Everyone should save their chicken bones and giblets.

These often-discarded pieces of absolutely divine flavor should not be cast aside, but instead popped into a large zip-top bag and placed in the freezer.

Conventional wisdom tells you to mix them with water, onions, carrots, celery, and garlic and make a stock. That’s certainly a fantastic way to use these amazing animal parts, but it’s not the only way.

I decided to use my current stash of leftover bones as a way to imbue extra layers of flavor as well as gelatin into my favorite sauce recipes. A soy and gochujang based version is one of my most-coveted. That’s why I call it “God Sauce.” It goes well on everything savory that it touches.

This sauce is so versatile too. I’ve used it in a stir fry, as a glaze, as a sauce for ground meat, mixed into a pho broth, as a dipping sauce for gyoza, or simply taken it straight out of a skull-shaped shot glass.

If you’re looking for a show-stoppingly unique and delicious method of utilizing spare  bones for more than just your soup recipes, check out the guide below.


  • 1 lb of chicken bones
  • ½ C soy sauce
  • 1 ½ C honey
  • 1 tablespoon granulated sugar
  • 4 T gochujang
  • 1 T mirin
  • 4 garlic cloves, minced
  • 2 chili peppers, sliced thinly
  • 2 T fish sauce


  1. Mix together soy sauce, honey, granulated sugar, gochujang, mirin, garlic, and chili pepper and whisk until well-combined.
  2. Place the mixture in a deep pot over medium-low heat. Continuously stir and watch to make sure it doesn’t burn. This sauce is full of sugar.
  3. While the sauce gets to temperature, place the chicken bones on a large baking sheet, salt lightly, and place under a broiler set to high.
  4. When the bones are blackened around the edges (5-10 minutes), remove the sheet from the oven and place the bones into the simmering sauce.
  5. Turn the heat up to medium-high. Once it starts to boil, turn the heat down to low and put a lid on top.
  6. Simmer the sauce for 1 hour on low, checking periodically to stir and make sure that nothing is burning or sticking.
  7. Strain the sauce through a mesh strainer to remove all the chicken bones, garlic, and chili pepper and produce a smooth and silky end product.
  8. Figure out all the wonderful ways you’re going to use my God Sauce.

Here are 2 examples of how I’ve used this sauce recently for my weeknight recipes:

Glazed chicken thighs

Vegetable stir fry


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