06/03/2026
It’s chicken bone broth/stock time.
The first picture shows the ingredients, all chopped, and ready for the cooker. Phoenix mushrooms from Mushroom Man Tan, carrots from Blue Sky Farm, and, unfortunately, celery and onion from the store. I will look to source the celery and onion from a local farm when possible.
There are 2 sources of bones in the first picture - a neck, back, wing tips, and ribs from one chicken and a breast carcass and neck from another chicken.
This will yield 15-16 quarts of bone broth / stock when cooked in a turkey roaster. I cook on low (150-175 degrees) for 36-48 hours.
In the 2nd picture you might notice another bundle of bones on the right. These are from a batch of broth I made a few weeks ago. I picked off all the meat to feed to my dogs and then froze the cooked bones to use again. I like to use the bones at least twice to get as many of the nutrients out of them as possible. After this batch of broth I will take the 2nd use bones, put them on a cookie sheet and place in the oven at 450 degrees until the bones start to char. Do not let it set off your smoke detector. Take them out of the oven, let them cool, put them in a ziplock bag and pound with a meat mallet until pulverized. This is now bone meal - a fertilizer you can spread on your garden, flower bed, or potted plants. Now everything has been utilized and nothing got thrown away and sent to the landfill.
Because I do not like to waste anything, I have vacuum sealed bags of chicken bones so you can make your own bone broth / stock. I am running a BOGO special - buy one bag, get a second bag free. This will give you at least 16-18 quarts of broth and will be much healthier, more nutrient dense, and better than any you can get at the store.
Let us know if you want us to reserve a Broth BOGO for pick up at an upcoming market. We will have it set aside for you.
