Someone else probably already recommended this but I didn't want to read all the comments. I save all my carrot, celery and onion discards from when I chop veggies for meals, in freezer bags all summer and that's what I use for my veggies in my broth. Basically ends and skins and peels. This way I'm again using what I'd normally throw away.
I do the same. Also, I don’t have space for all the broth in liquid form so I dehydrate my broth and pulverize it then when I need broth I just add a teaspoon of the powdered broth per cup of water. Bone broth is delish! I made it a few years ago and never again bought the store broth.
@@judik8860 Hi! Basically, I remove as much fat from my broth as possible. Then I use the fruit leather trays to dehydrate. I add approx one cup of broth to each tray and dehydrate in dehydrator at 165F. Once it's brittle and looks like stained glass, I put it in my coffee grinder (I bought specifically to do this not for coffee) to pulverize it, then I store it in a vacuum sealed jar. Ms. Mary has a video on that as well. I learned from her.😉. Just type "Marys Nest Dehydrating Bone broth" and it should come up.
@Maria Davis. I've got my first batch of stock in the dehydrator right now after watching Mary Nest's video. So happy to have found this method of preservation.
I find the idea that apple cider vinegar 'draws all the nutrients out of the bones' rather amusing. Could you please point me to a credible site so that I may read the wondrous chemistry involved?
Because of the temperatures (+70 C/ +160 F degrees), you'll be killing the special nutrients in apple cider vinegar. Just use white vinegar and save the ACV for times when you don't heat it up too much.
Also, I save the skimmed fat, especially from deer and beef bones in tubs and my husband uses it for making seed cakes for the birds, wild birds as well as our chickens.
swianecki. My sister was making tea with onion skins for some healthy reason. Forgot what for, I don't do onions and I need to keep some space in the brain for more important things. But you might want to Google it.
Great video sister! Now this is going to sound a little strange but I also add chicken feet (which are packed with collagens) and astragalus root from Mongolia. They say the root, which has a nutty bean like flavor, has immune building and cancer fighting properties. Can't hurt to try right? Keep up the great videos. Just thought I'd mention this. God bless you and your family.
The jar breaking in the freezer is more likely caused by the fact that you are using a jar with a shoulder on it. When the liquid freezes and expands it keeps its shape. As it rises the narrowing of the jar can't handle the wider frozen liquid. You can avoid this by putting less liquid in the quart jar or by putting it in straight sided jars. Wide mouth pint jars and most of the smaller jars have straight sides. Recently Ball came out with a pint and a half size jar that is straight sided that is perfect for freezing. They even imprinted a freeze line on the jar. Very convenient. I use them for my bone broth and for freezing my raw milk. They are a handy size and shape for all kinds of things. I got mine at Walmart.
For beef broth I always roast the bones, then paint them with tomato paste. Continue baking until paste is browned, then proceed with the stock making . The color is so rich and brown and delicious! ♥️🙏👍🤓🇺🇸 Oh and I use a 2 cup glass measuring cup to fill my jars, I’ve tried every ladle out there but I’m old and having that handle to grip makes it so much easier on my hands and arm muscles.
This is just something that I do. I don't have a pressure canner so I freeze my broth in large freezer bags. I lay them flat until they're frozen solid and I can stack them horizontally or vertically.
Oh I'm so happy! I got a Nesco roaster for my birthday last spring because of your catchup video, hehe. Now I've got bones that have been piling up in the freezer and wondered if the roaster could be used for bone broth, because I didn't think all the bones I want to use would fit in the crock pot. Thank you, thank you!
Even at Christmas, we roast outside with that roaster. It cooks same length of time and tastes oh so good!!!!!! During tomato sauce season, I cook my sauce in there outside also. You can blanch your foods also. It's an in or out cooker lol.
Love your channel! I love making bone broth too, I have been freezing all my veggie scraps and bones, and it's about time for us to do it soon too! We blend the bones in a food processor after to make a second broth, and we do our bone broth in the pressure canner. But I am so glad to see you do it longer than 24 hours, i agree that's not enough, but I didn't know we could do it for longer, and I'm still relatively new to the process! I might double the cook time the next batch! Always a pleasure to watch and learn, I can't wait for your canning series!
I’ve only made chicken bone broth and I always keep it in the slow cooker on low for 2 days. After the first full day I pull out the marrow bones and crush them to get the marrow in the broth.
I pretty much use your recipe for making broths,- with a few tweaks. Thank you! Just made 18 gallons of beef bone broth and have enough bones left for 24 gallons more. I use a 22 quart roaster.
Oh my goodness! I put garlic in mine all the time and I’ve found it turns bitter if I cook it too long! I’m going to try to make my bone broth without it and see if that’s been my problem all along. Great information-thanks
were in the Ozark's are you guy's im in Christian County see your video on the tree that hit your driveway and we were in the path of that storm too thank god no one got hurt. may god bless you and help you with your homestead
When i moved out of my parents house a few years ago, and i started buying groceries myself, i always bought bone in chicken, because i use chicken stock in almost everything i make. I didnt have a pressure canner so i had to freeze mine, but i never threw out bones until they crumbled in my hands. Homemade always tastes better than storebought, and bone broth is no exception.
Most broths and sauces need an acidic balance shot for flavor. 18qts. I would put in 2 1/2 tbls spoons full of vinegar any kind the acid is what you rare after. Great video thanks for this. Vinegar is not going to extract many more nutrients after 3 days. So right about the fat even canned it will go bad for the flavor.
Great video, alternatively if u don’t have the toaster, roast the bones in your oven until color develops. I have a beer pot with a low spout. It has a mash screen as well. I do 5 gallons at a shot. Add all of your bones to e pot with the roasted veg and after going thru the simmer step 24-48 hours, open the spigot and drain into jars and/Or bags. You can use a tea strainer to get the fines. You must let them cool first before putting them in the freezer (room temp) is fine. If you can, you can go right to the canner. Great recipe!! The vinegar is essential not only for the nutrients, but it also extracts the soluble gelatin which is super nutritious! Great video!!
I am a big fan of broths especially chicken and I usually simmer three days and I do add two or three mushrooms along with my veggies as they just add that something extra to the taste. Thanks so much for all your videos, I always learn something great.
This is such a great video! I am just starting to want to make some bone broth and Your recipe looks great! I am definitely going to give this a try. Thanks for your informative videos I have been watching you for a while now and love you and Hubby.
Thank you thank you, I have a large roaster! I almost purchased an eight quart crock pot, but I thought why not use my roasted and there was your video. Thank you fir your help.
Hello! I looked up bone broth and found this video....ive been subbed forever and you are not showing up in my feed ever!? Thought id let you know . Love your videos 😍
Sara, quick question. How many pounds of bones did you do for that 18 qt roaster? I have a 22 qt and am getting 40 lbs of chicken backs this week to make broth. Trying to figure out if I need to make 2 batches. Thanks
In another video the gal said it’s a 3:2 ratio- 3 parts water to 2 parts bones. So weigh the bones. A gallon of water weighs about 8.3 lbs. I only ever made chicken broth and I never measured water to bones. It always turned out great. I have deer bones in the oven right now. And I just realized I forgot to weigh them but usually I go by color and flavor. If it ends up too watery or weak flavored then I reduce it before using or canning. Hope this helps!
I do this too! I save the bones and gristle and I save bacon fat too! You are not alone! It's a part of my culinary school training to do my own stocks for my cooking! Thank you for sharing this!
Like your methods & receive. Would suggest you mention the importance of using purified water , especially for those of us with hard water - you don’t want to make broth loaded with all those chemicals!
Thanks Sarah for sharing! I had heard somewhere about the onion skins but I had completely forgotten until watching your video. I will now be on the search for one of those roaster ovens at auction or Thrift Stores. I love all of the videos from Living Traditions. Its part of my daily routine with my am coffee.
Lol I have a very similar Nesco Roaster and I saved the bones from my Turkey I cooked today for Thanksgiving 2020 and I remembered this video and here I am!!! I always make gravy when I cook big so no juices available to add... but I am so looking forward to making broth!!!
I'm a big fan of your lifestyle and your videos, thank you. One question about this one, why cook the broth so long? I've worked as a professional cook and I've never seen any stock cooked more than one day. Even when making it from big beef bones and veal bones. I cant imagine that you are extracting any more flavor after one day. Is it for some other reason?
The most important video She ever did. She mentioned adding salt when I make mine I don't add any salt to mine. Afterall when you use it for a stew than you can add salt as the stews recipe requires without having all that extra salt in your stew. Take it from me I am well aware of the importance of sodium contact because my now deceased wife was placed on a low sodium diet because of the blood thinners she was on. To throw an other wrench into the matter she also was on a zero potassium order as well. If you are on a pacemaker you have to watchout for that stuff. Their style of cooking can lend well to help out. I would be nice if they could remember this in future videos because there is others who bear the same yoke as I did.
I make my bone broth same except I use crock pot to slow cook and 3 rd day do the deal...lol it's good to make up as ice cubes an put em in some bags old Alabama was showing that it's good ideal ... Just open jar warm drink mmmmmm.thats my way... thanks for for sharing have a happy New year's mat 2018 bring more memories joy in happiness... God bless you both and your family
Thank you for this. We just bough our first 1/2 beef and we asked for all the neck and soup bone. I wasn't sure how to make and preserve the bone broth! Thank you!
I see so many videos where they put the skins and all of onions in; but the onions we get at the store have black mold spots just under the the skins. Will try to grow some this year.
Thank you so much, Sarah, for this informative video! I just started my very first batch of poultry bone broth this morning. We love watching you and Kevin on your homestead. God bless you and your sweet family!
Many times, I have heard that the addition of pepper aids in metabolism, and greater uptake of some nutrients /herbs etc., (ie turmeric for example). Have you ever considered adding some of your cayenne seed to the broth while steeping, but before straining/bottling? And: Please tell me that you don't pitch the fat. Lipids are our friend, (in measured amounts), and they make an excellent substrate for birdseed blocks to feed the wild birds in the winter.
Wouldn't it just be easier to strain all the broth into a large pot.. let the fat hardened in the fridge.. you can lift the bigger chunk of fat off the top.. ? Then ladle the broth into canning jars?
Sara, i love you! I do not eat cooked carrots as i cannot handle the texture or taste. Every one thinks i am crazy for not liking them. I tell people they taste too yellow.
Such a cool video! Can you please provide a link to that awesome large roaster? The only thing I do different with mine is I filter the liquid using a cheese cloth to make sure all the gunky stuff is gone. I've never heard of using rabbit bones! I gotta look that up
Canned 9pints of turkey today one 20# . Deboned and cooking bones for broth. Live by myself. Use to do lots of canning. Big garden. Been a window for 17 years so going to container planting this year. So will do canning for one .love watching you and Kevin
This makes an amazing gluten free gravy! I just add A few Tbls of tapioca flour to 1/4 of cold water. Add that to a few cups of boiling bone broth. You can have gravy in a matter of minutes
Hii Ms.sarrah... I make bone broth everyday. As i watch you i thought that one of my simple recipe will make you fan for it. I just use water, bones, dried cinnamon sticks, dried mint leaves, salt, chicken stock, ginger garlic paste or dried powder and give it slow cook. I hope you'll love it. ♥ new subscriber.
This is great to pair with the chicken canning video because the skins and bones left over from canning the meat can go in to the broth before cooking it down.
Sarah, I have a batch of chicken stock going now in my 6L thermal pot. I added 4 quarts of water and plan to can those in a 7L Kuhn Rikon pressure cooker. A small batch seems better than dragging down the 21qt pressure canner from the attic. I shared the recipe with a Thermal Cooker group online.
Sarah great recipe / blog but why are you using White vinegar instead of Apple Cider vinegar ? Hopefully since this video you have changed up that vinegar ..
WOW boy I really enjoyed watching you make the broth👍🏽 I make it also. And don't know what I'd do with out it. I use mostly poultry simply because I can get lots of it for pennies a pound. I'm so darn happy to see someone making good food. I'll be watching your canning video also😁 ..
Do you think simmering for 2 days on a mass rocket stove would be good? Or using a large dutch oven on coals for same amount? We r not going to be using electric for cooking or heating. Is the calcium cooked out of the bones or can they be ground down for bone meal?
Just something I did I put container holding strained broth in cooler with ice from ice cubes. Let set over night and next day fat had hardened rather nicely. Then canned it. Week later still no fat at top of jar.
Someone else probably already recommended this but I didn't want to read all the comments. I save all my carrot, celery and onion discards from when I chop veggies for meals, in freezer bags all summer and that's what I use for my veggies in my broth. Basically ends and skins and peels. This way I'm again using what I'd normally throw away.
I do the same!
I do the same. Also, I don’t have space for all the broth in liquid form so I dehydrate my broth and pulverize it then when I need broth I just add a teaspoon of the powdered broth per cup of water.
Bone broth is delish! I made it a few years ago and never again bought the store broth.
@@KaribeCuebas what is your process for dehydration?
@@judik8860 Hi! Basically, I remove as much fat from my broth as possible. Then I use the fruit leather trays to dehydrate. I add approx one cup of broth to each tray and dehydrate in dehydrator at 165F. Once it's brittle and looks like stained glass, I put it in my coffee grinder (I bought specifically to do this not for coffee) to pulverize it, then I store it in a vacuum sealed jar.
Ms. Mary has a video on that as well. I learned from her.😉. Just type "Marys Nest Dehydrating Bone broth" and it should come up.
@Maria Davis. I've got my first batch of stock in the dehydrator right now after watching Mary Nest's video. So happy to have found this method of preservation.
I was gonna say WHERE IS THE APPLE CIDER VINAGER lol it draws all the nutrients out of the bones for the broth 👍magic sauce
Ooooh ty for sharing that extra healthy tid-bit 🤗💙
I added white vinegar as Sara states in her video.
I find the idea that apple cider vinegar 'draws all the nutrients out of the bones' rather amusing. Could you please point me to a credible site so that I may read the wondrous chemistry involved?
Because of the temperatures (+70 C/ +160 F degrees), you'll be killing the special nutrients in apple cider vinegar. Just use white vinegar and save the ACV for times when you don't heat it up too much.
@@oldbatwit5102 2
Also, I save the skimmed fat, especially from deer and beef bones in tubs and my husband uses it for making seed cakes for the birds, wild birds as well as our chickens.
I have started adding turmeric and ginger root chunks to the mix. Wow! What a game changer!
Great for anti inflammatory ! Il do same ty
With ginger and turmeric is wonderful
How much turmeric and ginger? I have fibromyalgia and anything w
Raymond Haden: How much turmeric do you use?
I never heard of using the onion skins. I'm always learning something new from your videos. Thank you.
swianecki. My sister was making tea with onion skins for some healthy reason. Forgot what for, I don't do onions and I need to keep some space in the brain for more important things. But you might want to Google it.
Onion skins are awesome esp makes rich color
Great video sister! Now this is going to sound a little strange but I also add chicken feet (which are packed with collagens) and astragalus root from Mongolia. They say the root, which has a nutty bean like flavor, has immune building and cancer fighting properties. Can't hurt to try right? Keep up the great videos. Just thought I'd mention this. God bless you and your family.
Yes! The chicken feet are great to add for collagen
Chicken feet yes my german grandma did that makes nice rich college n broth
Chicken feet and rooster comb makes excellent collagen broth! I just asked a friend to save chicken feet for me when they butcher the next time
The jar breaking in the freezer is more likely caused by the fact that you are using a jar with a shoulder on it. When the liquid freezes and expands it keeps its shape. As it rises the narrowing of the jar can't handle the wider frozen liquid. You can avoid this by putting less liquid in the quart jar or by putting it in straight sided jars. Wide mouth pint jars and most of the smaller jars have straight sides. Recently Ball came out with a pint and a half size jar that is straight sided that is perfect for freezing. They even imprinted a freeze line on the jar. Very convenient. I use them for my bone broth and for freezing my raw milk. They are a handy size and shape for all kinds of things. I got mine at Walmart.
THANK YOU for the details! It was getting too expensive to break Mason jars and throw away precious broth :)
For beef broth I always roast the bones, then paint them with tomato paste. Continue baking until paste is browned, then proceed with the stock making . The color is so rich and brown and delicious!
♥️🙏👍🤓🇺🇸
Oh and I use a 2 cup glass measuring cup to fill my jars, I’ve tried every ladle out there but I’m old and having that handle to grip makes it so much easier on my hands and arm muscles.
That’s a French technique, putting tomato paste on the beef bones before you roast them. I personally don’t like that flavor in my beef broth.
This is just something that I do. I don't have a pressure canner so I freeze my broth in large freezer bags. I lay them flat until they're frozen solid and I can stack them horizontally or vertically.
Oh, my goodness! I would love to be your next door neighbor. LOL! I really enjoy learning from you. YT is the next best thing. 😊
Oh I'm so happy! I got a Nesco roaster for my birthday last spring because of your catchup video, hehe. Now I've got bones that have been piling up in the freezer and wondered if the roaster could be used for bone broth, because I didn't think all the bones I want to use would fit in the crock pot. Thank you, thank you!
Save your onion ends and skins, and celery leaves and ends from other meals in the freezer too.
I take my kitchen mallet and crack the larger bones to expose the marrow before I start my broth.
That's a good idea!
Great idea
haha "Hoarder of animal bone"? 😮 That sounds fantastic! I need to make some too! Thanks for sharing :)
Thanks so much!! Congrats on the success of the channel guys!!
Even at Christmas, we roast outside with that roaster. It cooks same length of time and tastes oh so good!!!!!! During tomato sauce season, I cook my sauce in there outside also. You can blanch your foods also. It's an in or out cooker lol.
Love your channel! I love making bone broth too, I have been freezing all my veggie scraps and bones, and it's about time for us to do it soon too! We blend the bones in a food processor after to make a second broth, and we do our bone broth in the pressure canner. But I am so glad to see you do it longer than 24 hours, i agree that's not enough, but I didn't know we could do it for longer, and I'm still relatively new to the process! I might double the cook time the next batch! Always a pleasure to watch and learn, I can't wait for your canning series!
I’ve only made chicken bone broth and I always keep it in the slow cooker on low for 2 days. After the first full day I pull out the marrow bones and crush them to get the marrow in the broth.
I pretty much use your recipe for making broths,- with a few tweaks. Thank you! Just made 18 gallons of beef bone broth and have enough bones left for 24 gallons more. I use a 22 quart roaster.
you can also keep some veggy scraps, like onion peels, celery roots, carrot tops, etc. and add those in, too.
Exactly what I do onion skins esp red n sweet onion rich color broth
Very very good, I'm L.D S .LOVE YOUR FAMILY AND GOD BLESS YOU
Great video. I’m making beef stock today. Thank you
Oh my goodness! I put garlic in mine all the time and I’ve found it turns bitter if I cook it too long! I’m going to try to make my bone broth without it and see if that’s been my problem all along. Great information-thanks
were in the Ozark's are you guy's im in Christian County see your video on the tree that hit your driveway and we were in the path of that storm too thank god no one got hurt. may god bless you and help you with your homestead
When i moved out of my parents house a few years ago, and i started buying groceries myself, i always bought bone in chicken, because i use chicken stock in almost everything i make. I didnt have a pressure canner so i had to freeze mine, but i never threw out bones until they crumbled in my hands. Homemade always tastes better than storebought, and bone broth is no exception.
Most broths and sauces need an acidic balance shot for flavor. 18qts. I would put in 2 1/2 tbls spoons full of vinegar any kind the acid is what you rare after. Great video thanks for this. Vinegar is not going to extract many more nutrients after 3 days. So right about the fat even canned it will go bad for the flavor.
Great video, alternatively if u don’t have the toaster, roast the bones in your oven until color develops. I have a beer pot with a low spout. It has a mash screen as well. I do 5 gallons at a shot. Add all of your bones to e pot with the roasted veg and after going thru the simmer step 24-48 hours, open the spigot and drain into jars and/Or bags. You can use a tea strainer to get the fines. You must let them cool first before putting them in the freezer (room temp) is fine. If you can, you can go right to the canner. Great recipe!! The vinegar is essential not only for the nutrients, but it also extracts the soluble gelatin which is super nutritious! Great video!!
love my roaster..i have a large one like that and the temp control on those are fantastic..great video
I am a big fan of broths especially chicken and I usually simmer three days and I do add two or three mushrooms along with my veggies as they just add that something extra to the taste. Thanks so much for all your videos, I always learn something great.
Sarah I absolutely love your thoroughness. :)
Also, when freezing in mason jars, make sure they are wide-mouth. Regular-mouth jars have a tendency to break or crack when thawing.
The drippings are a great idea. Thank you Sarah!
This is such a great video! I am just starting to want to make some bone broth and Your recipe looks great! I am definitely going to give this a try. Thanks for your informative videos I have been watching you for a while now and love you and Hubby.
Making 2 batches of broth! Can’t wait til it gets done. Thank you for the assistance.
Will try using a Nesco Roaster 👍 I will also try roasting the raw bones, for extra flavor, in the roaster, before cooking everything for broth. Ty!
Thank you thank you, I have a large roaster! I almost purchased an eight quart crock pot, but I thought why not use my roasted and there was your video. Thank you fir your help.
I've have also added fresh lemon to chicken bone broth. It makes a very wonderful light broth. We drink bone broth daily. At least a cup.
Hello! I looked up bone broth and found this video....ive been subbed forever and you are not showing up in my feed ever!? Thought id let you know . Love your videos 😍
Thanks for the roaster idea!
Love making bone broth, I use my toaster as well...it’s worth making the big batch all at once. Have a safe and Happy New Year!
If you can, try adding turmeric to your next batch. It's incredible.
Thank you for teaching this recipe. I know it is very tasty. Just love bone broth! Very much interested in Canning 101! Be blessed.
Good job
I put my cookers outside during the summer. Doesn't heat the house up and I can still make stuff like this!
Sara, quick question. How many pounds of bones did you do for that 18 qt roaster? I have a 22 qt and am getting 40 lbs of chicken backs this week to make broth. Trying to figure out if I need to make 2 batches. Thanks
Nice of her to answer huh? I will try....just use what you have. There is no set amount. The more bones the more nutritious.
In another video the gal said it’s a 3:2 ratio- 3 parts water to 2 parts bones.
So weigh the bones. A gallon of water weighs about 8.3 lbs.
I only ever made chicken broth and I never measured water to bones. It always turned out great. I have deer bones in the oven right now. And I just realized I forgot to weigh them but usually I go by color and flavor. If it ends up too watery or weak flavored then I reduce it before using or canning.
Hope this helps!
I do this too! I save the bones and gristle and I save bacon fat too! You are not alone! It's a part of my culinary school training to do my own stocks for my cooking! Thank you for sharing this!
Great demo video! We will be doing some of this pretty soon!
Thanks for sharing it!
Chuck
So good! Thank you!
I notice many of you homesteaders make bone broth in a roasting pan. I can’t wait to buy one and try this! Thank you
Thanks, you’re the first person that I’ve seen who has water continually I’m wondering does your bone broth gel?
Thank you. Great video and info. I will follow your instructions for sure.
Just looking back at videos for a large batch broth, that I can process & possibly dehydrate for long-term.
Like your methods & receive. Would suggest you mention the importance of using purified water , especially for those of us with hard water - you don’t want to make broth loaded with all those chemicals!
Thanks Sarah for sharing! I had heard somewhere about the onion skins but I had completely forgotten until watching your video. I will now be on the search for one of those roaster ovens at auction or Thrift Stores. I love all of the videos from Living Traditions. Its part of my daily routine with my am coffee.
Love your videos. Learning so much! ❤
I use a turkey baster to suck off the grease. I also have a measuring cup that pours from the bottom to remove grease and other floaters.
Love the video! Did you start cooker with frozen bones in cooker along with veggies? I couldn’t tell from video. Thanks
Learned a lot! I will start collecting and freezing bones! Thanks so much!
Today is my first try at chicken broth , thanks for the great video. Wish me the Best ! I’m excited to see what I end up with. Blessing to all💕
Lol I have a very similar Nesco Roaster and I saved the bones from my Turkey I cooked today for Thanksgiving 2020 and I remembered this video and here I am!!! I always make gravy when I cook big so no juices available to add... but I am so looking forward to making broth!!!
I don't like chicken but the family saves me the skin. Num. Then I make the broth. 👍
I'm a big fan of your lifestyle and your videos, thank you. One question about this one, why cook the broth so long? I've worked as a professional cook and I've never seen any stock cooked more than one day. Even when making it from big beef bones and veal bones. I cant imagine that you are extracting any more flavor after one day. Is it for some other reason?
I am the same way with garlic. Love love garlic, but learned the hard way not to ever add it to canning.
Thx for the great news. Learn so much every time I watch them. But you missed the memo.....you can't use the outer dried layer of the onion. 😆
The most important video She ever did. She mentioned adding salt when I make mine I don't add any salt to mine. Afterall when you use it for a stew than you can add salt as the stews recipe requires without having all that extra salt in your stew. Take it from me I am well aware of the importance of sodium contact because my now deceased wife was placed on a low sodium diet because of the blood thinners she was on. To throw an other wrench into the matter she also was on a zero potassium order as well. If you are on a pacemaker you have to watchout for that stuff. Their style of cooking can lend well to help out. I would be nice if they could remember this in future videos because there is others who bear the same yoke as I did.
I’m definitely gonna make this hers looked so delicious
I am excited to make my own bone broth. Thank you.
I love your videos but have a problem because it takes to long to get to the point....
Roast the bones and vegies before adding the water.
You don't need to, you can slow cook it for 24hrs and get every bit of goodness out of them.
Yes, roasting improves flavor but is not necessary to improve nutrients.
Looking forward to the canning series. You’d think I should know how, but neither my mother nor grandmother canned, so it’s all new to me. Thanks.
No..... we don't have two trash bags of bones in the feezer. We're not bone hoarders too.😂
I do!!! 🙋🏼♀️ chicken, moose, caribou!
Looks delicious & I learned it’s very healthy. Greetings from Mexico United Staters.
Great information! Thank you for sharing!!!
I make my bone broth same except I use crock pot to slow cook and 3 rd day do the deal...lol it's good to make up as ice cubes an put em in some bags old Alabama was showing that it's good ideal ... Just open jar warm drink mmmmmm.thats my way... thanks for for sharing have a happy New year's mat 2018 bring more memories joy in happiness... God bless you both and your family
Thank you for this. We just bough our first 1/2 beef and we asked for all the neck and soup bone. I wasn't sure how to make and preserve the bone broth! Thank you!
I see so many videos where they put the skins and all of onions in; but the onions we get at the store have black mold spots just under the the skins. Will try to grow some this year.
Thank you so much, Sarah, for this informative video! I just started my very first batch of poultry bone broth this morning. We love watching you and Kevin on your homestead. God bless you and your sweet family!
Many times, I have heard that the addition of pepper aids in metabolism, and greater uptake of some nutrients /herbs etc., (ie turmeric for example). Have you ever considered adding some of your cayenne seed to the broth while steeping, but before straining/bottling? And: Please tell me that you don't pitch the fat. Lipids are our friend, (in measured amounts), and they make an excellent substrate for birdseed blocks to feed the wild birds in the winter.
Wouldn't it just be easier to strain all the broth into a large pot.. let the fat hardened in the fridge.. you can lift the bigger chunk of fat off the top.. ? Then ladle the broth into canning jars?
Sara, i love you! I do not eat cooked carrots as i cannot handle the texture or taste. Every one thinks i am crazy for not liking them. I tell people they taste too yellow.
Such a cool video! Can you please provide a link to that awesome large roaster? The only thing I do different with mine is I filter the liquid using a cheese cloth to make sure all the gunky stuff is gone. I've never heard of using rabbit bones! I gotta look that up
Good job 👍
Im lucky to live across from a butcher and I always saved my venisen bones. I use my chicken bones when i cook the chicken
You can bake huge turkeys in. I have.
Never knew about the onion skins for color.
I always do my bone broth for 48 hours too, but I always add organic apple cider vinegar.
I see that it was an oversight on not mentioning the vinegar! Lol
Canned 9pints of turkey today one 20# . Deboned and cooking bones for broth. Live by myself. Use to do lots of canning. Big garden. Been a window for 17 years so going to container planting this year. So will do canning for one .love watching you and Kevin
Can you teach how to do water bath canning for beginners, i just don't understand the ABOVE SEA LEVEL part? thanks so much for being so informative.
This makes an amazing gluten free gravy! I just add A few Tbls of tapioca flour to 1/4 of cold water. Add that to a few cups of boiling bone broth. You can have gravy in a matter of minutes
Hii Ms.sarrah... I make bone broth everyday. As i watch you i thought that one of my simple recipe will make you fan for it. I just use water, bones, dried cinnamon sticks, dried mint leaves, salt, chicken stock, ginger garlic paste or dried powder and give it slow cook. I hope you'll love it. ♥ new subscriber.
This is great to pair with the chicken canning video because the skins and bones left over from canning the meat can go in to the broth before cooking it down.
Sarah, I have a batch of chicken stock going now in my 6L thermal pot. I added 4 quarts of water and plan to can those in a 7L Kuhn Rikon pressure cooker. A small batch seems better than dragging down the 21qt pressure canner from the attic. I shared the recipe with a Thermal Cooker group online.
Sarah great recipe / blog but why are you using White vinegar instead of Apple Cider vinegar ?
Hopefully since this video you have changed up that vinegar ..
You are just adorable 😊 ! I love how energetic you are with teaching. Have a pot of venison going as I watch you
👵🏻👩🌾❣️
Oh man!! I wanted to see your broth canned up! I bet it was beautiful!
WOW boy I really enjoyed watching you make the broth👍🏽 I make it also. And don't know what I'd do with out it. I use mostly poultry simply because I can get lots of it for pennies a pound. I'm so darn happy to see someone making good food. I'll be watching your canning video also😁 ..
Do you think simmering for 2 days on a mass rocket stove would be good? Or using a large dutch oven on coals for same amount? We r not going to be using electric for cooking or heating.
Is the calcium cooked out of the bones or can they be ground down for bone meal?
Just something I did I put container holding strained broth in cooler with ice from ice cubes. Let set over night and next day fat had hardened rather nicely. Then canned it. Week later still no fat at top of jar.
I hoard bones also n veggie scraps best for bone broth
I know that this is almost 2 years after this video but it is still great and I am going into the kitchen to start my Thanksgiving Turkey broth.
You forgot the apple cider vinegar