My esthetician recommended your channel. When you said yall were recovering vegans who take a snout to tail approach to meat I was sold. I'm thinking about starting a bone broth fast now to kick start my healing journey.
I have done the pressure cooker method on multiple occasions - I use the same ingredients, etc., but just do it for 6 - 8 hours and it comes out fabulous - very gelatinous!
I have been making weekly chicken broth in the Instant Pot for many years. I use organic chicken feet, carrots, celery, garlic, and yellow onion. Sometimes I add a turnip or corn on a cob to add sweetness or ginger and turmeric if i want to add more anti inflammatory properties or fresh bay leaves, rosemary and thyme if I want a Mediterranean flavor. 90 minutes on Instant pot and I always get tones of gelatin and delicious flavor. I should try to roast the chicken first and see if improves the flavor of the already delicious broth that I already get. Thanks so much for all the good quality information that your videos always provide!
@@melissaf1985 I use chicken feet only. 20 pcs of chicken feet, 2 liter of water and herbs. I don't use chicken meat at all. I add meat when I want to make the bone broth for soup.
I switched from slow cooker to pressure cooker (instant pot, high pressure for 2 hours plus natural release, about 45 minutes to an hour). Both chicken and beef bone broth are gelatinous and I find that they taste much much better (no more sour taste that I often got in the slow cooker). I really liked the method described by Amy and Jacky on their pressure cooker blog. They experimented with different times and came to a conclusion that 2 hours gives the best results and I agree.
OH great to know. Lately we been going through so much broth that I been using a huge commercial kitchen size pot that makes about 12 quart fulls (3 gallons) of broth. Prob will not invest in a that big of a pressure cooker though lol.
We usually buy bones from our local farmers market. Find vendor that provides meat and they will have it or can source it from you. Also, grocery stores do carry bones in the refrigerator or freezer aisles or you may need to talk to the butcher. We also freeze whole chicken carcass and make broth with it too. It's a perfect time to make a bit batch and "stock" up for the winter for soups and all. Let us know how it goes!
Hi! Thanks for your really thorough and good video on bone broth. I am going to use a slow cooker and I read that you are supposed to keep the heat steady, but I don't know what temperature. I bought a liquid thermometer and I would like to know what you think on how hot it should cook at. Also, I have been told that the fat on top of the beef bone broth is healthy and adds to the benefits of bone broth. I would rather not eat the fat because I am trying to lose weight, but wanted your feedback . Thanks again so much!!
Hi! It should be on simmer, which is just below boiling at a range of 190-205F. The fat from grass fed and finished beef is great. Once cooled down in the fridge it will solidify. You can easily scrape it off if you desire. Not eating the fat will help you be in calorie deficit but if you're doing keto than that will help with ketone production so it's really dependent on want.
@@naturallynourishedRD Thanks so much for responding. Will not using the fat interfere in the absorption of the good nutrients in the broth? I am concerned about that. Thanks again and have a great evening!
Hii just found your channel and it got my interest! how often can you (or is advisable) do this fast? is it like every week, every other week... or is this very depending on a person. I am not overweighted, but would like to lose a little bit of fat here and there, a few KG. but mostly it's for my health benefits . thank you for this educative channel about bone broth. Love to hear from you
What about chicken legs? I buy from Butcher Box & they make a wonderful bone broth. I've never had success with an instant pot but the low & slow good old fashioned crock pot works for me.
I always need to use the pressure cooker method because I have severe histamine intolerance and bone broth cooked for long hours really aggravates that histamine response, even while using DAO enzymes and GABA.
Super! What kind of an electric cooker are you guys using there? I am thinking of adapting a electric roasting pan for bone broth, they will allegedly hold as lie as 200 degrees. I have done a temperature check before and for it to be just barely boiling, slow boil it is about 205 degrees. Our slow cooker’s lie setting is higher than that. Trying to avoid leaving the gas on for 36 hours
www.cuisinart.com/shopping/appliances/slow_cookers_rice_cookers/psc-650/ It works great. But if you want to do a LARGE batch you got to get a stockpot :)
Yes, you can get frozen chicken carcass from the butcher and some grocery stores (whole foods). Although, after we eat a roasted whole chicken we always save/freeze the chicken carcass for broth making later :) Let me know how it goes!
I'm sure people have but after a long boil we usually discard the bones as a majority of the nutrients has been extracted. I rather use fresh batch of bones for the next broth making session.
Also......your pots seem very small......how much bone broth do you yield from that size pot.....ive been using 8 qt pot which yields (at most) enough for 2 days bone broth fast for ONE person.....if more than one person wants youd have like 'nothing' in quantity.....going to start using 16 qt pot
My esthetician recommended your channel. When you said yall were recovering vegans who take a snout to tail approach to meat I was sold. I'm thinking about starting a bone broth fast now to kick start my healing journey.
Love it! We have a video on Bone Broth fasts as well 💪💕
I have done the pressure cooker method on multiple occasions - I use the same ingredients, etc., but just do it for 6 - 8 hours and it comes out fabulous - very gelatinous!
This is the information I’ve been looking for.
Thank you.
I’m new to instapot, I know lol. What settings do you use?
@@pumpkinbutt1984 Mine has a soup setting - then 3 or 4 hours. When it gets done I do it again
I have been making weekly chicken broth in the Instant Pot for many years. I use organic chicken feet, carrots, celery, garlic, and yellow onion. Sometimes I add a turnip or corn on a cob to add sweetness or ginger and turmeric if i want to add more anti inflammatory properties or fresh bay leaves, rosemary and thyme if I want a Mediterranean flavor. 90 minutes on Instant pot and I always get tones of gelatin and delicious flavor. I should try to roast the chicken first and see if improves the flavor of the already delicious broth that I already get. Thanks so much for all the good quality information that your videos always provide!
Yes! Let us know how it goes!
You use chicken feet in addition to a whole chicken?
@@melissaf1985 I use chicken feet only. 20 pcs of chicken feet, 2 liter of water and herbs. I don't use chicken meat at all. I add meat when I want to make the bone broth for soup.
I switched from slow cooker to pressure cooker (instant pot, high pressure for 2 hours plus natural release, about 45 minutes to an hour). Both chicken and beef bone broth are gelatinous and I find that they taste much much better (no more sour taste that I often got in the slow cooker). I really liked the method described by Amy and Jacky on their pressure cooker blog. They experimented with different times and came to a conclusion that 2 hours gives the best results and I agree.
OH great to know. Lately we been going through so much broth that I been using a huge commercial kitchen size pot that makes about 12 quart fulls (3 gallons) of broth. Prob will not invest in a that big of a pressure cooker though lol.
Wow excellent!
Glad you like it!
This was SO helpful and informative! Thank you ladies so much for your wonderful content ❤️
Awesome! That’s what we try to provide 🙏💕💪
Love this ! All the little tips make for a perfect bone broth thank you !
Awesome happy to hear it was helpful!
Thanks girls! You explained everything so well and gave some really awesome tips! Keep up the good work.
Awesome happy to hear it
Such awesome info! Facelift for the gut - yes!
Jodie Eisenhardt yessssss so good for gut health and ALL the things
Awesome content!!
Byron Yoo thank you!
Hi, just wondering how much bone broth a person needs per day to get the benefits described?
Thank you very much! Excellent info, very helpful
Awesome happy to hear it
Great job ladies. Thanks
Thank you! happy you enjoyed it. Hope you make a great batch.
Absolutely loved this video! Especially using both chicken and beef with the slow cooker and traditional pot. 🤩
Awesome, glad to hear it!
These two are a couple of smart cookies.
Thank you! 🙏💪💕
Where can I buy the bones ? Need to do this for my health. Thank you great video full of information to a good health.
We usually buy bones from our local farmers market. Find vendor that provides meat and they will have it or can source it from you. Also, grocery stores do carry bones in the refrigerator or freezer aisles or you may need to talk to the butcher. We also freeze whole chicken carcass and make broth with it too. It's a perfect time to make a bit batch and "stock" up for the winter for soups and all. Let us know how it goes!
@@naturallynourishedRD thank you so much 😊 you guys are the best… much love 💕 and appreciation for responding me
Great video girls...i would love you to do a video on cooking and carving a Turkey
Oooo sounds good. We are doing Thanksgiving together!
Hi! Thanks for your really thorough and good video on bone broth. I am going to use a slow cooker and I read that you are supposed to keep the heat steady, but I don't know what temperature. I bought a liquid thermometer and I would like to know what you think on how hot it should cook at. Also, I have been told that the fat on top of the beef bone broth is healthy and adds to the benefits of bone broth. I would rather not eat the fat because I am trying to lose weight, but wanted your feedback . Thanks again so much!!
Hi! It should be on simmer, which is just below boiling at a range of 190-205F. The fat from grass fed and finished beef is great. Once cooled down in the fridge it will solidify. You can easily scrape it off if you desire. Not eating the fat will help you be in calorie deficit but if you're doing keto than that will help with ketone production so it's really dependent on want.
@@naturallynourishedRD Thanks so much for responding. Will not using the fat interfere in the absorption of the good nutrients in the broth? I am concerned about that.
Thanks again and have a great evening!
I will do this. Can I put turmeric and ginger too?
yes, ofcourse! Will make it taste great
Hii just found your channel and it got my interest! how often can you (or is advisable) do this fast? is it like every week, every other week... or is this very depending on a person. I am not overweighted, but would like to lose a little bit of fat here and there, a few KG. but mostly it's for my health benefits . thank you for this educative channel about bone broth. Love to hear from you
I try to do one semi-annually, some people do it quarterly.
What about chicken legs? I buy from Butcher Box & they make a wonderful bone broth. I've never had success with an instant pot but the low & slow good old fashioned crock pot works for me.
Love it! That totally works to save those bones after roasting/eating the meat.
I always need to use the pressure cooker method because I have severe histamine intolerance and bone broth cooked for long hours really aggravates that histamine response, even while using DAO enzymes and GABA.
interesting! glad you found a method to get that home made bone broth that works for you.
Always a data rich delivery!
James Sadowski thank you!
Super! What kind of an electric cooker are you guys using there? I am thinking of adapting a electric roasting pan for bone broth, they will allegedly hold as lie as 200 degrees. I have done a temperature check before and for it to be just barely boiling, slow boil it is about 205 degrees. Our slow cooker’s lie setting is higher than that. Trying to avoid leaving the gas on for 36 hours
www.cuisinart.com/shopping/appliances/slow_cookers_rice_cookers/psc-650/
It works great. But if you want to do a LARGE batch you got to get a stockpot :)
Anything you suggest for undiagnosed allodynia? Have had it off and on since 2002 with no answers. Comes and goes. It’s awful.
Can I add unflavored protein powder?
Yes, why not. More protein the better
But isn’t organic produce like carrots fertilized in manure? Is that really good idea?
Can I use raw chicken bones instead of rotisserie chicken?????
Yes, you can get frozen chicken carcass from the butcher and some grocery stores (whole foods). Although, after we eat a roasted whole chicken we always save/freeze the chicken carcass for broth making later :) Let me know how it goes!
No it would be too sour need to roast the bones
Can you tell us what changes occurred in your body or how you felt after quitting the vegan diet and starting bone broth?
Less gut and digestive pain, more energy, effortless weight loss, no anxiety, grounded energy
Has anyone reused
Beef bones, I read people have used them 2-3 times
I'm sure people have but after a long boil we usually discard the bones as a majority of the nutrients has been extracted. I rather use fresh batch of bones for the next broth making session.
Also......your pots seem very small......how much bone broth do you yield from that size pot.....ive been using 8 qt pot which yields (at most) enough for 2 days bone broth fast for ONE person.....if more than one person wants youd have like 'nothing' in quantity.....going to start using 16 qt pot
yeah depends on how much you plan to use. We also have a large stockpot which we use as well. Great to stock up when you have lots of bones!
Tell Becky to please stop running her hands through her hair while she’s cooking! 🤢
sorry, we're not quite professionals with the whole camera thing
Why wouldn't you want a fatty broth and then add less fat when preparing to eat.
texture/mouthfeel, gallbladder/digestive impact