You may have seen a stew hen and thought to yourself– what the heck do I do with this tiny bird? It’s true they are tiny compared to their broiler cousins. However, stew hens are full of flavor and collagen from being on pasture for much longer than meat birds. Typically, stew hens are aged out egg layers, being at least 2 years old.

I have never found a store-bought bone broth that I enjoy sipping on. After making this bone broth recipe, I feel no need to ever buy bone broth again. I don’t say that lightly. I am hard on myself. However, this recipe I truly believe nails what bone broth should be. It’s savory and rich, goes down smooth and when refrigerated it gels up beautifully. This is the bone broth recipe to use for everything– stew, soup, flavor pops, sauces, marinades, straight up–anything!

What is the difference between bone broth and chicken stock?

The cook time is what sets bone broth apart. Bone broth is simmered for 18-24 hours. Within that time, the bones release collagen into the stock. The result is a golden, rich, flavor packed broth that really doesn’t compare to chicken stock. Chicken stock is made much quicker, perhaps a few hours. Bones that have a lot of connective tissue are best for bone broth. A whole carcass is great, as are chicken feet.

Why make your own bone broth?

You’ve probably heard of the countless health benefits of bone broth. I’m not here to tell you bone broth will cure cancer or help you lose that last 10 pounds. What I will tell you, is that this stew hen bone broth recipe is wonderfully delicious, and it will save you money.

If you are buying top of the line bone broth containers from the store, then you know the cost is absolutely ridiculous. I will pay for quality, but I want it to actually taste good. This recipe is so good that I truly enjoy sipping on it. I cannot truthfully say that about any store-bought brand I’ve tried.

Also, making your own bone broth gives you the peace of mind that the chicken bones actually come from pasture raised chickens. Don’t get me started on green washing.

Where do I buy stew hens?

You can buy stew hens from farmers! The stew hens in this recipe lived their lives on pasture as egg layers for All Grass Farms in Dundee, Illinois. They were kindly tended to, allowed to forage and do the things chickens naturally do. Check out All Grass Farm’s farming practices HERE.

Farmer’s markets, natural grocery stores and butcher shops will most likely have stew hens as well. Buying frozen is perfectly fine, just be sure to thaw before use.

How to make (SLOWCOOKER) bone broth step-by-step.

A slow cooker is my preferred way to make bone broth. I’d rather not have my stove on for 18-24 hours unattended.

Let’s break down the steps to making bone broth.

First, remove any organs in the cavity of the bird. My dogs love the tasty treat. Pat the chicken dry, no need to wash. Second, roughly chop all the vegetables. Typically, I go with onions, garlic, carrots and celery. I add whatever herbs I have on hand, rosemary being my favorite. Then, I cover everything with water. 16 cups water for one stew hen is typical. Lastly, I add a tablespoon of apple cider vinegar to help the bones break down.

The broth slow cookers for 8 hours, then the meat is stripped and set aside. After the meat is stripped, the carcass goes back into the slow cooker for another 10-12 hours.

Many recipes call for 12 hours of cooking at that’s all. I find the meat to be overcooked at 12 hours and the broth to not be at its full potential. At the 18–24-hour mark, the bones are nearly crumbling, and the broth is beautifully golden.

Storing tips.

I like to place a fine mesh strainer over a large pitcher with a lip and strain the broth that way. From the pitcher, little by little to avoid spilling, I pour the broth into jars for the refrigerator or silicon molds for the freezer.

A layer of fat will rise to the top of the jar, creating a seal that lengthens its refrigeration life. If the fat layer is not punctured or removed, the bone broth will keep for weeks in the refrigerator. Once the fat is broken, use within 4 days.

Freezing is my #1 way to preserve bone broth. I pour the broth into 1/2 cup silicon molds. Once frozen, I remove them and place into freezer bags. I prefer this method because I often use small amounts of bone broth.