6 Ways to Use Chicken Bone Broth: Sipping and Cooking
Paul Greenblatt
6 Ways to Use Chicken Bone Broth
Bell & Evans Organic Chicken Bone Broth is an easy and delicious way to add flavor, protein, gelatin and vital micronutrients to your meals. Here are some ways that you can easily incorporate bone broth into your diet.
1. Sipping and Infused Drinks
Bell & Evans Organic Chicken bone broth is a great source of protein and gelatin and can easily fit into any diet regiment, routine, or even just general consumption. A high source of protein can provide satiety while consuming fewer calories. Additionally, collagen and other fat soluble vitamins provide the body with amino acids, which are the building blocks of proteins and are known to support skin, hair, and nail health.
To add additional flavor and benefits, bone broth can be steeped with turmeric and/or ginger to add antioxidant and anti-inflammatory properties.
Learn More about our new Organic Chicken Bone Broth here.
2. Simplifying Soups
Our Organic Chicken Bone Broth makes soups more nutritious and hearty. Not to mention turning 2 hour soups into 30 minute meals.
This Quick & Easy Chicken Noodle Soup can be ready in 20 minutes. Now that’s easy!
3. Cooking Rice or Legumes
Using bone broth to cook rice or legumes not only increases the amount of protein and collagen in your meal, but also packs them with flavor which can reduce the amount of salt needed.
This Mushroom & Herb Risotto is a great example of a recipe that combines flavor and increased nutritional content by cooking the Arborio rice in our Organic Chicken Bone Broth.
4. Stews and Braising
Organic Chicken Bone Broth is a great foundation for all stews and braises, it also adds a tremendous amount of flavor.
Watch our Recipe video of this nutritious version of our Cajun Chicken Jambalaya.
5. To Cook or Finish Vegetables
Make vegetables tender and flavorful by cooking them with Bell & Evans Organic Chicken Bone Broth or make root vegetables delicious, shiny and beautiful by using a splash of bone broth and a touch of butter or honey before serving.
This shot is from our Sesame Chicken Noodle Bowl. A different but delicious take on comfort food.
6. The Most Amazing Sauces and Gravy
A very simple gravy can be made while roasting a whole chicken. Using the vegetables and spices from the chicken, add bone broth and a little flour to thicken.
This works really well in any Roasted Chicken recipe. Here is our favorite.
Roast Chicken with Gravy
There is nothing better than a Roasted Whole Organic Chicken with a flavorful homemade gravy, made more flavorful with our NEW Bell & Evans Organic Chicken Bone Broth. This recipe comes straight the Bell & Evans Kitchen, Executive Chef Paul Greenblatt.
Read his blog with 6 Different Ways to Use Bone Broth
Ingredients
for the Chicken
- 1 Bell & Evans Whole Organic Chicken
- 2 cups Diced carrots (appx. 1” rounds)
- 2 cups Sliced celery (appx. 1” rounds)
- 2 cups Diced onion (appx. 1” rounds)
- 4 Fresh Thyme sprigs
- 3/4 TB Kosher salt
- 1/2 tsp Black pepper
- 1 TB Vegetable oil
- 1 1/2 TB Butter (room temperature)
For the Sauce/Gravy
- Chicken needed- raw neck , cooked wing tips and back of your carved bird (chop neck and back into pieces)
- 24 oz Bell & Evans Organic Chicken Bone Broth
- ½ cup Water (for deglazing the roasting pan)
- 1 TB Whole butter
- 2 ea Fresh Thyme sprigs
- 3 ea Bay leaves
- 1 1/2 cups Roasted mirepoix (reserved from your roasted chicken)
- 1 1/2 cups All-purpose flour
- 3 oz White wine
- Salt & pepper to taste
Preparation
For the Chicken
- Pre-heat your oven to 375°F
- Pick thyme from 1 sprig and to butter
- Use your hand to gently separate the breast skin from the whole chicken and spread most of the butter under the breast skin with a few sprigs of thyme and the rest on the outside of the chicken
- Season chicken liberally inside and out with salt & pepper
- Mix vegetables and 4 sprigs of thyme with oil and place on a roasting or jellyroll pan, put chicken in the center over the veggies
- Place into your preheated oven and set timer for 35 minutes
- Once time goes off, rotate your pan to ensure even cooking, set time for another 35 minutes
- Using your thermometer, temp the chicken and add time as needed to reach an internal temperature of 165°F
- Once chicken is done cooking, remove from the oven and transfer the chicken to a platter or cutting board. Let it rest for 15-20 minutes before cutting
- Reserve veggies and roasting pan for your sauce and as a side (it is fine if they have dark edges that is fine or heavy caramelization)
For the Sauce
- Ahead of time- Deglaze roasting pan used for chicken with water. Use a scraper or spatula to get all the bits on the pan. They are known as the “fond” or base for your sauce. Reserve all of that liquid and bits of mirepoix in a separate bowl
- Preheat a medium sauce pot over medium heat, add butter, chicken neck pieces, wing tips and back
- Sauté over medium heat until all pieces are caramelized, turning as needed for even color
- Add thyme and bay leaves, sauté for 1 minute and add roasted mirepoix and mix well
- Add flour and mix well to incorporate into the mirepoix and bones, cook for 1 minute
- Add white wine and reduce slightly, add B&E OG chicken bone broth and reserved deglazing liquid from roasting pan
- Add white wine and reduce slightly, add B&E OG chicken bone broth and reserved deglazing liquid from roasting pan
- Lightly simmer all ingredients for about 20 minutes and season with salt and pepper to taste, pass sauce through a fine mesh strainer or chinoise into a gravy boat or clean, 2 quart sauce pot
- This sauce is amazing over your roasted chicken but you can also use a splash on your veggies or dip fries in
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