Pressure Cooker Bone Broth means that you can have this delicious fortified stock, along with all its health benefits in as little as three hours. Recipe here: www.meredithla...
Great video, thanks for sharing! Tips: soak your ingredients in the apple cider vinegar & filtered water for an hour or so before cooking for maximum nutrition extraction. Also, reduce the resulting stock using sautée function on your IP for 60 minutes - this reduces the amount of storage capacity (by at least 4x) you'll need for your lovely stock and makes rich pan sauces in in 30 seconds with no need to further reduce.
My pressure cooker is the old fashion stove top one - had it for around 30 years- was my mother's so older than that - works for me - couldn't live without it 👍🏿
I did use a stove top pressure cooker for 20 years, a Presto. The beauty of a sealed Instant Pot is you don't have to watch it and it doesn't lose moisture. The downside is that you can't cool the pot by by running water over it. Sometimes a quick pressure release on an instant pot can cause a boil over and there is no choice but to cool down naturally.
Thank you so much for sharing this trick! I am canning chicken and ground beef tomorrow and wanted to make broth to. I couldn’t do all that without this trick
I make bone broth all the time! I go to the Asian market and buy frozen Chicken feet to add to mine. My grocery store sells turkey backs very cheap, and I also use those. Throw away the stuff that comes out??? Not on your life. I pick out the onions and add the rest to my dog food. They love it and are very healthy because of this addition. Two more comments I would like to add is --- Throw out the fat --- golden stuff that is yummy?? Never!! Also, if you are going to freeze the broth in glass jars, leave enough head room for expansion. Ask me why I am saying this after a cracked jar!!
Thank you so much for this video. I will be buying backs and such now just to make stock with. I hate buying store bought as it is loaded with salt and for those of us watching our salt intake, your recipe for stock in the instant pot is the only way to go. Thank you so very much dear Meredith..... Hugs to you. Claudia
I added duck feet to my pressure cooker along with my bones. Gelatin was almost impossible to drink. I had to keep adding water and more and more and more just a thin it out. I did de-fat it twice
This is great!! I love making it in my IP... have to watch your vid to see if I’m making it good enough! I also bought a Mesh strainer that fits in the pressure cooker.. makes it so easy !
I’ve heard the (same) bones can be reused for a 2nd batch of “less concentrated” but still nutrient rich broth. How do you feel about “re-using” the same chicken bones? I would think after 3 hrs in a pressure cooker, with vinegar, most of the nutrients would have been extracted from the bones. Maybe beef bones would hold up for another go around, but chicken bones? Any thoughts?
Hi Andrea. I wouldn't re-use the bones. I'd be surprised if there are any nutrients left in the bones after 3 hours in the pressure cooker, or 12 hours on the stovetop. I think they've given you all they can give you in that amount of time.
Thanks so much for the excellent video. I have a few questions on equipment: 1. Where did you get the fancy strainer? 2. What containers do you use to freeze the bone broth? 3. You used Instant Pot as your pressure cooker. Is it made by Cooks Essentials? Could a Fagor Pressure Cooker be used?
I got the strainer years ago at a gourmet kitchen store. Try searching for "Chinois" on Amazon and you'll probably find it. I freeze my broth flat in freezer bags - the broth is thinner and I can break off a chunk or defrost the whole thing faster. It also takes up less room in my freezer. The Instant Pot® is a brand name of pressure cooker, but you can use any brand of pressure cooker for this - Cook's Essentials, Fagor, Kuhn Rikon, anything. Just use High pressure setting. ML
How best is bone broth eaten for effective result and how long will one use it to begin to notice result in his health especially in ulcer case thanks?
It makes awesome soups and stews. Use BB instead of the usual synthetic stock cubes and use the fat too. Beef fat is best. Season to taste of course. I noticed improved nails, skin and hair texture. Animal bones (and fat) is food eaten for hundred of thousands of years by our ancestors. Eat the broth and fat then dump all the processed carbohydrate crap sitting in kitchen cupboards. Then you will notice improved health.
I make bone broth all of the time, but still unclear about "just the bones" or "bones with the meat on" - does it matter? In the video, the chicken is thrown into the IP after roasting it - meat still on. Could you take it off and use it, just putting the bones in? Or, do you want the meat on the bones for the best bone broth?
Hi Marie. Traditionally, stock is made with just bones and broth is made with bones that have meat on them. Bone broth is usually made with just bones (same as stock and therefore a bit of a misnomer), HOWEVER, it really doesn't matter if you have some meat on the bones or not. The main thing when making bone broth is to cook it for long enough for the bones to really collapse and release all the collagen possible.
You can, but you don't have to. Skin will add flavor, but also a lot of fat which you can skim off at the end of cooking. I generally just use the bones, no skin and very little meat.
Hi. It sounds like the pressure limiting valve was not closed. When the valve is closed, no steam escapes from the cooker and that amount of liquid could not have evaporated. When it is open, you'll hear and see steam escaping from the valve. I think this is what might have happened to you.
Don’t discard the chicken bones....if you’re able to crush bones with your hands...you can mash up the bones and the mushy meat.... mix meat with the mushy carrot and mushed bones and feed it to your dog . And, it’s so much better than any retail dog food.
DO NOT FEED CHICKEN BONES, CRUSHED OR NOT, TO YOUR DOG! The meat and vegetables are OK, but remove all bones right down to the tiniest of fragments. This is about the worst advice I've ever seen on UA-cam!
@@TheYodoc ....really ive been feeding my dog raw commercial produced food for 14 yrs and it has crushed bones of the protein source. I’ll stick with feeding dogs raw bones or pressure cooked mushed bones that includes the marrow.
Great video, thanks for sharing! Tips: soak your ingredients in the apple cider vinegar & filtered water for an hour or so before cooking for maximum nutrition extraction. Also, reduce the resulting stock using sautée function on your IP for 60 minutes - this reduces the amount of storage capacity (by at least 4x) you'll need for your lovely stock and makes rich pan sauces in in 30 seconds with no need to further reduce.
My pressure cooker is the old fashion stove top one - had it for around 30 years- was my mother's so older than that - works for me - couldn't live without it 👍🏿
I did use a stove top pressure cooker for 20 years, a Presto. The beauty of a sealed Instant Pot is you don't have to watch it and it doesn't lose moisture. The downside is that you can't cool the pot by by running water over it. Sometimes a quick pressure release on an instant pot can cause a boil over and there is no choice but to cool down naturally.
it is clear and precise guidance, i personally think this is the best bone broth video I ever watched.
Thanks, Mike!
I just made a big batch of chicken bone broth a few weeks ago in my 6qt Instant Pot. Froze a bunch and served the rest. Was delicious and a big hit!
Thank you so much for sharing this trick! I am canning chicken and ground beef tomorrow and wanted to make broth to. I couldn’t do all that without this trick
I need to get a pressure cooker just so I can make this! I love good homemade broth. Thanks so much, Meredith. Love your videos.
Beautifully produced video. Great color and sound. You are an excellent presenter. I just found your channel.
Thank you! I may try this with left-over rotisserie chicken because I end up throwing out about half of it.
I make bone broth all the time! I go to the Asian market and buy frozen Chicken feet to add to mine. My grocery store sells turkey backs very cheap, and I also use those. Throw away the stuff that comes out??? Not on your life. I pick out the onions and add the rest to my dog food. They love it and are very healthy because of this addition.
Two more comments I would like to add is --- Throw out the fat --- golden stuff that is yummy?? Never!! Also, if you are going to freeze the broth in glass jars, leave enough head room for expansion. Ask me why I am saying this after a cracked jar!!
I tried your chicken bone broth recipe today...Was Great! Best broth ever... Thank you
Thank you so much for this video. I will be buying backs and such now just to make stock with. I hate buying store bought as it is loaded with salt and for those of us watching our salt intake, your recipe for stock in the instant pot is the only way to go. Thank you so very much dear Meredith..... Hugs to you. Claudia
Cant buy backs anymore. They make hot dogs from them now. Its a disgrace.
I added duck feet to my pressure cooker along with my bones. Gelatin was almost impossible to drink. I had to keep adding water and more and more and more just a thin it out. I did de-fat it twice
I agree, great video! So easy! Thank you for posting.
Excellent video that is easy to follow and simple. Thanks for sharing!
I have a 3 qt Insta Pot and wondering how many pounds of chicken bones I should be using to make a good bone broth.
Excellent presentation! Thank you.
Perfect timing, thank you Chef.
3 hours. Let pressure go diwn naturaly 15 mins approx.
Wonderful video! Thank you.
This is great!! I love making it in my IP... have to watch your vid to see if I’m making it good enough! I also bought a
Mesh strainer that fits in the pressure cooker.. makes it so easy !
Very nice. Thank you !!!!
I use a quarter of a lemon!
Thank you Chef
Great video interesting i have just made a batch. Only did mine for 2 hours i put mine through strainer Many thanks
Y
Looks so yummmm 😊👌 lovef
Can you can it after taking it out of the pot for long term storage?
I’ve heard the (same) bones can be reused for a 2nd batch of “less concentrated” but still nutrient rich broth. How do you feel about “re-using” the same chicken bones? I would think after 3 hrs in a pressure cooker, with vinegar, most of the nutrients would have been extracted from the bones. Maybe beef bones would hold up for another go around, but chicken bones? Any thoughts?
Hi Andrea. I wouldn't re-use the bones. I'd be surprised if there are any nutrients left in the bones after 3 hours in the pressure cooker, or 12 hours on the stovetop. I think they've given you all they can give you in that amount of time.
Why strain the fat. Fat is good for you according to Dr. Berg.
Please where can I get this your type of pressure cooker?
Can I use a stovetop pressure cooker for this or do I need an electric pressure cooker?
Thanks so much for the excellent video. I have a few questions on equipment: 1. Where did you get the fancy strainer? 2. What containers do you use to freeze the bone broth? 3. You used Instant Pot as your pressure cooker. Is it made by Cooks Essentials? Could a Fagor Pressure Cooker be used?
I got the strainer years ago at a gourmet kitchen store. Try searching for "Chinois" on Amazon and you'll probably find it. I freeze my broth flat in freezer bags - the broth is thinner and I can break off a chunk or defrost the whole thing faster. It also takes up less room in my freezer. The Instant Pot® is a brand name of pressure cooker, but you can use any brand of pressure cooker for this - Cook's Essentials, Fagor, Kuhn Rikon, anything. Just use High pressure setting. ML
Blue Jean Chef Thanks so much...really enjoy your videos...you make cooking look so easy and fun! I hope you you do more and write another cookbook.
Fagor would actually be better as they can reach a higher temperature and pressure.
Is bone broth from a pressure cooker gelatinous?
It sure is!
super tasty
Good
I have an All American pressure canner/cooker that uses a weight. Should i pressure cook the stock for 3 hours in it? I dont have an Instapot....
How best is bone broth eaten for effective result and how long will one use it to begin to notice result in his health especially in ulcer case thanks?
It makes awesome soups and stews. Use BB instead of the usual synthetic stock cubes and use the fat too. Beef fat is best. Season to taste of course. I noticed improved nails, skin and hair texture. Animal bones (and fat) is food eaten for hundred of thousands of years by our ancestors. Eat the broth and fat then dump all the processed carbohydrate crap sitting in kitchen cupboards. Then you will notice improved health.
Hi, How do I keep and freeze it ? What’s the appropriate container to use to keep it in the freezer?
Thanks
Can you pressure can for longer shelf life?
Three hours! That's a LOT.. I usually do 1 -1.5. Maybe I'll increase the time and see what happens.
G'day mate are you brilliant so layback cheers from Australia
I make bone broth all of the time, but still unclear about "just the bones" or "bones with the meat on" - does it matter? In the video, the chicken is thrown into the IP after roasting it - meat still on. Could you take it off and use it, just putting the bones in? Or, do you want the meat on the bones for the best bone broth?
Hi Marie. Traditionally, stock is made with just bones and broth is made with bones that have meat on them. Bone broth is usually made with just bones (same as stock and therefore a bit of a misnomer), HOWEVER, it really doesn't matter if you have some meat on the bones or not. The main thing when making bone broth is to cook it for long enough for the bones to really collapse and release all the collagen possible.
Hi.. I have a question?do you leave the skin on the chicken? Thanks for the video.. greetings from Belgium ☺🌸🏵🌸
You can, but you don't have to. Skin will add flavor, but also a lot of fat which you can skim off at the end of cooking. I generally just use the bones, no skin and very little meat.
@@bluejeanchef ok.. thanks for the quick respons. Take care
🌼🌻🌼
Yummmm😋
Nice video. What is temperature for roasting- 425 Fahrenheit or centigrade? Not clear. Pl guide
Why did you not add Garlic to the chicken?
Great video better without the background noise. switched off in the end
3+oz = 1 tbl spn CHECK!
Chicken feet work really well for this.. 😁 Lots of collagen.
I tried to makw this in my pressure cooker, after 2 hours, I let it finished, opened the lip and all the liquid had evaporated...any suggestions?
Hi. It sounds like the pressure limiting valve was not closed. When the valve is closed, no steam escapes from the cooker and that amount of liquid could not have evaporated. When it is open, you'll hear and see steam escaping from the valve. I think this is what might have happened to you.
@@bluejeanchef Thanks, that makes a lot of sense...!
Nomadic Heathenism lmao
Don’t discard the chicken bones....if you’re able to crush bones with your hands...you can mash up the bones and the mushy meat.... mix meat with the mushy carrot and mushed bones and feed it to your dog . And, it’s so much better than any retail dog food.
Do NOT feed your pets cooked bones! It can literally tear open their stomach lining and intestines!
Feed them raw bones instead!
DO NOT FEED CHICKEN BONES, CRUSHED OR NOT, TO YOUR DOG! The meat and vegetables are OK, but remove all bones right down to the tiniest of fragments. This is about the worst advice I've ever seen on UA-cam!
@@TheYodoc ....really ive been feeding my dog raw commercial produced food for 14 yrs and it has crushed bones of the protein source. I’ll stick with feeding dogs raw bones or pressure cooked mushed bones that includes the marrow.
Why not use vegetables for soup. Instead on throwing ou
I meant throw out
Love U Sweetheart Miss U on QVC every Sunday
The background music is just plain annoying.
Bone broths (even organic) have very high concentrations of lead (Pb).
Eat the skin, give the rest to the chickens or compost or dog!
Onion leads to boating.
I am afraid of pressure cookers, when I was small one exploded and burn my mother.
Thats an awful lot of meat she is wasting. Those wings have the best meat she keeps calling them bones. Those are all bones with meat on them.
Good