How to Cook the Bones in a Chicken Breast

Use chicken breast bones to make chicken stock.

Chicken breasts sold with the bone in and skin on are less expensive than when the bones are removed. Remove the meat from the bones yourself but don't throw the bones away. Freeze them until you have enough for chicken broth. Poached chicken makes a delicate chicken salad or the meat can be used when stuffing vegetables. Chicken broth made from chicken bones has much more flavor than that sold in cubes or as a powder.

Things You'll Need

• Knife
• Cutting board
• Pot
• Herbs such as parsley, tarragon or basil

Instructions

Bones In

1. Place the chicken breasts in a pot with barely enough water to cover. Add the herbs. Turn on the heat to high. Bring to a boil.

2. Turn down the heat so the water barely simmers. You'll see tiny bubbles around the edge of the pot and steam escaping. Slow cooking keeps the chicken breast meat tender.

3. Cook 10 to 30 minutes depending on the size of the chicken breasts. Large breasts take longer than small ones. Remove the breasts from the water. Cut into the meat down to the bone. The meat should be opaque and white with no hint of pink. Use a meat thermometer if you have any doubts. Chicken is cooked when the thermometer reads 165 degrees.

Bones Only

1. Remove the raw meat from the chicken breast by sliding a sharp knife between the flesh and the bones and then taking the flesh off. Some shreds of meat will remain on the bones but that will just add flavor to your broth.

2. Put the bones in a pot. Cover the bones with no more than an inch of water. Add herbs if you like. Put on high heat. Bring to a boil.

3. Reduce the heat to low and let it gently boil for 30 minutes up to an hour. Keep the bones covered in water. The longer the bones cook, the more flavorful the broth will be and the more gelatin will be released from the bones. The gelatin is what turns a hot liquid broth into a jelly like consistency when cold.

Tips & Warnings

• Save the raw chicken breast bones in the freezer until you have enough to make 1 qt. of broth.

• Wash your hands after handling raw chicken with hot soapy water.

• Disinfect the knife and cutting board with a bleach based kitchen cleaner.

References

• "The Joy of Cooking"; Irma S. Rombauer; 1972