Bones to Chickens After Bone Broth?

I use a similar recipe posted from the westonaprice.org website. My family thinks I'm nuts for saving feet for broth, though. One idea is to save carrot tops, celery hearts, onion tops and bottoms, and other assorted veggie parts that might go to waste in a gallon bag in the freezer to throw into the stock. I also like to toss in some dandelion leaves towards the end for their high mineral content along with the parsley. I always strain alone so my husband doesn't see the chicken and turkey feet!

Sometimes I think I have more use for the "extras" than for the parts I eat (compost, chickens, worm bins, broth, etc ) Such a decision!

Pat Lander said:

I've been reading a lot of the replies on here. I have two small dogs one of bladder stones, so I don't take a chance with them.
However after I've made my first batch of chicken bone broth I realize there was a lot of leftovers that really weren't consumable for humans. At that point I decided to add just a bit of the broth and some yogurt including the bones, skin, organs and whatever vegetables I added to make broth, I put in the blender and made it into kind of like a pate. I scoop them into paper lined cupcake tins, froze them then removed from the tins and put them in Ziploc bags.
I will take out a few at a time if I don't have any fresh from the refrigerator leftovers for them defrost them. They hear me coming and you should hear the squawking noises, they can't wait till I get in there with it. They clean it all up. Occasionally I may cook some oats and add with it just depends if it's real cold I've done that.
I also add to that their own shells, as they won't eat them unless they are minced in with other things. Haven't had any problems any longer with shellless eggs either.

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i'm so doing this the next time I make bone broth.

I went a little overboard the last time I made broth and let it go on low for 48-72hrs. The bones were so brittle that if I picked one up by the end it would crumble in half and all of the marrow would spill out. I think the only thing I'd want to do is remove the chicken feet before blending it up. Really good idea though. I hope they can handle a little seaweed with it because I add some for the iodine.

lazy gardener said:

And your blender handles the bones without overheating?  Do you use a pressure cooker to make your bone broth, or just slow cook on stove or in crock pot?

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I have a Ninja blender that I use after I've cooked my bones. I've only used poultry for this. I'll roast (turkey whole bird and/or breasts) and/or boil a chicken to get meat for soup or recipes using cooked meat, then cook the remaining bones. First time I cooked two turkeys and a breast for Thanksgiving. After I carved, I took carcasses and placed all in electric roaster, covered with water and vegetables then cooked for 18 hours. The bones remaining were soft like licorice. Since, I've decided to quicken the process by using a traditional pressure cooker. I've placed bones vegetables and herbs in, cover with water and once the rocker part begins rocking steady, I reduce heat to lowest with still allowing it to slowly rock and set timer for two hours. Then I allow the the pressure lock to go down as it cools on its own accord. Usually about half an hour. I then poor and strain all. Every thing that remains into strainer goes into blender adding just a bit if broth and organic plain yogurt. You can hit joint bones from legs with a meat mallot if you feel they are not soft enough. One last note, I only use all natural meat and organic vegetables.
Almost forgot, I also add apple cider as well, helps to draw out nutrients for broth and soften the bones.

mobius said:

I know this is going to sound weird

. Thanks for your tolerance!

I roasted a locally pastured turkey (not mine) for Christmas and froze the carcass after removing most of the meat.

Today, I am making one of my favorite things with the carcass: Bone Broth. This will be frozen. I have done this for a number of years with holiday turkeys. Low simmer for 24 hours. I freeze the broth and make stews and soups all winter. Love doing that.

I also love to use up EVERYTHING I can. The better I can get at this process, the better I feel, e.g. composting, vermiculture, feeding chickens, dogs, etc.

As most of you probably know, bone broth results in fairly soft bones.

Here is my question: Can I feed these turkey bones to the chickens? (Not all at once mind you). I would rather not throw them (the bones, I mean, not the chickens, lol) in the garbage if I don't have to. And they can't be composted.

PS Happy to share recipe if desired...

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I would love the recipe

Bantambird said:

Healthy dogs may not have problems, but I know that perforation does happen. And it's a mess to clean up when it does. Yes, raw bones are better, but as long as one understands the risks, then that's all that is needed.

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When I make bone broth the bones stay intact but a little pinch will make them crumble into powder. I think the smaller bones (ribs) completely disintegrate, I’m trying to remember if I have ever seen a small bone after broth is complete. I just finished some tonight I’ll have to check

mobius said:

Sometimes I think I have more use for the "extras" than for the parts I eat (compost, chickens, worm bins, broth, etc )

Such a decision!

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How do you do your worm bins??