CHICKEN STOCK & BONE BROTH. Two healthy staple recipes!

Updated: Sep 4




< QUICK COLLAGEN BOOST BONE BROTH RECIPE HERE >



What is the difference between stock and broth?


The difference between stock and broth, is stock is made from bones and veggies and broth is made just from bones- or wait. Is it the other way around? WHO CARES!


Seriously though! Just from a few google searches sources like The Food Network, the Free Dictionary, Wiki, Health line, all the terms contradict themselves..


After much debate, Brian being a chef and me being a know-it-all, we have settled on this ideal:

  • "broth" is a finished product that can be served as is, and you will notice my recipe in the crock-pot is striving for this outcome since it includes whole veggies, herbs and spices along with the bones and scraps.

  • "stock" is a component of a dish and is never served on its own. Brian's recipe shown first below is a prime example of this. He makes the stock with the intention of making soup soon afterward.


In these recipes we will show you 2 alternative ideas to use up your bones, roots and veggie scraps! This process is a traditional way to extract every last bit out of our food.


Once you have your stock or broth, freeze it or store it in the fridge for up to a week. You are minutes away from delicious and nutritious home-cooked meals, mouth-waters like soups, gravies, dressings, stir-fries, pho, stews, etc. the type of home-cooking that warm the soul!!


Our recipes below can be made from raw OR cooked bones. We like to gather our bones in the freezer, store them in paper bags and label them 'raw' ... 'cooked' and divided based off of type of meat. In another bag we keep our favourite veggie scraps.


Raw Bones

Raw bones are leftover from when we break-down meat ahead of roasting it, perhaps portioning off meals for separate long-term storage. Brian has made a video on how to break-down a raw chicken (coming soon). These raw leftover bones, perhaps the less favorable option to roast and eat (neck, spine, tail, wing tips, feet, etc.) are delicious and produce a lot of collagen when made into a broth or stock. Most of the time we keep these separate from our cooked bones because raw bones require a preliminary step, called 'blanching', this step kills harmful bacteria and cleans them up a bit to produce a clearer liquid. We have also made stock/broth without blanching and we are still here- so as long as you boil the raw bones on high heat long enough to sterilize them you will be okay! Raw bones extract way more collagen and create a delicious gelatinous broth, I I LOVE IT.


To blanch: place bones in pot, cover with water and bring to a boil on the stove, allow to rapidly boil for 5-10 minutes. Drain this water and refill.

Cooked bones

I am sure you have had leftover cooked bones, say after a roast or wing night? Instead of tossing these bones, keep them in the freezer until you are ready to make some stock or broth. If you have/had company over and want to sterilize the bones, put them in a pot and blanch them, otherwise they are ready when you are!


We tend to make chicken broth or stock after a roast. It's just the next step, finish the meat and then pop the shell into a pot or the crock-pot with some veggie scraps from our side dish and then we are in the running towards making another delicious meal.