As a 40 plus year professional chef do not put the HOT broth as she says in the fridge to cool it off before placing it in the freezer. It will warm up ur whole fridge and could spoil the food. Here how to cool off food properly ( soup chili stews and such) . Pour the liquid/food in a large pan no higher than 3 inches thick. Leave at room temp. Once it reaches about 70 degree you can put it the freezer This is the official serveSafe guideline which food service must abide to. Food must be cooled from 135˚F to 70˚F (57˚C to 21˚C) within two hours, and from 70˚F to 41˚F (21˚C to 5˚C) or lower in the next four hours. Before cooling food, reduce the quantity or size of the food you are cooling by dividing large food items into smaller portions.
This is what I need right now! I have chicken and beef broth, but they are store bought. I am fighting a bout of asthma right now and the broth alone sounds so healing and nourishing.
This is a great way to use your leftovers, that most often end up tossed. I usually make this a meal by adding the leftover meat back at the end and some rice or pack of potato gnocchi and you have a delicious meal ( you would probably wanna add some more carrots and chop them ) thanks for sharing, this is amazing. I didn't know about the whole pepper corn and cloves, it definitely added that missing extra.
I use the chicken skin because it is usually seasoned and adds a ton of collagen and flavor. Chill that broth overnight to remove any fat. Also, I don’t cover my pot the last few hours so the broth becomes condensed. I then freeze it in those giant cube trays and vacuum seal. It stays good for well over a year stored like that.
@@edmondlau511yes, and I think a lot of the nutrients are also used up (but don't quote me 🥴). If I don't use onions, I give the veggies to the dogs because they love them even if they're not highly nutritious. (Onions are toxic.)
@@girlofthewest964So you throw a chicken in the garbage then drive to costco and buy a container of broth that was shipped across country and shelf stabilized with chemicals? And heating a pot of water in your house costs more than $8 or however much worth of broth you get from a whole chicken? She us using a slow cooker btw, which is way more efficient because it works how it does due to being an enclosed heavily insulated (relatively) small space to heat.
@@douglasmurphy3266 I mean, no, there's nothing "efficient" about using heating elements. They work by maxmizing for electrical resistance, meaning they suck up the juice like almost no other appliance in your house. But yeah, it's still probably not more than running down to the store for 8 ish cups of stock that won't be quite as good as this in most cases.
I make this all the time. I throw the bones, onion/csrrot/celery "wastage" in a bag in the frezzer. When it's full I put it in a pot, add salt, water and bayleaf. Voila!! stock!!!
Vinegar can pull out more minerals, but I have found I do not prefer the taste of the broth. I also like to wait to add salt until I am using the broth in a soup or recipe. It gives me more control over the salt level. But, you are right, it will need more salt later.
Leave the salt out. You salt the broth in the finished product, whatever you use it for. If you salt the broth now you run the risk of oversalting your meal when the broth reduces as soup stock or stew.
Would strongly suggest you skip the cloves. Not a flavor I associate with chicken broth. Pretty much ruined the whole pot after cooking it for 20 hours!
If you just use a couple whole cloves you can’t taste them. But it gives a great depth of flavor. It’s surprising the difference. (But do not use ground cloves. It will ruin the broth.)
13 seconds in, and you've answered my question I've been seeking multiple recipes for. Thank you!
My Dad taught me this when i was a kid. We used to make stew and dumplings from it in a pressure cooker. I miss him alot.
Sorry for your loss. :-( My mom will be 90 in less than a week and I cannot imagine being without her. God bless you.
Bless you.... And you have been taught well
As a 40 plus year professional chef do not put the HOT broth as she says in the fridge to cool it off before placing it in the freezer. It will warm up ur whole fridge and could spoil the food. Here how to cool off food properly ( soup chili stews and such) . Pour the liquid/food in a large pan no higher than 3 inches thick. Leave at room temp. Once it reaches about 70 degree you can put it the freezer
This is the official serveSafe guideline which food service must abide to.
Food must be cooled from 135˚F to 70˚F (57˚C to 21˚C) within two hours, and from 70˚F to 41˚F (21˚C to 5˚C) or lower in the next four hours. Before cooling food, reduce the quantity or size of the food you are cooling by dividing large food items into smaller portions.
This is what I need right now! I have chicken and beef broth, but they are store bought. I am fighting a bout of asthma right now and the broth alone sounds so healing and nourishing.
I will try this i haven't done the slow cooker I never thought about that long of a cook. Bone broth is my favorite breakfast
This is a great way to use your leftovers, that most often end up tossed. I usually make this a meal by adding the leftover meat back at the end and some rice or pack of potato gnocchi and you have a delicious meal ( you would probably wanna add some more carrots and chop them ) thanks for sharing, this is amazing. I didn't know about the whole pepper corn and cloves, it definitely added that missing extra.
Yes. The broth can be used lots of different ways.
Sounds interesting...similar to something I had in Germany I think
When do you add the meat back? And the gnocchi?
I.e after straining the bones out?
@@r_ds8057 I'm german, so that's probably exactly where you had it.😁. I strain it, then add it all back, so it doesn't turn to mush.
I use the chicken skin because it is usually seasoned and adds a ton of collagen and flavor. Chill that broth overnight to remove any fat. Also, I don’t cover my pot the last few hours so the broth becomes condensed. I then freeze it in those giant cube trays and vacuum seal. It stays good for well over a year stored like that.
You forgot the vinegar or lemon. that is needed to draw out the collagen.
A person of class I see.
How many lemons? Is one enough?
jean paul: for 6-8 cups of water a half lemon or 2 tsp to 1 Tablsp would be enough… just squeeze a little first.
Hmmmm that;s news to me, I will try it next batch
Great tip I never new that brither
Thanks.. exactly what I was looking for
Thank you so much! I'm making this tonight.
Hi Mike- Enjoy the broth! I am so glad you are trying the recipe.
Great for gravies & sauces, too!
This is great. Thanks for this video!
Great 👍 Video ☑️
Can you roast the veggies before putting them in?
I haven’t tried it. The veggies are pretty spent after 24 hours cooking so I would hesitate to roast them first.
I'm not discarding those soft veggies... I'm eating those 🤣
Has the taste been boiled out of those veggies by that point?
@@edmondlau511 they still tasted good to me.
@@edmondlau511yes, and I think a lot of the nutrients are also used up (but don't quote me 🥴). If I don't use onions, I give the veggies to the dogs because they love them even if they're not highly nutritious. (Onions are toxic.)
Thank you, may I suggest you put your camera on a separate table so it doesn't shake when you chop things or hit the table.
Serious question if you put it in for such a long time doesn’t that create such a large bill
@@girlofthewest964So you throw a chicken in the garbage then drive to costco and buy a container of broth that was shipped across country and shelf stabilized with chemicals? And heating a pot of water in your house costs more than $8 or however much worth of broth you get from a whole chicken? She us using a slow cooker btw, which is way more efficient because it works how it does due to being an enclosed heavily insulated (relatively) small space to heat.
@@douglasmurphy3266 I mean, no, there's nothing "efficient" about using heating elements. They work by maxmizing for electrical resistance, meaning they suck up the juice like almost no other appliance in your house. But yeah, it's still probably not more than running down to the store for 8 ish cups of stock that won't be quite as good as this in most cases.
If you’re concerned about energy prices while using a slow cooker then you should just use bouillon instead and try not to worry so much about.
I make this all the time. I throw the bones, onion/csrrot/celery "wastage" in a bag in the frezzer. When it's full I put it in a pot, add salt, water and bayleaf. Voila!! stock!!!
You made an interesting but incomplete video. When are you going to show the finished product?
Apple cider vinegar to pull out the nutrients from the bones? A bit of salt? The rest is perfectly fine.
Vinegar can pull out more minerals, but I have found I do not prefer the taste of the broth. I also like to wait to add salt until I am using the broth in a soup or recipe. It gives me more control over the salt level. But, you are right, it will need more salt later.
Leave the salt out. You salt the broth in the finished product, whatever you use it for. If you salt the broth now you run the risk of oversalting your meal when the broth reduces as soup stock or stew.
Chicken bone from KFC? Can I use that also to make broth?
Yes. I've used bones from Buffalo wings, KFC, you name it!!
Any chicken bones could work.
you cook it so long i thought it was like one hour heheh upps.
Yes- It is low and slow. You don't have to cook it the full 24 hours, but I find that it makes super rich broth and is easy to fit in my schedule.
The long cooking makes a very rich broth.
Would strongly suggest you skip the cloves. Not a flavor I associate with chicken broth. Pretty much ruined the whole pot after cooking it for 20 hours!
wouldnt cloves overpower it
If you just use a couple whole cloves you can’t taste them. But it gives a great depth of flavor. It’s surprising the difference. (But do not use ground cloves. It will ruin the broth.)
@@mariefiebach579 I use a touch of cinnamon
Dogs love the bones!