NO Fridge — Turn Chicken Bones Into Soup That Lasts 2 Years. Great Depression Survival Food.
NO FRIDGE — Turn Chicken Bones Into Soup That Lasts 2 Years. Great Depression Survival Food. is a medium American recipe that serves 4. 120 calories per serving. Recipe by Survival Kitchen 1930 on YouTube.
Prep: 35 min | Cook: 56 hrs | Total: 57 hrs 5 min
Cost: $1.25 total, $0.31 per serving
Ingredients
- 4 pounds Chicken Bones (backs, wings, thighs saved from cooked chicken)
- 2 quarts Water (just under two quarts)
- 7 tablespoons Salt (non‑iodized kosher or sea salt; acts as preservative)
- 1 large Onion (peeled and quartered)
- 2 medium Carrot (peeled and sliced)
- 1 sheet Parchment Paper (for spreading broth to dry)
- 1 piece Cheesecloth (double layer for straining)
- 1 roll Aluminum Foil (for wrapping dried concentrate)
Instructions
Gather Bones
Collect about 4 lb of chicken backs, wings, and thigh bones from previous meals and place them in a large stockpot.
Time: PT15M
Add Water and Salt
Add just under 2 quarts of water and 7 Tbsp of non‑iodized salt to the pot. Stir to dissolve the salt.
Time: PT10M
Temperature: low simmer (≈90°C)
Initial Simmer
Bring the pot to a low simmer and maintain this temperature for 4 hours, partially covered.
Time: PT4H
Temperature: low simmer (≈90°C)
Add Vegetables
After the first 4 hours, add the quartered onion and sliced carrots. Continue simmering for another 4 hours.
Time: PT4H
Temperature: low simmer (≈90°C)
Remove Large Bones
Using tongs, pull out the large bone pieces and set them aside.
Time: PT5M
Strain Through Cheesecloth
Line a large bowl with double‑layer cheesecloth, pour the broth through, and squeeze the cloth to extract every drop.
Time: PT10M
Spread on Parchment
Lay a sheet of parchment paper on a clean surface and spread the strained broth in a thin, even layer.
Time: PT5M
Dry the Concentrate
Allow the broth to dry at room temperature in a well‑ventilated area or in an oven set to fan‑only (no heat) until it becomes a hard, dark slab.
Time: PT48H
Cut Into Portions
Using scissors, cut the dried slab into four equal pieces.
Time: PT5M
Wrap and Store
Wrap each piece tightly in aluminum foil, ensuring no gaps, and store in a cool, dry, dark place.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 8 g
- Carbohydrates
- 2 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Paleo, Whole30, Gluten-Free, Dairy-Free, Low-Carb
Allergens: Chicken
Ingredient Substitutions
- Instead of Chicken Bones: Turkey bones
- Instead of Salt: Kosher salt
- Instead of Onion: Leek
- Instead of Carrot: Parsnip
- Instead of Parchment Paper: Silicone baking mat
- Instead of Cheesecloth: Fine mesh strainer
- Instead of Aluminum Foil: Plastic wrap (less ideal)
Equipment Needed
- Stockpot
- Stove
- Cheesecloth
- Large Bowl
- Parchment Paper
- Oven with Fan (no heat) (optional)
- Scissors
- Tongs (optional)
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Simmer the bones and water for a full 8 hours on low heat.
- Add onion and carrot exactly after the first 4 hours.
- Strain and squeeze the broth thoroughly through cheesecloth.
- Dry the broth at room temperature or fan‑only oven; never use heat.
- Wrap each dried slab tightly in foil to prevent moisture ingress.
Chef Tips from the Video
- Skim the foam during the first hour for a clearer concentrate.
- Use frozen bones; they break down more easily and add richer flavor.
- A small amount of apple cider vinegar (1 Tbsp per quart) can help extract minerals, but omit if you prefer a pure salt preservative.
Troubleshooting
Broth is too thin and does not gel when cooled.
Extend the simmer time by 1–2 hours and ensure the salt ratio is correct; more collagen extracts with longer cooking.
The dried slab sticks to the parchment.
Make sure the layer is thin and use a non‑stick parchment; allow the slab to fully harden before handling.
Drying takes longer than expected.
Increase airflow with a fan or move the slab to a drier location; avoid high humidity.
Storage
Refrigerator: If a foil packet is opened, keep the reconstituted broth in an airtight container for up to 1 week.
Freezer: Not required, but you may freeze reconstituted broth for extra safety.
Room temperature: Store foil‑wrapped pieces in a cool, dry, dark pantry; they keep 1–2 years without refrigeration.
Make-Ahead Tips
- Prepare a large batch and divide into individual foil packets for future meals.
- Label each packet with the production date for easy rotation.
- If humidity is high, extend the drying time or use a dehumidifier.
Frequently Asked Questions
What is the cultural significance and history of Long-Lasting Chicken Bone Broth Concentrate in American Great Depression cuisine?
During the 1930s, American families facing scarcity turned to bone broth as a way to extract every ounce of nutrition from discarded chicken bones. The Amish and many rural households preserved the broth as a concentrate that could last years without refrigeration, providing essential protein, collagen, and minerals during hard times.
What are the traditional regional variations of bone broth concentrates in American Depression-era cooking?
In the Midwest, cooks added root vegetables like turnips and parsnips; in the South, they often seasoned with pepper and bay leaves. The basic principle—long simmer, heavy salting, and air‑drying—remained the same across regions.
How was Long-Lasting Chicken Bone Broth Concentrate traditionally served in Great Depression America?
The dried slab was broken off, wrapped in foil, and reconstituted with hot water to make a quick soup or used as a base for stews, beans, and vegetable dishes. It was also sipped plain as a restorative broth.
What occasions or celebrations was bone broth concentrate associated with in Depression‑era American culture?
It wasn’t tied to special celebrations; rather, it was a staple for everyday meals, especially during winter months when fresh produce was scarce. Families relied on it to stretch limited food supplies.
What authentic ingredients are essential for this chicken bone broth concentrate and what are acceptable substitutes?
Authentic ingredients are chicken bones, water, non‑iodized salt, onion, and carrot. Acceptable substitutes include turkey bones for the protein base, leeks instead of onion, and parsnips in place of carrots, though flavor will vary slightly.
What are the most common mistakes to avoid when making Long-Lasting Chicken Bone Broth Concentrate at home?
Common errors include simmering at too high a temperature, which breaks down gelatin; adding vegetables too early, which can cause cloudiness; and drying the broth with heat, which destroys nutrients. Also, insufficient salt will reduce shelf stability.
Why does this recipe use a low simmer for eight hours instead of a pressure cooker or faster method?
A low simmer gently extracts collagen, minerals, and gelatin without emulsifying fat, creating a clear, gelatin‑rich broth that can solidify and dry. Faster methods can cause cloudiness and reduce the gelatin structure needed for long‑term preservation.
Can I make Long-Lasting Chicken Bone Broth Concentrate ahead of time and how should I store it?
Yes. After drying, wrap each slab tightly in aluminum foil and store in a cool, dry, dark pantry. Properly wrapped, the concentrate lasts one to two years at room temperature. Once opened, keep any leftover reconstituted broth refrigerated and use within a week.
What texture and appearance should I look for when the broth has finished cooking and before drying?
The liquid should be a clear, bright gold color and have a jelly‑like consistency when cooled, indicating high gelatin content. It should not be cloudy or oily.
What does the YouTube channel Survival Kitchen 1930 specialize in?
Survival Kitchen 1930 focuses on historically accurate, low‑cost survival recipes that families used during the Great Depression and other hardship periods, demonstrating how to turn everyday waste into nutritious, shelf‑stable foods.
How does the YouTube channel Survival Kitchen 1930's approach to American Depression‑era cooking differ from other survival cooking channels?
Survival Kitchen 1930 emphasizes authentic 1930s techniques—such as long low‑heat simmering, heavy salting for preservation, and air‑drying without electricity—while many other channels rely on modern shortcuts like pressure cookers or dehydrators.
Last updated: August 29, 2026
