As a one year carnivore I drink a cup or two of my own beef broth every day. I've learned that beef knuckle bones contain a lot more collagen than beef thigh bones. Broth from thigh bones is thinner or more liquid than from knuckle bones, but both are nutritious. Do a mix if you like, or do two separate batches. His recipe is what I follow, except that I roast the bones after blanching at 450 farenheit for 20-30 minutes. I find this step makes the flavor richer. I do about 10-15 litres each time, simmering it for a minimum of 12 and up to 16 hours. The simmer is what is important! The slower and longer, the better. All I add is fresh garlic, thyme or oregano, some whole black peppercorns, and then salt to taste when it's done. Freeze it in one or two cup servings. Cheers and EAT THE BACON!
I bring my broth up to the correct temperature with the lid on, then take it off the stove and put it in a "wonder box." It's basically a bean bag made out of 100% cotton, sewn into the shape that would hold a big pot snuggly. There are 2 "boxes". The other is a bean bag lid. This insulates the broth (or any cooking liquids like grains, etc) so well, that after 24 hours when I go to take the lid off to use it, I have to be careful not to burn myself. I also do this process twice. The first batch of broth is great for colds and to extract the gelatin. The second batch pulls out more minerals. This is when I add my apple cider vinegar. I've used this method for years. People in the past used to do this same thing but with straw and other natural insulators. (They often would share their bones with their neighbors each sending them off to the next neighbor multiple times over until the bones were all "spent"). It will never burn in the wonder box, but will wait for you until you are ready to mess with it. You also save on electricity! It frees up space on your stove or in your crockpot. Just keep the wiggly bag in a laundry basket or other structure so it won't be inadvertently sat on/played with by kids, bumped, etc. Also, It is more of a pain, but you can mix both batches if you want, before you freeze them, so you have the best of both worlds in each broth container when you take it out of your freezer.
Never knew about purging. Gave up on making broth because it was cloudy and didn’t taste as good as the Best of Bone commercial tub broth. Thanks so much for this valuable information 🙏🏻
I accumulate and save bones in freezer bags until I have enough to make a great broth. This usually includes bones from ham, beef and pork ribs, steak, blades from pork roasts, chicken bones, beef soup bones, fat, skin, and chicken feet when I have them. I've heard that 205°-210° is the perfect temperature to cook bone broth. I usually cook mine on the stove as opposed to a crockpot, pressure cooker, etc.. At night I set my electric oven to 210° and put two pots of bone broth in it side by side with lids barely cracked. My oven has a 12 hour automatic shut-off so if I forget this could pose a problem if it's not cooked, but it's a great way to be able to leave the house without needing to watch a pot on the stove. Of course I remove all kitchen towels from the handle on my oven door. The broth barely bubbles so it never boils over. This method yields about 6 quarts of stock so I can freeze it and have at the ready anytime I need it. I am making some tomorrow! I just made a Chuck roast and have a quart of broth from cooking that (I added bacon grease and about 4 cups of water). I like to put some beef in a pot with my broth and stir in a couple of beaten eggs. Add a little Parmigiano Reggiano and you've got a delicious, nutrient dense, healthy meal. And it keeps me Carnivore (I don't add veggies anymore). I did not know about purging all of the water as I've always just skimmed the scum off the top. I will purge from now on! 😊 Dr. Mindy, does bone broth not break a fast then if you are trying to do a clean fast with no hormonal or glucose response? I wasn't sure if the protein affected a fast or not.
Amazing! I have been making bone broth for years and never know about purging. Love these videos, thanks for generously sharing all these great health tips and recipes.
Always have made it for my bird dogs. I have all your other books. This convinced me to pre purchase the cookbook. Purging was a new step for me. I will do this too from now on.
I get a kilo of oxtail and boil it up and my dog and I love the gelatinous meat and we have a bunch of lovely broth as well. I’ll freeze small batches of it so I have it on hand!!❤❤
I make a big batch every other week, have done for ages. Usually mixed bones mostly chicken and wings feet IF I can get them (UK), I will try his method and the purge and see. Great Vid. Some good comments too.
I use beef broth, but can I also use chicken broth? I don't see you mentioning chicken broth in your videos. I have all of your books and I'm glad I bought them because they are very informational.
amazing...is anyone there please to explain that we are suppose to roast the bones first?? second what is purging in easy words? please anyone help .....
Im trying so hard to do a gut reset I did a 3 day bone broth fast 6 months ago and it did help. I just loose so much weight I went down to 109 last time and im struggling on how to fast and no loose too much weight like today I did a 16 hour fast I’ve been doing that for like 2 years( fasting/omad) and I am finally reading your book realizing I need to follow my cycle but as soon as I eat like today a piece of hard cheese i have to run to the bathroom. Tomorrow i will just have coffee and bone broth I feel like i do 1 meal a day all the time and as soon as i eat more my gut doesn’t like. Its rather frustrating. If anyone has any tips I would be happy to hear it! Thanks
☺️ 💙 Here is the link to join the Reset Academy, where Dr. Mindy and her team of health coaches teach the fundamentals of fasting in depth, and several live instructional resets are offered with membership - Join here: bit.ly/3VWU3Wd 💙 Dr Mindy's Team
Question: I’m still not sure if you use raw bones or bones left over from cooking a roast or a ham for instance. This might be a stupid question, but I am not much of a cook so I need the basics.
You can still use the cooked bones from what I've learned. I guess when you reuse them, the difference is the cooking method. Since you'll be cooking them for a longer time on low, you'll be getting the nutrients out that way.
Is he talking about raw bones and carcasses or cooked bones? I use the bones from my chicken that I cooked in the oven. Is the purging only for raw (chicken) bones?
Hi there, all the information and details about the recipe is in Dr. Mindy's new book, Eat Like A Girl. It releases on Oct. 22nd. Pre-order Eat Like a Girl here: hayhs.com/elag_pp_hc_az 💙 Dr Mindy's Team
I used to use the slow cooker for as much as 24 hours. But if you go on UA-cam and type in Mary ‘s nest, she shows how to make it in the Insta pot on low pressure for 2 1/2 hours and let me tell you I get the best bone broth, nice and gelatinous and it taste awesome
That would be your personal choice. Dr Mindy has a couple videos on Ozempic and how you can get the same results eating foods with GLP1 in them. Keyword search on her you tube channel for more info. 💙 Dr Mindy's Team
@@DrMindyPelz thank you for the reply, appreciate it, i just dont want to negate the benefits of fasting if ozempic is messing me up! i only started it for it to be a tool to help and now my doc expects me to just live on it. i know theres a better way !
She recommends 36h fasts for weight loss! My husband lost 14 pounds in 1 month that way! He fasted 2-3 times a week and went to the gym 2/week. He ate the rest of the week whatever he wanted! There are a lot of great ADF videos out there… maybe your body is telling you, that it’s now enough of the help of drugs . fasting can be a great tool for your body to get back on track. It is honestly easier than you might think! My mum tried 16/8 intermittent fasting and lost 5 pounds in 2 weeks! There are a lot of ways to support your body!
I make it in my instapot all the time, I put it on the slow cooker setting, and ignore until the next day. If it’s not gelatinous enough you might need more bones with the marrow in it. I found a store that sells them in the freezer section. Also a grocery store that specializes in Mexican food (I’m in Michigan) is a great source for big bones at a very reasonable price. If doing chicken, get some chicken feet. I use scissors to cut the nail ends off and that’s all, just throw them in. You will have the most beautifully thick stuff you ever saw! 😊I use about 1 pound of them in a full pot of chicken bones.
I do this with broth that I already made, and/or roasting pan drippings, to turn it into thick delicious gravy, without needing to make a roux or add starch! Favorite additions include mushrooms and any kind of onion, which i like to sweat a little before adding the broth. Then some carrot and celery if i have them. If you like, a little turnip or potato , not too much, adds some flavor and starch.
Bare minimum I always add in sea salt, warmed up just right. Adding Italian seasonings is usually my base. I'll add in chunks of cooked chicken and fermented veggies like daikon radish (my favorite!). It's a super quick soup! Sometimes I'll even add in quick cooking rice noodles if I'm eating carbs at that time. There are so many ways you can dress up the broth to make it tasty. Even just sopping it up or dipping into it with sour dough bread!
!Tip: adding 1 Tbsp of apple cider vinegar while simmering the broth can help breakdown the bone and extract more nutrients.
🙌
That’s a great tip! Thanks!! 🙏🏽
As a one year carnivore I drink a cup or two of my own beef broth every day. I've learned that beef knuckle bones contain a lot more collagen than beef thigh bones. Broth from thigh bones is thinner or more liquid than from knuckle bones, but both are nutritious. Do a mix if you like, or do two separate batches. His recipe is what I follow, except that I roast the bones after blanching at 450 farenheit for 20-30 minutes. I find this step makes the flavor richer. I do about 10-15 litres each time, simmering it for a minimum of 12 and up to 16 hours. The simmer is what is important! The slower and longer, the better. All I add is fresh garlic, thyme or oregano, some whole black peppercorns, and then salt to taste when it's done. Freeze it in one or two cup servings. Cheers and EAT THE BACON!
What weight of bones do you use for 10-15 liters broth? Thanks
Thank you so much for sharing your great tips 🙏🏻💕
I add tumeric and black pepper the last hour of making bone broth..delicious and great for inflammation
I bring my broth up to the correct temperature with the lid on, then take it off the stove and put it in a "wonder box." It's basically a bean bag made out of 100% cotton, sewn into the shape that would hold a big pot snuggly. There are 2 "boxes". The other is a bean bag lid. This insulates the broth (or any cooking liquids like grains, etc) so well, that after 24 hours when I go to take the lid off to use it, I have to be careful not to burn myself. I also do this process twice. The first batch of broth is great for colds and to extract the gelatin. The second batch pulls out more minerals. This is when I add my apple cider vinegar. I've used this method for years. People in the past used to do this same thing but with straw and other natural insulators. (They often would share their bones with their neighbors each sending them off to the next neighbor multiple times over until the bones were all "spent"). It will never burn in the wonder box, but will wait for you until you are ready to mess with it. You also save on electricity! It frees up space on your stove or in your crockpot. Just keep the wiggly bag in a laundry basket or other structure so it won't be inadvertently sat on/played with by kids, bumped, etc. Also, It is more of a pain, but you can mix both batches if you want, before you freeze them, so you have the best of both worlds in each broth container when you take it out of your freezer.
It is very important they say the bones need to be organic to limit the toxicity due to the long hours of simmering.
Never knew about purging. Gave up on making broth because it was cloudy and didn’t taste as good as the Best of Bone commercial tub broth.
Thanks so much for this valuable information 🙏🏻
💙
I accumulate and save bones in freezer bags until I have enough to make a great broth. This usually includes bones from ham, beef and pork ribs, steak, blades from pork roasts, chicken bones, beef soup bones, fat, skin, and chicken feet when I have them.
I've heard that 205°-210° is the perfect temperature to cook bone broth. I usually cook mine on the stove as opposed to a crockpot, pressure cooker, etc.. At night I set my electric oven to 210° and put two pots of bone broth in it side by side with lids barely cracked. My oven has a 12 hour automatic shut-off so if I forget this could pose a problem if it's not cooked, but it's a great way to be able to leave the house without needing to watch a pot on the stove. Of course I remove all kitchen towels from the handle on my oven door. The broth barely bubbles so it never boils over. This method yields about 6 quarts of stock so I can freeze it and have at the ready anytime I need it.
I am making some tomorrow! I just made a Chuck roast and have a quart of broth from cooking that (I added bacon grease and about 4 cups of water). I like to put some beef in a pot with my broth and stir in a couple of beaten eggs. Add a little Parmigiano Reggiano and you've got a delicious, nutrient dense, healthy meal. And it keeps me Carnivore (I don't add veggies anymore).
I did not know about purging all of the water as I've always just skimmed the scum off the top. I will purge from now on! 😊
Dr. Mindy, does bone broth not break a fast then if you are trying to do a clean fast with no hormonal or glucose response? I wasn't sure if the protein affected a fast or not.
I recently found out adding a splash of hot sauce to broth really makes it delicious
I use the pulp from my spent fire cider! It's amazing. Otherwise it will just be composted after the liquid is used up.
Amazing! I have been making bone broth for years and never know about purging. Love these videos, thanks for generously sharing all these great health tips and recipes.
Always have made it for my bird dogs.
I have all your other books.
This convinced me to pre purchase the cookbook.
Purging was a new step for me. I will do this too from now on.
Sounds good! 🙌
💙 Dr. Mindy's Team
I love bone broth. So easy to do. And I am also counting down the days until I get my cookbook in my hands. So excited.
I get a kilo of oxtail and boil it up and my dog and I love the gelatinous meat and we have a bunch of lovely broth as well. I’ll freeze small batches of it so I have it on hand!!❤❤
I make a big batch every other week, have done for ages. Usually mixed bones mostly chicken and wings feet IF I can get them (UK), I will try his method and the purge and see. Great Vid.
Some good comments too.
I use beef broth, but can I also use chicken broth? I don't see you mentioning chicken broth in your videos. I have all of your books and I'm glad I bought them because they are very informational.
Yes, the type of broth is your choice. 👍 Thanks so much for your support.
💙 Dr Mindy's Team
I love your Channel first of all. Secondly my question is will this help heal my diverticulosis?
Could you use a slow cooker? I rent an older apartment and would be fearful of leaving my stove on over night.
Thoughts on pressure cooking please
What is a good way to freeze?
Brilliant! Thank you ❤
💙
Thanks for sharing
💙 🙏
Do you know if bone broth is OK if you are a person who had uterine fibroids removed?
Can I use frozen bones or will that kill some of the nutrients?
I thought you’re supposed to roast the bones before boiling?
amazing...is anyone there please to explain that we are suppose to roast the bones first??
second what is purging in easy words?
please anyone help .....
Can you do this overnight in a crock pot?
Yes, use a search engine, there are great recipes online. 💙Dr. Mindy's Team
Im trying so hard to do a gut reset I did a 3 day bone broth fast 6 months ago and it did help. I just loose so much weight I went down to 109 last time and im struggling on how to fast and no loose too much weight like today I did a 16 hour fast I’ve been doing that for like 2 years( fasting/omad) and I am finally reading your book realizing I need to follow my cycle but as soon as I eat like today a piece of hard cheese i have to run to the bathroom. Tomorrow i will just have coffee and bone broth I feel like i do 1 meal a day all the time and as soon as i eat more my gut doesn’t like. Its rather frustrating. If anyone has any tips I would be happy to hear it! Thanks
☺️ 💙 Here is the link to join the Reset Academy, where Dr. Mindy and her team of health coaches teach the fundamentals of fasting in depth, and several live instructional resets are offered with membership -
Join here: bit.ly/3VWU3Wd
💙 Dr Mindy's Team
The only recipes ive seen say to use instant pot for 2 hours, chicken anyway. So is that not good?
🩷ve your Aura & Knowledge Msz. Wendy .
Question: I’m still not sure if you use raw bones or bones left over from cooking a roast or a ham for instance. This might be a stupid question, but I am not much of a cook so I need the basics.
You can still use the cooked bones from what I've learned. I guess when you reuse them, the difference is the cooking method. Since you'll be cooking them for a longer time on low, you'll be getting the nutrients out that way.
Is he talking about raw bones and carcasses or cooked bones? I use the bones from my chicken that I cooked in the oven. Is the purging only for raw (chicken) bones?
Hi there, all the information and details about the recipe is in Dr. Mindy's new book, Eat Like A Girl. It releases on Oct. 22nd. Pre-order Eat Like a Girl here: hayhs.com/elag_pp_hc_az
💙 Dr Mindy's Team
Don't let it boil?
I used to make it regularly but my fuel bills at home are now so high I can’t afford to keep the gas burning for 10 hours xx
I used to use the slow cooker for as much as 24 hours. But if you go on UA-cam and type in Mary ‘s nest, she shows how to make it in the Insta pot on low pressure for 2 1/2 hours and let me tell you I get the best bone broth, nice and gelatinous and it taste awesome
@Dr. Mindy Pelz should i stop taking ozempic, its been 2 years and i have totally stalled and now am gaining back, help!!!
That would be your personal choice. Dr Mindy has a couple videos on Ozempic and how you can get the same results eating foods with GLP1 in them. Keyword search on her you tube channel for more info.
💙 Dr Mindy's Team
@@DrMindyPelz thank you for the reply, appreciate it, i just dont want to negate the benefits of fasting if ozempic is messing me up! i only started it for it to be a tool to help and now my doc expects me to just live on it. i know theres a better way !
She recommends 36h fasts for weight loss! My husband lost 14 pounds in 1 month that way! He fasted 2-3 times a week and went to the gym 2/week. He ate the rest of the week whatever he wanted! There are a lot of great ADF videos out there… maybe your body is telling you, that it’s now enough of the help of drugs . fasting can be a great tool for your body to get back on track. It is honestly easier than you might think! My mum tried 16/8 intermittent fasting and lost 5 pounds in 2 weeks! There are a lot of ways to support your body!
@@keinohrtini thank you so much!
Thoughts on using the instapot for 2 hours? Mine comes out still gelatinous but is it not the greatest process???
I make it in my instapot all the time, I put it on the slow cooker setting, and ignore until the next day. If it’s not gelatinous enough you might need more bones with the marrow in it. I found a store that sells them in the freezer section. Also a grocery store that specializes in Mexican food (I’m in Michigan) is a great source for big bones at a very reasonable price. If doing chicken, get some chicken feet. I use scissors to cut the nail ends off and that’s all, just throw them in. You will have the most beautifully thick stuff you ever saw! 😊I use about 1 pound of them in a full pot of chicken bones.
I've cooked my veggies to death, then used my emerson blender
I do this with broth that I already made, and/or roasting pan drippings, to turn it into thick delicious gravy, without needing to make a roux or add starch! Favorite additions include mushrooms and any kind of onion, which i like to sweat a little before adding the broth. Then some carrot and celery if i have them. If you like, a little turnip or potato , not too much, adds some flavor and starch.
I can't manage to have the gelatine
Drink it warmed up.
💯❤
When I think bone broth I think yuck!
Hope this is tasty.
Same. 🤮
It's delicious
adding spices you can flavor it however you want
Picky eater here. Bone broth on it’s own is delicious. It’s very mild but tasty on its own and then paired with veggies etc it’s divine.
Bare minimum I always add in sea salt, warmed up just right. Adding Italian seasonings is usually my base. I'll add in chunks of cooked chicken and fermented veggies like daikon radish (my favorite!). It's a super quick soup! Sometimes I'll even add in quick cooking rice noodles if I'm eating carbs at that time. There are so many ways you can dress up the broth to make it tasty. Even just sopping it up or dipping into it with sour dough bread!