Someone else probably already recommended this but I didn't want to read all the comments. I save all my carrot, celery and onion discards from when I chop veggies for meals, in freezer bags all summer and that's what I use for my veggies in my broth. Basically ends and skins and peels. This way I'm again using what I'd normally throw away.
I do the same. Also, I don’t have space for all the broth in liquid form so I dehydrate my broth and pulverize it then when I need broth I just add a teaspoon of the powdered broth per cup of water. Bone broth is delish! I made it a few years ago and never again bought the store broth.
@@judik8860 Hi! Basically, I remove as much fat from my broth as possible. Then I use the fruit leather trays to dehydrate. I add approx one cup of broth to each tray and dehydrate in dehydrator at 165F. Once it's brittle and looks like stained glass, I put it in my coffee grinder (I bought specifically to do this not for coffee) to pulverize it, then I store it in a vacuum sealed jar. Ms. Mary has a video on that as well. I learned from her.😉. Just type "Marys Nest Dehydrating Bone broth" and it should come up.
@Maria Davis. I've got my first batch of stock in the dehydrator right now after watching Mary Nest's video. So happy to have found this method of preservation.
I find the idea that apple cider vinegar 'draws all the nutrients out of the bones' rather amusing. Could you please point me to a credible site so that I may read the wondrous chemistry involved?
Because of the temperatures (+70 C/ +160 F degrees), you'll be killing the special nutrients in apple cider vinegar. Just use white vinegar and save the ACV for times when you don't heat it up too much.
For beef broth I always roast the bones, then paint them with tomato paste. Continue baking until paste is browned, then proceed with the stock making . The color is so rich and brown and delicious! ♥️🙏👍🤓🇺🇸 Oh and I use a 2 cup glass measuring cup to fill my jars, I’ve tried every ladle out there but I’m old and having that handle to grip makes it so much easier on my hands and arm muscles.
The jar breaking in the freezer is more likely caused by the fact that you are using a jar with a shoulder on it. When the liquid freezes and expands it keeps its shape. As it rises the narrowing of the jar can't handle the wider frozen liquid. You can avoid this by putting less liquid in the quart jar or by putting it in straight sided jars. Wide mouth pint jars and most of the smaller jars have straight sides. Recently Ball came out with a pint and a half size jar that is straight sided that is perfect for freezing. They even imprinted a freeze line on the jar. Very convenient. I use them for my bone broth and for freezing my raw milk. They are a handy size and shape for all kinds of things. I got mine at Walmart.
Also, I save the skimmed fat, especially from deer and beef bones in tubs and my husband uses it for making seed cakes for the birds, wild birds as well as our chickens.
When i moved out of my parents house a few years ago, and i started buying groceries myself, i always bought bone in chicken, because i use chicken stock in almost everything i make. I didnt have a pressure canner so i had to freeze mine, but i never threw out bones until they crumbled in my hands. Homemade always tastes better than storebought, and bone broth is no exception.
This is just something that I do. I don't have a pressure canner so I freeze my broth in large freezer bags. I lay them flat until they're frozen solid and I can stack them horizontally or vertically.
swianecki. My sister was making tea with onion skins for some healthy reason. Forgot what for, I don't do onions and I need to keep some space in the brain for more important things. But you might want to Google it.
Great video sister! Now this is going to sound a little strange but I also add chicken feet (which are packed with collagens) and astragalus root from Mongolia. They say the root, which has a nutty bean like flavor, has immune building and cancer fighting properties. Can't hurt to try right? Keep up the great videos. Just thought I'd mention this. God bless you and your family.
Even at Christmas, we roast outside with that roaster. It cooks same length of time and tastes oh so good!!!!!! During tomato sauce season, I cook my sauce in there outside also. You can blanch your foods also. It's an in or out cooker lol.
Oh I'm so happy! I got a Nesco roaster for my birthday last spring because of your catchup video, hehe. Now I've got bones that have been piling up in the freezer and wondered if the roaster could be used for bone broth, because I didn't think all the bones I want to use would fit in the crock pot. Thank you, thank you!
Sarah thank you for your encouragement. I have wanted to raise rabbits for many years- I found your info series and could not stop watching this weekend! I love your recipes- your common sense- your ability to share information and entertain at the same time. Bless you and your family!
Canned 9pints of turkey today one 20# . Deboned and cooking bones for broth. Live by myself. Use to do lots of canning. Big garden. Been a window for 17 years so going to container planting this year. So will do canning for one .love watching you and Kevin
I do this too! I save the bones and gristle and I save bacon fat too! You are not alone! It's a part of my culinary school training to do my own stocks for my cooking! Thank you for sharing this!
Thank you so much, Sarah, for this informative video! I just started my very first batch of poultry bone broth this morning. We love watching you and Kevin on your homestead. God bless you and your sweet family!
Thank you for this. We just bough our first 1/2 beef and we asked for all the neck and soup bone. I wasn't sure how to make and preserve the bone broth! Thank you!
Thanks Sarah for sharing! I had heard somewhere about the onion skins but I had completely forgotten until watching your video. I will now be on the search for one of those roaster ovens at auction or Thrift Stores. I love all of the videos from Living Traditions. Its part of my daily routine with my am coffee.
Oh my goodness! I put garlic in mine all the time and I’ve found it turns bitter if I cook it too long! I’m going to try to make my bone broth without it and see if that’s been my problem all along. Great information-thanks
Love your channel! I love making bone broth too, I have been freezing all my veggie scraps and bones, and it's about time for us to do it soon too! We blend the bones in a food processor after to make a second broth, and we do our bone broth in the pressure canner. But I am so glad to see you do it longer than 24 hours, i agree that's not enough, but I didn't know we could do it for longer, and I'm still relatively new to the process! I might double the cook time the next batch! Always a pleasure to watch and learn, I can't wait for your canning series!
I’ve only made chicken bone broth and I always keep it in the slow cooker on low for 2 days. After the first full day I pull out the marrow bones and crush them to get the marrow in the broth.
Lol I have a very similar Nesco Roaster and I saved the bones from my Turkey I cooked today for Thanksgiving 2020 and I remembered this video and here I am!!! I always make gravy when I cook big so no juices available to add... but I am so looking forward to making broth!!!
I just finished making a large amount of beef/pork broth the other day. I always use my electric roaster after seeing you do it that way. I have a small kitchen so i put my roaster out in the boot room to cook away. Such a great idea using that for broths and large batches of tomato sauces etc. Great video Sarah
Thank you for this recipe/how to make bone broth. It was time to do something with all those bones i have been saving since Thursday. I am also quite tickled that some essentials i was missing tonight... were added from my dehydrated pantry i set back a while ago. Proof: you can't ever over prepare... Thanks again for sharing so much with us. Continued thoughts and prayers for your family at this time of need .
Sarah, I have a batch of chicken stock going now in my 6L thermal pot. I added 4 quarts of water and plan to can those in a 7L Kuhn Rikon pressure cooker. A small batch seems better than dragging down the 21qt pressure canner from the attic. I shared the recipe with a Thermal Cooker group online.
were in the Ozark's are you guy's im in Christian County see your video on the tree that hit your driveway and we were in the path of that storm too thank god no one got hurt. may god bless you and help you with your homestead
Just came across this. I just learned thus year how to make Vegetable Broth and today it was my second time. I can just imagine how your house smelled as my apt was smelling so good with just the veggies. (I used veggies scrapes). Thank you, one day when I have more room to do canning I will make some bone broth. Great video!
Most broths and sauces need an acidic balance shot for flavor. 18qts. I would put in 2 1/2 tbls spoons full of vinegar any kind the acid is what you rare after. Great video thanks for this. Vinegar is not going to extract many more nutrients after 3 days. So right about the fat even canned it will go bad for the flavor.
Hii Ms.sarrah... I make bone broth everyday. As i watch you i thought that one of my simple recipe will make you fan for it. I just use water, bones, dried cinnamon sticks, dried mint leaves, salt, chicken stock, ginger garlic paste or dried powder and give it slow cook. I hope you'll love it. ♥ new subscriber.
Great video, alternatively if u don’t have the toaster, roast the bones in your oven until color develops. I have a beer pot with a low spout. It has a mash screen as well. I do 5 gallons at a shot. Add all of your bones to e pot with the roasted veg and after going thru the simmer step 24-48 hours, open the spigot and drain into jars and/Or bags. You can use a tea strainer to get the fines. You must let them cool first before putting them in the freezer (room temp) is fine. If you can, you can go right to the canner. Great recipe!! The vinegar is essential not only for the nutrients, but it also extracts the soluble gelatin which is super nutritious! Great video!!
This is such a great video! I am just starting to want to make some bone broth and Your recipe looks great! I am definitely going to give this a try. Thanks for your informative videos I have been watching you for a while now and love you and Hubby.
Many times, I have heard that the addition of pepper aids in metabolism, and greater uptake of some nutrients /herbs etc., (ie turmeric for example). Have you ever considered adding some of your cayenne seed to the broth while steeping, but before straining/bottling? And: Please tell me that you don't pitch the fat. Lipids are our friend, (in measured amounts), and they make an excellent substrate for birdseed blocks to feed the wild birds in the winter.
I appreciate this video!! You explain everything so clearly. I'm going to start making broth all the time. What a wonderful way to eat healthier. Thank you!
This is great to pair with the chicken canning video because the skins and bones left over from canning the meat can go in to the broth before cooking it down.
I have a daughter is law that drinks lots of Bone broth. I need to work on showing her how to make her own. I’m thinking maybe I can visit the local butcher shop and get some bones there ? Great video . I just watched a video on how health the outer brown peel of the onions are. People actually make a tea with them. They save all the outer peels for onion tea. Thanks for all the great info. Hugs and God Bless.
I'm a big fan of your lifestyle and your videos, thank you. One question about this one, why cook the broth so long? I've worked as a professional cook and I've never seen any stock cooked more than one day. Even when making it from big beef bones and veal bones. I cant imagine that you are extracting any more flavor after one day. Is it for some other reason?
Thank you thank you, I have a large roaster! I almost purchased an eight quart crock pot, but I thought why not use my roasted and there was your video. Thank you fir your help.
Such a cool video! Can you please provide a link to that awesome large roaster? The only thing I do different with mine is I filter the liquid using a cheese cloth to make sure all the gunky stuff is gone. I've never heard of using rabbit bones! I gotta look that up
I pretty much use your recipe for making broths,- with a few tweaks. Thank you! Just made 18 gallons of beef bone broth and have enough bones left for 24 gallons more. I use a 22 quart roaster.
I am a big fan of broths especially chicken and I usually simmer three days and I do add two or three mushrooms along with my veggies as they just add that something extra to the taste. Thanks so much for all your videos, I always learn something great.
WOW boy I really enjoyed watching you make the broth👍🏽 I make it also. And don't know what I'd do with out it. I use mostly poultry simply because I can get lots of it for pennies a pound. I'm so darn happy to see someone making good food. I'll be watching your canning video also😁 ..
Wow. What a perfect subject that strikes so close to home. As a confirmed old bachelor, (widower), I'd starve without my bone broth. The healthiest part of my diet. You do broth very close to the way I do with the exception of the Bay leaf. I prefer to make my bone broths a bit 'bland', so I have the options to add whatever spices/flavors I want depending on the final recipe/meal. Tips I've learned....I crack all bones with the back of my butcher knife prior to rendering to cut WAY down on cooking time. Also, with sheep and some 'wild game' bones, I like to get ALL of the fat out so I chill it and peel off the hardened fats prior to storing. I also only use apple cider vinegar instead of white. Last tip...., (some of your watchers are gonna say, "ewww"!), I usually include the 'blood organs' half way thru cooking to get the nutrients infused prior to straining. My dogs get the strained out stuff. Hope this helps in future. God Bless.
Hello! I looked up bone broth and found this video....ive been subbed forever and you are not showing up in my feed ever!? Thought id let you know . Love your videos 😍
Used to volunteer at the church pantry. We had some chicken that was freezer burnt. Instead of tossing it I used it in my bone broth with carcasses since it is still safe. Made great broth
Just something I did I put container holding strained broth in cooler with ice from ice cubes. Let set over night and next day fat had hardened rather nicely. Then canned it. Week later still no fat at top of jar.
Like your methods & receive. Would suggest you mention the importance of using purified water , especially for those of us with hard water - you don’t want to make broth loaded with all those chemicals!
I make mine the same way as of right now I have a roaster going. Health reasons you need to quickly chill, don't let it sit on shelve, put in smaller bowls, can put in frozen water bottles to chill. Remember keep hot things hot and cold things cold.
glad you added the vinegar in (and NOPE you can not taste it) !! I was debating commenting that it really helps pull out the minerals from the bone! I would be so jealous... except I just made some for us and it is so good. Love watching my littles drink it up!!
This makes an amazing gluten free gravy! I just add A few Tbls of tapioca flour to 1/4 of cold water. Add that to a few cups of boiling bone broth. You can have gravy in a matter of minutes
Sara, quick question. How many pounds of bones did you do for that 18 qt roaster? I have a 22 qt and am getting 40 lbs of chicken backs this week to make broth. Trying to figure out if I need to make 2 batches. Thanks
In another video the gal said it’s a 3:2 ratio- 3 parts water to 2 parts bones. So weigh the bones. A gallon of water weighs about 8.3 lbs. I only ever made chicken broth and I never measured water to bones. It always turned out great. I have deer bones in the oven right now. And I just realized I forgot to weigh them but usually I go by color and flavor. If it ends up too watery or weak flavored then I reduce it before using or canning. Hope this helps!
So much to learn!! Thanks again for another good amount of information. I don't really care for videos more than 10 minutes long. But you give the information and instructions we need to get the results we're looking for. lol Did that even make sense? You also draw a good group of people who have very good tips. Thanks. Jesus bless.
If you half the onions and blacken them on the stove top it imparts masses of flavour and a nice colour! Same goes for the bones I roast them under the broiler for maybe 10 minutes per side and my broth became so much better in flavour, especially for beef bone broth. Haven’t tried it for poultry bones yet.
I'm a new subscriber, ty for sharing. I can't wait to try this out and make my own I have been buying it from the store since I learned about it, now I can make my own.
I don't know why but I roast all uncooked bones .. and due to intestinal operations I have to fry onions first??? Raw onions in my broth cause intestinal gas for me. But I envy your nesco. I used big water bath scanner on back of woodstove for several days. Instead of vinegar I used lemon to pull out calcium from bones....i miss those days...lucky you...enjoy..
Someone else probably already recommended this but I didn't want to read all the comments. I save all my carrot, celery and onion discards from when I chop veggies for meals, in freezer bags all summer and that's what I use for my veggies in my broth. Basically ends and skins and peels. This way I'm again using what I'd normally throw away.
I do the same!
I do the same. Also, I don’t have space for all the broth in liquid form so I dehydrate my broth and pulverize it then when I need broth I just add a teaspoon of the powdered broth per cup of water.
Bone broth is delish! I made it a few years ago and never again bought the store broth.
@@KaribeCuebas what is your process for dehydration?
@@judik8860 Hi! Basically, I remove as much fat from my broth as possible. Then I use the fruit leather trays to dehydrate. I add approx one cup of broth to each tray and dehydrate in dehydrator at 165F. Once it's brittle and looks like stained glass, I put it in my coffee grinder (I bought specifically to do this not for coffee) to pulverize it, then I store it in a vacuum sealed jar.
Ms. Mary has a video on that as well. I learned from her.😉. Just type "Marys Nest Dehydrating Bone broth" and it should come up.
@Maria Davis. I've got my first batch of stock in the dehydrator right now after watching Mary Nest's video. So happy to have found this method of preservation.
I was gonna say WHERE IS THE APPLE CIDER VINAGER lol it draws all the nutrients out of the bones for the broth 👍magic sauce
Ooooh ty for sharing that extra healthy tid-bit 🤗💙
I added white vinegar as Sara states in her video.
I find the idea that apple cider vinegar 'draws all the nutrients out of the bones' rather amusing. Could you please point me to a credible site so that I may read the wondrous chemistry involved?
Because of the temperatures (+70 C/ +160 F degrees), you'll be killing the special nutrients in apple cider vinegar. Just use white vinegar and save the ACV for times when you don't heat it up too much.
@@oldbatwit5102 2
For beef broth I always roast the bones, then paint them with tomato paste. Continue baking until paste is browned, then proceed with the stock making . The color is so rich and brown and delicious!
♥️🙏👍🤓🇺🇸
Oh and I use a 2 cup glass measuring cup to fill my jars, I’ve tried every ladle out there but I’m old and having that handle to grip makes it so much easier on my hands and arm muscles.
That’s a French technique, putting tomato paste on the beef bones before you roast them. I personally don’t like that flavor in my beef broth.
The jar breaking in the freezer is more likely caused by the fact that you are using a jar with a shoulder on it. When the liquid freezes and expands it keeps its shape. As it rises the narrowing of the jar can't handle the wider frozen liquid. You can avoid this by putting less liquid in the quart jar or by putting it in straight sided jars. Wide mouth pint jars and most of the smaller jars have straight sides. Recently Ball came out with a pint and a half size jar that is straight sided that is perfect for freezing. They even imprinted a freeze line on the jar. Very convenient. I use them for my bone broth and for freezing my raw milk. They are a handy size and shape for all kinds of things. I got mine at Walmart.
THANK YOU for the details! It was getting too expensive to break Mason jars and throw away precious broth :)
Also, I save the skimmed fat, especially from deer and beef bones in tubs and my husband uses it for making seed cakes for the birds, wild birds as well as our chickens.
When i moved out of my parents house a few years ago, and i started buying groceries myself, i always bought bone in chicken, because i use chicken stock in almost everything i make. I didnt have a pressure canner so i had to freeze mine, but i never threw out bones until they crumbled in my hands. Homemade always tastes better than storebought, and bone broth is no exception.
I notice many of you homesteaders make bone broth in a roasting pan. I can’t wait to buy one and try this! Thank you
This is just something that I do. I don't have a pressure canner so I freeze my broth in large freezer bags. I lay them flat until they're frozen solid and I can stack them horizontally or vertically.
I never heard of using the onion skins. I'm always learning something new from your videos. Thank you.
swianecki. My sister was making tea with onion skins for some healthy reason. Forgot what for, I don't do onions and I need to keep some space in the brain for more important things. But you might want to Google it.
Onion skins are awesome esp makes rich color
Great video sister! Now this is going to sound a little strange but I also add chicken feet (which are packed with collagens) and astragalus root from Mongolia. They say the root, which has a nutty bean like flavor, has immune building and cancer fighting properties. Can't hurt to try right? Keep up the great videos. Just thought I'd mention this. God bless you and your family.
Yes! The chicken feet are great to add for collagen
Chicken feet yes my german grandma did that makes nice rich college n broth
Chicken feet and rooster comb makes excellent collagen broth! I just asked a friend to save chicken feet for me when they butcher the next time
Even at Christmas, we roast outside with that roaster. It cooks same length of time and tastes oh so good!!!!!! During tomato sauce season, I cook my sauce in there outside also. You can blanch your foods also. It's an in or out cooker lol.
Oh I'm so happy! I got a Nesco roaster for my birthday last spring because of your catchup video, hehe. Now I've got bones that have been piling up in the freezer and wondered if the roaster could be used for bone broth, because I didn't think all the bones I want to use would fit in the crock pot. Thank you, thank you!
Sarah thank you for your encouragement. I have wanted to raise rabbits for many years- I found your info series and could not stop watching this weekend! I love your recipes- your common sense- your ability to share information and entertain at the same time. Bless you and your family!
+Shondia Evans Thank you, Sharon! That means a lot!
Canned 9pints of turkey today one 20# . Deboned and cooking bones for broth. Live by myself. Use to do lots of canning. Big garden. Been a window for 17 years so going to container planting this year. So will do canning for one .love watching you and Kevin
I do this too! I save the bones and gristle and I save bacon fat too! You are not alone! It's a part of my culinary school training to do my own stocks for my cooking! Thank you for sharing this!
Thank you so much, Sarah, for this informative video! I just started my very first batch of poultry bone broth this morning. We love watching you and Kevin on your homestead. God bless you and your sweet family!
Thank you for this. We just bough our first 1/2 beef and we asked for all the neck and soup bone. I wasn't sure how to make and preserve the bone broth! Thank you!
Today is my first try at chicken broth , thanks for the great video. Wish me the Best ! I’m excited to see what I end up with. Blessing to all💕
I've have also added fresh lemon to chicken bone broth. It makes a very wonderful light broth. We drink bone broth daily. At least a cup.
Save your onion ends and skins, and celery leaves and ends from other meals in the freezer too.
Thanks Sarah for sharing! I had heard somewhere about the onion skins but I had completely forgotten until watching your video. I will now be on the search for one of those roaster ovens at auction or Thrift Stores. I love all of the videos from Living Traditions. Its part of my daily routine with my am coffee.
Oh my goodness! I put garlic in mine all the time and I’ve found it turns bitter if I cook it too long! I’m going to try to make my bone broth without it and see if that’s been my problem all along. Great information-thanks
Love your channel! I love making bone broth too, I have been freezing all my veggie scraps and bones, and it's about time for us to do it soon too! We blend the bones in a food processor after to make a second broth, and we do our bone broth in the pressure canner. But I am so glad to see you do it longer than 24 hours, i agree that's not enough, but I didn't know we could do it for longer, and I'm still relatively new to the process! I might double the cook time the next batch! Always a pleasure to watch and learn, I can't wait for your canning series!
I’ve only made chicken bone broth and I always keep it in the slow cooker on low for 2 days. After the first full day I pull out the marrow bones and crush them to get the marrow in the broth.
Thanks so much!! Congrats on the success of the channel guys!!
Lol I have a very similar Nesco Roaster and I saved the bones from my Turkey I cooked today for Thanksgiving 2020 and I remembered this video and here I am!!! I always make gravy when I cook big so no juices available to add... but I am so looking forward to making broth!!!
Oh, my goodness! I would love to be your next door neighbor. LOL! I really enjoy learning from you. YT is the next best thing. 😊
I have started adding turmeric and ginger root chunks to the mix. Wow! What a game changer!
Great for anti inflammatory ! Il do same ty
With ginger and turmeric is wonderful
How much turmeric and ginger? I have fibromyalgia and anything w
Raymond Haden: How much turmeric do you use?
I just finished making a large amount of beef/pork broth the other day. I always use my electric roaster after seeing you do it that way. I have a small kitchen so i put my roaster out in the boot room to cook away. Such a great idea using that for broths and large batches of tomato sauces etc. Great video Sarah
haha "Hoarder of animal bone"? 😮 That sounds fantastic! I need to make some too! Thanks for sharing :)
I use a turkey baster to suck off the grease. I also have a measuring cup that pours from the bottom to remove grease and other floaters.
Thank you for this recipe/how to make bone broth. It was time to do something with all those bones i have been saving since Thursday. I am also quite tickled that some essentials i was missing tonight... were added from my dehydrated pantry i set back a while ago. Proof: you can't ever over prepare... Thanks again for sharing so much with us. Continued thoughts and prayers for your family at this time of need .
Sarah, I have a batch of chicken stock going now in my 6L thermal pot. I added 4 quarts of water and plan to can those in a 7L Kuhn Rikon pressure cooker. A small batch seems better than dragging down the 21qt pressure canner from the attic. I shared the recipe with a Thermal Cooker group online.
I take my kitchen mallet and crack the larger bones to expose the marrow before I start my broth.
That's a good idea!
Great idea
were in the Ozark's are you guy's im in Christian County see your video on the tree that hit your driveway and we were in the path of that storm too thank god no one got hurt. may god bless you and help you with your homestead
Just came across this. I just learned thus year how to make Vegetable Broth and today it was my second time. I can just imagine how your house smelled as my apt was smelling so good with just the veggies. (I used veggies scrapes). Thank you, one day when I have more room to do canning I will make some bone broth. Great video!
Most broths and sauces need an acidic balance shot for flavor. 18qts. I would put in 2 1/2 tbls spoons full of vinegar any kind the acid is what you rare after. Great video thanks for this. Vinegar is not going to extract many more nutrients after 3 days. So right about the fat even canned it will go bad for the flavor.
Hii Ms.sarrah... I make bone broth everyday. As i watch you i thought that one of my simple recipe will make you fan for it. I just use water, bones, dried cinnamon sticks, dried mint leaves, salt, chicken stock, ginger garlic paste or dried powder and give it slow cook. I hope you'll love it. ♥ new subscriber.
Great video, alternatively if u don’t have the toaster, roast the bones in your oven until color develops. I have a beer pot with a low spout. It has a mash screen as well. I do 5 gallons at a shot. Add all of your bones to e pot with the roasted veg and after going thru the simmer step 24-48 hours, open the spigot and drain into jars and/Or bags. You can use a tea strainer to get the fines. You must let them cool first before putting them in the freezer (room temp) is fine. If you can, you can go right to the canner. Great recipe!! The vinegar is essential not only for the nutrients, but it also extracts the soluble gelatin which is super nutritious! Great video!!
I put my cookers outside during the summer. Doesn't heat the house up and I can still make stuff like this!
This is such a great video! I am just starting to want to make some bone broth and Your recipe looks great! I am definitely going to give this a try. Thanks for your informative videos I have been watching you for a while now and love you and Hubby.
Many times, I have heard that the addition of pepper aids in metabolism, and greater uptake of some nutrients /herbs etc., (ie turmeric for example). Have you ever considered adding some of your cayenne seed to the broth while steeping, but before straining/bottling? And: Please tell me that you don't pitch the fat. Lipids are our friend, (in measured amounts), and they make an excellent substrate for birdseed blocks to feed the wild birds in the winter.
Looks delicious & I learned it’s very healthy. Greetings from Mexico United Staters.
I appreciate this video!! You explain everything so clearly. I'm going to start making broth all the time. What a wonderful way to eat healthier. Thank you!
you can also keep some veggy scraps, like onion peels, celery roots, carrot tops, etc. and add those in, too.
Exactly what I do onion skins esp red n sweet onion rich color broth
love my roaster..i have a large one like that and the temp control on those are fantastic..great video
Sarah I absolutely love your thoroughness. :)
Thanks you so much for telling details about how to make Bone Broth. You're a wonderful person so caring!
This is great to pair with the chicken canning video because the skins and bones left over from canning the meat can go in to the broth before cooking it down.
I'm going to be making beef bone broth tomorrow!! Got 30lbs of bones today along with 70+lbs of beef. Thank you for sharing how you make your broth!
How did your beef broth work out? I am going to start my first batch tonight w marrow bones we bought and other pieces from my freezer. Thank you 😊
@@MM-oc3sb great.
I have a daughter is law that drinks lots of Bone broth. I need to work on showing her how to make her own. I’m thinking maybe I can visit the local butcher shop and get some bones there ? Great video . I just watched a video on how health the outer brown peel of the onions are. People actually make a tea with them. They save all the outer peels for onion tea. Thanks for all the great info. Hugs and God Bless.
I'm a big fan of your lifestyle and your videos, thank you. One question about this one, why cook the broth so long? I've worked as a professional cook and I've never seen any stock cooked more than one day. Even when making it from big beef bones and veal bones. I cant imagine that you are extracting any more flavor after one day. Is it for some other reason?
Making 2 batches of broth! Can’t wait til it gets done. Thank you for the assistance.
You can do large batches in your canner and get the same results in a few hours. Just a tip to help save time and energy. Good video.
You are just adorable 😊 ! I love how energetic you are with teaching. Have a pot of venison going as I watch you
👵🏻👩🌾❣️
Also, when freezing in mason jars, make sure they are wide-mouth. Regular-mouth jars have a tendency to break or crack when thawing.
The drippings are a great idea. Thank you Sarah!
Oh man!! I wanted to see your broth canned up! I bet it was beautiful!
Thank you thank you, I have a large roaster! I almost purchased an eight quart crock pot, but I thought why not use my roasted and there was your video. Thank you fir your help.
Such a cool video! Can you please provide a link to that awesome large roaster? The only thing I do different with mine is I filter the liquid using a cheese cloth to make sure all the gunky stuff is gone. I've never heard of using rabbit bones! I gotta look that up
I pretty much use your recipe for making broths,- with a few tweaks. Thank you! Just made 18 gallons of beef bone broth and have enough bones left for 24 gallons more. I use a 22 quart roaster.
I am a big fan of broths especially chicken and I usually simmer three days and I do add two or three mushrooms along with my veggies as they just add that something extra to the taste. Thanks so much for all your videos, I always learn something great.
Love homemade broth great for a cold and in winter
Love making bone broth, I use my toaster as well...it’s worth making the big batch all at once. Have a safe and Happy New Year!
WOW boy I really enjoyed watching you make the broth👍🏽 I make it also. And don't know what I'd do with out it. I use mostly poultry simply because I can get lots of it for pennies a pound. I'm so darn happy to see someone making good food. I'll be watching your canning video also😁 ..
Thanks for this video, so helpful as I embark on making my first batch of bone broth.
Love this! Can't wait for your canning series.
Thank you for teaching this recipe. I know it is very tasty. Just love bone broth! Very much interested in Canning 101! Be blessed.
Love the video! Did you start cooker with frozen bones in cooker along with veggies? I couldn’t tell from video. Thanks
Thank you Sarah for this video ❤ I needed it
Wow. What a perfect subject that strikes so close to home. As a confirmed old bachelor, (widower), I'd starve without my bone broth. The healthiest part of my diet. You do broth very close to the way I do with the exception of the Bay leaf. I prefer to make my bone broths a bit 'bland', so I have the options to add whatever spices/flavors I want depending on the final recipe/meal. Tips I've learned....I crack all bones with the back of my butcher knife prior to rendering to cut WAY down on cooking time. Also, with sheep and some 'wild game' bones, I like to get ALL of the fat out so I chill it and peel off the hardened fats prior to storing. I also only use apple cider vinegar instead of white. Last tip...., (some of your watchers are gonna say, "ewww"!), I usually include the 'blood organs' half way thru cooking to get the nutrients infused prior to straining. My dogs get the strained out stuff. Hope this helps in future. God Bless.
singleman Thanks for the tip on cracking the bones. Never thought of that. Really appreciate the added tips from all of you.
Do you mean blood organs such as liver, kidneys etc...? If so, do you leave it in the broth until its done then discard?
I am doing the same today! One of the ways to make a 5 below 0 day seem a bit more comforting.
Will try using a Nesco Roaster 👍 I will also try roasting the raw bones, for extra flavor, in the roaster, before cooking everything for broth. Ty!
Hello! I looked up bone broth and found this video....ive been subbed forever and you are not showing up in my feed ever!? Thought id let you know . Love your videos 😍
Used to volunteer at the church pantry. We had some chicken that was freezer burnt. Instead of tossing it I used it in my bone broth with carcasses since it is still safe. Made great broth
Thanks for sharing all this great information on making a bone broth. Thanks and have a blessed day
Just something I did I put container holding strained broth in cooler with ice from ice cubes. Let set over night and next day fat had hardened rather nicely. Then canned it. Week later still no fat at top of jar.
Loving this channel, you guys keep doing videos...we keep watching! Thank You
Like your methods & receive. Would suggest you mention the importance of using purified water , especially for those of us with hard water - you don’t want to make broth loaded with all those chemicals!
I make mine the same way as of right now I have a roaster going. Health reasons you need to quickly chill, don't let it sit on shelve, put in smaller bowls, can put in frozen water bottles to chill. Remember keep hot things hot and cold things cold.
glad you added the vinegar in (and NOPE you can not taste it) !! I was debating commenting that it really helps pull out the minerals from the bone! I would be so jealous... except I just made some for us and it is so good. Love watching my littles drink it up!!
Great demo video! We will be doing some of this pretty soon!
Thanks for sharing it!
Chuck
This makes an amazing gluten free gravy! I just add A few Tbls of tapioca flour to 1/4 of cold water. Add that to a few cups of boiling bone broth. You can have gravy in a matter of minutes
I know that this is almost 2 years after this video but it is still great and I am going into the kitchen to start my Thanksgiving Turkey broth.
How many freezers do you have?
Is there a video showing your food storage?
Thank you. Love your videos.
I had the same question, how many freezers do you have? We have 1 large chest freezer and 2 refridge/freezers and that doesn't seem enough for us.
Great video. I’m making beef stock today. Thank you
Sara, quick question. How many pounds of bones did you do for that 18 qt roaster? I have a 22 qt and am getting 40 lbs of chicken backs this week to make broth. Trying to figure out if I need to make 2 batches. Thanks
Nice of her to answer huh? I will try....just use what you have. There is no set amount. The more bones the more nutritious.
In another video the gal said it’s a 3:2 ratio- 3 parts water to 2 parts bones.
So weigh the bones. A gallon of water weighs about 8.3 lbs.
I only ever made chicken broth and I never measured water to bones. It always turned out great. I have deer bones in the oven right now. And I just realized I forgot to weigh them but usually I go by color and flavor. If it ends up too watery or weak flavored then I reduce it before using or canning.
Hope this helps!
Thanks for the roaster idea!
Thanks, you’re the first person that I’ve seen who has water continually I’m wondering does your bone broth gel?
OMGosh…you are a hoot! 😂 I love your channel’s content 👍🏼
If you can, try adding turmeric to your next batch. It's incredible.
Thank you. Great video and info. I will follow your instructions for sure.
So much to learn!! Thanks again for another good amount of information. I don't really care for videos more than 10 minutes long. But you give the information and instructions we need to get the results we're looking for. lol Did that even make sense? You also draw a good group of people who have very good tips. Thanks. Jesus bless.
If you half the onions and blacken them on the stove top it imparts masses of flavour and a nice colour! Same goes for the bones I roast them under the broiler for maybe 10 minutes per side and my broth became so much better in flavour, especially for beef bone broth. Haven’t tried it for poultry bones yet.
Your amazing! Love your videos. Subscribed and thank you for sharing your knowledge!! ♡♡♡
I'm a new subscriber, ty for sharing. I can't wait to try this out and make my own I have been buying it from the store since I learned about it, now I can make my own.
I don't know why but I roast all uncooked bones .. and due to intestinal operations I have to fry onions first??? Raw onions in my broth cause intestinal gas for me. But I envy your nesco. I used big water bath scanner on back of woodstove for several days. Instead of vinegar I used lemon to pull out calcium from bones....i miss those days...lucky you...enjoy..
I do the same thing save bones up for a while then make broth. I do the same with veggie scraps to make vegetable broth.
How about adding Rosemary to that? It's so healthy and used in stuffing.
Onion peels.. you could also ad tomatoe paste for richness and color.
Great video Sarah, i was thinking about how to make me some broth just yesterday it's like you where reading my mine, thanks very much for the info.