Doesn’t he though. So easy to follow and be absorbed by a story told by that voice. He also talks to the camera like a tv guy. I could see him on 20/20x. This is a good find
Boil it down to concentrate, pour it in ice cube trays to freeze, bag it. Really brings the flavor in soups, sauces, gravy. Use in place of jarred bullion or those cubes.
Great video. Some points for my broth brigade: 1. Drop the bones in first, pack as well as you can. I’ve made beef, pork, chicken, turkey (and combos) but turkey drums have been the superstar for stand up gelatin (I hear chicken paws are as well, but I’ve not tried them). 2. Pack the smaller produce leftovers in, around, between. The goal is to have it tight so you don’t use more water than necessary. Just fill to cover bones, the rest will melt down. 3. You may think you get ‘less’ broth, but really, it’s just concentrated. This takes up less room in the fridge/freezer. *Date your mason jars for rotation* *Don’t over fill your glass containers!* When you’re ready to enjoy, add water to your preference. 4. 24 hours is fine. But I’ve learned to let mine go for 18 hours and strain. Then throw it back in for another 12. The results are amazing, but at this time your ingredients are spent and not worthy for soups, etc., imo. (Except for putting some meaty chunks in the dog dish - I got a low growl from the pooch until I added that comment 🐶 ). 5. The broth itself is great in many recipes, of course. But I like to sip a cup a day. Here is my routine: Pre mix a dry ingredient mason jar of your favorite adds. Some of mine include: salt, pepper, turmeric, cayenne, reshi mushroom powder, cream of tarter, ground garlic, ground ginger, etc.. Then, it is SO easy to add a spoonful to a cup of gelatin, a cup of water, heat till steamy, and hit that sucker with a stick blender. * Sip and enjoy anytime of day! ** No matter HOW you make it, bone broth is Amazing to taste and heals what ails you.
Great tips!!! Love the premix idea!!! I'm learning....so I have a question. If you strain at 18 hours why are you cooking an additional 12 hours....If you removed the stuff you were extracting from what is left to do?
Julie Hill, Hi. First, the times are approximate, but helpful as a guide, it depends on your simmer temperature. Try not to ‘boil’ your broth, just shoot for the lowest action simmer. In my crock, after a few hours on ‘Low’, it’s too hot. I have to switch to ‘Warm’ which is still like 165 degrees. The principle idea is that you’ve made amazing broth after 12 to 16 hours (can be much, much faster in a pressure type cooker), but there is still a GREAT deal of nutrition left in them thar bones 🍖 🦴 🍖. So Why Not give it another cycle? 😎 There’s still more collagen, nutrients, flavor, AND the croc is already warmed up and ready to go. No need to wash the thing twice between uses. Seems like Two cycles is the sweet spot for the frugal gourmet. I would not try a third. Good health to you.
@@PortCanon Ok....I think I understand now....your straining the broth and reusing the bones for another pot of broth. I read your post as if you discarded the bones and were cooking just the broth an additional 12. Silly Me!!! Thank You :)
Julie Hill Ha! 😄 Thanks for pointing that out. You are exactly right that you roll the same bones twice. But it’s my fault for not making it clear to begin with. 🤫 I’d rather take a break and watch Serious Keto than grade more exam papers 😏📝
To store the broth long term and simply. , get an ice tray and pour the both into the tray and freeze. When you want chicken flavor throw in some cubes.
A hint which might make the broth/stock more versatile is to go VERY light on the salt at first (Or not adding any at all). As the liquid reduces, it will concentrate the salt (Salt won't evaporate or break down chemically like water or other flavor/aroma compounds), and it could easily become too salty. It won't be as flavorful on its own, but will still have all of the collagen (and other good stuff), and will be more likely to take on the flavors of whatever else you want to cook it with (Pan sauces, soups, stews, braises, etc). And you can always add more salt later if you want to warm it up and have it by itself. Another trick with unsalted stock (I've only tried this twice myself, but it seemed to work), is to reduce it even further into a pseudo 'demi-glace' and then keeping it in chunks in the freezer to use a bit at a time. Again, if you've added salt to the stock before hand, the salt could be super concentrated.
I’ve made my own broth literally for decades. I’ve always made it in a pressure cooker. I leave it to go for 4-6 hours. Liquid gold. I sometimes roast the bones until nice and brown. Gives an added depth of flavour
Consider to add cinnamon sticks, cardamon and ginger. You will love it PS: if cook on slow heat the broth will be automatically clear, after the first 5 hours. When finished, let it cool down in fridge and you can remove the fat on the surface easily.
This video saved mine and my kid’s life! Side Note: I SUCK at cooking... I’m much more talented at burning my kitchen down than cooking and even I can make this taste yummy and gelatinous with collagen WITHOUT a crockpot. So, anyone can! I dont add trash on or green onions but, ”to each, their own”. My tween has acne that’s nearly impossible to get rid of b/c she’s too young to understand the importance a 2 x’s per day cleansing routine, but she LOVES the chicken bone broth and after just 2-3 bowls - around 70-80% of her acne is gone! Like MAGIC, only yummier!! PS: If you want a healthy happy gut, glowing skin and never have to worry about wrinkles or indigestion again, YOU NEED BONE BROTH! Thank you so much! 🙌🏼🙏🏼
The addition of a few chicken feet makes a huuuuge difference in the amount of collagen in the finished broth. Chicken feet can be found at Asian and/or Hispanic grocers.
I try to use everything… so know that the bones still contain a lot of great nutrients! So, I dehydrate them then crush ( powder in my BlendTec) and get amazing Bone 🦴 Meal for my garden!!
I have been procrastinating making bone broth because I THOUGHT I needed fresh bones from the butcher, not something I really wanted to do. Too bad I didn’t save all those chicken wing bones I have dumped over the past 6 weeks. Thank you, thank you, bone broth here I come!
I've made broth in the pressure cooker but it definitely has much more flavour in the slower cooker and a much richer colour. I use chicken feet and pigs trotters...loaded with collagen. Thanks Steve I just raced down to the butcher to get some bones haven't made broth for awhile...unfortunately when I make it my kitchen doesn't smell so good lol. You can pour the fat on top of your broth once you've put it in jars...it acts as a seal and keeps longer. Love your vids.
Thank you for pointing out that the meat on the bones can be repurposed into something else. So many people just throw the meat out with the bones. I’m like, “wait! I can make a chicken salad sandwich out of that!” You can speed up the separating part by using cheese cloth and a bowl. Bonus:you can squeeze out that last bit of concentrated flavour.
I love chicken soup and the best kind is made using whole or cut up chicken, which includes the bones. I think a lot of people have forgotten how to cook really nutritious and flavorful meals. Cracking bones and adding them with vegetables to a stock pot to make broth is not something you hear much about these days.
I've been making my own broth for a while. I keep bags of carrots, celery, and onion in freezer bags and when we have Rotisserie Chicken chicken pop it into the crockpot and you are ready to go. Add what you want but having these veggies in freezer bags it keeps it simple.
I love doing a bullet type bone broth, add 2 tablespoons of grass fed butter, 1 tablespoon of mct oil and sliced mushrooms and simmer to cook the mushrooms and Himalayan pink salt and yeah so yummy!!!
MCT = medium chain triglycerides ... just don't get it too hot or it will break down (above 320 degrees). MCT molecules are smaller than those in most of the fats you eat (long-chain triglycerides [LCT]). This makes them easier to digest. MCT absorbs in the bloodstream quickly, becoming energy you can use. It helps with satiety, clears out that fog-brain, etc. I've been adding it to coffee and tea as a type of "bullet beverage" ... MCT is very good for Keto, carnivore, carniketo, etc. It comes in a dark plastic or glass bottle, packaged somewhat like olive oil, is light/clear in color and has no taste. Happy broth sipping! @@kristinahahn468
SO I have been doing this for years, but this year I put it all in a huge pot on the stove. Within the 24 hours the house started smelling like a tin can and when you took in a breath over the steam of the broth your tongue felt like metal!!! Note to Self -- Stick with the crock pot version always. The pan was the issue - it was made of some kind of aluminum or mix of metals I don't know - it wasn't stainless steel or even non stick coated well I had to toss it all out. Yikes but a health hazard avoided.
I rarely waste a carcass. I often use my slow cooker, but I’ve never done it for that long. So i will definitely put it on low and cook for longer. I never throw away old gravy made with meat stock. I also never throw away mash potato. I mash mouth and freeze ready for a quick soup or stew at virtually a moment’s notice. So hi there from the UK ( not England- England is not Britain- it’s just a small part of Britain).
I've given up adding the veg because, as my taste has changed, I dont like the sweetness it adds any more. So now i just do bones (well roasted/browned ) and maybe herbs with the seasonings and vinegar
@@ChrisTopheRaz that depends on your definition of sweet more than anything else but also what you're going to use it for. If I use it in soups or stews, I can put in the veg i eat and not end up discarding perfectly good but desperately overcooked ones'Balancing' usually means masking a flavour by overpowering it with another one. Just saying, if you don't SPECIFICALLY like what the veg add, don't waste produce and money
@@cassieoz1702 Everything is subject to preference and taste. But I’m a chef and in our world and my experiences, we always use it. Essentially what you’re looking for is the essential oils more than anything. Carrot doesn’t sweeten, it filters acids. They also help in filtering impurities.
Another good tip is to cook them all up again with more ACV as it'll pull even more out of the bones for a second load of broth. You can add more fresh herbs and fresh veggies if you want but I just add a few bits to keep it going and sometimes go 3 times with the same bones adding extra ACV each time. Get gelatinous broth each time and then loads to freeze too!
Some things people may not think of to save and throw in... Mushroom stems Parsley stems Onion skins Also, if there is a particular broth based soup that you like (pho, tom kha, etc) you can flavor the broth accordingly and freeze for quick & easy meals later. I am a huge fan of roasting all of the fat, bones and veggies I’m going to use since I really like that flavor in my broth. I like to have the broth be sipping ready because you just never know when you’re going to want a nice warm cup of broth. =)
I take all my chicken bones and any veggies that I cook with, ie... ends of onions, celery, carrots, garlic, greens, kale, etc... and put it in a big covered bowl in the freezer until full. Then I add just about all the same spices you did and the ACV, water, and cook in my instant pot for 2 hours. I do the same straining method as well, and refrigerate overnight, drag the fat, and then put in covered containers in the freezer. I use my bone broth for soups, gravies, beans, lentils, etc... it was fun to pretty much watch you do the same recipe. Your voice is definitely made for the radio or TV even as someone else mentioned.
I use a nutmilk bag to strain it and can squeeze the bag a little to get out last remnants of broth, and it let's fewer particles through for a clearer broth. Easy cleanup. I freeze mine in ice cube trays then in vacuum seal bags in 1-2 cup portions. 8 cubes (2 TBS each)makes 1 cup-perfect for making one cup of soup, or adding to anything to increase flavor. I use this as a base to make a quick lemon chicken soup. I always have a bag of used bones and scrap veggies and veggie skins in the freezer.
Sure looks healthy and delicious. I gave away my crockpot a month ago to a friend because it was too big for one person. Now I'm going to buy another. I absolutely love both! Different broths can be substituted for water in many dishes for added flavor. Thank you for a great video.
you are great to even make a video about bone broth. I have canned bone broth and it will keep for up to 25 years or more. HOWEVER I did NOT think about putting in my "old" veggies left over in the fridge. And I HATE to throw away food. We must teach the young people how to save food, can food and cook at home so they will be prepared for whatever comes their way. thank you!!!
I spatchcock chickens when I throw them on the smoker, so I always have a bag of backs and wing tips in the freezer. Those plus salt & a handful of chicken feet make a tasty, gelatinous broth.
scottinokc I have a bunch of backs and feet too! I sometimes do a whole chicken and after the first batch I remove the meat and use it for different dishes. I love mixing it with buffalo cheddar and making a cool dip! I’ve tried the recipe for “nachos” by hungry elephant and it is an amazing little treat! Hmm 🤨 now I’m thinking I wanna do the chicken again and let the oxtail broth wait another week 🤓
Just watched your bone broth recipe as I was curious. I have 3 hounds that fight me for the broth. My old Jack Russell had some knee issues and so I decided the mutts could all benefit from bone broth, too. I had leaky gut syndrome and went on the GAPS diet and this transformed my life, some 6 years back. (What I never realised was that the introductory stage of the diet was pure keto carnivore). I followed the Diet for 6 months and ended up healed and forbidden to cook broth in the slow cooker anymore. (As I was using anything from kudu, to beef, to pork, to crustacean shells and fish heads, my house got some funky smells going). So out with the slow cooker and in with the instant pot. Now I make broths on the sly and viola, no more smells. (Only when you open the pot, though). What I do is waste nothing. Every roast, stew, ribs from a BBQ, chicken bone, vegetable scraps and peels goes in the broth. The bones are soft enough to be given to the dogs, bar marrow bones that get put back into the soil after being cooked. (I like to think that they still have a purpose, even though there is nothing left in them of value after cooking). Making broth in my life is also part of my fasting ritual. I never found water fasting for extended periods much fun on plain water, so a cup of broth a day has been a solace on extended fasts. And, it does not impede autophagy for very long. I've managed to avoid surgery on my right foot through one extended fast. So when people talk bone broth, I get super excited! Only after completing all the stages of the GAPS, did I then discover that I get serious and immediate inflammation from dairy and white food stuff, namely, carbohydrates in the form of wheat, potatoes and rice. Somehow I got introduced to Banting through a friend and then discovered the marvelous world of keto through You Tube and have been living this lifestyle for 2 years now. I too, live in a household that follows a standard South African diet, but I limit my twins sugar intake and do all the baking so that we avoid the processed garbage sold in stores. But my husband is German and refuses to give up his starch, so I cook for them based on my preferences. Thus, meat, starch and veg. I have the meat and veg. It's a win win situation. I used to have so many food issues, was morbidly obese, but now I have fallen in love with food now and have a healthy relationship with food. Having embraced a whole food protocol, I'm loving the variety of proteins out there. And making new discoveries along the way, like Griebenschmalz. (a lard made from pork with tiny rendered bits of crispy rendered fat in. The German add apple and onion to it, I love adding Habanero for a kick.) Well, looks like my comment turned into an essay. Ha, ha. Bless you Steve, if you read this, have a great day. PS (I am amazed at how your family leaves meat on those chicken bones. Ours are basically stripped bare!)
I'm a truck driver, I've got an instant pot. And a fridge. And having done the same thing on pressure cook setting I've got 2 quarts of chicken broth from rotisserie carcasses and less than a quart of beef broth left from a purchase of beef shank that I've used for Italian! Beef jous. This is not hard even on a truck and its better than truck stop food.
I work in advertising for a carrier and people always comment on our social media posts saying how hard it is for truckers to eat healthy. I know it’s possible!
Add chicken feet to the mix for even more gelatin. I make bone broth in huge quantities. Just finished off a pot of 11 quarts using an electric countertop roaster. Also if you aren’t using the fat it seals the top to keep the broth fresh for longer and keep ice crystals off the top when freezing.
Thank you. If you don’t have left over bones you can buy chicken feet, backs and necks make the richest broth, free range/ pasture raised are best. Good to skim as impurities rise to the top for a few hours. Keep skimming til the broth is clear, you can cook in low oven overnight too :)
Thank you, now I do not feel so weird, because I broth my left over bones! I never thought about apple cider vinegar before! Me, I'm always pressed for time, so, I drop everything into a pressure cooker, let it rip for forty five minutes to an hour, before work, leave it set until after work, maceration is a wonderful thing, besides, it is in a sterile environment, strain, pore it into ice trays and freeze it up for future use, as many cubes as needed, when needed. I have cooked it in a crock pot all day, also!
Hi, is maceration a brand of pressure cooker? Do you put the ingredients into the pressure cooker from 45 minutes to one hour before work, do you de-pressurise the cooker and then let the ingredients just be in the cooker? I have never used a pressure cooker, do you just set the time and the cooker shall be stopped cooking at the set time? Thanks in advance.
Like you, I have regrets about not appreciating the goodness of soups and broths - decades ago. -Liked, saved, took notes, and subscribed. Thanks very much!
Love the garage as a fridge remark. As rough as winter can be, the porch/garage as a spare refrigerator is a lifesaver when preparing for holiday meals! Love from MN, but Go Pack, Go!!
Excellent exploration! When I make it, I skim the excess fat, and pour into ice trays. Freeze and pop out into a Ziplock bag. Then, I have bone broth whenever I need it fast from the Microwave. Thanks..
I knew I'd get this comment (multiple times) as I made the video, knowing that I'd follow up with an Instant Pot / pressure cooker version the next time I have bones. 😉
So entertaining and concise. Thanks for the clear demonstration. I used to have a running container in my freezer where I would put leftover veggies, and the liquid I drained off them when cooking, plus meat scraps. When it was full it was time for soup. However, I never thought of saving the bones I had eaten the meat off of. I usually just opened a can of chicken broth. Eye opening.
We love bone broth at our house. I use it for all kind of dishes. I use a mix of raw pieces and saved ones. Also when I can find them I use chicken paws and/or pig feet as part of the mix along with ACV. Lately I used my InstaPot on high pressure for 4 hours. I think it is just as good as when I cooked it for 12 hours in a slow cooker. It is so good for you! Steve I feel the same way......should wish I had started this earlier.
MyWhitelye, me too. That way I can share it with my dogs. Sometimes I get lucky and the broth gels, but mostly it stays liquid. I know better, but I add more liquid after it has cooked for 24 hours. I cook an additional 20-24 hours more. May drop back to 24 and slap my hand on adding more water. 😏. It worked! Got a nice gelatinous bone broth this time. Tastes great. Used it to cook a turkey breast roast in the IP and then made some gravy. Delicious. Dogs are loving some on their food too.
I use pork narrow bone, lots of chicken feet, a piece of ginger, vineger & salt. Use pressure cooker for 1st round 3 hours. Smash up everything & pressure cooker 2nd round for 2 hours. Keep warm for 3 more hours. Let it cool down, filter it & keep in refrigerator.
I save the stems from parsley for broth, chop and freeze remaining leaves. I can broth 2-3 times a year, mostly with scraps. If you want a darker broth, save the papery outer part of Spanish onions in the freezer. Also celery tops freeze well. If you want to get all you can from the bones, whack them with the dull side of your knife blade till cracked or broken.
Nice! I've been making broth on the stove cooking it for 12 hours. I didn't think to use the crockpot. I make a complete mess canning the broth though - my wife won't even come near the kitchen thinking she'll get sucked into the cleanup. I separate the fat using a glass fat separator while the broth is still warm. My wife and I use the fat in the place of butter when cooking veggies and it adds a lot of flavor.
Besides beef & poultry bones, you can also save shells from shrimp, crab, and lobster to make either a seafood broth (or better yet, a bisque). Once we get past the holidays, I'll be doing a video/recipe for a seafood bisque that I feel is pretty fantastic.
When I buy a rotisserie chicken I pour out the broth while it is warm. I put in a pot. I add a couple of cans of green beans, and a few oil red potatoes. There is a yummy side.
I freeze all the peels of carrots, celery and onion peels. I thaw the bones and roast them in the oven until they get as dark as the color of the stock I want. Then I simmer it all for 12 hours or so. Strain, cool and refrigerate. Skim off most of fat and strain again with 3-4 layers of cheese cloth. I cook it down to make a concentrate and freeze in ice cube trays. I do the same thing for beef broth and I can make French onion soup anytime.
Thank you for this!! I made a pork shoulder the other day & I saved the bone. I knew I’d find something on UA-cam that would show me what I could do with it. Plus I have all the ingredients...SCORE!!
Hey bro, nice job. Next time try cutting the bones up so you can get the goodness inside. Do it in a pressure cooker, it will be done in two hours. You will then have a taste that is way better than store bought. Myself, I leave the fat in.
Thanks for the tip on the bones. I take the fat out to use for other cooking applications. Nothing like frying something in tallow or putting some schmaltz into a baked item.
Hey, fellow Wisconsinite, pretty good recipe.! More like soup than "bone" broth ..but so much the better. A lot of fat in the skin left on the bones . Use to do this. Will do it again now. Thanks !
This is the first bone broth recipe that I would actually try making. You are a VERY good teacher, my Wisco friend! Also, you've cleared up a mystery for me by specifying that a "pinch of salt" is three-fingered. One may think it should be obvious, bit it wasn't to me... Go Pack!😉
All the ideas are great, but I personally would not use bay leaves ever- but that’s just my preference. But would add a few neck bones- if happens to be around. Actually turkey neck soup is absolutely amazing- extremely good source of sticky collagen !!! Also yummy with some angel hair or without. But if you want to get a few wontons or meatballs- even better for a full dinner ( or even tortellini!) Bon Appetite! I know the story was about broth.. I went overboard 😆😆
I throw away nothing food-wise. Peelings get frozen for stock, those peels (mostly potato peel because I don’t digest them well) that can’t be re-purposed get composted, crumbs get saved for breading, bones get saved for broth, leftovers get frozen for another meal. Throughout history, until recently, humans have used every crumb, every grain, every scrap to make tasty edibles. I follow that ethos and am glad to see others get it, too. Let’s all get back to that mentality.
Thank you so much. I didn't know. I use lots of onions. For some dishes, I use 2 - 3 pounds. Too much? Not so for me. I SOMETIMES BROWN ONIONS REALLY WELL IN EXTRA VIRGIN OLIVE OIL AND SPREAD IT ON TOAST. It is yummy. You should try it. My arteries and veins must be really clean.
I love your video! I make broth all the time! I also don’t like to waste! Broth is so delicious and simple! I have it in my freezer and a new batch (from Turkey) in the refrigerator. I also skim the fat to use!! I was so happy to see another bone broth foodie! I use my pressure cooker, if you want a clear broth full of flavor use the pressure cooker! Thank you! Loved your video❤💕🌸
Thank you! I’m just starting my first ever batch ever after realizing I was about to order $50 supplements when I could just make my own healthy brews!
For anyone hung up on electric cost (as I am) we did the math; with our utility rates a 5 qt crock pot ran for 24 hours is around 41c. Gee I thought it'd be a lot more. For homemade bone broth (2 qts that's waste divided by 2 which is 20c for a quart of bonebroth that costs well over $3. I can't see where I can afford not to make this.
It’s funny when one of your old videos pops up in my suggestions and I get to see how much you’ve changed in 2 years. I’m wanting to start incorporating a 24 hour fast regularly so UA-cam must be reading my mind with this Bone Broth video.
Gosh! I wish I saw this video before starting my three-day broth fast... I'm a keto newbie, so I'm still trying to figure things out. Thanks for this. Love your content...
I've heard of making bone broth but haven't attempted yet. Doesn't look too hard! I've been saving veggie scraps in the freezer for a few weeks . going to try this soon, thanks!
FYI I do the same thing but use a pressure cooker. It takes about a hour. When it cools the bones are cooked to a point I can crush them with my fingers. And I get jello that is quite thick.
@@SeriousKeto I am originally from Slinger Wisconsin and know the Wisconsin fridge (out side). Live in Texas now and only on rare occasions does it work here.
@@SeriousKeto One more FYI I did the same thing with steak bones. I cooked them for 3 hrs bones could be crushed with my fingers. The broth was full of flavor.
looks great. NOW you can make a video about saving egg shells and reusing for your chickens and even ourselves for calcium. Clean shells, let dry, grind up and save as powder for later. the chickens LOVE it and so do I. thank you!!!
I put them in my compost bin. Great for adding calcium to my soil (prevents blossom end rot on tomatoes). Also, the little bits of shell deter garden slugs.
Congratulations Steve for getting close to 30K subscribers on your channel! When I subscribed you had about 5K subscribers, and that was only a few months ago!
My husband bought two beef Bon’s with the Bon marrow in them( the butcher was thinking it was for our non existing dog) I slow cooked them with burned onions ,carrots,parsnip and potato ( traditional soup recipe) It was amazing……brought back childhood memories and smells of my grandmother kitchen…( to be honest, I really hated this soup……) But I really had beautiful skin for 57 years 💐
You have a distinct voice like you could do radio or announcements or voice stuff. Lol. I am ending a long fast and I want to make this in my crockpot. Thanks!
We both applauded you when you came back after 24 hours with the same t-shirt. Just before that, I was saying that I hope you change the t-shirt when you come back. A very funny moment.
I just made some chicken legs and my roommate thought it was so weird I wanted the bones back to make bone broth. It's so expensive at the store at $4-7 for a small box
You sir have a radio voice. Very easy to listen to. And your teaching is very clear and entertaining, too!
It's like instruction in video games for me
But those hands a distracting.
@@user-qj2wb7ne4e Exactly😀
Amen!
Doesn’t he though. So easy to follow and be absorbed by a story told by that voice. He also talks to the camera like a tv guy. I could see him on 20/20x.
This is a good find
Boil it down to concentrate, pour it in ice cube trays to freeze, bag it. Really brings the flavor in soups, sauces, gravy. Use in place of jarred bullion or those cubes.
Excellent idea, thank you so much
thanks but this is just my breakfast it’s crazy healthy stuff
Great video.
Some points for my broth brigade:
1. Drop the bones in first, pack as well as you can. I’ve made beef, pork, chicken, turkey (and combos) but turkey drums have been the superstar for stand up gelatin (I hear chicken paws are as well, but I’ve not tried them).
2. Pack the smaller produce leftovers in, around, between. The goal is to have it tight so you don’t use more water than necessary. Just fill to cover bones, the rest will melt down.
3. You may think you get ‘less’ broth, but really, it’s just concentrated. This takes up less room in the fridge/freezer. *Date your mason jars for rotation* *Don’t over fill your glass containers!* When you’re ready to enjoy, add water to your preference.
4. 24 hours is fine. But I’ve learned to let mine go for 18 hours and strain. Then throw it back in for another 12. The results are amazing, but at this time your ingredients are spent and not worthy for soups, etc., imo. (Except for putting some meaty chunks in the dog dish - I got a low growl from the pooch until I added that comment 🐶 ).
5. The broth itself is great in many recipes, of course. But I like to sip a cup a day.
Here is my routine: Pre mix a dry ingredient mason jar of your favorite adds. Some of mine include: salt, pepper, turmeric, cayenne, reshi mushroom powder, cream of tarter, ground garlic, ground ginger, etc.. Then, it is SO easy to add a spoonful to a cup of gelatin, a cup of water, heat till steamy, and hit that sucker with a stick blender.
* Sip and enjoy anytime of day!
** No matter HOW you make it, bone broth is Amazing to taste and heals what ails you.
Awesome comment! Thanks for sharing. 👍
Great tips!!! Love the premix idea!!!
I'm learning....so I have a question. If you strain at 18 hours why are you cooking an additional 12 hours....If you removed the stuff you were extracting from what is left to do?
Julie Hill, Hi. First, the times are approximate, but helpful as a guide, it depends on your simmer temperature. Try not to ‘boil’ your broth, just shoot for the lowest action simmer. In my crock, after a few hours on ‘Low’, it’s too hot. I have to switch to ‘Warm’ which is still like 165 degrees. The principle idea is that you’ve made amazing broth after 12 to 16 hours (can be much, much faster in a pressure type cooker), but there is still a GREAT deal of nutrition left in them thar bones 🍖 🦴 🍖. So Why Not give it another cycle? 😎 There’s still more collagen, nutrients, flavor, AND the croc is already warmed up and ready to go. No need to wash the thing twice between uses. Seems like Two cycles is the sweet spot for the frugal gourmet. I would not try a third. Good health to you.
@@PortCanon Ok....I think I understand now....your straining the broth and reusing the bones for another pot of broth. I read your post as if you discarded the bones and were cooking just the broth an additional 12.
Silly Me!!!
Thank You :)
Julie Hill Ha! 😄 Thanks for pointing that out. You are exactly right that you roll the same bones twice. But it’s my fault for not making it clear to begin with.
🤫 I’d rather take a break and watch Serious Keto than grade more exam papers 😏📝
I have poor joint health and for the last couple of months this has actually helped me in the process of recovery
To store the broth long term and simply. , get an ice tray and pour the both into the tray and freeze. When you want chicken flavor throw in some cubes.
true
A hint which might make the broth/stock more versatile is to go VERY light on the salt at first (Or not adding any at all). As the liquid reduces, it will concentrate the salt (Salt won't evaporate or break down chemically like water or other flavor/aroma compounds), and it could easily become too salty.
It won't be as flavorful on its own, but will still have all of the collagen (and other good stuff), and will be more likely to take on the flavors of whatever else you want to cook it with (Pan sauces, soups, stews, braises, etc). And you can always add more salt later if you want to warm it up and have it by itself.
Another trick with unsalted stock (I've only tried this twice myself, but it seemed to work), is to reduce it even further into a pseudo 'demi-glace' and then keeping it in chunks in the freezer to use a bit at a time. Again, if you've added salt to the stock before hand, the salt could be super concentrated.
Great comment!👍
I’ve made my own broth literally for decades. I’ve always made it in a pressure cooker. I leave it to go for 4-6 hours. Liquid gold.
I sometimes roast the bones until nice and brown. Gives an added depth of flavour
Consider to add cinnamon sticks, cardamon and ginger.
You will love it
PS: if cook on slow heat the broth will be automatically clear, after the first 5 hours. When finished, let it cool down in fridge and you can remove the fat on the surface easily.
are they healthy? i’m trying to find the best herbs
This video saved mine and my kid’s life! Side Note: I SUCK at cooking... I’m much more talented at burning my kitchen down than cooking and even I can make this taste yummy and gelatinous with collagen WITHOUT a crockpot. So, anyone can! I dont add trash on or green onions but, ”to each, their own”. My tween has acne that’s nearly impossible to get rid of b/c she’s too young to understand the importance a 2 x’s per day cleansing routine, but she LOVES the chicken bone broth and after just 2-3 bowls - around 70-80% of her acne is gone! Like MAGIC, only yummier!! PS: If you want a healthy happy gut, glowing skin and never have to worry about wrinkles or indigestion again, YOU NEED BONE BROTH! Thank you so much! 🙌🏼🙏🏼
Sugar feeds the Acne
I was scrolling past this then I realise "oh..it's SERIOUS KETO" Clicked play!
No it's not! I wouldn't add the carrots.
The addition of a few chicken feet makes a huuuuge difference in the amount of collagen in the finished broth. Chicken feet can be found at Asian and/or Hispanic grocers.
Many Americans don’t like the look of a dead chicken foot. I grew up on it as it’s a big part of indigenous Caribbean culture.
I try to use everything… so know that the bones still contain a lot of great nutrients! So, I dehydrate them then crush ( powder in my BlendTec) and get amazing Bone 🦴 Meal for my garden!!
Good tip
I have been procrastinating making bone broth because I THOUGHT I needed fresh bones from the butcher, not something I really wanted to do. Too bad I didn’t save all those chicken wing bones I have dumped over the past 6 weeks. Thank you, thank you, bone broth here I come!
I've made broth in the pressure cooker but it definitely has much more flavour in the slower cooker and a much richer colour. I use chicken feet and pigs trotters...loaded with collagen. Thanks Steve I just raced down to the butcher to get some bones haven't made broth for awhile...unfortunately when I make it my kitchen doesn't smell so good lol. You can pour the fat on top of your broth once you've put it in jars...it acts as a seal and keeps longer. Love your vids.
Thank you for pointing out that the meat on the bones can be repurposed into something else. So many people just throw the meat out with the bones. I’m like, “wait! I can make a chicken salad sandwich out of that!”
You can speed up the separating part by using cheese cloth and a bowl. Bonus:you can squeeze out that last bit of concentrated flavour.
I love chicken soup and the best kind is made using whole or cut up chicken, which includes the bones. I think a lot of people have forgotten how to cook really nutritious and flavorful meals. Cracking bones and adding them with vegetables to a stock pot to make broth is not something you hear much about these days.
I still use a whole chicken ..The bones makes it taste so much better .
It's the only way to cool.
Bones add flavour
I just made this for the first time in my life yesterday! It was quite the experience eheh
I still make my chicken broth from a stewing hen, hard to get, and beef broth using beef bones and ox tails. Cook them low and long. The best.
I've been making my own broth for a while. I keep bags of carrots, celery, and onion in freezer bags and when we have Rotisserie Chicken chicken pop it into the crockpot and you are ready to go. Add what you want but having these veggies in freezer bags it keeps it simple.
Solid
@@SeriousKeto aaa1aaaaaaaaaaaaaaaaaaaa
I love doing a bullet type bone broth, add 2 tablespoons of grass fed butter, 1 tablespoon of mct oil and sliced mushrooms and simmer to cook the mushrooms and Himalayan pink salt and yeah so yummy!!!
Mct oil good ideal need to try thx.
What is mct oil?
MCT = medium chain triglycerides ... just don't get it too hot or it will break down (above 320 degrees). MCT molecules are smaller than those in most of the fats you eat (long-chain triglycerides [LCT]). This makes them easier to digest. MCT absorbs in the bloodstream quickly, becoming energy you can use. It helps with satiety, clears out that fog-brain, etc. I've been adding it to coffee and tea as a type of "bullet beverage" ...
MCT is very good for Keto, carnivore, carniketo, etc. It comes in a dark plastic or glass bottle, packaged somewhat like olive oil, is light/clear in color and has no taste. Happy broth sipping! @@kristinahahn468
SO I have been doing this for years, but this year I put it all in a huge pot on the stove. Within the 24 hours the house started smelling like a tin can and when you took in a breath over the steam of the broth your tongue felt like metal!!! Note to Self -- Stick with the crock pot version always. The pan was the issue - it was made of some kind of aluminum or mix of metals I don't know - it wasn't stainless steel or even non stick coated well I had to toss it all out. Yikes but a health hazard avoided.
I rarely waste a carcass. I often use my slow cooker, but I’ve never done it for that long. So i will definitely put it on low and cook for longer. I never throw away old gravy made with meat stock. I also never throw away mash potato. I mash mouth and freeze ready for a quick soup or stew at virtually a moment’s notice. So hi there from the UK ( not England- England is not Britain- it’s just a small part of Britain).
24 hours is probably overkill, but I think the 12 hour period ended while I was in bed, so just let it keep going.
I've given up adding the veg because, as my taste has changed, I dont like the sweetness it adds any more. So now i just do bones (well roasted/browned ) and maybe herbs with the seasonings and vinegar
My taste has changed a little and I too find the carrots too sweet.
If you balance the mix, it won’t be sweet at all and adds much more overall flavor.
@@ChrisTopheRaz that depends on your definition of sweet more than anything else but also what you're going to use it for. If I use it in soups or stews, I can put in the veg i eat and not end up discarding perfectly good but desperately overcooked ones'Balancing' usually means masking a flavour by overpowering it with another one. Just saying, if you don't SPECIFICALLY like what the veg add, don't waste produce and money
@@cassieoz1702 Everything is subject to preference and taste. But I’m a chef and in our world and my experiences, we always use it. Essentially what you’re looking for is the essential oils more than anything. Carrot doesn’t sweeten, it filters acids. They also help in filtering impurities.
How do you brown / roast the bones? Sorry if it's a silly question
Another good tip is to cook them all up again with more ACV as it'll pull even more out of the bones for a second load of broth. You can add more fresh herbs and fresh veggies if you want but I just add a few bits to keep it going and sometimes go 3 times with the same bones adding extra ACV each time. Get gelatinous broth each time and then loads to freeze too!
Some things people may not think of to save and throw in...
Mushroom stems
Parsley stems
Onion skins
Also, if there is a particular broth based soup that you like (pho, tom kha, etc) you can flavor the broth accordingly and freeze for quick & easy meals later.
I am a huge fan of roasting all of the fat, bones and veggies I’m going to use since I really like that flavor in my broth. I like to have the broth be sipping ready because you just never know when you’re going to want a nice warm cup of broth. =)
Yeah, stuff you usually throw in the trash are goof for broths... carrot ends, garlic ends, basically any healthy veggie part that isnt usually used
Parsley stems are where the parsley flavor is though
I take all my chicken bones and any veggies that I cook with, ie... ends of onions, celery, carrots, garlic, greens, kale, etc... and put it in a big covered bowl in the freezer until full. Then I add just about all the same spices you did and the ACV, water, and cook in my instant pot for 2 hours. I do the same straining method as well, and refrigerate overnight, drag the fat, and then put in covered containers in the freezer. I use my bone broth for soups, gravies, beans, lentils, etc... it was fun to pretty much watch you do the same recipe. Your voice is definitely made for the radio or TV even as someone else mentioned.
I use a nutmilk bag to strain it and can squeeze the bag a little to get out last remnants of broth, and it let's fewer particles through for a clearer broth. Easy cleanup. I freeze mine in ice cube trays then in vacuum seal bags in 1-2 cup portions. 8 cubes (2 TBS each)makes 1 cup-perfect for making one cup of soup, or adding to anything to increase flavor. I use this as a base to make a quick lemon chicken soup. I always have a bag of used bones and scrap veggies and veggie skins in the freezer.
Sure looks healthy and delicious. I gave away my crockpot a month ago to a friend because it was too big for one person. Now I'm going to buy another. I absolutely love both! Different broths can be substituted for water in many dishes for added flavor. Thank you for a great video.
Get a Rice cooker
you are great to even make a video about bone broth. I have canned bone broth and it will keep for up to 25 years or more. HOWEVER I did NOT think about putting in my "old" veggies left over in the fridge. And I HATE to throw away food. We must teach the young people how to save food, can food and cook at home so they will be prepared for whatever comes their way. thank you!!!
I spatchcock chickens when I throw them on the smoker, so I always have a bag of backs and wing tips in the freezer. Those plus salt & a handful of chicken feet make a tasty, gelatinous broth.
I genuinely feel bad for all of the bones and fat I've thrown away of the years. Oh well, you're never too old to learn. 🙂
scottinokc I have a bunch of backs and feet too! I sometimes do a whole chicken and after the first batch I remove the meat and use it for different dishes. I love mixing it with buffalo cheddar and making a cool dip! I’ve tried the recipe for “nachos” by hungry elephant and it is an amazing little treat! Hmm 🤨 now I’m thinking I wanna do the chicken again and let the oxtail broth wait another week 🤓
Just watched your bone broth recipe as I was curious.
I have 3 hounds that fight me for the broth. My old Jack Russell had some knee issues and so I decided the mutts could all benefit from bone broth, too.
I had leaky gut syndrome and went on the GAPS diet and this transformed my life, some 6 years back. (What I never realised was that the introductory stage of the diet was pure keto carnivore). I followed the Diet for 6 months and ended up healed and forbidden to cook broth in the slow cooker anymore. (As I was using anything from kudu, to beef, to pork, to crustacean shells and fish heads, my house got some funky smells going). So out with the slow cooker and in with the instant pot. Now I make broths on the sly and viola, no more smells. (Only when you open the pot, though).
What I do is waste nothing. Every roast, stew, ribs from a BBQ, chicken bone, vegetable scraps and peels goes in the broth. The bones are soft enough to be given to the dogs, bar marrow bones that get put back into the soil after being cooked. (I like to think that they still have a purpose, even though there is nothing left in them of value after cooking).
Making broth in my life is also part of my fasting ritual. I never found water fasting for extended periods much fun on plain water, so a cup of broth a day has been a solace on extended fasts. And, it does not impede autophagy for very long. I've managed to avoid surgery on my right foot through one extended fast.
So when people talk bone broth, I get super excited!
Only after completing all the stages of the GAPS, did I then discover that I get serious and immediate inflammation from dairy and white food stuff, namely, carbohydrates in the form of wheat, potatoes and rice.
Somehow I got introduced to Banting through a friend and then discovered the marvelous world of keto through You Tube and have been living this lifestyle for 2 years now.
I too, live in a household that follows a standard South African diet, but I limit my twins sugar intake and do all the baking so that we avoid the processed garbage sold in stores. But my husband is German and refuses to give up his starch, so I cook for them based on my preferences. Thus, meat, starch and veg. I have the meat and veg. It's a win win situation.
I used to have so many food issues, was morbidly obese, but now I have fallen in love with food now and have a healthy relationship with food. Having embraced a whole food protocol, I'm loving the variety of proteins out there. And making new discoveries along the way, like Griebenschmalz. (a lard made from pork with tiny rendered bits of crispy rendered fat in. The German add apple and onion to it, I love adding Habanero for a kick.)
Well, looks like my comment turned into an essay. Ha, ha.
Bless you Steve, if you read this, have a great day.
PS (I am amazed at how your family leaves meat on those chicken bones. Ours are basically stripped bare!)
I'm a truck driver, I've got an instant pot. And a fridge. And having done the same thing on pressure cook setting I've got 2 quarts of chicken broth from rotisserie carcasses and less than a quart of beef broth left from a purchase of beef shank that I've used for Italian! Beef jous.
This is not hard even on a truck and its better than truck stop food.
Awesomeness 🙂
I work in advertising for a carrier and people always comment on our social media posts saying how hard it is for truckers to eat healthy. I know it’s possible!
Add chicken feet to the mix for even more gelatin. I make bone broth in huge quantities. Just finished off a pot of 11 quarts using an electric countertop roaster. Also if you aren’t using the fat it seals the top to keep the broth fresh for longer and keep ice crystals off the top when freezing.
Yeah, chicken feet are great for the collagen. I remove the fat (schmaltz) to use for cooking and freeze the broth.
Thank you. If you don’t have left over bones you can buy chicken feet, backs and necks make the richest broth, free range/ pasture raised are best. Good to skim as impurities rise to the top for a few hours. Keep skimming til the broth is clear, you can cook in low oven overnight too :)
Thank you, now I do not feel so weird, because I broth my left over bones! I never thought about apple cider vinegar before!
Me, I'm always pressed for time, so, I drop everything into a pressure cooker, let it rip for forty five minutes to an hour, before work, leave it set until after work, maceration is a wonderful thing, besides, it is in a sterile environment, strain, pore it into ice trays and freeze it up for future use, as many cubes as needed, when needed. I have cooked it in a crock pot all day, also!
I like the Crock Pot method just because of the way it makes my house smell all day. 🙂
Hi, is maceration a brand of pressure cooker? Do you put the ingredients into the pressure cooker from 45 minutes to one hour before work, do you de-pressurise the cooker and then let the ingredients just be in the cooker? I have never used a pressure cooker, do you just set the time and the cooker shall be stopped cooking at the set time? Thanks in advance.
@@jacquelinelam3022 UA-cam has many good presentations on how to use a pressure cooker. Webster will explain the word maceration.
@@stankygeorge , Thanks.
And that was the Doobie Brothers on Lite Fm 99.5! Great voice!!
He DOES have voice for radio 😊💖
And the bones can be ground up and used as bone meal in your garden. It’s very good for plants.
Very true. Out of curiosity, how do you grid yours?
Like you, I have regrets about not appreciating the goodness of soups and broths - decades ago.
-Liked, saved, took notes, and subscribed. Thanks very much!
Love the garage as a fridge remark. As rough as winter can be, the porch/garage as a spare refrigerator is a lifesaver when preparing for holiday meals! Love from MN, but Go Pack, Go!!
It's a common bond that we share in the upper Midwest / Great Lakes. Gotta love that walk in cooler. 😄
@@SeriousKeto Yup, Michigan in the house ❣️
Excellent exploration! When I make it, I skim the excess fat, and pour into ice trays. Freeze and pop out into a Ziplock bag. Then, I have bone broth whenever I need it fast from the Microwave. Thanks..
I found 4-oz ice silicone ice cube trays. Just the right size to melt and sip or add a cube to soup/sauce.
Works well in pressure cooker for a lot less time too
I knew I'd get this comment (multiple times) as I made the video, knowing that I'd follow up with an Instant Pot / pressure cooker version the next time I have bones. 😉
@@SeriousKeto didn't doubt that for a minute. Just basically wanted to remind others during this busy season. 🙂🎅🤶🎄
Blessings!
Yes, I do 3 hours in the InstantPot. It’s fantastic!
So interesting, my broth has been cooking all day! I freeze 8 oz jar servings. We love it❤
So entertaining and concise. Thanks for the clear demonstration. I used to have a running container in my freezer where I would put leftover veggies, and the liquid I drained off them when cooking, plus meat scraps. When it was full it was time for soup. However, I never thought of saving the bones I had eaten the meat off of. I usually just opened a can of chicken broth. Eye opening.
We love bone broth at our house. I use it for all kind of dishes. I use a mix of raw pieces and saved ones. Also when I can find them I use chicken paws and/or pig feet as part of the mix along with ACV. Lately I used my InstaPot on high pressure for 4 hours. I think it is just as good as when I cooked it for 12 hours in a slow cooker. It is so good for you! Steve I feel the same way......should wish I had started this earlier.
"I'm gonna let this cool a little bit before I put it into the fridge ... or in the case of Wisconsin the garage" 😂😂😂
I use nothing but bones in my bone broth and drink it every day....SO GOOD!
MyWhitelye, me too. That way I can share it with my dogs. Sometimes I get lucky and the broth gels, but mostly it stays liquid. I know better, but I add more liquid after it has cooked for 24 hours. I cook an additional 20-24 hours more. May drop back to 24 and slap my hand on adding more water. 😏. It worked! Got a nice gelatinous bone broth this time. Tastes great. Used it to cook a turkey breast roast in the IP and then made some gravy. Delicious. Dogs are loving some on their food too.
@@lizchilders4154 I do the same thing and my dogs love it!
@@lizchilders4154 Try adding a few chicken feet (if you can get them) to get it to gelatinize.
I use pork narrow bone, lots of chicken feet, a piece of ginger, vineger & salt.
Use pressure cooker for 1st round 3 hours.
Smash up everything & pressure cooker 2nd round for 2 hours.
Keep warm for 3 more hours.
Let it cool down, filter it & keep in refrigerator.
How much are we supposed to have per day, 1/2, 1 cup?
I save the stems from parsley for broth, chop and freeze remaining leaves. I can broth 2-3 times a year, mostly with scraps. If you want a darker broth, save the papery outer part of Spanish onions in the freezer. Also celery tops freeze well. If you want to get all you can from the bones, whack them with the dull side of your knife blade till cracked or broken.
Great tips
Nice! I've been making broth on the stove cooking it for 12 hours. I didn't think to use the crockpot. I make a complete mess canning the broth though - my wife won't even come near the kitchen thinking she'll get sucked into the cleanup. I separate the fat using a glass fat separator while the broth is still warm. My wife and I use the fat in the place of butter when cooking veggies and it adds a lot of flavor.
Ok you talked me into it. Will start saving bones tonight.
Besides beef & poultry bones, you can also save shells from shrimp, crab, and lobster to make either a seafood broth (or better yet, a bisque). Once we get past the holidays, I'll be doing a video/recipe for a seafood bisque that I feel is pretty fantastic.
Right!
@@SeriousKeto do you use egg shells too?
When I buy a rotisserie chicken I pour out the broth while it is warm. I put in a pot. I add a couple of cans of green beans, and a few oil red potatoes. There is a yummy side.
Nice tip!
I'm looking into making my own broth. My immediate thought was, wont the water cook out within a 24-hour cook time?
If you leave the fat on, it will form a protective layer over the top of your bone broth to protect it from bacteria getting in.
I freeze all the peels of carrots, celery and onion peels.
I thaw the bones and roast them in the oven until they get as dark as the color of the stock I want. Then I simmer it all for 12 hours or so. Strain, cool and refrigerate. Skim off most of fat and strain again with 3-4 layers of cheese cloth. I cook it down to make a concentrate and freeze in ice cube trays.
I do the same thing for beef broth and I can make French onion soup anytime.
Good use of scraps
My! He could read the phone book and I’d be mesmerized. 🥰
First entry: Aaronson, Aaron A
Thank you for this!! I made a pork shoulder the other day & I saved the bone. I knew I’d find something on UA-cam that would show me what I could do with it. Plus I have all the ingredients...SCORE!!
Outstanding!
Hey bro, nice job. Next time try cutting the bones up so you can get the goodness inside. Do it in a pressure cooker, it will be done in two hours. You will then have a taste that is way better than store bought. Myself, I leave the fat in.
Thanks for the tip on the bones. I take the fat out to use for other cooking applications. Nothing like frying something in tallow or putting some schmaltz into a baked item.
Red onions are also good to use. I only use green and green now.
Hey, fellow Wisconsinite, pretty good recipe.! More like soup than "bone" broth ..but so much the better. A lot of fat in the skin left on the bones . Use to do this. Will do it again now. Thanks !
Not sure how it's like soup if I'm straining it. It's still broth, based on the definition. I just added some aromatics. 🙂
I’ve always made soup from the Turkey or chicken carcass. Love this.
This is the first bone broth recipe that I would actually try making. You are a VERY good teacher, my Wisco friend!
Also, you've cleared up a mystery for me by specifying that a "pinch of salt" is three-fingered. One may think it should be obvious, bit it wasn't to me...
Go Pack!😉
Whenever I use a "pinch", I call out whether it's a "two finger" or "three finger".
AMAZING WILL NEED TO TRY THIS . THANKS
All the ideas are great, but I personally would not use bay leaves ever- but that’s just my preference.
But would add a few neck bones- if happens to be around.
Actually turkey neck soup is absolutely amazing- extremely good source of sticky collagen !!! Also yummy with some angel hair or without. But if you want to get a few wontons or meatballs- even better for a full dinner ( or even tortellini!)
Bon Appetite!
I know the story was about broth.. I went overboard 😆😆
I love making bone broth and I am almost finished my last batch. I now have some oxtails for my next batch of bone broth. I like to switch it up 🤓
I throw away nothing food-wise. Peelings get frozen for stock, those peels (mostly potato peel because I don’t digest them well) that can’t be re-purposed get composted, crumbs get saved for breading, bones get saved for broth, leftovers get frozen for another meal. Throughout history, until recently, humans have used every crumb, every grain, every scrap to make tasty edibles. I follow that ethos and am glad to see others get it, too. Let’s all get back to that mentality.
I like to use slices of ginger root and turmeric root. Mmm mmmm good.
I knew it would be long before someone shared an ingredient or two that would make me say "why didn't I think of that?". Thanks! 👍
Thank you for this!! So straight to the point and easy! I think we the people start to avoid these good things because of the complexity 😊
Great video, I followed all but used my Instant Pot that ran 2 hours vice 27 with great results. Thanks for your informative.
The onions are good for arteries, and vessels to keep clean and skip a heart attack!
Q
Thank you so much. I didn't know. I use lots of onions. For some dishes, I use 2 - 3 pounds. Too much? Not so for me. I SOMETIMES BROWN ONIONS REALLY WELL IN EXTRA VIRGIN OLIVE OIL AND SPREAD IT ON TOAST. It is yummy. You should try it. My arteries and veins must be really clean.
@@THESHOMROM I found myself eating my raw onion like an apple last night when I was cutting it for my broth haha mmmm!
And I just found out the benefits of bay leaves are so good for you to. Thanks been wanting a good bone broth recipe.
And they add a nice bit of savory/umami flavor.
I love your video! I make broth all the time! I also don’t like to waste! Broth is so delicious and simple! I have it in my freezer and a new batch (from Turkey) in the refrigerator. I also skim the fat to use!! I was so happy to see another bone broth foodie! I use my pressure cooker, if you want a clear broth full of flavor use the pressure cooker! Thank you! Loved your video❤💕🌸
Most Excellent! I'm doing the GAPS diet and bone broth is a staple in the beginning, and always oh so good for you!
"or in the case of Wisconsin... The garage"... Lol... Definitely a Wisconsin thing. My whole family does that. It's the second fridge.
The one good thing about our long winters up here - infinite fridge/freezer space.
Thank you! I’m just starting my first ever batch ever after realizing I was about to order $50 supplements when I could just make my own healthy brews!
This was an awesome video you should have a TV show or a radio voice career
I really enjoyed this thank you so much
Thank you so much for the kind words! I truly appreciate it.
For anyone hung up on electric cost (as I am) we did the math; with our utility rates a 5 qt crock pot ran for 24 hours is around 41c. Gee I thought it'd be a lot more. For homemade bone broth (2 qts that's waste divided by 2 which is 20c for a quart of bonebroth that costs well over $3. I can't see where I can afford not to make this.
Thanks for doing the math
@@SeriousKeto Hey you're welcome, and thank you for a great video!!
Wow you did a fantastic job creating this delicious bone broth. Thank you for sharing. Also, you have such an amazing voice!
Thank you too!
It’s funny when one of your old videos pops up in my suggestions and I get to see how much you’ve changed in 2 years. I’m wanting to start incorporating a 24 hour fast regularly so UA-cam must be reading my mind with this Bone Broth video.
Gosh! I wish I saw this video before starting my three-day broth fast... I'm a keto newbie, so I'm still trying to figure things out. Thanks for this. Love your content...
Well, at least you'll be prepared for the next broth fast. 🙂
Doing this soon. Saving up organic chicken carcasses for it. Sound delicious!
I've heard of making bone broth but haven't attempted yet. Doesn't look too hard! I've been saving veggie scraps in the freezer for a few weeks . going to try this soon, thanks!
FYI I do the same thing but use a pressure cooker. It takes about a hour.
When it cools the bones are cooked to a point I can crush them with my fingers.
And I get jello that is quite thick.
I'll have to try that, though I do like how my house smells when I slow cook for a day.
@@SeriousKeto I get the same smell. just not as long.
Someone should make an air freshener that smells like that.
@@SeriousKeto I am originally from Slinger Wisconsin and know the Wisconsin fridge (out side).
Live in Texas now and only on rare occasions does it work here.
@@SeriousKeto One more FYI I did the same thing with steak bones.
I cooked them for 3 hrs bones could be crushed with my fingers. The broth was full of flavor.
Never realised that a clove was the individual segment of garlic, always thought it was the whole thing 😂😂
Thanks sir for your infomation on how to make bone broth very helpful for me
Love your voice ! Great for radio or tv
looks great. NOW you can make a video about saving egg shells and reusing for your chickens and even ourselves for calcium. Clean shells, let dry, grind up and save as powder for later. the chickens LOVE it and so do I. thank you!!!
I put them in my compost bin. Great for adding calcium to my soil (prevents blossom end rot on tomatoes). Also, the little bits of shell deter garden slugs.
I do this for my garden, how do you use it in your diet?
I collected chicken bones but added chicken feet in to make my chicken broth. Added veggies too. Froze it. And yum. Made soup with it today.
Your t-shirt! I have an egg business with ~150 chickens...I need that shirt! 😂👍❤️
6dollarshirts.com - a great source for funny shirts when you need to replace your entire t-shirt collection due to weight loss. 🙂
Serious Keto I’m on it! Thanks, Steve!
I've been burning my bones in the woodburner for added calcium to my compost mixes, but I'll try throwing them in a broth
You can always compost them after the broth. 😉
Congratulations Steve for getting close to 30K subscribers on your channel! When I subscribed you had about 5K subscribers, and that was only a few months ago!
Audrey Jacques we should hit 30K tomorrow. It’s been pretty mind blowing and humbling at the same time.
Liked that,in the old days people made use of everything.Making broth for years.The Vinegar was new though.
I can't remember if I mentioned it in the video, but the vinegar is supposed to help extract minerals from the bones. At least that's what I read.
I've been looking everywhere for this exact recipe.....thank you❤
My husband bought two beef Bon’s with the Bon marrow in them( the butcher was thinking it was for our non existing dog)
I slow cooked them with burned onions ,carrots,parsnip and potato ( traditional soup recipe)
It was amazing……brought back childhood memories and smells of my grandmother kitchen…( to be honest, I really hated this soup……)
But I really had beautiful skin for 57 years
💐
It's pretty hard to screw up broth.
My father: hold my burnt boiled eggs. 😂😅
My Walmart sells chicken feet that I add to my bones for extra gelatin!
best part of the chicken for collagen
I've never seen chicken feet @ Walmart. Only @ my local grocery store .
I asked the lady in the deli section if she had chicken feet. She called security.
@@clayauslewis4236 lmao
@@clayauslewis4236 🤣🤣🤣🤣
Excellent. My slow cookers are the best things ever
Especially on a recipe like this that just fills your house with the wonderful smell.
You have a distinct voice like you could do radio or announcements or voice stuff. Lol. I am ending a long fast and I want to make this in my crockpot. Thanks!
Dear sir, What beautiful voice you got.”all the better to hear you “ and willing to try this soup.❤🎈🎈😘
Thanks so much for showing us how to make bone broth god bless you
Just what I’m looking for!
Really helpful video. Was not sure what was meant by bone broth. Glad to see a use for my leftovers!
We both applauded you when you came back after 24 hours with the same t-shirt.
Just before that, I was saying that I hope you change the t-shirt when you come back.
A very funny moment.
I just made some chicken legs and my roommate thought it was so weird I wanted the bones back to make bone broth. It's so expensive at the store at $4-7 for a small box
It feels good to get every bit of value out of food. 🙂
Lol! I know right
Thanks for this quick and to the point video on a no fuss way to make bone broth. Love the garage comment...so true :) Well done.