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carcass/bones to make broth?

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I'm new to Portland. Can anyone tell me if there is a grocery store that regularly stocks chicken/pork bones for making broth (aside from going to a butcher or having to specially request it)?

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  1. I frequently make bone broth and find good chicken backs at Wholefoods; they also have nice beef femur bones that are already cut down and, I believe, grass fed. I'd also check out "Chop" within city market in the NW. It's a smaller grocery store, but they have a little bit of everything.

    1. I've never seen chicken bones there, but pork and beef bones are regular items at Barbur World Foods, in the freezer case next to the meat case. Even though they are frozen, I'm confident they are still pretty "fresh" because they do butcher big cuts in-house and the turnover in that case for offal and bones is quick--lots of us bone-searchers seem in on the Barbur World "secret bone stash." :)

      1. City Market has them. Also consider the Portland Farmer's Markets. I suspect many of the meat vendors will have those products, as well. I can speak for the PSU location, which DOES have those things.

        1. I make bone broth regularly, for chicken I roast a whole bird and pick the meat off the bones, then dunk -- for pork, beef & fish try the freezer at Sheridan's in SE.

          1. If you have a Honey Baked Ham joint near you, you can buy ham bones there. There are 2 locations in Portland and one in Beaverton. I usually buy at least 3 at a time and keep them in the freezer.

            1. I had this problem recently.

              I make the Cooks Illustrated recipe for quick Asian chicken stock, which uses 4 lbs of hacked up chicken legs, which you brown in batches and sweat over low heat for 20 mins to release a kind of chicken liquor. Then you add sliced and smashed ginger, sliced and smashed green onions, salt and boiling water and continue to cook for 20 mins. Voila-- stock in literally one hour.

              It's a magnificent recipe-- you get a rich, velvety stock with a great flavor that turns into gelatin in the fridge.

              In Los Angeles, the poulterer at the 3rd & Fairfax farmers market hacked up my chicken legs for me. But in Portland, it was really damned tricky. Nobody seemed to want to do this. One chicken counter didn't even have a cleaver. Kinda nuts.

              Eventually the nice folks at the meat counter of New Seasons filled my order for me, no problem. I recommend going there. Fair prices, too.

              Mr Taster