At Tyner Pond Farm, we believe in making the most of everything our pasture-raised chickens have to offer. Packed with nutrients from living a life on fresh grass, our chickens are rich in minerals, collagen, and amino acids. Using every part of the bird, including frames and feet, not only respects that nothing goes to waste but also creates a bone broth that is more nourishing. By simmering these parts together, we extract the maximum nutrition, making this broth a true powerhouse for your health.

Here’s a recipe for making a nutrient-dense chicken bone broth, leaving the skin on the chicken feet to maximize nutrition:

Nutrient-Dense Chicken Bone Broth Recipe

Ingredients:

• 2-3 chicken frames from pasture-raised chickens
• 6-8 chicken feet (washed, with skin intact)
• 1 medium onion, quartered (leave the skin on for added nutrients)
• 4-6 garlic cloves, smashed
• 2 tbsp apple cider vinegar (helps extract minerals from the bones)
• 1-2 bay leaves
• A handful of fresh parsley or thyme (optional)
• Sea salt, to taste
• Black peppercorns, to taste
• 10-12 cups filtered water

Instructions:

1. Prepare the chicken feet and frames:
   Wash the chicken feet thoroughly, leaving the skin on. Place the feet and chicken frames in a large stockpot.
2. Add water and vinegar:
   Pour enough filtered water into the pot to cover the bones and feet (about 10-12 cups), and add the apple cider vinegar. Let it sit for 20-30 minutes to help draw minerals out of the bones.
3. Add onion, garlic, and seasonings
4. Bring the mixture to a rolling boil over medium-high heat. Skim off any foam or impurities that rise to the surface during this stage.
5. Reduce to a simmer:
   Once boiling, reduce the heat to low and let the broth simmer gently. Cover the pot loosely with a lid, leaving a small gap for steam to escape. Simmer for at least 12-24 hours to extract maximum nutrition. The longer it simmers, the more gelatinous and nutrient-rich the broth will become. Add water as necessary to keep the bones submerged.
6. Strain and cool:
   After the broth has simmered, strain it through a fine mesh sieve or cheesecloth into a large bowl or storage container, discarding the solids. Allow the broth to cool slightly before refrigerating.

Storing Bone Broth

Freezing:

Step 1: Let the broth cool completely.
Step 2: Pour into freezer-safe containers, leaving about an inch of space at the top to allow for expansion.
Step 3: Label and date the containers.
Step 4: Freeze for up to 6 months.

Pressure Canning:

Step 1: Pour the hot, strained broth into sterilized jars, leaving about 1 inch of headspace.
Step 2: Wipe the rims of the jars clean, apply the lids, and tighten the bands finger-tight.
Step 3: Process in a pressure canner at 10-15 PSI (adjust according to altitude) for 75 minutes for pints, or 90 minutes for quarts.
Step 4: Let the jars cool and check that they’ve sealed properly.