DIY Bone Broth - You Really Should be Making It at Home
For the Best Store-Bought Bone Broth, Seek Out a Butcher
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In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_115564":{"type":"posts","id":"bayareabites_115564","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115564","score":null,"sort":[1490302420000]},"guestAuthors":[],"slug":"diy-make-your-own-homemade-chicken-stock","title":"DIY: Make Your Own Homemade Chicken Stock","publishDate":1490302420,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The key to any \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\">good soup\u003c/a> is a great homemade chicken stock. And while I admittedly resort to the boxed versions when I’m in a hurry and I’ve run out of my freezer stock, it doesn’t hold a candle to the deep, rich, clean flavor of homemade. Plus, take a look at some of those boxed versions and you’ll discover that many of them include added sugar (something which, frankly, surprised me). You can rest assured that when you make your own stock, it will be made with fresh, whole ingredients and no nasty, unpronounceable additives.\u003c/p>\n\u003cp>The other great thing about chicken stock is that it really is simple to make. It just takes hands-off time. Long, slow, bubbling away on the stovetop time. But all you need to do is chop a few ingredients and throw them all into the pot.\u003c/p>\n\u003cp>To make a flavorful stock, you want to use bony chicken pieces that have a little meat on them. I like using wings, backs and necks (just ask your butcher or at the meat counter if they have the backs and necks, they often do). If you want, you can use chicken legs along with wings. I’ve also made stock with a whole cut-up chicken (but then I like to pull off the good meat partway through so I don’t waste it). Or you can use the bones of a roasted chicken \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\">after you serve it for dinner\u003c/a>.\u003c/p>\n\u003cp>Add to the chicken pieces some aromatic vegetables. I tend to stay classic here with onion, carrot, celery and some parsley. But I’ve also been known to throw in a chopped potato or yam, or part of a leek or a few mushrooms. Just don’t add any vegetables that will make the stock taste bitter, like cabbage or tomatoes.\u003c/p>\n\u003cp>I typically don’t skim my stock, and just strain it at the end. If you simmer it very gently, it shouldn’t be an issue. But feel free to pull out a large metal spoon and skim any debris off the top while it simmers if you like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Make sure not to overly salt your stock; in fact, don’t salt it at all. It’s a lot more versatile if you leave it unsalted and then add salt when you actually use it in a recipe, like this one for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Chicken Noodle Soup\u003c/a>. \u003c/p>\n\u003cp>Finally, the other great thing about making your own stock is that you can do it anytime and then freeze it for later use whenever you need it. I like using quart-sized, freezer-safe deli containers, which you can easily purchase online. Then I have 4 cups at the ready whenever I need to make soup. Make sure you let the stock cool to room temperature before chilling then freezing it, and don’t forget to label it. I try to use it within 3 months, but it will keep for up to 6 months in the freezer.\u003c/p>\n\u003cfigure id=\"attachment_116108\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final-pot.jpg\" alt=\"Homemade Chicken Stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade chicken stock\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 4 quarts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4-5 lbs chicken wings, backs, necks, and/or legs\u003c/li>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 yellow onions, roughly chopped (with skins)\u003c/li>\n\u003cli>3 large carrots, roughly chopped\u003c/li>\n\u003cli>3 large stalks celery, roughly chopped\u003c/li>\n\u003cli>Small handful roughly chopped fresh flat-leaf Italian parsley stems and leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large stockpot, combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat, then reduce the heat to low and let simmer gently for about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_116110\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg\" alt=\"In a large stockpot add the chicken parts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot add the chicken parts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116112\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg\" alt=\"Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116111\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg\" alt=\"Reduce the heat to low and let simmer gently for about 2 hours.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer gently for about 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl, then let cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\u003c/li>\n\u003cfigure id=\"attachment_116114\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg\" alt=\"Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116115\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain.jpg\" alt=\"Use a ladle to press the ingredients of the stock to release the liquid.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a ladle to press the ingredients of the stock to release the liquid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116109\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final.jpg\" alt=\"Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To store, ladle it into airtight, freezer-safe storage containers (unless you plan to use it right away). The stock will keep, in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003cfigure id=\"attachment_116119\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup.jpg\" alt=\"Use the stock to make homemade Chicken Noodle Soup.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use the stock to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Homemade Chicken Noodle Soup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Say no to the box, and make your own flavorful, homemade chicken stock. It’s easy, hands-off, and the results are well worth it. ","status":"publish","parent":0,"modified":1490386677,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":810},"headData":{"title":"DIY: Make Your Own Homemade Chicken Stock | KQED","description":"Say no to the box, and make your own flavorful, homemade chicken stock. It’s easy, hands-off, and the results are well worth it. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY: Make Your Own Homemade Chicken Stock","datePublished":"2017-03-23T20:53:40.000Z","dateModified":"2017-03-24T20:17:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115564 https://ww2.kqed.org/bayareabites/?p=115564","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/","disqusTitle":"DIY: Make Your Own Homemade Chicken Stock","path":"/bayareabites/115564/diy-make-your-own-homemade-chicken-stock","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The key to any \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\">good soup\u003c/a> is a great homemade chicken stock. And while I admittedly resort to the boxed versions when I’m in a hurry and I’ve run out of my freezer stock, it doesn’t hold a candle to the deep, rich, clean flavor of homemade. Plus, take a look at some of those boxed versions and you’ll discover that many of them include added sugar (something which, frankly, surprised me). You can rest assured that when you make your own stock, it will be made with fresh, whole ingredients and no nasty, unpronounceable additives.\u003c/p>\n\u003cp>The other great thing about chicken stock is that it really is simple to make. It just takes hands-off time. Long, slow, bubbling away on the stovetop time. But all you need to do is chop a few ingredients and throw them all into the pot.\u003c/p>\n\u003cp>To make a flavorful stock, you want to use bony chicken pieces that have a little meat on them. I like using wings, backs and necks (just ask your butcher or at the meat counter if they have the backs and necks, they often do). If you want, you can use chicken legs along with wings. I’ve also made stock with a whole cut-up chicken (but then I like to pull off the good meat partway through so I don’t waste it). Or you can use the bones of a roasted chicken \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\">after you serve it for dinner\u003c/a>.\u003c/p>\n\u003cp>Add to the chicken pieces some aromatic vegetables. I tend to stay classic here with onion, carrot, celery and some parsley. But I’ve also been known to throw in a chopped potato or yam, or part of a leek or a few mushrooms. Just don’t add any vegetables that will make the stock taste bitter, like cabbage or tomatoes.\u003c/p>\n\u003cp>I typically don’t skim my stock, and just strain it at the end. If you simmer it very gently, it shouldn’t be an issue. But feel free to pull out a large metal spoon and skim any debris off the top while it simmers if you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Make sure not to overly salt your stock; in fact, don’t salt it at all. It’s a lot more versatile if you leave it unsalted and then add salt when you actually use it in a recipe, like this one for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Chicken Noodle Soup\u003c/a>. \u003c/p>\n\u003cp>Finally, the other great thing about making your own stock is that you can do it anytime and then freeze it for later use whenever you need it. I like using quart-sized, freezer-safe deli containers, which you can easily purchase online. Then I have 4 cups at the ready whenever I need to make soup. Make sure you let the stock cool to room temperature before chilling then freezing it, and don’t forget to label it. I try to use it within 3 months, but it will keep for up to 6 months in the freezer.\u003c/p>\n\u003cfigure id=\"attachment_116108\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final-pot.jpg\" alt=\"Homemade Chicken Stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade chicken stock\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 4 quarts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4-5 lbs chicken wings, backs, necks, and/or legs\u003c/li>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 yellow onions, roughly chopped (with skins)\u003c/li>\n\u003cli>3 large carrots, roughly chopped\u003c/li>\n\u003cli>3 large stalks celery, roughly chopped\u003c/li>\n\u003cli>Small handful roughly chopped fresh flat-leaf Italian parsley stems and leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large stockpot, combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat, then reduce the heat to low and let simmer gently for about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_116110\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg\" alt=\"In a large stockpot add the chicken parts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot add the chicken parts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116112\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg\" alt=\"Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116111\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg\" alt=\"Reduce the heat to low and let simmer gently for about 2 hours.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer gently for about 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl, then let cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\u003c/li>\n\u003cfigure id=\"attachment_116114\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg\" alt=\"Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116115\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain.jpg\" alt=\"Use a ladle to press the ingredients of the stock to release the liquid.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a ladle to press the ingredients of the stock to release the liquid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116109\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final.jpg\" alt=\"Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To store, ladle it into airtight, freezer-safe storage containers (unless you plan to use it right away). The stock will keep, in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003cfigure id=\"attachment_116119\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup.jpg\" alt=\"Use the stock to make homemade Chicken Noodle Soup.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use the stock to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Homemade Chicken Noodle Soup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115564/diy-make-your-own-homemade-chicken-stock","authors":["5015","5014"],"categories":["bayareabites_2638","bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_621","bayareabites_8462","bayareabites_15788","bayareabites_439","bayareabites_15324"],"featImg":"bayareabites_116113","label":"bayareabites"},"bayareabites_107764":{"type":"posts","id":"bayareabites_107764","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107764","score":null,"sort":[1459271683000]},"guestAuthors":[],"slug":"diy-bone-broth-you-really-should-be-making-it-at-home","title":"DIY Bone Broth - You Really Should be Making It at Home","publishDate":1459271683,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_108102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/everything-in-pot.jpg\" alt=\"The makings of homemade bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The makings of homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, so I know that earlier this month I went on an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/\">tasting of the prepared bone broths\u003c/a> available in the Bay Area. I know I said that some of them were quite good — and they still are. \u003c/p>\n\u003cp>But here’s the thing: it is far, far cheaper to make bone broth at home. Most of the store bought bone broths in my tasting were priced above $10 per quart. Homemade bone broth? That’ll cost you roughly the same amount of money for four to six quarts. And that’s if you start with all brand-new bones. If you start a collection of leftover bones in your freezer, you can cut that cost down even more.\u003c/p>\n\u003cp>Making broth at home doesn’t just save you money, either. It also allows you to control the flavor and consistency of your broth. I, for one, don’t like drinking straight beef broth. Instead, I prefer a mix of beef and chicken bones for a less meaty flavor. Like super beefy broth? Forget my preferences and make it with 100% cow bones. I like to also add some onion and carrot for background sweetness and depth, but you don’t have to. Keep it simple with just bones and water, and see how you like the result. \u003c/p>\n\u003cp>When I make bone broth, I think of it as meat stock. (It is, in fact, just a meat stock rebranded as a trendy, expensive drink. But I’m not going to rant on that today. You can read it again here.) \u003c/p>\n\u003cfigure id=\"attachment_108099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg\" alt=\"Carrots and onions add a touch of sweetness and complexity to the bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carrots and onions add a touch of sweetness and complexity to the bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, I gently sweat diced onions and carrots in a little bit of oil, just until they’re softened and sweet. Then I add bones and water at a ratio of about 1 pound bones to 1 quart water. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you’re starting from scratch (aka buying all of your bones at the store), it’s best to be a little strategic about what you’re purchasing. For the best flavor, you’ll want to use bones that still have some meat on them. For the best texture and the best opportunity to get collagen and gelatin into the broth, you’ll also want to add bones with cartilage and connective tissue and all that goodness as well. \u003c/p>\n\u003cp>For the beef bones, I like to use meaty knuckle bones. You can also use bones like oxtail or marrow (preferably with some meat still attached). Make sure they’re cut into somewhat smallish pieces to expose any marrow inside the bones. You can ask your butcher to do this for you.\u003c/p>\n\u003cfigure id=\"attachment_108097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/beef-knuckle-2.jpg\" alt=\"Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-108097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the chicken bones, I like to use chicken backs. They’re easy to collect if you make a habit of purchasing whole chickens and cutting them into smaller portions at home. Most butcher shops will also have a stash of chicken backs that they’ll sell you for next to nothing. You can also use chicken wings, which are fairly cheap and have a pretty good meat-to-bone-to-cartilage ratio.\u003c/p>\n\u003cfigure id=\"attachment_108100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-back-2.jpg\" alt=\"Chicken backs are a convenient and cheap addition.\" width=\"1920\" height=\"1337\" class=\"size-full wp-image-108100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1440x1003.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-960x669.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken backs are a convenient and cheap addition. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I also like to add chicken feet. They may make you squirm if you don’t make a habit of purchasing them, but I recommend taking a deep breath and moving on from that squirm. Chicken feet are a great source of both gelatin and collagen, and like chicken backs and wings, are quite cheap. \u003c/p>\n\u003cfigure id=\"attachment_108101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-feet-2.jpg\" alt=\"Chicken feet add additional gelatin and collagen to the broth.\" width=\"1920\" height=\"1221\" class=\"size-full wp-image-108101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1440x916.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-960x611.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken feet add additional gelatin and collagen to the broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> I prefer to make my bone broth with unroasted bones because I think it makes a better drinking broth. But if you want deeper, richer flavor, you should roast the bones before simmering. Simply spread them out in a roasting pan and pop them in a 400°F oven until they’re deeply browned, around 1 hour.\u003c/p>\n\u003cp>Once you’ve got all the bones, vegetables and water combined, bring the whole mess to a full boil over high heat. The bones will likely expel a bunch of grey gunk. (There will be more if you’re starting with raw bones than roasted bones.) Skim off as much of this gunk as you can, and then turn the heat down as low as it goes. Partially cover the pot with a lid and let it quietly simmer for about 12 hours.\u003c/p>\n\u003cfigure id=\"attachment_108098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/bring-to-a-boil.jpg\" alt=\"Skim off all of the grey scum from the simmering broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the grey scum from the simmering broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically start my broth before I go to bed and let it gurgle away while I’m sleeping. If you’re worried that a very low flame will burn your house down while you’re sleeping (it won’t), you can also start your broth first thing in the morning. Make it on a weekend while you’re in and out of the kitchen to reduce anxiety.\u003c/p>\n\u003cp>After 12 hours, the water level will have reduced slightly and the bones will have browned and softened. Strain the broth through a fine mesh strainer into a clean pot. \u003c/p>\n\u003cfigure id=\"attachment_108103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/finished-simmering.jpg\" alt=\"The broth after simmering for 12 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The broth after simmering for 12 hours. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you start with raw bones, there will likely be a thick layer of fat on top of the broth. If you start with roasted bones, there’ll still be some fat but not nearly as much. I’d recommend skimming as much of it off as possible before proceeding. You can save the fat later to use as a cap on top of the broth if you’d like (it’ll keep it fresher longer), or just toss it. Be judicious, though — while a little bit of fat can be nice, greasy broth is pretty gross.\u003c/p>\n\u003cp>Next, I like to reduce the broth a little further before storing it. This step will concentrate the gelatin, collagen and any other minerals in the broth. It also, obviously, reduces the final volume of the broth, making it easier to store. But if you’re happy with how the broth tastes now, you can skip this step.\u003c/p>\n\u003cp>Bring the pot of strained broth to a rapid simmer and let it reduce for about an hour. It should reduce by about one-third in volume, leaving you with about four quarts broth. Remove the broth from the heat. If you’re going to be drinking the broth, you’ll likely want to season it now. Add salt to taste. If you’re using the broth for cooking, you may want to skip the salt for now or keep the levels low. It’s much easier, after all, to add more salt as you’re cooking than to correct for over-seasoning. Let the broth cool to room temperature after seasoning.\u003c/p>\n\u003cfigure id=\"attachment_108106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/reducing.jpg\" alt=\"Reducing the strained broth further concentrates flavor and nutritional goodies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reducing the strained broth further concentrates flavor and nutritional goodies. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on the speed with which you go through broth, you’ll likely want to freeze some or all of your broth. The best method, IMHO, is to divide the cooled broth between gallon-sized freezer bags and freeze the stock flat. It will take up very little freezer space this way. I typically measure one quart per bag because it’s a common measure for stock in cooking recipes. I like to freeze three quarts of broth and save one quart in a glass jar to store in the fridge for more immediate use.\u003c/p>\n\u003cfigure id=\"attachment_108105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-ziplocks.jpg\" alt=\"Freeze the broth in flattened gallon zipper lock bags to save space.\" width=\"1920\" height=\"1274\" class=\"size-full wp-image-108105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeze the broth in flattened gallon zipper lock bags to save space. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, revel in your thriftiness while sipping on a hot mug of broth. Or make some soup.\u003c/p>\n\u003cfigure id=\"attachment_108104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-jar-3.jpg\" alt=\"Homemade bone broth.\" width=\"1920\" height=\"2549\" class=\"size-full wp-image-108104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-400x531.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-800x1062.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1440x1912.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-960x1275.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Bone Broth\u003c/h3>\n\u003cp>\u003cem>Makes 4 quarts\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to make bone broth with raw bones because the final result is slightly lighter in flavor and nicer for drinking. If, however, you’d like a more deeply flavored bone broth, you can roast the beef bones and chicken backs before beginning. Roast the bones at 400°F until deeply browned, about 1 hour. If you’d like a slightly less gelatinous broth, you can skip the final reducing step. That version of the recipe will yield about 5 ½ quarts. If you prefer beef bone broth, you can substitute 3 additional pounds of beef bones for the chicken backs. Don’t skip the chicken feet. If you prefer all-chicken bone broth, replace the beef bones with 3 additional pounds chicken backs.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon vegetable oil\u003c/li>\n\u003cli>2 onions, diced\u003c/li>\n\u003cli>3 carrots, peeled and diced\u003c/li>\n\u003cli>3 pounds meaty beef bones, such as knuckle bones\u003c/li>\n\u003cli>3 pounds chicken backs or chicken wings\u003c/li>\n\u003cli>8 ounces chicken feet\u003c/li>\n\u003cli>6 quarts water\u003c/li>\n\u003cli>Salt, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onions and carrots and cook, stirring occasionally, until softened but not yet browned, 7 to 10 minutes.\u003c/li>\n\u003cli>Add the beef bones, chicken backs, and chicken feet. Cover with the water. Increase the heat to high and bring to a rapid boil. Skim off the brown scum that forms on the surface. Reduce the heat to low, partially cover the pot with a lid, and simmer for 12 hours.\u003c/li>\n\u003cli>Strain the broth through a fine mesh strainer into a clean large pot. Skim off the fat from the surface of the broth. (There will be a lot.) Return the pot to medium-high heat and bring to a rapid simmer. Continue to simmer, skimming occasionally if needed, until the broth is reduced to 4 quarts, about 1 hour. Season to taste with salt if desired.\u003c/li>\n\u003cli>Let cool to room temperature before transferring to storage containers. I prefer to store 1 quart in a glass jar in the refrigerator (it’ll be good for a week or two) and the remainder in gallon ziplock bags, frozen flat as indicated in the story above.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Don't want to shell out the big bucks for store-bought bone broth? Learn how to make this very easy recipe at home. Kate Williams will show you how. \r\n\r\n","status":"publish","parent":0,"modified":1459447708,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1719},"headData":{"title":"DIY Bone Broth - You Really Should be Making It at Home | KQED","description":"Don't want to shell out the big bucks for store-bought bone broth? Learn how to make this very easy recipe at home. Kate Williams will show you how. \r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Bone Broth - You Really Should be Making It at Home","datePublished":"2016-03-29T17:14:43.000Z","dateModified":"2016-03-31T18:08:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107764 http://ww2.kqed.org/bayareabites/?p=107764","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/","disqusTitle":"DIY Bone Broth - You Really Should be Making It at Home","path":"/bayareabites/107764/diy-bone-broth-you-really-should-be-making-it-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_108102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/everything-in-pot.jpg\" alt=\"The makings of homemade bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The makings of homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, so I know that earlier this month I went on an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/\">tasting of the prepared bone broths\u003c/a> available in the Bay Area. I know I said that some of them were quite good — and they still are. \u003c/p>\n\u003cp>But here’s the thing: it is far, far cheaper to make bone broth at home. Most of the store bought bone broths in my tasting were priced above $10 per quart. Homemade bone broth? That’ll cost you roughly the same amount of money for four to six quarts. And that’s if you start with all brand-new bones. If you start a collection of leftover bones in your freezer, you can cut that cost down even more.\u003c/p>\n\u003cp>Making broth at home doesn’t just save you money, either. It also allows you to control the flavor and consistency of your broth. I, for one, don’t like drinking straight beef broth. Instead, I prefer a mix of beef and chicken bones for a less meaty flavor. Like super beefy broth? Forget my preferences and make it with 100% cow bones. I like to also add some onion and carrot for background sweetness and depth, but you don’t have to. Keep it simple with just bones and water, and see how you like the result. \u003c/p>\n\u003cp>When I make bone broth, I think of it as meat stock. (It is, in fact, just a meat stock rebranded as a trendy, expensive drink. But I’m not going to rant on that today. You can read it again here.) \u003c/p>\n\u003cfigure id=\"attachment_108099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg\" alt=\"Carrots and onions add a touch of sweetness and complexity to the bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carrots and onions add a touch of sweetness and complexity to the bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, I gently sweat diced onions and carrots in a little bit of oil, just until they’re softened and sweet. Then I add bones and water at a ratio of about 1 pound bones to 1 quart water. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re starting from scratch (aka buying all of your bones at the store), it’s best to be a little strategic about what you’re purchasing. For the best flavor, you’ll want to use bones that still have some meat on them. For the best texture and the best opportunity to get collagen and gelatin into the broth, you’ll also want to add bones with cartilage and connective tissue and all that goodness as well. \u003c/p>\n\u003cp>For the beef bones, I like to use meaty knuckle bones. You can also use bones like oxtail or marrow (preferably with some meat still attached). Make sure they’re cut into somewhat smallish pieces to expose any marrow inside the bones. You can ask your butcher to do this for you.\u003c/p>\n\u003cfigure id=\"attachment_108097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/beef-knuckle-2.jpg\" alt=\"Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-108097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the chicken bones, I like to use chicken backs. They’re easy to collect if you make a habit of purchasing whole chickens and cutting them into smaller portions at home. Most butcher shops will also have a stash of chicken backs that they’ll sell you for next to nothing. You can also use chicken wings, which are fairly cheap and have a pretty good meat-to-bone-to-cartilage ratio.\u003c/p>\n\u003cfigure id=\"attachment_108100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-back-2.jpg\" alt=\"Chicken backs are a convenient and cheap addition.\" width=\"1920\" height=\"1337\" class=\"size-full wp-image-108100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1440x1003.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-960x669.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken backs are a convenient and cheap addition. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I also like to add chicken feet. They may make you squirm if you don’t make a habit of purchasing them, but I recommend taking a deep breath and moving on from that squirm. Chicken feet are a great source of both gelatin and collagen, and like chicken backs and wings, are quite cheap. \u003c/p>\n\u003cfigure id=\"attachment_108101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-feet-2.jpg\" alt=\"Chicken feet add additional gelatin and collagen to the broth.\" width=\"1920\" height=\"1221\" class=\"size-full wp-image-108101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1440x916.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-960x611.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken feet add additional gelatin and collagen to the broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> I prefer to make my bone broth with unroasted bones because I think it makes a better drinking broth. But if you want deeper, richer flavor, you should roast the bones before simmering. Simply spread them out in a roasting pan and pop them in a 400°F oven until they’re deeply browned, around 1 hour.\u003c/p>\n\u003cp>Once you’ve got all the bones, vegetables and water combined, bring the whole mess to a full boil over high heat. The bones will likely expel a bunch of grey gunk. (There will be more if you’re starting with raw bones than roasted bones.) Skim off as much of this gunk as you can, and then turn the heat down as low as it goes. Partially cover the pot with a lid and let it quietly simmer for about 12 hours.\u003c/p>\n\u003cfigure id=\"attachment_108098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/bring-to-a-boil.jpg\" alt=\"Skim off all of the grey scum from the simmering broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the grey scum from the simmering broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically start my broth before I go to bed and let it gurgle away while I’m sleeping. If you’re worried that a very low flame will burn your house down while you’re sleeping (it won’t), you can also start your broth first thing in the morning. Make it on a weekend while you’re in and out of the kitchen to reduce anxiety.\u003c/p>\n\u003cp>After 12 hours, the water level will have reduced slightly and the bones will have browned and softened. Strain the broth through a fine mesh strainer into a clean pot. \u003c/p>\n\u003cfigure id=\"attachment_108103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/finished-simmering.jpg\" alt=\"The broth after simmering for 12 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The broth after simmering for 12 hours. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you start with raw bones, there will likely be a thick layer of fat on top of the broth. If you start with roasted bones, there’ll still be some fat but not nearly as much. I’d recommend skimming as much of it off as possible before proceeding. You can save the fat later to use as a cap on top of the broth if you’d like (it’ll keep it fresher longer), or just toss it. Be judicious, though — while a little bit of fat can be nice, greasy broth is pretty gross.\u003c/p>\n\u003cp>Next, I like to reduce the broth a little further before storing it. This step will concentrate the gelatin, collagen and any other minerals in the broth. It also, obviously, reduces the final volume of the broth, making it easier to store. But if you’re happy with how the broth tastes now, you can skip this step.\u003c/p>\n\u003cp>Bring the pot of strained broth to a rapid simmer and let it reduce for about an hour. It should reduce by about one-third in volume, leaving you with about four quarts broth. Remove the broth from the heat. If you’re going to be drinking the broth, you’ll likely want to season it now. Add salt to taste. If you’re using the broth for cooking, you may want to skip the salt for now or keep the levels low. It’s much easier, after all, to add more salt as you’re cooking than to correct for over-seasoning. Let the broth cool to room temperature after seasoning.\u003c/p>\n\u003cfigure id=\"attachment_108106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/reducing.jpg\" alt=\"Reducing the strained broth further concentrates flavor and nutritional goodies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reducing the strained broth further concentrates flavor and nutritional goodies. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on the speed with which you go through broth, you’ll likely want to freeze some or all of your broth. The best method, IMHO, is to divide the cooled broth between gallon-sized freezer bags and freeze the stock flat. It will take up very little freezer space this way. I typically measure one quart per bag because it’s a common measure for stock in cooking recipes. I like to freeze three quarts of broth and save one quart in a glass jar to store in the fridge for more immediate use.\u003c/p>\n\u003cfigure id=\"attachment_108105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-ziplocks.jpg\" alt=\"Freeze the broth in flattened gallon zipper lock bags to save space.\" width=\"1920\" height=\"1274\" class=\"size-full wp-image-108105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeze the broth in flattened gallon zipper lock bags to save space. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, revel in your thriftiness while sipping on a hot mug of broth. Or make some soup.\u003c/p>\n\u003cfigure id=\"attachment_108104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-jar-3.jpg\" alt=\"Homemade bone broth.\" width=\"1920\" height=\"2549\" class=\"size-full wp-image-108104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-400x531.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-800x1062.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1440x1912.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-960x1275.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Bone Broth\u003c/h3>\n\u003cp>\u003cem>Makes 4 quarts\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to make bone broth with raw bones because the final result is slightly lighter in flavor and nicer for drinking. If, however, you’d like a more deeply flavored bone broth, you can roast the beef bones and chicken backs before beginning. Roast the bones at 400°F until deeply browned, about 1 hour. If you’d like a slightly less gelatinous broth, you can skip the final reducing step. That version of the recipe will yield about 5 ½ quarts. If you prefer beef bone broth, you can substitute 3 additional pounds of beef bones for the chicken backs. Don’t skip the chicken feet. If you prefer all-chicken bone broth, replace the beef bones with 3 additional pounds chicken backs.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon vegetable oil\u003c/li>\n\u003cli>2 onions, diced\u003c/li>\n\u003cli>3 carrots, peeled and diced\u003c/li>\n\u003cli>3 pounds meaty beef bones, such as knuckle bones\u003c/li>\n\u003cli>3 pounds chicken backs or chicken wings\u003c/li>\n\u003cli>8 ounces chicken feet\u003c/li>\n\u003cli>6 quarts water\u003c/li>\n\u003cli>Salt, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onions and carrots and cook, stirring occasionally, until softened but not yet browned, 7 to 10 minutes.\u003c/li>\n\u003cli>Add the beef bones, chicken backs, and chicken feet. Cover with the water. Increase the heat to high and bring to a rapid boil. Skim off the brown scum that forms on the surface. Reduce the heat to low, partially cover the pot with a lid, and simmer for 12 hours.\u003c/li>\n\u003cli>Strain the broth through a fine mesh strainer into a clean large pot. Skim off the fat from the surface of the broth. (There will be a lot.) Return the pot to medium-high heat and bring to a rapid simmer. Continue to simmer, skimming occasionally if needed, until the broth is reduced to 4 quarts, about 1 hour. Season to taste with salt if desired.\u003c/li>\n\u003cli>Let cool to room temperature before transferring to storage containers. I prefer to store 1 quart in a glass jar in the refrigerator (it’ll be good for a week or two) and the remainder in gallon ziplock bags, frozen flat as indicated in the story above.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107764/diy-bone-broth-you-really-should-be-making-it-at-home","authors":["5485"],"categories":["bayareabites_2695","bayareabites_2638","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_14140","bayareabites_15324"],"featImg":"bayareabites_108104","label":"bayareabites"},"bayareabites_107295":{"type":"posts","id":"bayareabites_107295","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107295","score":null,"sort":[1456942279000]},"guestAuthors":[],"slug":"for-the-best-store-bought-bone-broth-seek-out-a-butcher","title":"For the Best Store-Bought Bone Broth, Seek Out a Butcher","publishDate":1456942279,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_107302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients.jpg\" alt=\"Three Stone Hearth is one of countless companies now selling bone broth on a growing scale.\" width=\"1920\" height=\"1340\" class=\"size-full wp-image-107302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-1440x1005.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-960x670.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Stone Hearth is one of countless companies now selling bone broth on a growing scale. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth — these two words incite equal levels of snickering and admiration as they have grown in use and popularity as quickly as Donald Trump. And I, for one, have tried to deny the existence of the trend. I learned how to make stock from animal bones and regularly use it for cooking, but I would have never thought to pour it into a paper coffee cup and sell it for $8 as a restorative tonic. I know the cold-healing power of a good chicken soup, so I’d never deny the health benefits of mineral- and collagen-rich stock. But still I hesitate when I see so many stocks in grocery stores and butcher shops rebranded as Paleo-friendly bone broth. Are any of them worth the extra price tag that the name engenders? Or are they simply a ploy for our hard-earned dollars? Clearly, I needed to investigate.\u003c/p>\n\u003cp>In the Bay Area, there are what seems like an infinite number of bone broths available. As it was impossible to narrow my list down to a definitive number of local broths, I decided to make the very unscientific decision of tasting broths that were easy for me to purchase at or near my North Berkeley home. (I chose to taste only beef bone broth, as it is the “classic” preparation.) Depending on where you live, you may have access to more or less than these, most of the best broths follow a pattern — they come from butchers, not broth- or Paleo-specific companies. So if you can’t find my favorite bone broths near your home, seek out your local butcher shop, and they’ll likely sell you something good.\u003c/p>\n\u003cp>Or else you can make it yourself. That recipe will be coming soon.\u003c/p>\n\u003cp>\u003cstrong>Best for Sipping:\u003c/strong> \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Clove-and-Hoof.jpg\" alt=\"Clove & Hoof Beef Bone Broth.\" width=\"1920\" height=\"2260\" class=\"size-full wp-image-107297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-400x471.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-800x942.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-768x904.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-1440x1695.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-1180x1389.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-960x1130.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove & Hoof Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was only one bone broth I tasted that I would ever consider drinking from a mug, and that’s the broth from Clove & Hoof. It tastes beefy, for sure, but the rich meatiness is kept in check with a balance of seasonings, aromatics, and vegetables. The broth is neither greasy nor overwhelmingly sticky with gelatin, but it does taste nourishing and pleasantly filling. It tastes, in other words, like a good stock that I would make myself. I drank my full tasting mug of the stuff and then, true to form, used the rest to make stew. At $12 for a quart, Clove & Hoof’s broth is one of the cheapest available. (This doesn’t sound like a bargain, but wait until you see some other prices.) If you live in (or near) Oakland, I would absolutely recommend it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Runner Up, Sipping: \u003c/strong>\u003ca href=\"http://mamatongsoup.com/bone-broth/\" target=\"_blank\">\u003cstrong>Mama Tong Nourishing Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Mama-Tong-vertical.jpg\" alt=\"Mama Tong Nourishing Beef Bone Broth.\" width=\"1920\" height=\"2593\" class=\"size-full wp-image-107299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-800x1080.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-768x1037.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-1440x1945.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mama Tong Nourishing Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who don’t believe bone broth is bone broth without your lips and mouth getting coated in sticky gelatin, the bone broth from Mama Tong is for you. It is intensely beefy, but not unpleasant, with some sweetness from the carrots and celery added to the pot. The gelatin and collagen extracted from the bones turns the broth almost creamy, which will either be lovely or unpleasant, depending on your preferences. Like Clove & Hoof, Mama Tong makes a well-balanced bone broth, with a welcome lack of greasiness. It is, however, quite expensive, at $23.99 for one quart. Some of that cost is tied into the ordering method (Good Eggs), but the rest likely comes from the organic and pasture-raised ingredients. That said, other broths below also use high-quality ingredients and are not as pricey.\u003c/p>\n\u003cp>\u003cstrong>Best for Cooking: \u003c/strong>\u003ca href=\"http://thelocalbutchershop.com/at-the-shop/\" target=\"_blank\">\u003cstrong>The Local Butcher Shop Beef Stock\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Local-Butcher-vertical.jpg\" alt=\"The Local Butcher Shop Beef Stock.\" width=\"1920\" height=\"2456\" class=\"size-full wp-image-107298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-400x512.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-800x1023.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-768x982.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-1440x1842.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-1180x1509.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-960x1228.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Local Butcher Shop Beef Stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, yes, I decided to include a self-identified stock on the list. The Local Butcher has not ever and will likely never call its stocks bone broth, but while doing research on this topic, I encountered a \u003ca href=\"http://sf.eater.com/maps/the-bone-broth-heatmap-5-places-to-find-liquid-gold-in-the-bay-area\">list\u003c/a> that included it amongst other bone broth-centric spots. Plus, The Local Butcher sources excellent meat and their extra-rich stock is exquisite for cooking. The dark stock, likely made from roasted bones, has deep meatiness like a grilled grass-fed burger. It is rich in both collagen and gelatin, which means it adds a succulent texture to sauces. Personally, I couldn’t drink it on its own. Its intensity was too overpowering. But I keep this stock in the freezer for cooking projects and you should too. The price, $7 for 14 ounces or $14 for about a quart, is (shockingly) fairly cheap.\u003c/p>\n\u003cp>\u003cstrong>Runner Up, Cooking: \u003c/strong>\u003ca href=\"http://www.bonafideprovisions.com/our-products/\" target=\"_blank\">\u003cstrong>Bonafide Provisions Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Real-Bone-Broth-vertical.jpg\" alt=\"Real True Foods is now called Bonafide Provisions.\" width=\"1920\" height=\"2326\" class=\"size-full wp-image-107301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-400x485.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-800x969.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-768x930.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-1440x1745.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-1180x1430.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-960x1163.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Real True Foods is now called Bonafide Provisions. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like Bonafide Provisions for cooking for the opposite reasons. It is a mildly flavored broth with a thinner texture than The Local Butcher. I could tell that the broth was made from beef bones, but it certainly didn’t smack me over the head with grass-fed beefy funk. Bonafide Provisions could be good for sipping for beginners, but in my kitchen, I imagine using it more as a multi-purpose stock. Because the beef flavor isn’t overpowering, it would work well for cooking grains or making a vegetable soup. Plus, at $7.99 for 24 ounces, it is the cheapest bone broth I could find. (Note: The company seems to have rebranded and changed its name from Real True Foods to Bonafide Provisions in the short time since I bought the broth.)\u003c/p>\n\u003cp>\u003cstrong>For the CSA-Devotee: \u003c/strong>\u003ca href=\"http://www.threestonehearth.com/specialties/grassfed-beef-broth/\" target=\"_blank\">\u003cstrong>Three Stone Hearth Grassfed Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical.jpg\" alt=\"Three Stone Hearth Grassfed Beef Bone Broth.\" width=\"1920\" height=\"2602\" class=\"size-full wp-image-107303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-400x542.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-800x1084.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-768x1041.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-1440x1952.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-1180x1599.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-960x1301.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Stone Hearth Grassfed Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three Stone Hearth’s bone broth wasn’t terrible, but it certainly wasn’t any better than some of the more affordable options. And for true bone broth lovers, it couldn’t beat out Mama Tong. It is full of gelatin and strongly beefy, but has a little too much grass-fed funk for my taste. The $14.50 price tag (for the broth and a jar deposit) for a 24-ounce jar also seemed very expensive for a broth that I found lacked depth and balance. On the other hand, it can feel good to purchase a product from the “Community Supported Kitchen,” knowing that the broth was made with health-promoting properties in mind. \u003cem>And\u003c/em>, in a purely selfish aesthetic way, I loved the fact that buying this broth also netted me a tall wide mouth Ball jar (the best Ball jar, IMHO).\u003c/p>\n\u003cp>\u003cstrong>For Beef-Loving Special Dieters: \u003c/strong>\u003ca href=\"http://www.missionheirloom.com/store/c1/Featured_Products.html\" target=\"_blank\">\u003cstrong>Mission Heirloom Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Mission-Heirloom-vertical.jpg\" alt=\"Mission Heirloom Beef Bone Broth.\" width=\"1920\" height=\"2606\" class=\"size-full wp-image-107300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-400x543.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-800x1086.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-768x1042.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-1440x1955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-1180x1602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-960x1303.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mission Heirloom Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Last, we come to Mission Heirloom. The Berkeley Paleo-centric (and strictly organic, grain- and soy-free) cafe opened in the Gourmet Ghetto about 18 months ago, and it has netted both enthusiastic praise from diet-devotees and plenty of head-scratching from others. Kind of like bone broth. The cafe sells prepared meals, broths, and sauces as take-away items in addition to regular table service. Its bone broth is, well, interesting. Unlike all of the other bone broths above, Mission Heirloom explicitly tries not to extract collagen and gelatin from the bones, believing that these lead to an excess of free glutamate (basically MSG) in the broth. So the result is a much thinner broth than all of the others, with none of that mouth-coating texture. Mission Heirloom also adds ginger to their beef broth, which competes, rather than balances its intense beefy flavor. I didn’t find it pleasant to drink, and I would be worried that it would compete with other flavors when using it for cooking. However, if you or anyone you know is concerned about environmental or food-based toxins, or is on a strict grain-free diet and concerned about cross-contamination, Mission Heirloom is your best choice.\u003c/p>\n\u003cul>\n\u003cstrong>Information\u003c/strong>\n\u003cli>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof Beef Bone Broth\u003c/a> is available frozen at the Clove & Hoof butcher shop (4001 Broadway, Oakland). $12 for 1 quart.\u003c/li>\n\u003cli>\u003ca href=\"http://mamatongsoup.com\" target=\"_blank\">Mama Tong Nourishing Beef Bone Broth\u003c/a> is available frozen from \u003ca href=\"https://www.goodeggs.com/mamatong\">Good Eggs\u003c/a>. $23.99 for 1 quart.\u003c/li>\n\u003cli>\u003ca href=\"http://thelocalbutchershop.com\" target=\"_blank\">The Local Butcher Shop\u003c/a> Beef Stock is available at The Local Butcher Shop (1600 Shattuck Ave., Ste. 120, Berkeley). $7 for 1 pint or $14 for 1 quart.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bonafideprovisions.com\" target=\"_blank\">Bonafide Provisions\u003c/a> Beef Bone Broth is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>; \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> in Lafayette and Mill Valley; \u003ca href=\"https://www.nuggetmarket.com\" target=\"_blank\">Nugget Markets\u003c/a> in Tiburon, Corte Madera, and Novato; and \u003ca href=\"http://www.genatural.com\" target=\"_blank\">Good Earth Natural Foods\u003c/a> in Fairfax. $7.99 for 24 ounces.\u003c/li>\n\u003cli>\u003ca href=\"http://www.threestonehearth.com\" target=\"_blank\">Three Stone Hearth\u003c/a> Grassfed Beef Bone Broth is available at Three Stone Hearth (1581 University Ave., Berkeley) and \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">Natural Grocery\u003c/a> in Berkeley and El Cerrito. $13 plus $1.50 jar deposit for 24 ounces.\u003c/li>\n\u003cli>\u003ca href=\"http://www.missionheirloom.com\" target=\"_blank\">Mission Heirloom Beef Bone Broth\u003c/a> is available at Mission Heirloom (2085 Vine St., Berkeley), \u003ca href=\"https://www.goodeggs.com/missionheirloom\" target=\"_blank\">Good Eggs\u003c/a> and \u003ca href=\"https://www.trycaviar.com/sf-east-bay/mission-heirloom-cafe-1236\" target=\"_blank\">Caviar\u003c/a>. $13 plus $1 jar deposit for 24.4 ounces.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Curious about bone broth? There are countless food companies and butcher shops selling it in the Bay Area, and some are better than others. Kate Williams tasted several offerings in town. Here are her picks for the best you can buy.","status":"publish","parent":0,"modified":1457051488,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1524},"headData":{"title":"For the Best Store-Bought Bone Broth, Seek Out a Butcher | KQED","description":"Curious about bone broth? There are countless food companies and butcher shops selling it in the Bay Area, and some are better than others. Kate Williams tasted several offerings in town. Here are her picks for the best you can buy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For the Best Store-Bought Bone Broth, Seek Out a Butcher","datePublished":"2016-03-02T18:11:19.000Z","dateModified":"2016-03-04T00:31:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107295 http://ww2.kqed.org/bayareabites/?p=107295","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/","disqusTitle":"For the Best Store-Bought Bone Broth, Seek Out a Butcher","source":"Food Trends","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","path":"/bayareabites/107295/for-the-best-store-bought-bone-broth-seek-out-a-butcher","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients.jpg\" alt=\"Three Stone Hearth is one of countless companies now selling bone broth on a growing scale.\" width=\"1920\" height=\"1340\" class=\"size-full wp-image-107302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-1440x1005.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-960x670.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Stone Hearth is one of countless companies now selling bone broth on a growing scale. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth — these two words incite equal levels of snickering and admiration as they have grown in use and popularity as quickly as Donald Trump. And I, for one, have tried to deny the existence of the trend. I learned how to make stock from animal bones and regularly use it for cooking, but I would have never thought to pour it into a paper coffee cup and sell it for $8 as a restorative tonic. I know the cold-healing power of a good chicken soup, so I’d never deny the health benefits of mineral- and collagen-rich stock. But still I hesitate when I see so many stocks in grocery stores and butcher shops rebranded as Paleo-friendly bone broth. Are any of them worth the extra price tag that the name engenders? Or are they simply a ploy for our hard-earned dollars? Clearly, I needed to investigate.\u003c/p>\n\u003cp>In the Bay Area, there are what seems like an infinite number of bone broths available. As it was impossible to narrow my list down to a definitive number of local broths, I decided to make the very unscientific decision of tasting broths that were easy for me to purchase at or near my North Berkeley home. (I chose to taste only beef bone broth, as it is the “classic” preparation.) Depending on where you live, you may have access to more or less than these, most of the best broths follow a pattern — they come from butchers, not broth- or Paleo-specific companies. So if you can’t find my favorite bone broths near your home, seek out your local butcher shop, and they’ll likely sell you something good.\u003c/p>\n\u003cp>Or else you can make it yourself. That recipe will be coming soon.\u003c/p>\n\u003cp>\u003cstrong>Best for Sipping:\u003c/strong> \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Clove-and-Hoof.jpg\" alt=\"Clove & Hoof Beef Bone Broth.\" width=\"1920\" height=\"2260\" class=\"size-full wp-image-107297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-400x471.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-800x942.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-768x904.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-1440x1695.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-1180x1389.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-960x1130.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove & Hoof Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was only one bone broth I tasted that I would ever consider drinking from a mug, and that’s the broth from Clove & Hoof. It tastes beefy, for sure, but the rich meatiness is kept in check with a balance of seasonings, aromatics, and vegetables. The broth is neither greasy nor overwhelmingly sticky with gelatin, but it does taste nourishing and pleasantly filling. It tastes, in other words, like a good stock that I would make myself. I drank my full tasting mug of the stuff and then, true to form, used the rest to make stew. At $12 for a quart, Clove & Hoof’s broth is one of the cheapest available. (This doesn’t sound like a bargain, but wait until you see some other prices.) If you live in (or near) Oakland, I would absolutely recommend it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Runner Up, Sipping: \u003c/strong>\u003ca href=\"http://mamatongsoup.com/bone-broth/\" target=\"_blank\">\u003cstrong>Mama Tong Nourishing Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Mama-Tong-vertical.jpg\" alt=\"Mama Tong Nourishing Beef Bone Broth.\" width=\"1920\" height=\"2593\" class=\"size-full wp-image-107299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-800x1080.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-768x1037.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-1440x1945.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mama Tong Nourishing Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who don’t believe bone broth is bone broth without your lips and mouth getting coated in sticky gelatin, the bone broth from Mama Tong is for you. It is intensely beefy, but not unpleasant, with some sweetness from the carrots and celery added to the pot. The gelatin and collagen extracted from the bones turns the broth almost creamy, which will either be lovely or unpleasant, depending on your preferences. Like Clove & Hoof, Mama Tong makes a well-balanced bone broth, with a welcome lack of greasiness. It is, however, quite expensive, at $23.99 for one quart. Some of that cost is tied into the ordering method (Good Eggs), but the rest likely comes from the organic and pasture-raised ingredients. That said, other broths below also use high-quality ingredients and are not as pricey.\u003c/p>\n\u003cp>\u003cstrong>Best for Cooking: \u003c/strong>\u003ca href=\"http://thelocalbutchershop.com/at-the-shop/\" target=\"_blank\">\u003cstrong>The Local Butcher Shop Beef Stock\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Local-Butcher-vertical.jpg\" alt=\"The Local Butcher Shop Beef Stock.\" width=\"1920\" height=\"2456\" class=\"size-full wp-image-107298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-400x512.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-800x1023.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-768x982.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-1440x1842.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-1180x1509.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-960x1228.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Local Butcher Shop Beef Stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, yes, I decided to include a self-identified stock on the list. The Local Butcher has not ever and will likely never call its stocks bone broth, but while doing research on this topic, I encountered a \u003ca href=\"http://sf.eater.com/maps/the-bone-broth-heatmap-5-places-to-find-liquid-gold-in-the-bay-area\">list\u003c/a> that included it amongst other bone broth-centric spots. Plus, The Local Butcher sources excellent meat and their extra-rich stock is exquisite for cooking. The dark stock, likely made from roasted bones, has deep meatiness like a grilled grass-fed burger. It is rich in both collagen and gelatin, which means it adds a succulent texture to sauces. Personally, I couldn’t drink it on its own. Its intensity was too overpowering. But I keep this stock in the freezer for cooking projects and you should too. The price, $7 for 14 ounces or $14 for about a quart, is (shockingly) fairly cheap.\u003c/p>\n\u003cp>\u003cstrong>Runner Up, Cooking: \u003c/strong>\u003ca href=\"http://www.bonafideprovisions.com/our-products/\" target=\"_blank\">\u003cstrong>Bonafide Provisions Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Real-Bone-Broth-vertical.jpg\" alt=\"Real True Foods is now called Bonafide Provisions.\" width=\"1920\" height=\"2326\" class=\"size-full wp-image-107301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-400x485.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-800x969.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-768x930.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-1440x1745.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-1180x1430.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-960x1163.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Real True Foods is now called Bonafide Provisions. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like Bonafide Provisions for cooking for the opposite reasons. It is a mildly flavored broth with a thinner texture than The Local Butcher. I could tell that the broth was made from beef bones, but it certainly didn’t smack me over the head with grass-fed beefy funk. Bonafide Provisions could be good for sipping for beginners, but in my kitchen, I imagine using it more as a multi-purpose stock. Because the beef flavor isn’t overpowering, it would work well for cooking grains or making a vegetable soup. Plus, at $7.99 for 24 ounces, it is the cheapest bone broth I could find. (Note: The company seems to have rebranded and changed its name from Real True Foods to Bonafide Provisions in the short time since I bought the broth.)\u003c/p>\n\u003cp>\u003cstrong>For the CSA-Devotee: \u003c/strong>\u003ca href=\"http://www.threestonehearth.com/specialties/grassfed-beef-broth/\" target=\"_blank\">\u003cstrong>Three Stone Hearth Grassfed Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical.jpg\" alt=\"Three Stone Hearth Grassfed Beef Bone Broth.\" width=\"1920\" height=\"2602\" class=\"size-full wp-image-107303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-400x542.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-800x1084.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-768x1041.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-1440x1952.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-1180x1599.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-960x1301.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Stone Hearth Grassfed Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three Stone Hearth’s bone broth wasn’t terrible, but it certainly wasn’t any better than some of the more affordable options. And for true bone broth lovers, it couldn’t beat out Mama Tong. It is full of gelatin and strongly beefy, but has a little too much grass-fed funk for my taste. The $14.50 price tag (for the broth and a jar deposit) for a 24-ounce jar also seemed very expensive for a broth that I found lacked depth and balance. On the other hand, it can feel good to purchase a product from the “Community Supported Kitchen,” knowing that the broth was made with health-promoting properties in mind. \u003cem>And\u003c/em>, in a purely selfish aesthetic way, I loved the fact that buying this broth also netted me a tall wide mouth Ball jar (the best Ball jar, IMHO).\u003c/p>\n\u003cp>\u003cstrong>For Beef-Loving Special Dieters: \u003c/strong>\u003ca href=\"http://www.missionheirloom.com/store/c1/Featured_Products.html\" target=\"_blank\">\u003cstrong>Mission Heirloom Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Mission-Heirloom-vertical.jpg\" alt=\"Mission Heirloom Beef Bone Broth.\" width=\"1920\" height=\"2606\" class=\"size-full wp-image-107300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-400x543.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-800x1086.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-768x1042.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-1440x1955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-1180x1602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-960x1303.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mission Heirloom Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last, we come to Mission Heirloom. The Berkeley Paleo-centric (and strictly organic, grain- and soy-free) cafe opened in the Gourmet Ghetto about 18 months ago, and it has netted both enthusiastic praise from diet-devotees and plenty of head-scratching from others. Kind of like bone broth. The cafe sells prepared meals, broths, and sauces as take-away items in addition to regular table service. Its bone broth is, well, interesting. Unlike all of the other bone broths above, Mission Heirloom explicitly tries not to extract collagen and gelatin from the bones, believing that these lead to an excess of free glutamate (basically MSG) in the broth. So the result is a much thinner broth than all of the others, with none of that mouth-coating texture. Mission Heirloom also adds ginger to their beef broth, which competes, rather than balances its intense beefy flavor. I didn’t find it pleasant to drink, and I would be worried that it would compete with other flavors when using it for cooking. However, if you or anyone you know is concerned about environmental or food-based toxins, or is on a strict grain-free diet and concerned about cross-contamination, Mission Heirloom is your best choice.\u003c/p>\n\u003cul>\n\u003cstrong>Information\u003c/strong>\n\u003cli>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof Beef Bone Broth\u003c/a> is available frozen at the Clove & Hoof butcher shop (4001 Broadway, Oakland). $12 for 1 quart.\u003c/li>\n\u003cli>\u003ca href=\"http://mamatongsoup.com\" target=\"_blank\">Mama Tong Nourishing Beef Bone Broth\u003c/a> is available frozen from \u003ca href=\"https://www.goodeggs.com/mamatong\">Good Eggs\u003c/a>. $23.99 for 1 quart.\u003c/li>\n\u003cli>\u003ca href=\"http://thelocalbutchershop.com\" target=\"_blank\">The Local Butcher Shop\u003c/a> Beef Stock is available at The Local Butcher Shop (1600 Shattuck Ave., Ste. 120, Berkeley). $7 for 1 pint or $14 for 1 quart.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bonafideprovisions.com\" target=\"_blank\">Bonafide Provisions\u003c/a> Beef Bone Broth is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>; \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> in Lafayette and Mill Valley; \u003ca href=\"https://www.nuggetmarket.com\" target=\"_blank\">Nugget Markets\u003c/a> in Tiburon, Corte Madera, and Novato; and \u003ca href=\"http://www.genatural.com\" target=\"_blank\">Good Earth Natural Foods\u003c/a> in Fairfax. $7.99 for 24 ounces.\u003c/li>\n\u003cli>\u003ca href=\"http://www.threestonehearth.com\" target=\"_blank\">Three Stone Hearth\u003c/a> Grassfed Beef Bone Broth is available at Three Stone Hearth (1581 University Ave., Berkeley) and \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">Natural Grocery\u003c/a> in Berkeley and El Cerrito. $13 plus $1.50 jar deposit for 24 ounces.\u003c/li>\n\u003cli>\u003ca href=\"http://www.missionheirloom.com\" target=\"_blank\">Mission Heirloom Beef Bone Broth\u003c/a> is available at Mission Heirloom (2085 Vine St., Berkeley), \u003ca href=\"https://www.goodeggs.com/missionheirloom\" target=\"_blank\">Good Eggs\u003c/a> and \u003ca href=\"https://www.trycaviar.com/sf-east-bay/mission-heirloom-cafe-1236\" target=\"_blank\">Caviar\u003c/a>. $13 plus $1 jar deposit for 24.4 ounces.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107295/for-the-best-store-bought-bone-broth-seek-out-a-butcher","authors":["5485"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_1875"],"tags":["bayareabites_14140","bayareabites_15325","bayareabites_8778","bayareabites_15324"],"featImg":"bayareabites_107297","label":"source_bayareabites_107295"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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