Great video. I am not going to lie, I use my pressure cooker and I cook my bone broth on high pressure for 4 hours, which in instant pot or pressure cooker time is comparable to about 12 to 14 hours of cooking it slowly. I always add chicken feet to my bone broth and I get the most firm gelatinous bone broth ever! When it gets cold ,it takes a little bit of muscle to scoop it out. My bone broth is typically leftover bones, chicken feet, celery, carrots, whole yellow onions including skins, which gives the broth an amazing color, whole head of garlic with the top sliced off to exposed the cloves , organic apple cider vinegar and my seasoning always includes pink Himalayan sea salt, a little turmeric, fresh ginger & black pepper along with any other seasonings I want for flavor. I sometimes make a batch just for my dog with only chicken feet. I don’t like to give him mine because I use onions but he absolutely loves it and it’s super good for him. He’s been eating bone broth on and off probably most of his life. He’s almost 14 years old now and he can still jump waist height for a treat with no problem (he is a small Lhasa poo lap dog). Give it to your dog or cat!
Same and almost the same ingredients. The pressure cooker is just so much faster and my broth is always very gelatinous. Pasteurized chicken feet weren’t easy to find but so worth it for that collagen.
We use chicken feet in all our stocks and not because we are poor. In Romania we are making bone broth that becomes jelly since forever and we are not using any chemicals. At the end we add a bit of garlic, then we put it in the fridge and when it is solidified we eat it with homemade bread or polenta( we break the meat in pieces and leave it in the broth after straining it) , or we reheat it and drink a good cup a day. The best natural collagen ever
As a biochemist, I would recommend par-boiling in unsalted water and adding a salt at the beginning of the final preparation. The reason why is because proteins are more soluble in salty water rather than distilled water. Adding salt will help extract more from the bones.
@@graveyardclassics I think they are saying that if you choose to par-boil the bones, don't add salt to that water. Then, after draining all of that water & rinsing the bones, you put the bones back into the pot with fresh water. Add salt to this water, since this is what will become the broth. Par-boiling is an extra step that results in a clearer broth. It's not necessary. It just depends on what type of broth you like. I've never tried the par-boiling method. I like the deeper colored "cloudy" type of broth. Another thing that will affect your broth if you add onions is to leave the onion skins in for a deeper colored broth & remove the skins for a clearer broth.
I make beef bone broth in a slow cooker from 36 to 48+ hours. Safer to leave it for hours unattended. Bone broth is a staple in our kitchen. As soon as the last batch is halfway, I make new ones. Beef bones are dirt cheap and, not surprisingly, there’s still plenty of meat to feed an army! The only thing I make sure of is the bone is from grass fed and grass finished. I find them from a local farmer’s market. No antibiotics, no GMO, not corn feed (corn are mostly toxic). Thanks for the recipe!
majinkenshin911 , one week, yes, most definitely! I don’t know beyond that because ours are consumed within days! But, I’m guessing that they will freeze well. Put them in single serving containers and heat them up as needed.
Ah thank you for answering my question. I've got chicken bones from a roast chicken and thought I might as well make something with it. Other than chicken bones from a whole roast what other kinds of bones would be good?
YamiAtemYugi , I have only made and used beef broth from grass fed and grass finished cows because where I am from, most chickens are not pasture raised which means they are mass raised, mostly corn fed, raised in dim environment, and injected with hormones to fatten them up. You know the saying, “you are what you eat”? Well, you can add to that, “you are what they eat!”.
Im on keto low carb diet here in cali collagen powder cost almost $30 thats why i just make my own bone broth i like using the beef bone. Such as oxtail, bone marrow, beef shank and beef neck bone. I put lots of anti inflammatory herbs also like ginger, turmeric, onion leeks, and celery. I also put some apple cider vinegar it help to released the most nutrients and minerals from the bones. Then i simmer it from 12 to 24 hrs. I drink 1 cup every day and i keep the fats in a seperate jar to use it if have to sautee some vegetables i have instant beef tallow😂. Bone broth is what we called 👉 yellow gold and it really works it help my joint specially my skin for younger looking. Making our own bone broth save as lot of money is like penny in a jar. 🙌😂🙌
Not all the people who eats chicken feet was poor. It's just because they eat the chicken feet for its benefits for our body.... so start eat chicken feet right now to feed your mind and to lessen your rudeness. And also to make you look younger...
We Filipino just love to eat chicken feet, chicken head, chicken intestines and chicken wings poor or rich we just do love eating it specially barbecue, adobo a d tinola with papaya. Try it and you will love it.
@@miraflordeasis1464 Yes it's yummy and nutritious. I prefer eating edible, internals and soup of Chicken bones and legs, if it's a free range chicken. I would never prefer to consume a Broiler chicken or any sort of chicken raised in captivity. Sorry if I've hurted anyone's sentiments. 🙄🙄🙄🙄🙏🙏🙏🙏🙏
Oh no, you cracked the code! Haha My tita was actually amazed when she saw the broth/stock in the supermarket isle. She should have thought of it daw a long time ago baka daw mayaman na siya hahaha
I order my bone broth from Dr Josh Axe and it's getting too expensive. I'm going to start making my own bone broth. Thank you very much. God Bless you!
I let mine cook for 24 hours in the slow cooker on low. I usually do 1 kg beef bones, 10 chicken feet, onions, celery, a carrot. I bought a 7 quart crockpot for this purpose!
I also throw ALL my veggies and also onion skins (gives beautiful color and flavor) to my pot but only cook about 6-8 hrs on top of stove. Will do slow cooker next time. Thks
Everyone seems to have gone nuts thinking this is some new discovery (not you specifically; it's just presented as brand new constantly). Maybe we're more informed about it now, maybe there is more than one way to do it, but I (and tons of other people) have been making stock/broth for 50 years! As have European, Asian, etc. cultures for far longer.
I always have a large bag in my freezer, and any bones from chicken, offcuts from onion, leeks, garlic, celery, peppers and carrots also go in. When the bag is full I dump them in a large stock pot for free stock/broth. Crumbling in some stock or boullion cubes give it a nice flavour.
Oh wow, now I realised how we can narrow down our expenses from our normal budgeting sans supplements. Although I prefer marine collagen but this opened up new & cheaper option in adding collagen in our diet.. And the comfort of soup plus noodles in this season (autumn-winter) is just the topping for it. Thanks Erwan! I enjoyed ur vids & u make recipes realistic & attainable and relevant👌❤️
STEPS: 1. Let your bone cuttings boil for 5 minutes to cleanse the cuttings 2. Remove the initial broth 3. Cleanse thoroughly through running water 4. Reboil with saki wine for 12 hours under low fire 5. Hanguin (lols hindi mo alam!); let it cool down 6. Refrigerate. 7. Cook however you want. 8. Eat, bitch!
itjusthappened he did not emphasize. Im pretty sure that under low fire, water will last without adding much. Based on what I saw, he added like 3-4 times the volume of the cuttings. Disclaimer alert.
moxi ahh shelf life? As a biology lecturer, i could say that proteins can stay safe for a very long time as long as it is kept frozen. I would suggest an experiment to measure the range of hours by which the collagen soup from chicken cuttings can last without spoilage. Barbie, sabi ko sayo!
Chicken bone broth I like to cook with , carrots, parsley roots, kohlrabi, onions and a little piece of cabbage which keeps clean the soup while boiling and gives a good flavour, salt and black pepper. Pork bone broth I cook with lots of garlic, bay leaves, salt and black pepper and carrots a bit...If I cook from beef bones and meat I also use those roots what I mentioned above cooking the chicken one...I simply adore it !!!!!
It's stock because it's a "stock" ingredient, e.g., the chef keeps a stock of basic ingredients. True stock isn't salted because the chef is using it like a regular ingredient like garlic or meat, so the salt is added when you're making the final dish.
a lot of celebs i admire include bone broth in their diet straight from packed/carton products. as an average consumer i can't see myself adding those expensive things to my healthy list i wish i had. which is why i am glad to be informed by Erwan the simple procedure. chicken feet, who knew! will definitely try this. thank you Erwan. 👍👍
this is the best so far - ive been confusing Broth recipes with Stock all along - what you showed us here - is exactly what i want to do with JUST the BONEs - and that is the base for all other recipes -- Awesome Post !
Loved your bone broth recipe ... I love that you use chicken feet in your broth I’ve seen them at the store many times and never knew what to do with them this would be one recipe I can use them for🌵🙋🏻♀️Thanks kiddo
They are the most collagen rich. I don't see them at regular grocery stores in Canada. I think we have an ick problem w/ them. But any Chinese grocer has them in spades.
Using 'gatong' or scraped woods to cook this outdoor is a way cheaper option but it's really tedious but hey, it's healthy and worth it! Beef or chicken work best too with some peppercorns and lots of onions!
Yes, i just discovered that bone broth is a good source of collagen which is essential for skin health gelatin too is a good souce of it. Jell-o with real fruits in it.
I legit came from watching a video that said u can put it in a pressure cooker 😭 thanks for bursting my bubble 😂🤣 I like the fact that u said to boil it first to take out the scum etc . Nice recipe! Will definitely try ! 🙏🏽❤️
Oh I'm craving genuine ramen now. The best bowl I've ever had was from Ginza Kagari Honten, the one hidden down a dark little alleyway between looming grey buildings in Ginza-- unless you were heading there directly it's the sort of joint you'd never just accidentally stumble across. Their broth is chicken based and so delicious I often day dream of it at the worst possible times. I miss Japan...
Asian dishes always have soup made of bone broth , now I believe that’s one of the reason why Asians look younger and less bone fracture issues compare to other race in that matter.. I remember my dad , in his early 70’s at that time , have been dragged by our dog, slipped, fell so many times as I can recall but Thank God , he never got fractured or anything, he’s turning 79 this year and he’s in good shape , could walk at least 3 miles straight but of course sometimes he eats too much seafood specifically shrimp then he suffer a bit but otherwise bone broth is the source of our longevity
Seriously, Your opinion is based on one person falling over a lot of times and not breaking any bones as evidence? Please, don’t ever contemplate going into research, because it actually is not as simple as you make out. 🤦🏻♀️
I do this with beef bones in my instapot’s slow cooker function for anywhere from 12 to 24 hours. Since the Instapot has a sensor to keep the temp consistent, I can put the lid on and seal it w/o having to worry ab losing any volume in the liquid. I then cool and freeze this base in portions. The I can make pho, kalbitang, or niu rou mian in as soon as 30 min bc the only diff btw these beef noddle soups is the aromatics and cut of meat, which my mom taught me it’s best to put those in the last 30 min bc if u put them in with the bones in the beginning their flavors get lost in the soup.
Try shopping for it in the UK. Nobody knows what you're talking about. Even asking a butcher for bones tends to achieve little more than raised eyebrows in most cases. Its available online - but at silly prices. My Gran used to make her own - I was too young to remember how. So this is very welcome.
MrMcCawber I agree! I’m in the UK and look at these videos in horror imagining what it would cost to buy the ingredients. I have never, ever seen chicken feet for sale except online. The going rate seems to be £8 per kilo with the same again for delivery.
Great video. I am surprised that so many young adults do not know about homemade cooking!!! I learned to cook like this and many homemade foods since I was a teen and I am 51 now, and my kids know how to cook like this also and they are in their late 20's and early 30's. Don't parents teach kids how to cook and benefits of homemade cooking anymore? Many of the "hip" products people see on the store shelves now, or buying online are nothing new, just rebranded items and recipes from the "good ole days," that nutritionists, cooks, celebrities, etc all said were bad for you. In the USA, our foods are genetically modified now, and they rebrand things as organic, vegan, etc....which before our foods were natural, then they started with the steroids and antibiotics and then GMO. Go to your library and read books on homemade cooking in the 1800's and early 1900's. Many Asian and Middle Eastern cultures have been cooking and using herbs and spices for thousands of years, and the health benefits will always outweigh anything store bought or any vitamins or supplements you can get.
It Looks delicious! 😍🥰 i also love cooking. Hi Sir , i just want to know what kind of noodles did you use here? and one more thing how long does the Broth last in the fridge?Thank You ☺.
I use my crockpot overnight, the first time is used my crockpot (living in a small dry cabin) I shot up in the middle of the night thinking I fell asleep and left the stove on. Then I remembered it was just the crockpot.
Been making bone broth every week for.awhile now, so good for my spine and gut health, skin, hair, etc, If you have spine or need joint healing you want homemade bone broth in your health plan. I use mostly oxtail bones, some chicken feet, beef femur bone. Cover with water in InstantPot x2hrs. Strain and add to blender with salt & pepper. The blender completely changes the texture to creamy. Comes out perfect. If you add vanilla, stevia, a little gelatin you can turn it into a dessert after gelling up in fridge. I eat that cold so good. I put the oxtail and femur bone back in freezer and use them once more in my next batch. Bone broth fasting is great way to teach your body and mind how to fast which heals the body naturally and learns to burn more fat. Bone broth is liquid gold.
I buy bony meat, like Boston But, Short Ribs etc...precooked or, roast and take most of the meet off to eat, put the bones in the slow cooker, for 12 hours.(over night is painless and safe!) Easy and DEEE-liscious!
Collagen also helps make your bones flexible, and therefore less brittle. it's a key nutrient for anyone who is at risk of developing osteopenia or osteoporosis - i.e. older women AND men. People who consume a lot of soda containing phosphoric acid (colas, etc.) are also at increased risk.
Thanks for this. My bf and mom suffers fr joint pain and was wondering if I start making bone broth more often to help them. I sometimes buy the powder form but they can get really expensive.
Nice explanation. Thank you for using a microphone correctly and having music VERY soft in the background. So many make the music so loud, it’s hard to hear what they are saying. 👍👍👍
Or - boil a bit, then wash catle and bones, fill new water. Add nothing. Boil and then set on low heat with low boiling visual with small holed lid. Boil 10+ hours. Put on dehidrator liquid sheets and dehidrate broth. Blend in powder. Store in clean glass jar with lid in cabin. Done.
I just made mine. I made beef though. Waiting for it to become gelatinous... honestly I’m not looking forward to drinking it so I’m going to use it for veggie soup. lol I’m just telling myself it will help me stay young.. that’s my motivation lol
Chicken feet should be more ideal if you are after the "Collagen" cuz it has the most cartilages & ligaments compared to other parts of the chicken. I've seen other American fitness UA-camrs do that. Edit: and they do it in a crockpot/ slow cooker so no need to keep an eye on your kitchen.
Tried bone broth and it was too much for me, then a friend got me grass fed bovine collagen that completely changed my life. It almost entirely got rid of my facial dermatitis after about 1 month and half from taking it. It is the one thing that keeps the dermatitis from coming back. As far as the skin, I'm only 30 don't have any wrinkles yet so I can't say anything about that.
@@kirannathani9123 I can't remember that specific brand because I took it years ago. The store was not carrying it anymore and it was a hassle to always order it from New Zealand. Regular bovine collagen should do you just fine, that's what I do too. Just make sure it comes from a clean source, brand and that is organic.
that's why pinoy saying"eat bulalo you well live longer..thank you for the recipe you share,before i have no idea the collagen what made of,now I realize so many vitamins in the market here in the usa it called gummies..
collagen is more on chicken specially the feet. I don't think bulalo will turn into jelly-like when you put it in the fridge. I'm not saying that bulalo is not nutritious, but collagen has additional health benefits (like leaky gut healing).
I read it somewhere that the stock keeps for a couple of days in the fridge, but if you put it in the freezer it will last a few weeks. I recently made a huge batch (over 7L) of beef stock, and it turned into a delicious jelly when cooled, which is easier to put into freezer bags than if it’s liquid.
This is time consuming but it looks really great !!! Like to hear what the benefits are. For everyone out there Mona Vand is really great to see her videos she talks a lot about healthy benefits as well of foods.
Your videos are informative and you’re really taking time to do a research before anything else. Your videos are underrated. I hope you could travel again to introduce us different cultures and food.
Enjoyed your video. I was looking for a little more info on the gelatinous part, and what to do with it. I liked the par-boiling idea; it makes sense. The gelatinous piece looks like no other I've seen. I also like that you only add the rice vinegar, and season later with the rich coconut , and the shitake mushrooms. I am heading onto your site to learn about Macros. (which I know nothing about, but think there's something to them.). Thanks for your sincere approach to sharing, and also a glimpse into that fine kitchen .
On time, on point. Hitting two birds at one stone(me and my dog chichi). Will try this using Pig Bone's. I can eat all my meals with some soup. Thanks for this video.
What a coincidence, Ive been reading a lot about collagen and bone broth lately and I have been looking for a filipino (or half-fil haha) to do this kind of vid. This is some quality content, like always. Thank you for this. More power to you, and your channel 😊
With chicken bones I used turkey cutters to break open some of the bones to get the marrow in the broth. You don't have to cook it all in one day. I cook few hours each day to get the broth.
First thing you show was some kinda easy and available and a bit more cheaper because sometimes we much prepared chicken feet than meat in cooking adobo because it more available than some other bone like bone in cooking bulalo or buto buto because sometimes we used that kind of bone in cooking some dish like that 😊
I just blend bones into a paste and eat them or add them to a smoothie. I made bone broth quit ea lot a while ago, but my gas bills were nuts. Never again.
I use grass fed beef and lamb bones as my son is allergic to chicken. Once you start making your own broth,you will see why is so expensive. Buying grass fed bones is really expensive. One pack (about 1 lb) of pastured raised chicken feet is 7.50$,at least where I live.I see you have way more than 1 lb of chicken feet plus wings,and some meat.For the majority of people this is really expensive, unless you buy conventional meat (which most people, not all though, will not choose to buy as will negate the meaning of making bone broth). Making all your food from scratch is amazing.I am lucky enough to provide my family really healthy,homemade food. I feel saddened knowing that the majority of people can't afford this.
Your soup was a beautiful presentation. I absolutely love bone broth. I am interested in your soup recipe which was pretty straight forward but I was wondering what kind of noodles you were using?
Hi Erwan! I was wondering if the same amount of time is needed for pork stock. Will you recommend chicken only as stock, or the amount of health benefits can be seen in pork too? (was aiming to make Tonkotsu ramen cause of this 🐷) hehe thanks!
Hey Erwan thanks for the video! You’re a really nutrition conscious guy, how do you account for the calories in bone broth? I’ve always strayed away from broths because of how hard it is to calculate the nutrition details.
its usually like 90-100 cals per 12 oz! just look online.. but it doesnt matter honestly because it's such a filling drink full of vitamins that the calories are worth it.
love your recipe. How long can you keep that in the fridge? I was thinking of replacing coffee (Been trying to give up for 10 years) with your lovely broth. Can you freeze it? Great vid!
Great video. I am not going to lie, I use my pressure cooker and I cook my bone broth on high pressure for 4 hours, which in instant pot or pressure cooker time is comparable to about 12 to 14 hours of cooking it slowly. I always add chicken feet to my bone broth and I get the most firm gelatinous bone broth ever! When it gets cold ,it takes a little bit of muscle to scoop it out. My bone broth is typically leftover bones, chicken feet, celery, carrots, whole yellow onions including skins, which gives the broth an amazing color, whole head of garlic with the top sliced off to exposed the cloves , organic apple cider vinegar and my seasoning always includes pink Himalayan sea salt, a little turmeric, fresh ginger & black pepper along with any other seasonings I want for flavor. I sometimes make a batch just for my dog with only chicken feet. I don’t like to give him mine because I use onions but he absolutely loves it and it’s super good for him. He’s been eating bone broth on and off probably most of his life. He’s almost 14 years old now and he can still jump waist height for a treat with no problem (he is a small Lhasa poo lap dog). Give it to your dog or cat!
How much apple cider vinegar do you add?
@@Moving_Forward247 about 1-2 tbsps
Would a 5.8 litre pressure cooker be big enough size or should I look for bigger ?
Same and almost the same ingredients. The pressure cooker is just so much faster and my broth is always very gelatinous. Pasteurized chicken feet weren’t easy to find but so worth it for that collagen.
it becomes fantastic in the pressure cooker (if not better) in half the time.
We use chicken feet in all our stocks and not because we are poor. In Romania we are making bone broth that becomes jelly since forever and we are not using any chemicals. At the end we add a bit of garlic, then we put it in the fridge and when it is solidified we eat it with homemade bread or polenta( we break the meat in pieces and leave it in the broth after straining it) , or we reheat it and drink a good cup a day. The best natural collagen ever
Foarte frumos!
As a biochemist, I would recommend par-boiling in unsalted water and adding a salt at the beginning of the final preparation.
The reason why is because proteins are more soluble in salty water rather than distilled water. Adding salt will help extract more from the bones.
what did you mean when to add salt before the broth producing process or during the soup process? xD
Thank you! You would know as a bio-chemist…
@@graveyardclassics I think they are saying that if you choose to par-boil the bones, don't add salt to that water.
Then, after draining all of that water & rinsing the bones, you put the bones back into the pot with fresh water. Add salt to this water, since this is what will become the broth.
Par-boiling is an extra step that results in a clearer broth. It's not necessary. It just depends on what type of broth you like. I've never tried the par-boiling method. I like the deeper colored "cloudy" type of broth. Another thing that will affect your broth if you add onions is to leave the onion skins in for a deeper colored broth & remove the skins for a clearer broth.
@@miriamrobarts thanks a lot Miriam
I make beef bone broth in a slow cooker from 36 to 48+ hours. Safer to leave it for hours unattended. Bone broth is a staple in our kitchen. As soon as the last batch is halfway, I make new ones. Beef bones are dirt cheap and, not surprisingly, there’s still plenty of meat to feed an army! The only thing I make sure of is the bone is from grass fed and grass finished. I find them from a local farmer’s market. No antibiotics, no GMO, not corn feed (corn are mostly toxic). Thanks for the recipe!
How long can you store it in a regular fridge? Is it okay to cook and store for a week?
majinkenshin911 , one week, yes, most definitely! I don’t know beyond that because ours are consumed within days! But, I’m guessing that they will freeze well. Put them in single serving containers and heat them up as needed.
@@renpilak6048 thank you! :)
Ah thank you for answering my question. I've got chicken bones from a roast chicken and thought I might as well make something with it. Other than chicken bones from a whole roast what other kinds of bones would be good?
YamiAtemYugi , I have only made and used beef broth from grass fed and grass finished cows because where I am from, most chickens are not pasture raised which means they are mass raised, mostly corn fed, raised in dim environment, and injected with hormones to fatten them up. You know the saying, “you are what you eat”? Well, you can add to that, “you are what they eat!”.
Im on keto low carb diet here in cali collagen powder cost almost $30 thats why i just make my own bone broth i like using the beef bone. Such as oxtail, bone marrow, beef shank and beef neck bone. I put lots of anti inflammatory herbs also like ginger, turmeric, onion leeks, and celery. I also put some apple cider vinegar it help to released the most nutrients and minerals from the bones. Then i simmer it from 12 to 24 hrs. I drink 1 cup every day and i keep the fats in a seperate jar to use it if have to sautee some vegetables i have instant beef tallow😂. Bone broth is what we called 👉 yellow gold and it really works it help my joint specially my skin for younger looking. Making our own bone broth save as lot of money is like penny in a jar. 🙌😂🙌
hi i just want to ask if you need to put the broth in the fridge
@@kezamor7592 yeah I put some in the fridge, so I can preserve it.
My beautiful Filapino Wife has been eating. Inners and Chicken feet for years, because her family were poor. Shes 53 and looks 23.
My grandma always knew the best chicken stock starts with the feet and bones.
Not all the people who eats chicken feet was poor. It's just because they eat the chicken feet for its benefits for our body.... so start eat chicken feet right now to feed your mind and to lessen your rudeness. And also to make you look younger...
We Filipino just love to eat chicken feet, chicken head, chicken intestines and chicken wings poor or rich we just do love eating it specially barbecue, adobo a d tinola with papaya. Try it and you will love it.
@@miraflordeasis1464 Yes it's yummy and nutritious. I prefer eating edible, internals and soup of Chicken bones and legs, if it's a free range chicken.
I would never prefer to consume a Broiler chicken or any sort of chicken raised in captivity.
Sorry if I've hurted anyone's sentiments. 🙄🙄🙄🙄🙏🙏🙏🙏🙏
in some countries chicken feet is considered delicacies! 😊
Bone broth is so powerful with the ability to help heal stomach ulcers, tendons and ligaments! A necessary superfood for all strength athletes 💪🏾
Oh no, you cracked the code! Haha
My tita was actually amazed when she saw the broth/stock in the supermarket isle. She should have thought of it daw a long time ago baka daw mayaman na siya hahaha
I order my bone broth from Dr Josh Axe and it's getting too expensive. I'm going to start making my own bone broth. Thank you very much. God Bless you!
I let mine cook for 24 hours in the slow cooker on low. I usually do 1 kg beef bones, 10 chicken feet, onions, celery, a carrot. I bought a 7 quart crockpot for this purpose!
I also throw ALL my veggies and also onion skins (gives beautiful color and flavor) to my pot but only cook about 6-8 hrs on top of stove. Will do slow cooker next time. Thks
I do mine with lamb and chicken bones for 3 days. The lamb bones becomes so soft that you can squish it between yr fingers
@@Bo-qv4ezMy method almost exactly
Everyone seems to have gone nuts thinking this is some new discovery (not you specifically; it's just presented as brand new constantly). Maybe we're more informed about it now, maybe there is more than one way to do it, but I (and tons of other people) have been making stock/broth for 50 years! As have European, Asian, etc. cultures for far longer.
I always have a large bag in my freezer, and any bones from chicken, offcuts from onion, leeks, garlic, celery, peppers and carrots also go in. When the bag is full I dump them in a large stock pot for free stock/broth. Crumbling in some stock or boullion cubes give it a nice flavour.
Oh wow, now I realised how we can narrow down our expenses from our normal budgeting sans supplements. Although I prefer marine collagen but this opened up new & cheaper option in adding collagen in our diet.. And the comfort of soup plus noodles in this season (autumn-winter) is just the topping for it. Thanks Erwan! I enjoyed ur vids & u make recipes realistic & attainable and relevant👌❤️
STEPS:
1. Let your bone cuttings boil for 5 minutes to cleanse the cuttings
2. Remove the initial broth
3. Cleanse thoroughly through running water
4. Reboil with saki wine for 12 hours under low fire
5. Hanguin (lols hindi mo alam!); let it cool down
6. Refrigerate.
7. Cook however you want.
8. Eat, bitch!
after pre boil, how much water to use per kilo of bones?
itjusthappened he did not emphasize. Im pretty sure that under low fire, water will last without adding much. Based on what I saw, he added like 3-4 times the volume of the cuttings. Disclaimer alert.
Thanks. How long will it last?
moxi ahh shelf life? As a biology lecturer, i could say that proteins can stay safe for a very long time as long as it is kept frozen. I would suggest an experiment to measure the range of hours by which the collagen soup from chicken cuttings can last without spoilage. Barbie, sabi ko sayo!
Does it have to have sake wine or vinegar? Can I just don’t put anything ?
Chicken bone broth I like to cook with , carrots, parsley roots, kohlrabi, onions and a little piece of cabbage which keeps clean the soup while boiling and gives a good flavour, salt and black pepper.
Pork bone broth I cook with lots of garlic, bay leaves, salt and black pepper and carrots a bit...If I cook from beef bones and meat I also use those roots what I mentioned above cooking the chicken one...I simply adore it !!!!!
That's not true stock but broth!
It's stock because it's a "stock" ingredient, e.g., the chef keeps a stock of basic ingredients. True stock isn't salted because the chef is using it like a regular ingredient like garlic or meat, so the salt is added when you're making the final dish.
Well that's basically "Fountain of Youth" in a bowl.
a lot of celebs i admire include bone broth in their diet straight from packed/carton products. as an average consumer i can't see myself adding those expensive things to my healthy list i wish i had. which is why i am glad to be informed by Erwan the simple procedure. chicken feet, who knew! will definitely try this. thank you Erwan. 👍👍
this is the best so far - ive been confusing Broth recipes with Stock all along - what you showed us here - is exactly what i want to do with JUST the BONEs - and that is the base for all other recipes -- Awesome Post !
Loved your bone broth recipe ... I love that you use chicken feet in your broth I’ve seen them at the store many times and never knew what to do with them this would be one recipe I can use them for🌵🙋🏻♀️Thanks kiddo
They are the most collagen rich. I don't see them at regular grocery stores in Canada. I think we have an ick problem w/ them. But any Chinese grocer has them in spades.
There are some great asian recipes fo them, they're great on curries or wok fried
Thank you, Erwan! That"s a really good cooking project for me since I"ve been constantly on the look to maximize my overall health.
Use a slow cooker will be safer when cooking for a long time.
I LOVE soup! It makes my tummy feels really good. 😘
Using 'gatong' or scraped woods to cook this outdoor is a way cheaper option but it's really tedious but hey, it's healthy and worth it! Beef or chicken work best too with some peppercorns and lots of onions!
Alexis Santiago can you share the recipe please?
I've been thinking about this especially if it will be cooking for hours long lol
I've waited for this all daaaaay ❤
I really love the Basics segment. It is nonintimidating, easy to follow, and very informative too. Keep it up! ❤
Glad you like it!
@@featrmedia Omg I'm so kilig!
This is so healthy. I'm gonna try this at home. Thanks, Erwan!!!
Yes, i just discovered that bone broth is a good source of collagen which is essential for skin health gelatin too is a good souce of it. Jell-o with real fruits in it.
I’ve been making mine for years now in my pressure cooker- works great!
How do you do it?
How long would you cook chicken feet for in a pressure cooker?
I've made your bone broth noodle soup and it's so delicious! I've had it twice now. Definitely my fave home made noodle soup so far.
I legit came from watching a video that said u can put it in a pressure cooker 😭 thanks for bursting my bubble 😂🤣 I like the fact that u said to boil it first to take out the scum etc . Nice recipe! Will definitely try ! 🙏🏽❤️
Amazing recipe, thanks for explaining everything in detail! My broth is now cooking on the stove for 10 minutes. 10 more hours to go haha.
Use a pressure cooker much faster.
this is how to cook a "ramen soup "
in japan🇯🇵 they boil it 48 hrs.
the same procedure.👍
Joy K Sumitomo Do u have to cook the skin of the chicken also ?
Yes skin also
That's why Japanese are so healthy.
😁
Probably why their skin is so amazing lol
Oh I'm craving genuine ramen now. The best bowl I've ever had was from Ginza Kagari Honten, the one hidden down a dark little alleyway between looming grey buildings in Ginza-- unless you were heading there directly it's the sort of joint you'd never just accidentally stumble across. Their broth is chicken based and so delicious I often day dream of it at the worst possible times. I miss Japan...
Asian dishes always have soup made of bone broth , now I believe that’s one of the reason why Asians look younger and less bone fracture issues compare to other race in that matter.. I remember my dad , in his early 70’s at that time , have been dragged by our dog, slipped, fell so many times as I can recall but Thank God , he never got fractured or anything, he’s turning 79 this year and he’s in good shape , could walk at least 3 miles straight but of course sometimes he eats too much seafood specifically shrimp then he suffer a bit but otherwise bone broth is the source of our longevity
Seriously, Your opinion is based on one person falling over a lot of times and not breaking any bones as evidence?
Please, don’t ever contemplate going into research, because it actually is not as simple as you make out. 🤦🏻♀️
@@AlphaGeekgirl ..I’m just saying what I believe and it doesn’t mean you have to believe cuz I’m not here to convince anyone !
I do this with beef bones in my instapot’s slow cooker function for anywhere from 12 to 24 hours. Since the Instapot has a sensor to keep the temp consistent, I can put the lid on and seal it w/o having to worry ab losing any volume in the liquid. I then cool and freeze this base in portions. The I can make pho, kalbitang, or niu rou mian in as soon as 30 min bc the only diff btw these beef noddle soups is the aromatics and cut of meat, which my mom taught me it’s best to put those in the last 30 min bc if u put them in with the bones in the beginning their flavors get lost in the soup.
pls tel us your recipe! Do you roast the bones first? Add any salt or veggies? Any apple cider vinegar? Thank you if you can share an exact recipe!
Best recipe ever!!! How many days can I keep this in the fridge? Can I freeze ir!
This is where you can really know how to cook and be knowledgeable as well
I love bone broth. My Filipino dad makes the bulalo soup and the bone broth from it is out of this world.
Hey, will he give out the recipe. I'd like to try it.
Number one thing i love about bone broth is the way it cover your mouth with fatty,gelaten goodness
Try shopping for it in the UK. Nobody knows what you're talking about. Even asking a butcher for bones tends to achieve little more than raised eyebrows in most cases.
Its available online - but at silly prices.
My Gran used to make her own - I was too young to remember how. So this is very welcome.
I'm going to attempt to ask my local butcher tomorrow in the UK!
MrMcCawber I agree! I’m in the UK and look at these videos in horror imagining what it would cost to buy the ingredients. I have never, ever seen chicken feet for sale except online. The going rate seems to be £8 per kilo with the same again for delivery.
Great video. I am surprised that so many young adults do not know about homemade cooking!!! I learned to cook like this and many homemade foods since I was a teen and I am 51 now, and my kids know how to cook like this also and they are in their late 20's and early 30's. Don't parents teach kids how to cook and benefits of homemade cooking anymore? Many of the "hip" products people see on the store shelves now, or buying online are nothing new, just rebranded items and recipes from the "good ole days," that nutritionists, cooks, celebrities, etc all said were bad for you. In the USA, our foods are genetically modified now, and they rebrand things as organic, vegan, etc....which before our foods were natural, then they started with the steroids and antibiotics and then GMO. Go to your library and read books on homemade cooking in the 1800's and early 1900's. Many Asian and Middle Eastern cultures have been cooking and using herbs and spices for thousands of years, and the health benefits will always outweigh anything store bought or any vitamins or supplements you can get.
Lots of people do it in a pressure cooker and it takes less time and still works.
just got home from school and I arrive to this content!!! my heart is so happy ❤️
Wow! explaining and showing the end result with the gelatinous collagen makes your video the best!!! Thanlkyou for the demo!
It Looks delicious! 😍🥰 i also love cooking. Hi Sir , i just want to know what kind of noodles did you use here? and one more thing how long does the Broth last in the fridge?Thank You ☺.
I use my crockpot overnight, the first time is used my crockpot (living in a small dry cabin) I shot up in the middle of the night thinking I fell asleep and left the stove on. Then I remembered it was just the crockpot.
I’ve been waiting for this vid all day I swear.
Finally heere!
Well, Erwan also waited for 12 hrs anyways. Should've made an live cooking.. for 12 hrs... LoL
Been making bone broth every week for.awhile now, so good for my spine and gut health, skin, hair, etc, If you have spine or need joint healing you want homemade bone broth in your health plan. I use mostly oxtail bones, some chicken feet, beef femur bone. Cover with water in InstantPot x2hrs. Strain and add to blender with salt & pepper. The blender completely changes the texture to creamy. Comes out perfect. If you add vanilla, stevia, a little gelatin you can turn it into a dessert after gelling up in fridge. I eat that cold so good. I put the oxtail and femur bone back in freezer and use them once more in my next batch.
Bone broth fasting is great way to teach your body and mind how to fast which heals the body naturally and learns to burn more fat. Bone broth is liquid gold.
What setting on instapot?
@@bradbaker4679 my IP is old, the setting I use is “manual”
That gelatinous broth is great to use for making soup dumplings. Great recipe!👍👍👍
I buy bony meat, like Boston But, Short Ribs etc...precooked or, roast and take most of the meet off to eat, put the bones in the slow cooker, for 12 hours.(over night is painless and safe!) Easy and DEEE-liscious!
I make bone broth when I cook greens, I cook pork neck bones 6 hours sometimes overnight.
Collagen also helps make your bones flexible, and therefore less brittle. it's a key nutrient for anyone who is at risk of developing osteopenia or osteoporosis - i.e. older women AND men. People who consume a lot of soda containing phosphoric acid (colas, etc.) are also at increased risk.
Thanks for this. My bf and mom suffers fr joint pain and was wondering if I start making bone broth more often to help them. I sometimes buy the powder form but they can get really expensive.
Omg. My afternoon habit (1630H - Erwans Time)
Was cooking for dinnner but see the notification so I need to multi task. 😁
Nice explanation. Thank you for using a microphone correctly and having music VERY soft in the background. So many make the music so loud, it’s hard to hear what they are saying. 👍👍👍
8:55 when your broth is so magical it transforms the bowl into a different one...
Or - boil a bit, then wash catle and bones, fill new water. Add nothing. Boil and then set on low heat with low boiling visual with small holed lid. Boil 10+ hours. Put on dehidrator liquid sheets and dehidrate broth. Blend in powder. Store in clean glass jar with lid in cabin. Done.
I can imagine this would also be great for making xiao long bao at home! 👌🏽
We do this in Romania for centuries. Nature’s best medicine!
Omg! It’s like Tom kah! I just started making bone broth again, and I’m totally going to have tom kah daily now! 😍 great video!
That is my favorite soup of all time!! 🤤 I could drink the broth alone like tea!!!! Chk/Crab broth is great too if you get burned out on shrimp 🍤
What is Tom kah?
@@yooper9062 it’s a Thai coconut soup. It’s ammmmazing!
I just made mine. I made beef though. Waiting for it to become gelatinous... honestly I’m not looking forward to drinking it so I’m going to use it for veggie soup. lol I’m just telling myself it will help me stay young.. that’s my motivation lol
Chicken feet should be more ideal if you are after the "Collagen" cuz it has the most cartilages & ligaments compared to other parts of the chicken. I've seen other American fitness UA-camrs do that.
Edit: and they do it in a crockpot/ slow cooker so no need to keep an eye on your kitchen.
Beef bones have more collagen, just have to cook it longer
Sobrang fun neto panoodin! Always a fan of Erwan. Siya talaga ang inspiration ko sa mga vlogs ko!
Tried bone broth and it was too much for me, then a friend got me grass fed bovine collagen that completely changed my life. It almost entirely got rid of my facial dermatitis after about 1 month and half from taking it. It is the one thing that keeps the dermatitis from coming back. As far as the skin, I'm only 30 don't have any wrinkles yet so I can't say anything about that.
Flav what brand did u take?
@@kirannathani9123 I can't remember that specific brand because I took it years ago. The store was not carrying it anymore and it was a hassle to always order it from New Zealand. Regular bovine collagen should do you just fine, that's what I do too. Just make sure it comes from a clean source, brand and that is organic.
that's why pinoy saying"eat bulalo you well live longer..thank you for the recipe you share,before i have no idea the collagen what made of,now I realize so many vitamins in the market here in the usa it called gummies..
collagen is more on chicken specially the feet. I don't think bulalo will turn into jelly-like when you put it in the fridge. I'm not saying that bulalo is not nutritious, but collagen has additional health benefits (like leaky gut healing).
Very nicely done, love how you tasted the broth in such a super cute way lol. This takes a lot time though rather just buy it in the grocery.
I just made bone marrow broth I cooked it the whole day, but it’s worth it my babies love soup
Hi. Great explanation. How long does it last in the fridge?
I make bone broth using crock pot, on high for 1hr then on warm (not low) for 6hrs (chicken) and 12hrs (red meat). I put 1/4c ACV.
such a nice recipe, thank you :)) for how long can you store the broth in your fridge until it gets bad?
One of the best tutorials I have seen for this. Thank you
Quick question...how long does the stock gelatin last for in the fridge???
I read it somewhere that the stock keeps for a couple of days in the fridge, but if you put it in the freezer it will last a few weeks. I recently made a huge batch (over 7L) of beef stock, and it turned into a delicious jelly when cooled, which is easier to put into freezer bags than if it’s liquid.
This is time consuming but it looks really great !!! Like to hear what the benefits are. For everyone out there Mona Vand is really great to see her videos she talks a lot about healthy benefits as well of foods.
CAN THIS ASSIST IN WEIGHT LOSS? PLEASE ANY RESPONSE WILL BE SO APPRECIATED :)
GOD BLESS ALL
How long would be the shelf life of the bone stock if left in the fridge? I want it to be a substitute for the common cup noodles for health reason.
5 days in the fridge and 3 month in freezer.
Beautiful food presentation. It’s like a landscape design. I will add the broth to my squash and carrot soup.
Your videos are informative and you’re really taking time to do a research before anything else. Your videos are underrated. I hope you could travel again to introduce us different cultures and food.
Enjoyed your video. I was looking for a little more info on the gelatinous part, and what to do with it. I liked the par-boiling idea; it makes sense. The gelatinous piece looks like no other I've seen. I also like that you only add the rice vinegar, and season later with the rich coconut , and the shitake mushrooms. I am heading onto your site to learn about Macros. (which I know nothing about, but think there's something to them.). Thanks for your sincere approach to sharing, and also a glimpse into that fine kitchen .
How long does it keep in the fridge and can you freeze it?
On time, on point. Hitting two birds at one stone(me and my dog chichi). Will try this using Pig Bone's. I can eat all my meals with some soup. Thanks for this video.
Hey erwan thanks for the recipes in your vlogs. Learned a lot on how to cook.
What a coincidence, Ive been reading a lot about collagen and bone broth lately and I have been looking for a filipino (or half-fil haha) to do this kind of vid. This is some quality content, like always. Thank you for this. More power to you, and your channel 😊
How long can this be stored? And what are the measurements? Thaanks 🥰
its really good, drink it before having your first meal after a 16/8 fasting.
Nice! Also, thoughts on making this in a slow cooker? Got pork neck bones I kind of want to make stock with. Thanks!
With chicken bones I used turkey cutters to break open some of the bones to get the marrow in the broth.
You don't have to cook it all in one day. I cook few hours each day to get the broth.
What are turkey cutters? I've been looking for something to easily break open the bones -- turkey cutter sounds interesting,
Me: Mom i want some soup
Mom: I can make one
Me: How long will it take?
Mom: *12:hours*
potang ina
hahaah!🙂
Hahahahaha
bili ka ng knorr cubes
Ha ha ha
First thing you show was some kinda easy and available and a bit more cheaper because sometimes we much prepared chicken feet than meat in cooking adobo because it more available than some other bone like bone in cooking bulalo or buto buto because sometimes we used that kind of bone in cooking some dish like that 😊
Im dont like cooking but I love watching you 🥰🥰
I love bone broth so much.. Hi Erwan first day to watch your video. Thanks for this healthy tips. God bless!
I just blend bones into a paste and eat them or add them to a smoothie. I made bone broth quit ea lot a while ago, but my gas bills were nuts. Never again.
Do you put the bones in a blender??
@@SI-ln6tc Yeah. Cut them up and grind them as much as you can first and blend them.
I'm about to get the powdered kind online and contemplating making more of my own. This looks really good!
Your wife is so lucky. I can’t cook to save my life but I’m learning now haha
I use grass fed beef and lamb bones as my son is allergic to chicken. Once you start making your own broth,you will see why is so expensive. Buying grass fed bones is really expensive. One pack (about 1 lb) of pastured raised chicken feet is 7.50$,at least where I live.I see you have way more than 1 lb of chicken feet plus wings,and some meat.For the majority of people this is really expensive, unless you buy conventional meat (which most people, not all though, will not choose to buy as will negate the meaning of making bone broth).
Making all your food from scratch is amazing.I am lucky enough to provide my family really healthy,homemade food.
I feel saddened knowing that the majority of people can't afford this.
Thanks so much for this video Erwann! Broth is said to be a superfood. Is it ok to use a crockpot/slow cooker as I cant watch the stove for 10-12 hrs
Yes! I use it in my slow cooker for 24 hours! So yummy
Your soup was a beautiful presentation. I absolutely love bone broth. I am interested in your soup recipe which was pretty straight forward but I was wondering what kind of noodles you were using?
Hi Erwan! I was wondering if the same amount of time is needed for pork stock. Will you recommend chicken only as stock, or the amount of health benefits can be seen in pork too? (was aiming to make Tonkotsu ramen cause of this 🐷) hehe thanks!
Ugh not makinf mine like this tonight but DEFINITELY doing it your way next time. Thank you. Love this video
I wonder if slow cookers would be ok to cook this with, as I can leave it without having to worry about it for the next 8 hours or so
You can
Grainy Corcelles I leave it in my slow cooker from 30-36 hours
I do it in my slow cooker on Low
Hi! How long do you cook it in slow cooker please? 30 to 36hrs is a long time though, ya?😅
I enjoyed the how-to, but I enjoyed your music choices even more!!
4:30 squad :)) Notification where are u at btw your background is wonderful.
Thank you for all the knowledge and lesson, though l had to play it twice as at first l was just looking at you!
Hey Erwan thanks for the video! You’re a really nutrition conscious guy, how do you account for the calories in bone broth? I’ve always strayed away from broths because of how hard it is to calculate the nutrition details.
its usually like 90-100 cals per 12 oz! just look online.. but it doesnt matter honestly because it's such a filling drink full of vitamins that the calories are worth it.
love your recipe. How long can you keep that in the fridge? I was thinking of replacing coffee (Been trying to give up for 10 years) with your lovely broth. Can you freeze it? Great vid!
How long can you keep it inside the fridge?
Great succinct instructions. Best video by far on bone broth.