How to Make BROTH (that actually tastes GOOD!)
Вставка
- Опубліковано 15 вер 2024
- Learning how to make broth is one of those old-fashioned cooking skills that will forever change your kitchen. Not only does homemade broth taste INFINITELY better than any store-bought option, it's practically free to throw together!
Enjoy this SNEAK PEEK video from my Heritage Cooking Crash Course-- you can watch the entire video series for FREE March 11-19th, 2019!
SAVE YOUR SPOT HERE: homesteadcookin...
I always just take the scraps from cooking carrot tops, onion tops, celery stalk, ends of garlic or even herb stems etc etc and throw them in a ziplock bag and place in freezer. When I have a roasted chicken I throw the leftover bones in a freezer bag and throw them in the freezer. This way I don't have to make chicken stock right away and I am not wasting anything. Usually 1 litre bag of veggies and one roasted chicken bones is perfect for an 8 quart slow cooker.
that's exactly what I do. makes a great broth.
with all due respect - Jill didn't scrape the pan after roasting the bones. It's call the "fond", as in foundatiion . Also called "deglazing the pan". Scrape up all the bits and add before adding water. Depth of flavor is incredible and should not be wasted.
With all due respect....if you're such an expert, why don't you make your own video? Seems like you want the attention.
@@jeaninekent4109 how rude of you! She could have worded her comment on how she preferres cooking her stock with more tact but then we aren’t watching to please others. We all have our ways of doing things. What is a expert? In the world of cooking there aren’t any just people cooking what they like. Freedom of speech is a valuable freedom and we must protect it.
@@jeaninekent4109 What do you think the comment section is FOR? Half the time I learn more from the comment section than from the video itself.
Deglazing the pan is absolutely a great idea. That stuff is what the yummiest gravies and sauces are made from, of course all that flavour should go in the broth.
@@jeaninekent4109 I agree with you. The comment by Jeanne could have been more polite. The information is great but the wording did come across as rude.
@@lindajackson618 so she has freedom of speech and you have freedom of speech but I don't? Bite me.
I add turmeric to mine chicken bone broth for pain management. I also freeze it in ice cube trays then transfer it to freezer bags. I just grab out ever how many I want for cooking or a cup of warm broth. No need to wait for defrost time. And I’m very excited to join your course coming up in a few days.
That's a great idea with the ice cube trays! I'm going to remember that when I make my next batch of stock next week. Thank you ♥
I just started doing the ice cube trick a few months ago and absolutely love it!! It is so convenient, especially since so many recipes only use a small bit of broth. I hate opening a whole quart when I only need a 1/2 cup.
Yes it’s definitely a game changer around here. Lately I’ve been putting a cube in my baby chick water and a cube in my GP puppy water. I think it’s helped perk them up and keep them warm and healthy.
KY Preachers Wife check out Potter’s Poets songs
You sure talk country.
I always add some tomato paste and a little soy sauce to my broth to add a little more depth.
Also, you can stick that pot in a low oven overnight to continue a long/slow simmer. ;)
I found you through Farmhouse in Boone! I am so excited for your video course! I add turmeric to my bone broth and I make mine in my pressure cooker because I like making it quicker. I am about a year or so out from being able to buy my own homestead and expand my skills. For now I’m just learning all that I can:)
If you leave the stock on for a long time, you should consider adding the veggies later in the process. The meat and bones take much longer than the veggies, and you risk some bitter flavors if the veggies are in too long.
For an 18hr stock, I often leave my meat on overnight, add the onions, leeks, carrots, and garlic in the morning, and throw in the herbs and aromatics 1hr prior to finish.
I never thought of letting the pot sit for a bit before turning it on ! Great tip ! Thank You for a Great Video, Jill ! :}
I basically do the same thing to prep beef bones (& other red meats) with some meat on them with a couple differences that I find adds even more flavour.
After seasoning them and putting them in a Dutch oven to roast, I pour over them, a mix of melted butter, olive oil (I actually have a set of 4 infused with garlic, basil, chili, rosemary) about tsp of each and a couple tbsp of Worcestershire sauce. Then I roast them all of the way through and broil them at the end. (This also makes excellent gravy!) I usually cut the meat off at this point to add to something else or to the finished soup if that’s what I’m making the stock for. I just leave the gristle, fat & a bit of meat on the bones to continue making the stock with, then of course I add the water. I just use the Dutch oven on the stove too and scrape all of the flavour from the bottom and sides into the water and obviously add the vegetables, fresh herbs etc. there’s a few different things you added to your stock that I didn’t think of and I’ll definitely try next time! I’m learning so much from your videos! This is the way of life and eating that is by far the only way to protect yourself and family from the harmful effects of mass production and over consumption where everything is about money over ethics now. I don’t trust anything unless I make it myself lately, with quality whole foods & organics, fresh herbs I grow myself (unfortunately I don’t live somewhere I can grow a full garden yet) and the difference in how I feel physically and mentally is honestly shocking! And because I have an autoimmune disorder which causes extreme inflammation all over, it’s been essential to make these changes. I’d recommend to anyone to start eating this way and experiencing the massive health benefits. Of course I completely understand, time and convenience is difficult for many people. One thing I use to do when I was extremely busy with work, young kids etc. is that I’d make meals on weekends or days off for double or even triple the people or huge batches of chili, stews, casseroles, spaghetti sauce etc. then put extra individual meals in containers in the freezer to simply heat up for the busy days.
Great video thanks for sharing. A head's up I also roast the carrots, onions and celery with the bones to increase the depth of flavour.
I have a head cold right now so I need to make this, God bless.
I use a reusable coffee filter for my milk & stock straining also! Constantly buying disposable paper milk filters got old quick!! I was using the coffee filter for my stocks & thought, hey why not try this for milk! Been using one ever since - about 18 years now! I prefer the stainless steel coffee filter for my milk.
So excited for your cooking course! Funny enough I started some broth in my crock pot this morning!
I am a done for adding salt guy. I also add Burgundy wine with the beef and Sherry with the Chicken. Many other wines work well for either don't over power the chicken broth with a heavy wine.
I have been enjoying your channel for a while now. I am going to try this when I return home!!! Thanks for the education!!
I'm very excited to learn more about cooking from scratch! My husband & I just had our first baby & I am starting to look for better ways to cook using healthy, whole foods!
So happy for you Jill!!! This has been amazing to watch unfold. I’m in your downline for doterra and look up to each of you in the chain. If you gals can do it, so can I... literally what I tell myself each day. I’m sure you hear it a lot, but you’ve been a huge inspiration. Rooting for you in these endeavors and whatever lays ahead too! ♥️
Fun, glad you are leaking the video out ;) Love my bone broth!
Thank you. We love our own stock so much that we frequently run out. Leftover roast bones makes the best. Fantastic quality video. That course looks amazing, well done.
35+ years for me making broth. I started because I couldn't have msg. I stayed from the taste and low cost. Watched because more info is always good. Good presentation and liked how you meshed two broths into one clear video.
Wow! Great videos. I really admire your passion for this. Incredible videos I have a feeling may become more useful if we keep heading the direction we’re going. It’s also useful for just eating healthier than the garbage they put in store bought “food”. Great stuff
Wonderful! I learned some new tricks today Jill.
I can’t wait for your class..I heard about it from Al at Lumnah Acres!
So excited for the free preview!
Love this! I make chicken broth all the time but I haven’t done beef yet! Can’t wait to try it. 🤗
Great video! Stock made easy for the beginner. Can't wait to try this. Looking forward to your Heritage Cooking course next week!
New sub and looking forward to the cooking course...
Thanks for the secret ingredient! I've been making bone broth for a few years and didn't know the vinegar trick.
You can also dehydrate beef broth. It is easy but you may need a silicone pad with a rim.
Loved this simple easy recipe. Thank you.
I love your videos.
It looks so good! My husband was a cook at a nice restaurant and loves to cook!
I so enjoyed this video and I have marked my planner for the "Ma Engalls" course. I jhave been meaning to make broth and have gotten lazy so I have been inspired to get some in the slow cooker. Still lots of soup and stew weather to come here in Michigan! I also subscribed today! I have been watching for awhile and had not realized I had not subscribed. Took care of that!! I learnt about your upcoming series from Lisa @ Farmhouse on Boone!!
I have lots of elk and moose bones... I’ve never heard of elk or moose broth, but I’m going to try it now. Thanks so much for sharing!
*Alberta Bound ... Waste not....want not!*
bones are bones! It matters now what animal they come from. We use moose and bear quite often.
I bet that would work out just perfect!
Signed up early this morning! Sent from Lumnah Acres.
Since I like to make broth and freeze it that may go either towards a European broth or towards an Asian broth... I only season this with onions and a little pepper. Oh, of course, the apple cider vinegar. Anything else gets added in later when I decide which way my broth base will go. I freeze my results for future use.
Thank you for those video. I look forward to next week! ☮️
I make my own bone broth as well as vegetable broth because I’m vegetarian but I make meat for my family. This yr I had several fennel bulbs after my Flemish ate his fennel and I would usually compost them but chose to add them to my broth. I will now always use them in my broth. It was so good!
Great information on stocks!💕
You had me at Ma Ingalls.
Roasted chicken and turkey carcasses always turn into chicken and turkey soup. Beef bones are harder to come by, usually, but we buy 1/4 steer every year and get a number of soup bones that way. I have never added 1/4 cup vinegar before and will give that a try next time.
We make chicken broth every week after we have a whole chicken for dinner too. Have yet to can it though, that's next on my list to learn if we ever have broth left :) Fantastic as always! Thanks for "leaking" that out ;)
Im so excited for this!! When does it go on sale?? I’m signed up for the preview next week. Anticipation is killing me.
First day was excellent. Thanks, Jill.
Cool video. Thanks! We throw a star anise into the beef broth sometimes and it is great.
Oooh, I never thought of adding that-- yum!
Basil, parsley, dried rosemary, dried oregano, time, onion, garlic cloves, celery, baileys
You are awesome. Mahaloz for sharing your ideas
I use large-size silicone ice cube molds and put them in the fridge. When the individual cubes are frozen, I pop them out and put them inside a large zip-loc bag. Then whenever I need some stock, all I have to do is just take out one or two cubes for whatever I'm cooking.
another good little tip...add a little tomato past on your bones before you roast them for even more richness and great color. Great video
Excellent video! Cheers, Ardith
I make our own broths too. So much healthier and better tasting. Thanks and God bless
You and you kitchen are lovely! This is a great educational video for me. How do you clean the wall behind the stove?
Looks great! I am very excited for the sneak peak at your cooking course coming up soon!
Great video! Now I know why my broth is always so bland! I’m too light handed on the seasonings!
I enjoy your youtube videos and newsletters. But I live alone so rarely cook anymore. But I love watching you and I have done some of your recipes but have several meals when I do so put remainders in freezer as individual meals. I do want a hard copy of your cookbook and will watch the freebies but won't be buying your video series. Thanks for all you do!
Will be checking out this course thanks for doing it! You had me at "actually tastes good"...
Something that confuses me about broth/stock is the cooking time ... People say its really nutritious and healthy, yet heat destroys a lot of vitamins. I don't get it??!! Is anyone out there able to explain it to me? Don't worry, it won't stop me making stock anyway!
Yay for "leaked" cooking videos! Can't wait for the preview of more next week! Do you ever use the bones a 2nd time for another batch of broth? I've heard you can do that, but wasn't sure if it affected the quality of the 2nd batch or not.
Kate McLoughlin - Hi Kate, I always use my bones a second time and often more than that. I strain off my broth and then I re-roast the meaty bones and re-soak the marrow bones in my slow cooker in acidulated water to help pull out the remaining collagen - which is what creates a gelatinous broth. I then add in fresh veggies, a new bay leaf, and new peppercorns to the slow cooker. Then I add the re-roasted meaty bones back into the slow cooker along with the pan drippings. I also like to make sure that I have some bones that are high in cartridge such as oxtails, knuckle bones or a patella. These will guarantee a gelatinous broth because the cartridge is high in collagen. And these types of bones - with the cartridge - have more collagen than the marrow bones. You want to make sure that your broth is gelatinous because it is the gelatin that nourishes our joints and our gut. I slow cook each of my beef bone broth batches for 12 hours as recommended by Sally Fallon in her book Nourishing Broth. 72 hours is no longer required. And you will go on to make additional batches so you will ultimately get all the nutrition out of your bones. (I have tried the pressure cooker but I feel their is a sacrifice in flavor for what you gain in time.) I usually am able to get 3 batch of gelatinous flavorful broth from one set of bones. However, I have known some people who have been able to get 12 batches of bone broth from 1 set of bones!! Amazing!! When I serve the bone broth, I defat it (and save the fat for cooking) and then I add a bit of sea salt to taste. Hope this info helps. Love, Mary❤️😘❤️
@@MarysNest Thank you so much for this info, Mary! So helpful, because I was wondering the best way to re-use bones, should I re-roast them, etc. I'll definitely try the method you recommend, thank you again!
@@katemcloughlin - So happy to help! I am in my 60s and have been making bone broth most of my life! I started making it with my mom who taught me as a child. We were always in the kitchen together. She is Northern Italian and is 94 now!! We credit our good health to bone broth! Please let me know if you have anymore questions. I am always happy to help! Love, Mary
Can’t wait for your class I’m excited for it.
Is this course still available? Love your new book and journal.
I just found your channel tonight!!! Im addicted and in absolute LOVE with everything!!!! Am watching your videos till hubs gets home from wrk 😊
This is great!!! But you know what?! I had that exact coffee filter in my cupboard for 6 years and never used it. Remodeling our kitchen and less than 2 weeks ago I held it over the trash can wondering if I should keep it. Just checked my cupboard and it’s not there so I guess I decided to let it go.😕
I find it hard to use bones with meat on for stock as I can’t help myself I end up making a casserole. For that reason I use only bones with scrapes of meat for stock. 😂😂
Yayyy! Super excited for this course! Thanks for your wealth of knowledge dear. I pre-ordered your book too and excited about that also. I’ll definitely be doing bone broth soon. I appreciate you! P.S. Al & Justin sent me.. ❤️
I make my own broth, chicken and vegetables broth.
One thing I LOVE about making my own broth is that I don't add any salt at all! Trying to cut salt out of my diet. Also, if you are making beef broth and you don't roast your bones first, your kitchen will stink. It's quite unappetizing.
Ok JIll, completely off the subject of broth, but what is that cabinet behind you with the jars of herbs? It doesn't look like you have a "sunny" window sill. Do you have grow lights in there? Please indulge my curiosity!
Actually, in a kitchen walkthru video she revealed that it was an old window that her husband found in a neighbor's barn. He installed it (replacing some shelves) to look into the laundry room. The wood grain you see thru it is her matching hickory pantry.
Sorry for the length of the post, but I'm a new subscriber and just watched two hrs of video and am really excited! Much love from Oklahoma!
Lol, I have that same Antelope mount
Thanks for sharing
Check with the Sourdoughs in Alaska. You can glean a lot of information from the old timers there than you can here from a millennial.
Already signed up.
I love her she’s so sweet.
I followed the home made Apple Scrap Video to this one and am glad that I did. I like the suggestion to roast the beef bones. As well as the explanation of the ACV addition. This is a lovely video.
Justin sent me!
I could NEVER get this course. I tried many times!!!
Hickory cabinets in Wyoming 😂
Thanks Jill! I'm signed up :)
Hi I have a question to ask...if I made big batches of broth could you “ can” them and use it at a later time?
Yes, you can. I have canned for 40+ years and you can make your broth and can it. I would hot water bath it for 10 minutes to be safe.
Hi Jill, I am watching the first video of today's Free Preview. I cannot make a comment on that because I have given up all social media (including Facebook) and it seems to only allow that means for comment. So here is my recommendation when trying to "prove" a medical claim:
To accurately support a claim that medical science supports something you need to use information from within the last 5 years and you need to document who said it, when it was said and how to find it. Unfortunately, most medical studies are very focused but, here goes: 1. "Conclusions: Waterborne ingested nitrate was associated with BC only among postmenopausal women with high red meat consumption. Dietary nitrate was not associated with BC regardless of the animal or vegetable source or of menopausal status." (Espejo-Herrera, Nadia; Gracia-Lavedan, Esther; Pollan, Marina; Aragonés, Nuria; Boldo, Elena; et al. Environmental Health Perspectives (Online); Research Triangle Park Vol. 124, Iss. 7, (Jul 2016): 1042. However, one may need to consider other factors such as age and type of ingestion: 2. "Long-term ingestion of elevated nitrate in drinking water was associated with an increased risk of bladder cancer among postmenopausal women." (Nitrate from Drinking Water and Diet and Bladder Cancer Among Postmenopausal Women in Iowaby Jones, Rena R; Weyer, Peter J; DellaValle, Curt T; Inoue-Choi, Maki; Anderson, Kristin E; Cantor, Kenneth P; Krasner, Stuart; Robien, Kim; Freeman, Laura E Beane; Silverman, Debra T; Ward, Mary H). Now you have 2 differing opinions. Is it age the factor or race? Interesting.
Always remember when trying to support your claim for "medical science" it is by far a "practice" and what they believe today will be disproved tomorrow and reproved the next day (satire deliberate). Yep, you ran into one who loves digging into research and has the access to be able to do the digging. Love the information tho. :)
I'm a little confused u were talking about beef broth then chicken broth what did I miss.
I can smell it.
I've been trying to sign up for your class, but when I click the "I want to sign up" button after inputting my email address, nothing happens.
Sorry about that Susan! Shoot an email to info@theprairiehomestead.com and we'll get sorted out!
Someone suggested it could be the explorer browser. I went to my office on Sunday after church and used the computer there with no problems. I'm in!
You can't find beef bones in store anymore!
Thank you but make the video shorter. To add salt you took almost a minute. !
Note to Jill: I’m not sure why it’s so popular with so many content providers these days to cut in with an angle shot while speaking to your audience, but it does seem to be all the rage these days. I, for one-and I’m sure many others too, whether consciously, or not- prefer a head-on view rather than an impersonal semi-profile. When you’re teaching, it makes more sense to maintain a forward facing direction because it’s far more intimate and causes your audience to pay more attention to you. Whenever a speaker is looking off in some obtuse direction, I find myself becoming distracted and sometimes losing interest altogether. It’s great to show closeup shots of what you’re working on, but if you then cut back to a full front facing shot, I think you’ll notice a measurable increase in your already great stats. Grace & Peace to you. 😘
This is bad advice. This particular video was professionally done. That is why there are modern professional cuts. They keep the attention of the majority of people rather than distract them; that is why they are done.
@@dgpatter It’s quite OBVIOUS this particular video was “professionally done”. However, the ridiculous trend of inserting a semi-profile angle while the creator is supposed to be talking to ME and other members of the audience IS impersonal...DOES cause diminished interest which DOES cause viewers to become distracted AND change the channel! You may THINK this is “bad advice” because you may do it yourself. Nonetheless, I made my comment bc Jill is one of my very favorite content providers and if I’m reacting as I’ve described to this “trendy production technique” surely I am not alone. You think it “bad advice” to take note of viewer reaction? So be it, you’re entitled to your OPINION and I, mine. Have a lovely day.
@@rrbb36 The whole point is that it is your opinion. I don’t think it (the angle that bothers you) does anything for me either as I am old enough to have an attention span longer than a thunderclap. They rightly consider the greater majority when producing video content. I maintain that you and I should deal rather than tell them to cater to us.
@@dgpatter Which makes your initial post rather pointless.
@@rrbb36 Should you be on some kind of meds that you’ve skipped?