The Forgotten 1930s Survival Pyramids. One Prep, 2 Years of Food.
The Forgotten 1930s Survival Pyramids. One Prep, 2 Years of Food. is a medium American recipe that serves 4. 280 calories per serving. Recipe by Survival Kitchen 1930 on YouTube.
Prep: 45 min | Cook: 8 hrs 50 min | Total: 10 hrs 5 min
Cost: $9.90 total, $2.47 per serving
Ingredients
- 1.5 lb Chicken Feet (trim cartilage and score joints)
- 2 lb Chicken Bones (frozen, any leftover carcass bones)
- 4 tablespoons Salt (kosher or sea salt, primary preservative)
- 1 teaspoon Black Pepper (freshly ground, optional pinch per serving)
- 12 cups Water (boiling water to cover bones)
- 1 piece Zucchini (diced into smallest cubes possible)
- 1 cup Mushrooms (finely chopped, any variety)
- 2 pieces Carrots (peeled and diced uniformly)
- 4 cloves Garlic (pressed into a paste)
- 2 tablespoons Fresh Dill (chopped extremely fine)
- 2 cups Long Grain White Rice (uncooked, will be boiled)
Instructions
Prepare Bones and Chicken Feet
Trim any excess cartilage from the chicken feet and score the joints to expose marrow. Rinse the chicken bones and feet under cold water.
Time: PT15M
Simmer Bone Broth
Place the prepared bones and feet in a large pot, cover with boiling water, add 4 tbsp salt, and bring back to a boil. Reduce heat to the lowest setting and let simmer gently for 5 hours without a hard boil.
Time: PT5H
Temperature: low simmer
Strain the Broth
After 5 hours, remove the pot from heat. Using a fine mesh sieve, strain the liquid into a clean container, discarding solids.
Time: PT10M
Prepare Vegetables
Dice the zucchini into the smallest cubes, finely chop mushrooms and carrots, press garlic into a paste, and finely chop dill until powder‑like.
Time: PT20M
Dry Vegetables
Spread the chopped vegetables in a thin layer on parchment‑lined baking sheets. Place in an oven set to 122°F, leaving the door slightly open to let moisture escape. Dry for 1–2 hours until completely dehydrated.
Time: PT1H30M
Temperature: 122°F
Cook Rice
Rinse the rice, then cook 2 cups uncooked rice in water (1:2 ratio) until fluffy, about 20 minutes.
Time: PT20M
Temperature: boiling
Assemble Soup Mixture
In a large bowl combine the cooked rice, dried vegetables, a generous pinch of salt and black pepper, then pour in the concentrated bone broth, mixing until everything is evenly coated.
Time: PT10M
Portion and Shape Pyramids
Scoop equal portions into freezer‑safe bags, flatten, and twist the top to form a pyramid shape. Seal tightly, removing as much air as possible.
Time: PT10M
Freeze to Set
Place the sealed bags in the freezer for at least 2 hours until the mixture becomes a solid block.
Time: PT2H
Nutrition Facts
- Calories
- 280
- Protein
- 10 g
- Carbohydrates
- 45 g
- Fat
- 2 g
- Fiber
- 3 g
Dietary info: Gluten-Free, Dairy-Free, Paleo-Friendly, Low‑Cost
Allergens: Chicken
Ingredient Substitutions
- Instead of Chicken Bones: turkey bones, beef bones
- Instead of Salt: iodized salt
- Instead of Black Pepper: white pepper
- Instead of Zucchini: yellow squash
- Instead of Mushrooms: dried mushrooms (rehydrated), shiitake
- Instead of Carrots: parsnips
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Fresh Dill: dried dill (1 tsp)
- Instead of Long Grain White Rice: brown rice, quinoa
Equipment Needed
- Large Pot
- Fine Mesh Sieve
- Cutting Board
- Chef's Knife
- Garlic Press (optional)
- Baking Sheet
- Parchment Paper
- Oven
- Freezer‑Safe Bags
- Stove
- Measuring Spoons
- Rice Cooker or Small Pot
Critical Steps — Do Not Skip
- Trim cartilage and score chicken feet joints.
- Simmer broth at low heat for 5 hours without a hard boil.
- Strain broth through a fine mesh sieve.
- Dry vegetables at 122°F with oven door slightly ajar.
- Freeze pyramids for at least 2 hours to set.
Chef Tips from the Video
- Use a pressure cooker to reduce broth simmer time to 1‑1.5 hours while still extracting collagen.
- Add a splash of apple cider vinegar to the pot at the start; it helps pull minerals from the bones.
- For extra flavor, roast the bones at 350°F for 30 minutes before simmering.
Troubleshooting
Broth is cloudy or greasy.
Skim the surface frequently during the first hour and strain through cheesecloth after simmering.
Vegetables remain moist after drying.
Extend oven drying time or increase temperature slightly (up to 130°F) while still keeping the door ajar.
Pyramids are soft and do not hold shape.
Ensure the broth is fully concentrated and the mixture is cool before freezing; increase freezer time to at least 3‑4 hours.
Soup is too salty.
Dilute with extra water when re‑hydrating, or reduce added salt in the final assembly.
Storage
Refrigerator: Consume within 4‑5 days if kept refrigerated.
Freezer: Can be stored up to 2 years in a solid frozen state.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Make a large batch of bone broth and freeze in portions for future use.
- Dehydrate vegetables in bulk and store in airtight containers.
- Cook extra rice and keep refrigerated for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of bone broth soup in American survival cooking?
Bone broth has been a staple in American frontier and wartime kitchens, valued for its ability to stretch scarce meat into a nourishing, long‑lasting liquid. Historically, pioneers boiled every part of the animal, including feet and marrow, to extract every possible nutrient for survival.
What are the traditional regional variations of bone broth soup in the United States?
In the Appalachian region, bone broth often includes root vegetables like turnips and parsnips, while in the Southwest it may feature chilies and corn. The version presented by Survival Kitchen 1930 focuses on low‑cost chicken parts and dehydrated vegetables for maximum shelf life.
How is bone broth traditionally served in a survival context?
Survivalists typically serve bone broth as a hot drink for warmth and hydration, or as a base for rehydrated meals like the frozen pyramid soup. It is often paired with simple carbs such as rice, beans, or dried biscuits.
What occasions or celebrations is bone broth soup traditionally associated with in American culture?
While not a celebratory dish, bone broth is linked to seasonal preparations like winter stockpiling and post‑harvest preservation. It is also a comfort food after illness or during harsh weather when fresh produce is scarce.
What makes Ultimate Survival Bone Broth Soup special or unique in American survival cuisine?
This recipe combines collagen‑rich chicken feet with a low‑temperature 5‑hour simmer, dehydrated vegetables, and rice, then freezes the mixture into pyramid portions that can last two years. The method maximizes nutrient density while minimizing waste.
What are the most common mistakes to avoid when making Ultimate Survival Bone Broth Soup?
Common errors include letting the broth boil vigorously (which destroys amino acids), not trimming cartilage from the feet, insufficient drying of vegetables (leading to freezer burn), and sealing bags while the mixture is still warm, which can cause condensation and spoilage.
Why does this recipe use a low simmer for 5 hours instead of a pressure cooker?
A low simmer gently extracts collagen and minerals without breaking down delicate amino acids, preserving the broth’s gelatinous quality. Pressure cooking can speed the process but may produce a thinner, less flavorful broth if not monitored carefully.
Can I make the Ultimate Survival Bone Broth Soup ahead of time and how should I store it?
Yes. Prepare the broth, dry the vegetables, and assemble the pyramids. Store the sealed bags in the freezer; they remain safe and nutritious for up to two years. For short‑term use, keep the broth in airtight containers in the refrigerator for up to five days.
What texture and appearance should I look for when the broth is done?
The finished broth should be clear amber with a slight gelatinous sheen when cooled, indicating high collagen content. It will turn into a soft gel at refrigerator temperatures and melt into a rich, slightly thick liquid when reheated.
How do I know when the dried vegetables are ready for the soup?
The vegetables are ready when they feel completely dry and brittle, with no visible moisture. They should snap easily and have a uniform light‑gold color. Any remaining softness means they need more drying time.
What does the YouTube channel Survival Kitchen 1930 specialize in?
Survival Kitchen 1930 focuses on low‑cost, long‑term food preservation techniques, using whole‑animal cooking, dehydration, and freezer‑friendly meals to build a resilient pantry for emergency situations.
How does the YouTube channel Survival Kitchen 1930's approach to American survival cooking differ from other survival channels?
Survival Kitchen 1930 emphasizes using often‑discarded parts like chicken feet, detailed low‑heat extraction methods, and pyramid‑shaped freezer meals for optimal storage density, whereas many other channels rely more on canned goods or commercial freeze‑dry packs.
What other American survival recipes is the YouTube channel Survival Kitchen 1930 known for?
The channel also features recipes such as “Fire‑Roasted Bean Stew,” “Dehydrated Veggie Chili,” “Long‑Lasting Tuna Pasta,” and “Emergency Rice Porridge,” all designed for shelf stability and minimal fuel use.
Last updated: August 24, 2026
