This isn't bone broth you freaking hipster ass yuppie. This right here, is chicken stock. If anyone tells you different, you respectfully show them your back hand.

Before we get into it, let me give a shout out to Stephanie for taking all of the photos, and even color correcting and formatting that shit for web. Lord knows my Samsung 4 isn't doing my blog any favors. Hey, at least it doesn't explode.

Now let's get to the meat of it. Stock is usually made from bones, and broth is made from primarily meat. So Bone Broth is just a trendy misleading marketing term for hipster soup. I digress. For this recipe, what you'll need is a bag of chicken bones, 1-2 lbs. If you go to a butcher, they'll usually sell the left over chicken backs or necks from when they spatchcock a chicken (fancy way of saying splitting open a bird) I picked mine up for about $1.50 per lb.

I've tried making stock two ways. The first few times I tried blanching the bones first, to remove impurities and funk. This step is crucial when you are making broth from mammals, like beef or pork, or anything with high collagen and marrow, but not so much for poultry. Chicken doesn't carry the same funkiness and I found you have less flavor overall when blanching (though it does make a super crystal clear broth and has a light clean flavor to it.) The second time around I decided to roast the bones prior to simmering. It still cooks off all the blood, renders off excess fat, and caramelizes the meat/bone bits (maillard reaction). If your chicken bones came frozen, like mine did, be sure to let it defrost first so you can spread them out on a tray. You want to maximize surface area to make sure every piece gets a bit of maillard love.

Season your bones with salt and oil for a nice caramelization. It's ok to be heavy on the salt because you're going to simmering the shit out of these bones later anyways. Stick it into a 450 degree Fahrenheit oven for 40-50 minutes. By the time it comes out of the oven your entire place should smell like fried chicken. You're welcome.

When it comes out of the oven, put all your bones and bits into a crock pot to simmer (don't pour the oil from the pan in unless you want a super oily stock.) You could use a stock pot and just simmer for a few hours, but I like to let my crock pot run overnight for 20-24 hours. Add enough water to cover all the bones. By the time 24 hours have passed, your water should have reduced by half and your broth should be murky and cloudy with chicken flavored goodness.

If you taste it now, you'll probably think I just scammed you with a bullshit recipe. It won't taste like much else besides salty chicken, but put it together with some veggies for a soup or make a risotto with it and you'll be like "Holy shit, you've just changed my life. Why did I ever buy stock from a box?" You're welcome fam. If you're doing it right, the stock should have enough collagen to coagulate in the fridge (it means it'll look like jelly when it gets cold.) Like many things in life, if it jiggles it's probably good for you.


  • Chicken Bones
  • water
  • salt
  • olive oil or shallot oil


  • oven
  • foil
  • half sheet pan
  • crock pot
  • ladle


  1. defrost chicken bones
  2. preheat oven to 450 Fahrenheit
  3. place foil on half sheet pan
  4. rub oil on foil
  5. place chicken bones on foil and season with salt and coat with oil (use your hands its ok, the chicken is already dead)
  6. place in oven for 40-50 minutes or until golden brown
  7. remove chicken bones from tray and place into a slow cooker
  8. set on low for 20-24 hours

Throw Back Thursday: The Halal Guys

The Halal Guys, the franchise that have successfully worked the streets of NY and beyond. I wasn't able to write a blog post about these guys when I was actually living in NY because, let's be real, archi-torture takes up a lot of time (and money), but my love for halal food runs deep. My memory of the halal guys is covered with a golden greasy nostalgia, but I assure you they're legit. Everything from the greasy lamb that flavors the entire plate, to the creamy tahini sauce that tops it, to the bed of orange-yellow turmeric rice the plate is built upon. The flavors are rich, the grease is real, and the portions are larger than life. 

Also don't get the hot sauce. Your sphincter will thank me. But the real reason I'm writing this post is because The Halal Guys are coming to Seattle.

THATS RIGHT SUCKAS! the mother f*cking halal guys are coming to seattle! What, what?!

But don't take my word for it. See for yourself from a more credible source. I don't think I've ever been more excited for Spring in Seattle. I'm sure by that time the only two things I'll crave in life are lamb over rice and sunshine.

But if you are in NY and haven't tried these guys out, then please get off your ass and do something about it. Let me give you the play by play. Fist you'll head to mid-town, because Uniqlo is having a sale and you need some new black shirts to fit in with your architecture friends. Don't forget about the black jeans. Those are important. When you finishing getting all styled up, you walk outside only to see this long ass line of people that snakes around the corner. Upon further inspection you notice a few guys in yellow operating a food cart.

After waiting in line for 15 min or so like a crack addict you'll be blessed with some options. First option is chicken over rice, second is lamb over rice. The other options don't really matter. I personally always do the lamb, only because I'm not a big fan of chicken.

And yes, I am painfully aware that my food photography skills leave something to be desired. But to be fair, this just isn't that photogenic. Check out these noobs if you don't believe me. Anyways just wanted people to board the hype train for The Halal Guys. We out.


So I started taking photos for a "how to bake bacon tutorial", but it ended up being a bacon kimchi fried rice recipe instead. So here's the deal, baking bacon is by far the most efficient way to cook bacon. Anyone that tells you different is a fool because oil doesn't splatter in your face giving you unwanted grease hickies, and the bacon doesn't curl. The bacon ends up being nice and crispy on both sides without you even flipping them.

Get good bacon. None of that cheap already cooked shit. Get thick cut, obviously because as everyone knows it's not the length, its about girth. If you have the option go to a butcher shop, it's definitely worth it.

Spread an aluminum sheet over a baking tray, and then spread bacon over the sheet. Be sure to give the bacon a little room to breathe between pieces.

When the bacon comes out of the oven you'll be able to see how much it shrinks. Your kitchen will also smell amazing.

I started cooking brown rice for health reasons, but it does go really well with greasy foods. Something you pick up after having enough chicken adobo.

I didn't crush the bacon and mix it with the rice because it usually ends up getting soggy. I like my bacon to be super crispy and crunchy.


  • Thick Cut Bacon - 1 lb (the more the better)
  • Kim Chi - 6-ish tablespoons
  • Brown Rice - 1⅔ cups of uncooked (to offset the greasy bacon)
  • Scallions - 1/2 cup of scallions
  • Sesame Oil - 1 tablespoon
  • Salt - to taste
  • Pepper - to taste
  • Eggs - 2

This recipe will serve 5 people


  • Bacon

    • Turn the oven to 400 degrees Fahrenheit
    • Without waiting for the oven to preheat, put the rack of bacon into the oven
    • When oven is done preheating, set timer for 10-15 min. Keep an eye on the bacon after 10 minutes because you don't want burnt ass bacon.
  • Rice
    • put the rice in a pot and rinse and wash the rice
    • discard water
    • stick your finger in the pot rice till it touches the bottom of the pot, and fill pot with water until the waterline reaches slightly above your first finger joint
    • turn stove to medium, and set timer for 40 minutes
    • Skip all above steps if you have a rice cooker.
  • When rice and bacon are done, take two teaspoons of bacon fat and add it to a pan. Bring pan close to smoking point and add rice. Fry rice for 5 minutes. Make a circle and add eggs, and scramble eggs, then incorporate with rice. Add kimchi and kimchi juice, stir and fry rice for another 3 minutes until it is not wet anymore. Salt and pepper to taste and garnish with scallions.