Poultry
Bone
Chicken bones—carcass frames, wing tips, and joint ends—are the foundation of clear stocks, ramen bases, and weeknight soups. Light bones extract relatively quickly compared with beef; a few hours often suffice for a fragrant broth. Roasting first builds colour for gravy; raw simmering keeps a pale pot-au-feu style. Cover with cold water, bring slowly to a simmer, skim, and cook gently. Avoid a hard boil that emulsifies fat into cloudiness unless you want a richer, opaque broth. Strain, chill, and lift fat if desired. Freeze flat. Spent bones have little left—compost rather than endless reboiling into bitterness.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.3 g
- Saturated Fat 6.5 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.5 g
- Polyunsaturated Fat 3.26 g
- Cholesterol 87.4 mg
- Sodium 66.3 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.2 g
- Water 48.4 g
- Energy 267 kcal
- Water 48.4 g
- Protein 30.2 g
- Fat 16.3 g
- Saturated Fat 6.5 g
- Monounsaturated Fat 6.5 g
- Polyunsaturated Fat 3.26 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.98 mg
- Vitamin B5 — Pantothenic Acid 1.11 mg
- Vitamin B6 0.55 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 544 mg
- Major Minerals 542 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 8.98 · vitamin-b5-pantothenic-acid: 1.11 · vitamin-b6: 0.55 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.5 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Home cooks across cultures always returned chicken bones to the pot after carving the bird.
Classical French stock-making codified chicken bones for fond blanc and gravy bases.
Rotisserie shops and home carcass-savers fuelled a revival of scratch chicken stock.