doing the chicken stock recipe for the first time and was wondering whether we should add salt in it and if yes, how much?

  34. Linda says

    I am going to try the chicken broth! My question is how much broth should be consumed a week to get the full benefit? I have been diagnosed w osteoporosis and want to use the broth for this reason.

  35. Kasia says

    Hi-just a quick(silly) question-should I be saving carrot peelings etc to make this with?I have always thrown them away.How do I store them until I am ready to make the broth?I have carrot peelings today but we won’t be having chicken until Tuesday so should I freeze them?I plan on roasting the chicken for Tuesday and then whatever is left plus bones will be used for the stock-is this the right way to do it?Are there any other vegetabkes that can be added?Broccoli/cabbage etc?

  36. says

    I’ve never made broth/stock with vinegar before so this is a first for me. I prefer to have my meat roasted and tasty, so I buy bone in legs and breasts, cook and eat the meat, and then save the bones (w/ any hanging meat and skin) in the freezer until I have a gallon bag full. Into the crock pot it goes for a day. Then, I strain the bones, reduce the stock on the stove, and then freeze it in cubes for easy recipe additions and easy storage. IME, the gelatin is still “jelly” so that’s good in my book.
    Just some thoughts!

  37. Amanda says

    Are there certain parts of the chicken that should be used to make the broth? What exactly am I looking for to skim off the top?

  38. Gina Gallegos says

    Hi there, just finished making my first batch of stock. I put it in my fridge to cool this morning and came back tonight to spoon it out into my jars, but it’s quite jelly. Is that normal?

      • Jessie Tenney says

        I am just seeing this blog, having Googled information on how to ensure getting the most nutrition when making chicken stock. I usually make my own stock from scratch, and in looking through this feed, I saw a comment that Katie made on 10/5/09 recommending to use all the organs (I am assuming she meant heart, gizzard, liver) in addition to the whole chicken pieces when make stock. I strongly recommend that chicken livers NOT be added to make the stock. They will give an off flavor. Hearts and gizzards are okay, though. I have also read that cooking a stock more than 4-5 hours results in not as good a flavor–sometimes described as “tired” or “not bright”. For that reason, I usually limit my cooking time to 5 hours, and find that is enough time to draw out all the flavor from the bones, meat and skin. Just finished a pot today, and am enjoying a cup of the hot broth right now! Mmmmmm! Thank you for the other information you gave!

  39. Katie says

    Yay! I’m sure you’ll love it! In all my research, I’ve never seen any warnings about not using roasted bones, and I can only imagine that some of my sources would have commented on that if the nutrition would be reduced. The heat of the oven shouldn’t affect the calcium or mineral content any more than the long cooking on the stovetop to make the broth itself. For beef bone stock, you’re actually supposed to roast the bones first for improved flavor. That’s just my best guess! Enjoy! Katie

  40. Ron Glenner says

    Hi Katie.
    Nice ideas! Can you share with me the source(s) of your research onChicken (bone) stock?

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