12:38 no Becky you are not crazy. That is actually how bone meal is made. I think it's awesome that you use everything 100% meat, juice, and bones no waste.
@@marinadoerksen8107 Yes, whatever structure is left will be pretty much just calcium because most everything else cooks out. Only a relatively small amount of calcium can go into solution in the water compared to the amount that bones are made up of.
Adding a few tablespoons of apple cider vinegar will help break down the bones and release its collagen, making a gelatinous stock, great for joint, skin, muscle, bone and heart health. Also, roasting yr bones and veggie scraps (400 for 1 hour) adds a lot of flavor to yr stock as well. For yr canning headspace, one inch headspace is measured from the top/lid of the jar and is at the bottom ring on the thread. You were approximately 1 inch short on some jars and. Could maximize your jar/shelf space by filling up some more. That level is also the level to aim for, as in not only not go over it, but not go under it is also important. Hope that makes sense. Great videos. Tfs.
@@AcreHomestead I bake 30 lb turkeys in my roaster, with water half way up in the roasting pan. The collagen is cooked out of the bones with no vinegar needed. I get the most gelatinous bone broth ever. It's like thick jelly. The same would work for the lowly chicken. My mother learned this from her mother . and so on.
i cook bones that are broken so marrow is exposed and cooks into the broth. another way to add nutrients to the broth. i have to cook my meats a long time to eat it - stomach condition. chicken with broken bones - 3 hours, beef 5 hours, pork - 4 hours. all cooked with celery and onion as flavor enhancers for the broth.
Is that for raw chicken, though? These are already cooked, so I don’t think it needs to be roasted on top of cooking, but might be wrong. Curious as to what you or @AcreHomestead thinks
this type of pantry stocking and bulk cooking just makes so much logical sense. I know this is what everyone used to do 100+ years ago, I hate that this knowledge was lost on so many people. thankyou so much for teaching all this!!!
I recently brought a Presto 23 Quart Canner. Thanks to this video I have now canned (9) pints and (2) quarts of chicken broth for my pantry. I had a big bag of vegetable scraps and chicken bones that have built up over time in my freezer. This week at the supermarket I was able to buy (4) chicken carcasses so yesterday slow cooking chicken bone broth was a good project! Fast forward today doing my first canning project is a major milestone in my preservation journey. Thank you for your very helpful and informative content Becky! In appreciation! Robyn from Gisborne, New Zealand
I use quarts also to can my bone broth, but sometimes don't need the whole jar. I put the excess into ice cube trays and freeze them. I have a bag in my freezer with chicken broth cubes to use in recipes when I don't need a lot.
Great tip, saves lids! I use way too many pints for my little family and had to change my ways with lid shortages. But my All American canner double stacks so I can do 17 pints at once so I love my pints.
I have been dying to find a channel like yours that just teaches basic skills/recipes! So many garden videos and no one teaching us how to preserve/use it all! I love watching your videos on cooking and preserving! ❤️ Americans literally have lost all of these skills in one generation! I am always so surprised on how little I know! I learned zero cooking skills growing up unless it was in a recipe! Speaking of, I heard in one video but can’t remember which one, you mentioned a book that taught you all the basics of cooking! Can you remember which is was? ☺️
Miranda not only Americans...Europeans too...we have no pressure canning...bought my instant pot from UK...My heart is filled with hope because of al the nice people learning with me the old ways again...
@@TheNorafee just want to make sure that you know the instant pot is a pressure cooker and not a pressure canner right? I guess presto is coming out with an electric pressure canner though
I just love thes I love all your ideas you have help me soo soo much you have such good ideas to save money you are awesome thank you for everything you do keep going
The egg 🥚 shells is what my hubby and I are trying for next year's tomatoes 🍅 too! We hope it helps we dry them out and keep them in a bucket to grind up later for them for next spring and happy to always reuse scraps and items while he happy eating his eggs every morning 😄
I save all my eggshells and roast them on low for 25 mins, then grind to a powder. I then put some in each tomato and pepper planting hole. I don’t get blossom end rot. You could probably do the same with the bones.
Hi! You’re doing a great job with the canning, but I noticed a couple of things. The inch of headspace is measured from the top lip of the jar. One inch headspace falls at the bottom glass lip under the threads for most jar brands. So you are technically leaving about 2 inches of headspace. Also, you may be over-tightening your rings, fingertip tight is what is recommended. If you tighten too much, the air inside the jar has difficulty escaping during the canning process, and can result in a poor vacuum and a weak seal, or a buckled lid.
@Kelsey Peters thank you for sharing that tip about the headspace. I hear and see directions about headspace but was never sure if it was from the top or where? Thanks so much!
I just love you Becky. You do so many things like I do. When I was much younger,shamefully I was very wasteful. I finally realized how awful I was. For the last few DECADES I have improved a lot. I love saving as much as I possibly can. I love Bone Broth (especially with the marrow bones), but love regular broth too. Keep up the good work ma’am. Your entire family is blessed to have you💖
Suggestion, I use a pitcher to add water to my coffee maker, soup pot, crock pot as it has a pour spout. I could never have lifted that roaster pan! You are strong!! My mom kept two bags in the freezer, one for all leftover veg, when full she made soup! The other was leftover bread, all bread, and she made dressing with! She was Depression Era = nothing was thrown out! Good teachings!
What a great way to streeetttcccchhh out those rotisserie chickens. I would normally buy one when they go on sale and use every bit of the chicken. With the bones/carcass I would either make a broth too but never in that quantity that you do. Thanks for the many great ideas and tips. I think your idea of drying and grinding the bones for the garden is great too. I would usually take the softened remains of the bones and whip them up real well in a blender for my 4-legged babies. As for calcium I save eggshells-boil them and dry them completely in the oven. Grind them up and you have a calcium powder to be used however. Sprinkled on chicken food or dog food or the garden or even take yourself. 😉 great source of calcium for sure. Great vids Becky.
I bought four rotisserie chickens from costco, and just completed this. Unfortunately, I don't have a roaster, so I had to use two standard crockpots. Because of that, mine only made about 8 quarts. Still worth it, for my family!! I'll be doing beef bones tonight! I picked my chicken bones of the extra meat, and made soup out of that, then the bones went straight into the compost. Nothing was wasted!! Thank you for the video. :)
Not only is making it more cost effective, it tastes so much better! I received a new heart diagnosis which means I have to reduce salt intake. I love soups at this time of the year, so I decided to make my own stock/broth. Even with the reduced salt, it tastes so much better then any broth that I can buy. I’ve been converted!
when we grew our fist garden, we bought, bone meal to put around our tomato plants. My brother, an avid gardener, teased us, saying we were treating our plants like royalty. Well, they were the best tasting tomatoes, we had ever had! So I say, yes to bone broth.
You are such an inspiration Becky!!! I'm binge watching your videos atm. I love that you save & use veggie scraps, and nothing goes to waste (even the plastic bags get reused) I'm going to start doing this, haven't asked my chickens yet, but I'm sure they'll be ok to share the scraps. You are AMAZING!! I'm so glad that I found your channel. God bless you x
Ok I made my first bone broth…. Mistake one was that I didn’t have a fat separator, but I will make it work until mine shows up by refrigerating it to separate the fat from the broth. So glad I found your channel! You have helped inspire me to do better for me and my kiddo
for a longer storage time of keeping your chicken in the freezer, I flash freeze my chicken, then transfer the meat into a vacuum bag and vacuum seal them, they will last longer and won't get freezer burned
I agree Costco rotisserie chicken is cheap, but it’s also injected with a ton of additives. Now it’s in your stock. So, starting with the best ingredients you can afford makes a difference. Today I’m roasting two organic chickens and will be doing the rest the same. 👍
How did you learn all this at such a young age? You have an encyclopedia book of knowledge! Lucky us you are sharing your skills on TH-cam, it's so helpful. I don't can but now I want to! I do make my own broth but never considered using scraps of veggies, I always chop up new onions etc but now I realise I am throwing out perfectly good reuseable scraps. Thank you so much for the endless advice!
I, also, make bone broth out of Costco chickens. One chicken for us (retired 2 people). Had never thought of canning it. Great idea. I add 2 Tbsp. of cider vinegar and garlic, to mine, no salt until later when using it. Love seeing all the different things you add in addition to celery, onion, carrots, that I do. Loved the humor of the little spillage..... you are so natural. love, hugs,prayers.
lol, real life in the kitchen. That has so happened to me so many times. My solution I figure it is bonus steps logged on my Fitbit. I carry the water to the roaster. I keep my roaster in my dining room on a stainless steel chef's table. I do all my broths, fermentations, and dehydrating on this lovely table. It was a bonus score for me when I was out of town and my husband thought he was going to become a chef and bought it. It became mine as he got over that. Minus the chicken you could also make that much veg broth. I no longer make any rice with water. I only use broths.
Like a court bouillon with onion and potato and carrot peels~ but I’d not put carrot peels from store bought carrots in the bouillon, for the same reason you would peel store bought carrots. Perhaps when you have surplus homegrown carrots you can dehydrate and powder, or put the crowns and tips and greens in bouillon or bouillon powder.
EXCELLENT VIDEO BECKY! I like to see how you don't let anything go to waste. I just happened to find you and I'm glad I did and I subscribed to your channel. Your husband is a very lucky guy.
An absolute game changer for any broth is loveage. It soooo good in broth! It grows rapidly (Not Invasion though) and you only need a tinny amount. It also freezes well. Austrians cooks and professional chefs use it in every broth and it makes such a difference and takes the broth from 4 stars to 5 stars 😋 Once my English cousins tried our broths they got hooked on making ist with loveage and now they are growing it too in their gardens. If you can‘t get it in a garden center please let me know and I will send you some seeds. Greetings from Austria
@@jessicasturm5099 vielen lieben Dank für Deine Antwort. Das habe ich in Englisch noch nie gehört. Ja klaaar kommt das auch rein, das gibt erst den richtigen Geschmack… nicht übertrieben, aber gut. Schös Tägli und danke
Purchased 2 rotiserie chickens yesterday to make wraps. Put the carcasses, an onion, carrot, s&p, bay leaf, ACV and garlic in my slow cooker for 24hrs, strained and stored in my freezer. Turned out great.
WOW! I learned so much from this video! I usually throw all my scraps it the compost but not anymore! I'm going to start saving my scraps for making broth! thank you AGAIN!!!!
I always chill my broth overnight and skim the fat off the top before pressure-canning the broth. It’s that second hearing after fat has been removed that I really do my seasoning.
This is the video that popped on my TH-cam feed less than a week ago, and I am so grateful for it! I have binge watching you in chronological order (as should be lol) and got to this point... Thank you so much for sharing your homesteading adventures! You have helped me so much with my emotional state I cannot thank you enough!
We scoop out the chunky stuff with a spider and put them in a colander inside of a bowl. The liquid is ladled into a cheesecloth lined strainer resting over the rim of a stock pot. The liquid from the chunks goes through the strainer. Fridge overnight, remove puck of fat, bring up to temp, then can.
Since you like to multitask, next time you make the broth consider canning soup and stew at the same time. This way you can use some of the stock and meat for the end purpose. The soup or stew can be canned as a raw pack.
I cook the bones until they mush and then turn into a paste in the blender. I strain it with cheesecloth and put the end product in homemade dog food. My dogs love it.
I actually got the hook up with one of the Farms I shop at. I asked them what they do with the carcasses after they part out the chickens and they started selling them. With the feet on even! And when they were moving to their new store space on their property they told me to come and take as many as I wanted for free
Last year I got turkeys from two of my kids (plus mine that made 3) that made them and then made two batches of turkey bone broth. ONe of their favorite things is homemade pasta with turkey broth, I got several quarts from this. But to have the absolute fresh flavor of turkey I didn't add any veggies. I like adding veggies to chicken broth though because I use the broth for soups and things so it adds so much more flavor.
I have eczema on my hands as well, I use vinyl food safe gloves for food prep sometimes when they are flared. Make sure to use dish gloves when washing (:
Seeing you show that chicken leg bone reminded me of an old Spanish trick my mom taught me when I was pregnant and it worked a treat. Save the clean, cooked leg bones and keep them in the freezer. When your baby is teething give them a frozen leg bone to gnaw on. The cold soothes their gums, the shape allows them to get a good grip and the flavor keeps them interested. I know you don't have children but still good info for the back burner.
Hi from Appletree Urban Homestead on TH-cam from Perth Australia. We are in the process of turning our typical suburban backyard into our dream homestead. Love your channel 💖
This is my first time canning chicken broth and it's a whole new level of flavor. I didn't know about adding the vinegar but I definitely will the next time.
I been saving my chicken bones and veggie scraps for a couple months now and yesterday i finally made my chicken broth!!!! Thank you so much for this video, it helped me so much. Now the scary part.............pressure canning it
I'm kind of new at canning and I've already noticed people adding many unnecessary steps. You won me over right away. You get straight to the point, no time wasting. Love the idea of you straining as you're filling the jars. As for the bonemeal, I'd skip a step and just put the uncrushed bones in the garden, just for looks. Thanks for the video!
I’m a newbie to canning and you are my go to channel. Thank you so much for your amazing content. First up- bagged rotisserie chicken and broth. Wish me luck 😊❤
I always keep a bag of veggie scraps in my freezer for this! Peppers, carrots, celery, broccoli ends. It doesn’t matter, I keep it! I cook mine in the instant pot.
Good girl I'm new in canning i just got my all american and I'm still afraid to use this But will try your receipe sound delicious You are an inspiration for all of us
I save my egg shells for tomatoes and peppers. I hang a bag in laundry room and toss the shells in to dry. When I get a lot I process in food processor. Save this for spring. I love the idea for bonemeal. I’m going to do this. Thanks
I make our own dog food & the broth is so good for that, I do omit the onion from stock going into the dog food tho I'm sure there's not enough to be harmful. One little girl has a touchy digestive system.
now it's $10.00 for one!!! I thought I would try this but first only doing one chicken as I don't have the roasting pan you used to cook it in. I did mine in the Instant pot as it was only one chicken. I found out the skins caused too much grease, and had to let it get cold to get that off before I can it. That helped.
You probably already know this but i didn't know until a couple years ago just how many preservatives and additives are in those roasted chickens from the store. The broth is so different when you make it from chicken you've roasted yourself from the additives. Of course still made broth from any chicken carcasses you have at the moment.
I love this, I am learning so much about how to make my own food and preserver stuff to save so much money!! Thank you again for all of your time that you put into all of your videos :-)
Hi Becky. I just made bone broth based on your video. I have a 18 qt roaster and never thought about using it for making broth. I used the onion tops from some GIANT green onions, old carrots, celery I was going was throwing out. Bones from 3 chickens and one turkey. Got 17 pints and 1 quart. Thank you for the inspiration and information.
We use tons of veggies scraps at work for the weekly stock. We avoid asparagus and celery leaves only because of bitterness but most everything goes in.
Great job! I buy beef marrow bones from the butcher, use many scraps/veggies with a little vinegar, salt, pepper. Need to learn to can it. This video was great! Thanks!
In addition to bone meal, you can save your egg shells (wash and dry them) then crush them to use as calcium source for plants. And plain epsom salts works as a magnesium supplement
You might want to consider getting a head space tool. Because most of your jars were at nearly 2 inches of headspace. And you may want to watch a few videos on canning also. It’s probably not a big deal with broth that you were at such a high pressure, but for solid foods, that’s not a good thing. I would highly recommend the channel Suttons Daze. It’s extremely informative and a few times a week they have quick but thorough Q and A on canning. It’s probably the most educational channel I have found. Thanks for the idea for the broth! That’s a great idea! As for the bonemeal… Why not! I mean, it Hass to come from somewhere, right? 💙💙💙
I FOUND YOU!!! Back around Thanksgiving. I found your channel and made several of your recipes. One was your piecrust and a couple of your canning recipes as I just purchased a new pressure canner. I lost your channel somehow and was so bummed tonight I have bone broth cooking and would like to can it in the morning and found your channel again I’m so excited you’re so hunted
i love this video, it was the first one i saw from you and i watched it probably 10 times since then. just normal, relatable cooking, as if you were at home with family
Love your videos! Glad I found you. Keep all the great information coming! It is so wonderful to find someone who teaches these practical necessary skills with honest insight, and frugal chutz·pah! YOU RULE!
Never knew how to make broth so I always bought it from the store but I'm glad I came across this video I didn't know you can use scraps like that, that's awesome
I usually save the vegetable scraps for vegetable stock. If I'm making broth or bone broth, I usually just use a couple of onions, and maybe some celery scraps. But the rest of that stuff looks good enough to shove in a pot to make vegetable broth. By the way I love your channel.
12:38 no Becky you are not crazy. That is actually how bone meal is made. I think it's awesome that you use everything 100% meat, juice, and bones no waste.
Aw thank you!
Have you already freeze dry stock to make broth powder (bouillon)? It would take up much less space.
@@AcreHomestead my sister dehydrates the leftover bones and making broth, powders them and sprinkle it on their dogs food.
Would there be any calcium left in the bones for the tomato plants?
@@marinadoerksen8107 Yes, whatever structure is left will be pretty much just calcium because most everything else cooks out. Only a relatively small amount of calcium can go into solution in the water compared to the amount that bones are made up of.
Adding a few tablespoons of apple cider vinegar will help break down the bones and release its collagen, making a gelatinous stock, great for joint, skin, muscle, bone and heart health. Also, roasting yr bones and veggie scraps (400 for 1 hour) adds a lot of flavor to yr stock as well. For yr canning headspace, one inch headspace is measured from the top/lid of the jar and is at the bottom ring on the thread. You were approximately 1 inch short on some jars and. Could maximize your jar/shelf space by filling up some more. That level is also the level to aim for, as in not only not go over it, but not go under it is also important. Hope that makes sense. Great videos. Tfs.
Great tips! Thank you!
@@AcreHomestead I bake 30 lb turkeys in my roaster, with water half way up in the roasting pan. The collagen is cooked out of the bones with no vinegar needed. I get the most gelatinous bone broth ever. It's like thick jelly. The same would work for the lowly chicken. My mother learned this from her mother . and so on.
i cook bones that are broken so marrow is exposed and cooks into the broth. another way to add nutrients to the broth. i have to cook my meats a long time to eat it - stomach condition. chicken with broken bones - 3 hours, beef 5 hours, pork - 4 hours. all cooked with celery and onion as flavor enhancers for the broth.
@@ruthmiller5588.
Is that for raw chicken, though? These are already cooked, so I don’t think it needs to be roasted on top of cooking, but might be wrong. Curious as to what you or @AcreHomestead thinks
this type of pantry stocking and bulk cooking just makes so much logical sense. I know this is what everyone used to do 100+ years ago, I hate that this knowledge was lost on so many people. thankyou so much for teaching all this!!!
I love how experienced homesteaders are also watching, and advising. We all learn from their each other. 💕
I recently brought a Presto 23 Quart Canner. Thanks to this video I have now canned (9) pints and (2) quarts of chicken broth for my pantry. I had a big bag of vegetable scraps and chicken bones that have built up over time in my freezer. This week at the supermarket I was able to buy (4) chicken carcasses so yesterday slow cooking chicken bone broth was a good project! Fast forward today doing my first canning project is a major milestone in my preservation journey. Thank you for your very helpful and informative content Becky! In appreciation! Robyn from Gisborne, New Zealand
Your channel might just be the best on youtube. I have learned a ton from just a few of your video's.
Wow thank you!
Absolutely genius way to stretch rotisserie chickens.
I use quarts also to can my bone broth, but sometimes don't need the whole jar. I put the excess into ice cube trays and freeze them. I have a bag in my freezer with chicken broth cubes to use in recipes when I don't need a lot.
Great tip, saves lids! I use way too many pints for my little family and had to change my ways with lid shortages. But my All American canner double stacks so I can do 17 pints at once so I love my pints.
Freezing in ice cubes is a great tip!
I have been dying to find a channel like yours that just teaches basic skills/recipes! So many garden videos and no one teaching us how to preserve/use it all! I love watching your videos on cooking and preserving! ❤️ Americans literally have lost all of these skills in one generation! I am always so surprised on how little I know! I learned zero cooking skills growing up unless it was in a recipe!
Speaking of, I heard in one video but can’t remember which one, you mentioned a book that taught you all the basics of cooking! Can you remember which is was? ☺️
Thank you! I’m god you enjoy my videos!
amzn.to/37Zj6Qm this is my all time favorite cook book
Miranda not only Americans...Europeans too...we have no pressure canning...bought my instant pot from UK...My heart is filled with hope because of al the nice people learning with me the old ways again...
@@TheNorafee just want to make sure that you know the instant pot is a pressure cooker and not a pressure canner right? I guess presto is coming out with an electric pressure canner though
I just love thes I love all your ideas you have help me soo soo much you have such good ideas to save money you are awesome thank you for everything you do keep going
I love the idea of dehydrating the bones and grinding to powder form. I dry egg shells and convert them to powder and use that in my tomato garden...
Thank you! Sorry for the late replay!
The egg 🥚 shells is what my hubby and I are trying for next year's tomatoes 🍅 too! We hope it helps we dry them out and keep them in a bucket to grind up later for them for next spring and happy to always reuse scraps and items while he happy eating his eggs every morning 😄
I do the same thing with my eggs shells too! I always have this random bag of egg shells on my windowsill waiting to be dried.
I feed mine to the chickens for much needed calcium
I also put my broth up in quart jars however I also do some pint jars. I will open a pint jar, add cornstarch to thicken and have yummy chicken gravy.
Wow great idea!
I save all my eggshells and roast them on low for 25 mins, then grind to a powder. I then put some in each tomato and pepper planting hole. I don’t get blossom end rot. You could probably do the same with the bones.
I like this tip. Thank you.
I also crush the roasted eggshells and add them to the chicken feed instead of oystershell for calcium.
my granny always added apple cider vinegar to stocks to pull more nutrients out of the bones.
Yes!
Oooo I didn't know that.... grandma's are amazing!
I didn't know that, either! Thank you for sharing! 💜
I add apple cider vinegar AND I break the bones and slice them long-ways so the marrow can easily come out.
After reading your comment, I learned that normal vinegar also does the trick
I admire how well versed you are in the kitchen and the garden. Especially, when you're so young. Homesteading looks good on you!
Hi! You’re doing a great job with the canning, but I noticed a couple of things. The inch of headspace is measured from the top lip of the jar. One inch headspace falls at the bottom glass lip under the threads for most jar brands. So you are technically leaving about 2 inches of headspace. Also, you may be over-tightening your rings, fingertip tight is what is recommended. If you tighten too much, the air inside the jar has difficulty escaping during the canning process, and can result in a poor vacuum and a weak seal, or a buckled lid.
@Kelsey Peters thank you for sharing that tip about the headspace. I hear and see directions about headspace but was never sure if it was from the top or where? Thanks so much!
I swear you are an old soul! I love how hardy anything goes to waste! Eggshells ground up are also good for tomatoes as well as Epsom salt (magnesium)
I just love you Becky. You do so many things like I do. When I was much younger,shamefully I was very wasteful. I finally realized how awful I was. For the last few DECADES I have improved a lot.
I love saving as much as I possibly can. I love Bone Broth (especially with the marrow bones), but love regular broth too.
Keep up the good work ma’am. Your entire family is blessed to have you💖
Just bought a fat separator. I’m learning a lot from you. Very impressed with how frugal you are.
You definitely have a gift... Teaching. I appreciate the way you move along.
I like to keep the tops of my carrots too as well as the peels. And yay for reusing the ziplock bags 👏👏👏👏👏
Truly enjoying marathoning your vids. You’re so easy to follow along with, learn from, and such an inspiration!
Thank you Susan!
Right?!
I'm marathoning her video's too!
You're like Ina Garten. I love your videos. Thank you for sharing your knowledge.
Wow, thank you! She is my FAVORITE!!!
Suggestion, I use a pitcher to add water to my coffee maker, soup pot, crock pot as it has a pour spout. I could never have lifted that roaster pan! You are strong!! My mom kept two bags in the freezer, one for all leftover veg, when full she made soup! The other was leftover bread, all bread, and she made dressing with! She was Depression Era = nothing was thrown out! Good teachings!
What a great way to streeetttcccchhh out those rotisserie chickens. I would normally buy one when they go on sale and use every bit of the chicken. With the bones/carcass I would either make a broth too but never in that quantity that you do. Thanks for the many great ideas and tips. I think your idea of drying and grinding the bones for the garden is great too. I would usually take the softened remains of the bones and whip them up real well in a blender for my 4-legged babies. As for calcium I save eggshells-boil them and dry them completely in the oven. Grind them up and you have a calcium powder to be used however. Sprinkled on chicken food or dog food or the garden or even take yourself. 😉 great source of calcium for sure. Great vids Becky.
Thank you for so lovingly sharing your recipes and all your cooking techniques. You are an amazing young woman.
Thank you!
I bought four rotisserie chickens from costco, and just completed this. Unfortunately, I don't have a roaster, so I had to use two standard crockpots. Because of that, mine only made about 8 quarts. Still worth it, for my family!! I'll be doing beef bones tonight! I picked my chicken bones of the extra meat, and made soup out of that, then the bones went straight into the compost. Nothing was wasted!! Thank you for the video. :)
Not only is making it more cost effective, it tastes so much better!
I received a new heart diagnosis which means I have to reduce salt intake.
I love soups at this time of the year, so I decided to make my own stock/broth. Even with the reduced salt, it tastes so much better then any broth that I can buy. I’ve been converted!
when we grew our fist garden, we bought, bone meal to put around our tomato plants. My brother, an avid gardener, teased us, saying we were treating our plants like royalty. Well, they were the best tasting tomatoes, we had ever had! So I say, yes to bone broth.
You are such an inspiration Becky!!! I'm binge watching your videos atm. I love that you save & use veggie scraps, and nothing goes to waste (even the plastic bags get reused) I'm going to start doing this, haven't asked my chickens yet, but I'm sure they'll be ok to share the scraps. You are AMAZING!! I'm so glad that I found your channel. God bless you x
What you’re doing is called Homesteading. It’s cool to see someone so young doing it. I hope you have a very blessed year.
Thanks so much!!
Ok I made my first bone broth…. Mistake one was that I didn’t have a fat separator, but I will make it work until mine shows up by refrigerating it to separate the fat from the broth. So glad I found your channel! You have helped inspire me to do better for me and my kiddo
That bone meal idea is genius.
You inspire me! I thought I was smart and no waste but you take it to another level. I’m going to copy you! Love your channel!
Welcome to the community!! I am glad I can inspire you!
Your channel is one of the best in TH-cam so natural so real I love it
Thank you I love how you reduce, reuse and recycle all things! I also love the fact you leave in the bloopers!
You teach so much practicality! I love it! ❤
for a longer storage time of keeping your chicken in the freezer, I flash freeze my chicken, then transfer the meat into a vacuum bag and vacuum seal them, they will last longer and won't get freezer burned
Or just can it alongside your broth
I like your idea of grinding the bones for your tomatoes. You can also use egg shells.
Never thought of using my veggie food scraps for stock. Thanks for teaching me
I admire how you make almost everything from home... ❤️
I agree Costco rotisserie chicken is cheap, but it’s also injected with a ton of additives. Now it’s in your stock. So, starting with the best ingredients you can afford makes a difference. Today I’m roasting two organic chickens and will be doing the rest the same. 👍
Love your videos. You are now one of my favorite You Tube Channels!
How did you learn all this at such a young age? You have an encyclopedia book of knowledge! Lucky us you are sharing your skills on TH-cam, it's so helpful. I don't can but now I want to! I do make my own broth but never considered using scraps of veggies, I always chop up new onions etc but now I realise I am throwing out perfectly good reuseable scraps. Thank you so much for the endless advice!
I, also, make bone broth out of Costco chickens. One chicken for us (retired 2 people). Had never thought of canning it. Great idea. I add 2 Tbsp. of cider vinegar and garlic, to mine, no salt until later when using it. Love seeing all the different things you add in addition to celery, onion, carrots, that I do. Loved the humor of the little spillage..... you are so natural. love, hugs,prayers.
That is awesome! Thanks!!
lol, real life in the kitchen. That has so happened to me so many times. My solution I figure it is bonus steps logged on my Fitbit. I carry the water to the roaster. I keep my roaster in my dining room on a stainless steel chef's table. I do all my broths, fermentations, and dehydrating on this lovely table. It was a bonus score for me when I was out of town and my husband thought he was going to become a chef and bought it. It became mine as he got over that. Minus the chicken you could also make that much veg broth. I no longer make any rice with water. I only use broths.
That so cool!
I loveeeee how you try to use less plastic, and reuse stuff! It's awesome🥰
Like a court bouillon with onion and potato and carrot peels~ but I’d not put carrot peels from store bought carrots in the bouillon, for the same reason you would peel store bought carrots. Perhaps when you have surplus homegrown carrots you can dehydrate and powder, or put the crowns and tips and greens in bouillon or bouillon powder.
EXCELLENT VIDEO BECKY! I like to see how you don't let anything go to waste. I just happened to find you and I'm glad I did and I subscribed to your channel. Your husband is a very lucky guy.
An absolute game changer for any broth is loveage. It soooo good in broth! It grows rapidly (Not Invasion though) and you only need a tinny amount. It also freezes well.
Austrians cooks and professional chefs use it in every broth and it makes such a difference and takes the broth from 4 stars to 5 stars 😋
Once my English cousins tried our broths they got hooked on making ist with loveage and now they are growing it too in their gardens. If you can‘t get it in a garden center please let me know and I will send you some seeds. Greetings from Austria
Hallo Jessica
Was genau ist love sage?
Liebe Grüsse aus der Schweiz
Christina
@@christinamuller2438 Liebstöckel oder Maggikraut. Kommt bei euch in der Schweiz sicher auch in die Suppe, oder?
@@jessicasturm5099 vielen lieben Dank für Deine Antwort. Das habe ich in Englisch noch nie gehört. Ja klaaar kommt das auch rein, das gibt erst den richtigen Geschmack… nicht übertrieben, aber gut. Schös Tägli und danke
Jessica do you mean the herb Lovage? Or is Love Sage a variety of sage?
@@villagesteader3552 yes, I meant lovage. Thanks for correcting me.
Purchased 2 rotiserie chickens yesterday to make wraps. Put the carcasses, an onion, carrot, s&p, bay leaf, ACV and garlic in my slow cooker for 24hrs, strained and stored in my freezer. Turned out great.
WOW! I learned so much from this video! I usually throw all my scraps it the compost but not anymore! I'm going to start saving my scraps for making broth! thank you AGAIN!!!!
So grateful for all you share here. Have watched your recent videos and am now going back to review these older ones!
I always chill my broth overnight and skim the fat off the top before pressure-canning the broth. It’s that second hearing after fat has been removed that I really do my seasoning.
This is the video that popped on my TH-cam feed less than a week ago, and I am so grateful for it! I have binge watching you in chronological order (as should be lol) and got to this point... Thank you so much for sharing your homesteading adventures! You have helped me so much with my emotional state I cannot thank you enough!
We scoop out the chunky stuff with a spider and put them in a colander inside of a bowl. The liquid is ladled into a cheesecloth lined strainer resting over the rim of a stock pot. The liquid from the chunks goes through the strainer. Fridge overnight, remove puck of fat, bring up to temp, then can.
Since you like to multitask, next time you make the broth consider canning soup and stew at the same time. This way you can use some of the stock and meat for the end purpose. The soup or stew can be canned as a raw pack.
Love that!! thanks
I cook the bones until they mush and then turn into a paste in the blender. I strain it with cheesecloth and put the end product in homemade dog food. My dogs love it.
I cook the bones so much & mush them in my fingers & give them the dogs…confident there are absolutely no sharp bits. They love it!!!
I actually got the hook up with one of the Farms I shop at. I asked them what they do with the carcasses after they part out the chickens and they started selling them. With the feet on even! And when they were moving to their new store space on their property they told me to come and take as many as I wanted for free
I make turkey stock with the Thanksgiving turkey carcass every year.
I then freeze it for future use.
I have three turkeys in my freezer that I was given at thanksgiving that I need to do something with. I love that idea!
Last year I got turkeys from two of my kids (plus mine that made 3) that made them and then made two batches of turkey bone broth. ONe of their favorite things is homemade pasta with turkey broth, I got several quarts from this. But to have the absolute fresh flavor of turkey I didn't add any veggies. I like adding veggies to chicken broth though because I use the broth for soups and things so it adds so much more flavor.
My grandma always made soup from the thanksgiving bird. We always called it Carkey Turkus Soup. (Probably too much thanksgiving cheer!)
This video is genius, all of it. Thank you for sharing such great tips. Love the material, keep it coming.
I have eczema on my hands as well, I use vinyl food safe gloves for food prep sometimes when they are flared. Make sure to use dish gloves when washing (:
Tanks! I feel your pain
Seeing you show that chicken leg bone reminded me of an old Spanish trick my mom taught me when I was pregnant and it worked a treat. Save the clean, cooked leg bones and keep them in the freezer. When your baby is teething give them a frozen leg bone to gnaw on. The cold soothes their gums, the shape allows them to get a good grip and the flavor keeps them interested. I know you don't have children but still good info for the back burner.
Hi from Appletree Urban Homestead on TH-cam from Perth Australia. We are in the process of turning our typical suburban backyard into our dream homestead. Love your channel 💖
So cool! So are you ending your growing season right now? Thanks :)
@@AcreHomestead no there is still stuff we can plant, mostly seeds in trays in a shade house so it is protected from the weather.
@@preppingonabudget8229 You are the opposite from me
I keep my bones for bone meal. Boil the bones 3 times for broth then I dehydrate them 106° for about 12 hrs. Then I grind them into a powder.
This is my first time canning chicken broth and it's a whole new level of flavor. I didn't know about adding the vinegar but I definitely will the next time.
I been saving my chicken bones and veggie scraps for a couple months now and yesterday i finally made my chicken broth!!!! Thank you so much for this video, it helped me so much. Now the scary part.............pressure canning it
You are so full of knowledge about so many projects. I’m hooked on watching all your videos. Keep them coming.
I'm kind of new at canning and I've already noticed people adding many unnecessary steps. You won me over right away. You get straight to the point, no time wasting. Love the idea of you straining as you're filling the jars. As for the bonemeal, I'd skip a step and just put the uncrushed bones in the garden, just for looks. Thanks for the video!
I like the idea about the bone meal. I'm going to look it up too. I'm so glad I found you!
Welcome to the community!
You could also can up some chicken in the broth, I love doing this to make soup starter or easy chicken and noodles. Great video.
Times need to be adjusted for meat though. 75 minutes for chicken vs 25 for broth.
I’m a newbie to canning and you are my go to channel. Thank you so much for your amazing content. First up- bagged rotisserie chicken and broth. Wish me luck 😊❤
I use eggshells around my tomatoes, I bake them dry then use a cheap (thrift store) blender to grind them up. Thank you for sharing with us!
Great idea!
I always keep a bag of veggie scraps in my freezer for this! Peppers, carrots, celery, broccoli ends. It doesn’t matter, I keep it! I cook mine in the instant pot.
It's so great!
Loved this, will be trying this next week. Enjoying the videos, keep up the good work
You are a smart and thrifty cookie!
Good girl
I'm new in canning i just got my all american and I'm still afraid to use this
But will try your receipe sound delicious
You are an inspiration for all of us
You can do it! You will LOVE IT! I got mine last summer and I should have started this years ago.
I save my egg shells for tomatoes and peppers. I hang a bag in laundry room and toss the shells in to dry. When I get a lot I process in food processor. Save this for spring. I love the idea for bonemeal. I’m going to do this. Thanks
I make our own dog food & the broth is so good for that, I do omit the onion from stock going into the dog food tho I'm sure there's not enough to be harmful. One little girl has a touchy digestive system.
now it's $10.00 for one!!! I thought I would try this but first only doing one chicken as I don't have the roasting pan you used to cook it in. I did mine in the Instant pot as it was only one chicken. I found out the skins caused too much grease, and had to let it get cold to get that off before I can it. That helped.
You probably already know this but i didn't know until a couple years ago just how many preservatives and additives are in those roasted chickens from the store. The broth is so different when you make it from chicken you've roasted yourself from the additives. Of course still made broth from any chicken carcasses you have at the moment.
I love this, I am learning so much about how to make my own food and preserver stuff to save so much money!! Thank you again for all of your time that you put into all of your videos :-)
I am so proud of you, sweet Becky. I know you have a full-time job, but I would love longer videos.
Great tutorial! You are one of my favorite people to follow!!
Wow, thank you! That is a honor
Hi Becky. I just made bone broth based on your video. I have a 18 qt roaster and never thought about using it for making broth.
I used the onion tops from some GIANT green onions, old carrots, celery I was going was throwing out. Bones from 3 chickens and one turkey. Got 17 pints and 1 quart.
Thank you for the inspiration and information.
YAY!! I'm so glad
I have made my own bone meal and its awesome. The more you have at one time is better it takes a lot to make a cup of bone meal
Good to know. thank you
We use tons of veggies scraps at work for the weekly stock. We avoid asparagus and celery leaves only because of bitterness but most everything goes in.
Oh good point about which ones to avoid! Thank you
Great job! I buy beef marrow bones from the butcher, use many scraps/veggies with a little vinegar, salt, pepper. Need to learn to can it. This video was great! Thanks!
In addition to bone meal, you can save your egg shells (wash and dry them) then crush them to use as calcium source for plants. And plain epsom salts works as a magnesium supplement
You might want to consider getting a head space tool. Because most of your jars were at nearly 2 inches of headspace. And you may want to watch a few videos on canning also. It’s probably not a big deal with broth that you were at such a high pressure, but for solid foods, that’s not a good thing. I would highly recommend the channel Suttons Daze. It’s extremely informative and a few times a week they have quick but thorough Q and A on canning. It’s probably the most educational channel I have found. Thanks for the idea for the broth! That’s a great idea! As for the bonemeal… Why not! I mean, it Hass to come from somewhere, right? 💙💙💙
Thank you
🧡 the roaster pan
I FOUND YOU!!! Back around Thanksgiving. I found your channel and made several of your recipes. One was your piecrust and a couple of your canning recipes as I just purchased a new pressure canner. I lost your channel somehow and was so bummed tonight I have bone broth cooking and would like to can it in the morning and found your channel again I’m so excited you’re so hunted
i love this video, it was the first one i saw from you and i watched it probably 10 times since then. just normal, relatable cooking, as if you were at home with family
Love your videos! Glad I found you. Keep all the great information coming! It is so wonderful to find someone who teaches these practical necessary skills with honest insight, and frugal chutz·pah! YOU RULE!
I've recently started keeping the bones from take-out rotisserie chicken, and making broth out of those - delicious!
Never knew how to make broth so I always bought it from the store but I'm glad I came across this video I didn't know you can use scraps like that, that's awesome
Love your tip on crushing bones to know when broth is ready
I usually save the vegetable scraps for vegetable stock. If I'm making broth or bone broth, I usually just use a couple of onions, and maybe some celery scraps. But the rest of that stuff looks good enough to shove in a pot to make vegetable broth. By the way I love your channel.
thank you Becky. You share so much useful information