Hi Sweet Friends, Today I am making Chicken Bone Broth in the Instant Pot and I share 3 TIPS to make sure that your bone broth gels every time! Love, Mary
Hello Mary,, thanks for this video,, I love your videos I learn so much about bone broth from your video,,, but this video quality was to hazy and couldn't see clearly because I'm thinking about buying a instant pot to do my bone broth,,,,, thank you
Thank you so much for sharing this!! I notice that the bones don't break apart, carrots are still a bit hard (when following this recipe for bone broth in the Instant Pot) compared to traditional methods. Hmm...I wonder if this indicates the bone marrow is not leaching out as much. Hmm..Should it be pressure cooked longer? Thoughts? Thanks again Mary for another inspiring upload! God bless. =)
Fantastic tutorial on bone broth, thank you Mary! Tip: for culinary easy-of-use, reduce the resulting broth using sautée setting for 2x 30 minute sautées. The stock will be reduced at least 4x, be thicker than jello, take up less space in your fridge or freezer and have stronger flavour concentration for quick pan sauces when you don't have time to reduce. Thank you for sharing your IP experience :)
Are you saying to use sautée function twice instead of two hours on low pressure soup function? Or to use it in addition to the two hours of low pressure cooking?
@@MarkSmith-js2pu Perhaps why David wrote "2 x 30 minute sautés" is because (if his IP settings are like my older IP), the Sauté setting is programmed for 30 minutes. So I'm guessing he repeats it.
I used the high pressure setting for 90 minutes and put about 8 chicken feet in my instant pot. It was very jello-y. I also used organic chicken broth instead of water. It was VERY tasty!
9:06 Mary talks about adding some kind of acid (vermouth, vinegar etc) which in my experience is the real KEY to making greatl gelatainous bone broth. You let it sit with the bones and water for about an hour, then do your pressure settings and cook. Turns out great every time. Thanks for sharing this "secret" Mary!!
I've never used it and mine also gels. From what I have been told, it's completely unnecessary. Still doesn't hurt as long as it doesn't change the flavor I suppose
Thank you for all you do. I've been following your recipes and have lost 50 pounds and i am in the best shape of my life. You've made learning how to cook fun.
Hi Mary , I made bone broth finally lol I got 2qt out of it , did it with my instapot on low for 2 1/2 hours ,I got a whole chicken no antibiotic s free range . Added a few carrots & onion .and Mary if I showed you the broth you would not believe how thick the jell was ,out of all the videos I watched on here , sorry even your s I never saw the jell like this if I turned the jar up side down I bet it would come out in one piece! I was so excited my hubby thought I went nuts ! Lol and it was delicious and a light brown gold color , can’t wait to do another one ! Please Mary sorry if I sound crazy , iam a 73 year old lady with arthritis, on oxygen 24 / 7 have IBS , hurting most of the time so I get excited for little things , anyway you told me to keep on trying and I did , so thanks a lot 🥰😁🌈 ps oh I got that same fat separated you have can’t wait to try it . 😁 God Bless
Judy - Hi Judy, Thank you so much for filling me in on all of this! I love your enthusiasm and it makes me so happy that you are making some great bone broth! I really hope you find it comforting and helps you feel better. You are such a delight and I am so happy you’re here! Have you seen my playlist about making all kinds of different bone broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html You might enjoy some of these videos too! Love, Mary❤️😘❤️
Hi Judy, I had IBS and now eat the fat of the chicken. Apparently we are not eating enough organic fats and this causes leaky gut. Cells need the fat to stay helathy, hope you are eating the fat as well, take care Judy.
Oh my gosh! I made bone broth in my instant pot for the first time. I did exactly as you said and added turmeric and ginger. I also cooked it for 3 1/2 hours on low. It ended up like jello! It is sooooo delicious. Thank you so much.
Hi Rick, This is wonderful to hear!! Here is my playlist of Instant Pot recipes including How to Cook a Whole Chicken - The Right Way!, How to Make Creamy Mac and Cheese, and More!: th-cam.com/play/PLkRuW3pBo2U21zBjMF6BwDEquDFKVjVsF.html I think you will like these videos. Have you seen my playlist about making all different kinds of bone broth - beef, chicken, turkey, pork, and fish - in different appliances? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of the videos. BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html  ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating! ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary, I used your recipe yesterday to make chicken bone broth. When I opened the pot I noticed the chicken feet and wings were still intact as you mentioned. I decided to add a bit of water and use the sauté setting on low. Ok, ii added another 3 hours to let ir reduce but it gelled incredibly well overnight and has so much flavor it really doesn’t need any salt…and I’m a salt person. I also noticed that that when I separated out the meat and bones, the bones were almost completely dissolved. So thanks for the white wine tip.
Hi Mary! I appreciate all your tips! I just accidently made a great batch of extremely gelatinous bone broth by using my 8 qt Instapot and cooking a 6 lb chicken for 33 minutes on medium pressure. I only used 2 cups of water and no acid. I haven't tasted it yet, but I did use Lawrys Seasoned salt on the chicken skin before I cooked it, i did brown all 4 sides about 2 minutes on each side in the Instapot on the saute setting, and I let it release steam naturally.
Mary, I just did the chicken bone broth per your instructions and I had the exact same results... it geled, but not quite like beef bone broth.. The flavor was good, but it was not a deep robust flavor like beef broth.. However, well worth the effort and time.. and definitley will be doing this on a regular basis, as the bones pile up.
Pressure cookers are a great way to make stocks and broths. I process my bones twice and combine the 2 batches into 1 batch. This makes a beautiful broth with plenty of gelatin. Don't have anything but my Grandma's old presto I was given because everyone was afraid of it. Best way I have found to do stocks and broth.
I am so excited to see this video. My daughter in Canada has been telling to make bone broth for ever and I have not been consistent. Then all my children gifted me with instant pot and oh my goodness. I have absolutely loved making the bone broth from your recipe. By the way, we are neighbors. I live in Round Rock, Texas.
Thank you Mary! I'm in love with my instant pot and you've helped me spice up our relationship. I've also finally started doing my own roasts and stock and I feel like it's the step from "I can survive" to "I can cook"
professional, polished, and encouraging. great tutorial. tipped off to go to pressure cooker high setting for two hours. collagen and nutrients in it can withstand the heat. for thicker more gelatinous broth use the saute setting after clarifying with lid off for thirty mins. doing Thanksgiving 🦃 turkey broth. thanks for the help, Mary. -jdr
My grandmother taught me ( she would have been 121) LOL Came from Europe. She made bone broth but did NOT use chicken feet. She said that the gel comes from using less water. So, I cook it that way. Pile in the bones and scraps from the chicken then water. She did boil it for 3-4 hours and it was perfectly gelled. No vinegar.
I have watched several videos on TH-cam as far as time and pressure to make CBB in the Instapot and your video is my tried and true! 2 hours, low pressure, in dealing with natural release! I even saved my chicken feet that were in tact and I used them a second time! Thanks Mary! Nice video done with a smile!
I love you teacher.... I enjoyed your talking.... it warm my heart.... you have such a gentle voice.... You remind me of my teacher .... I missed her ...... love 💝😇🙏💞🌻☺️
Tried it in instant pot for first time & I got great gelatinous broth (Only 1 1/2 pt but it was like jello!) I had just 1 carcass & no chicken feet so I am content with the amount. Quality vs. Quantity❤
Awesome video, thanks! The collagen comes from the skin and joints, marrow and minerals are leached out of the bones. I, too, add chicken feet for insurance but I also add half a split pig's foot. I cook at high pressure. After the first batch I pull the chicken apart being sure to squash the bones to get the marrow out, being sure to get all of the joints exposed. I return everything to the pot and for the second batch just cover the remaining bones. Gelatinous every time!
You may want to try cooking the broth for a longer time period to get it to firm up more. I make my bone jelly in a Power Quick Pot and let the bones, skin & fat process for 4 hours and so far, it always gets a "jello" like consistency when cooled overnight in the fridge. Had been making this as a nutritive addition to my dog's food, but after watching your videos, have since begun to bring a container with me to work and enjoying a hot mug of broth for lunch. Thanks for the push for a healthier lunch choice. In addition, cooking the bones in a pressure cooker, totally breaks down the bones to the point where I can crush them up with my fingers and then add some to each of my dog's meals.
I have an 8 qt... I had 4 of my roosters processed and came right to you for your bone broth recipe! I had great results with your beef B.B.! I love watching and learning from your awesome videos! Thank you again, I've made so many of your recipes!!🐓🍗💚
Superb presentation! Just the fact the chef called the manufacture for additional knowledge.... Wonderful tips and tricks to boot! Absolutely comprehensive with all issues and options covered.
Pressure cooking is my preferred method for bone broths. I run bones twice then combine batches to give me a uniform flavor. You don't need the acid when you use the pressure cooker. The pressure forces collagen release.My bone broths are loaded with collagens without adding acid. Glad you are showing people how easy it can be to make a broth superior to the boxed stuff without the additives.
Naomi Romero - Hi Naomi, Thank you SO much for visiting...and for the kind words!! You made my day!! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I followed your tutorial after having several goes at bone broth and it not gelling properly. It worked PERFECTLY! Thank you so much! ❤️ love your channel!
I am SO happy to hear this!! Have you seen my playlist about making all different kinds of bone broth - beef (using all different types of bones), chicken, turkey, pork, and fish - in different appliances? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of the videos. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html  ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I stumbled onto your channel because I wanted to make bone broth, I like you because you don't waste any food you recycle everything I really like that because food is very precious so thank you ... will be watching 🥰😘😊👍🏾
I cook my bone broth on high pressure for 3 or more hours. It comes out pretty gelatinous. Now I'm wondering if I've been breaking down the gelatin by overheating? Thank you for this tutorial.
Hello Mary, I’m Mary too. Made this chicken bone broth today with your tutorial. I’ve made it before in my instant pot and it is delightfully gelatinous. I never have chicken feet but my chef son also recommends chicken feet for their gelatinous properties. Well, after watching your tutorial, through so many distractions and interruptions, 😆 my brother is finally building pressure in the instant pot. I also use a long ruler or the end of a wooden spoon when I need to release the pressure. I’m a chicken too 😂 I really enjoy your tutorials. You sound like a New Yorker as am I. ❤️❤️❤️ Thanks for your kitchen company and tutorial. ❤️
If you reduce the stock by half which is something that most restaurants do and you put it in the fridge it will be jello even though you cooked it in the instant pot. Thank you for the tip of low pressure and 2 hours, I was doing mine high pressure and 1:30 hours. I also leave the pot alone for 5:30 hours natural release pressure after the 1:30 hour cook. Gives the stock more time to get acquainted with all the veggies. I will try your method next time but I will leave the pot closed for 6 hours. will let you know how it goes :) Thanks for the great video!!!!
Hi Mary. I saved the water from steaming butternut squash on thanksgiving. I’m adding that as part of my water for chicken bone broth. I didn’t have fresh carrots but had frozen so trying that. Also, starting with frozen chicken Carcass so upping the time to 3 hours. No chicken feet either. But I’ll see how it comes out. The flavor of the squash water is great by itself. Anxious to see how it works with bone broth. I’ll let you know.
I made beef bone broth in my Power pressure cooker XL 8 qt. and used the meat setting, which I think is a higher temperature and when chilled it put jello to shame. I cooked it for 5 hours and the bones were falling apart. I didn't know bones would do that. I'm getting a 10 qt. so I can go bigger. I love this stuff.🌻❤🌻
Making chicken or beef bone broth in the Insta pot is 3 hours (15 to 20 mins coming up to pressure, 2 hours under presssure, 40 minutes to natural release). Well worth the effort and time! The clean up is pretty much the same for InstaPot as it is for slow cooker.
I LOVE my Instapot!!! Thank you so very much for the “chicken feet” tip. I always roast the bones and veggies, then airfry them, for an extra deep color and robust flavor, before I make my bone broth. Delish! 😋
I had to look up your post and thank you. For my 60th B-day I bought myself an insta pot and started doing bone broth with your guidance. OMG! I can't believe the dif, it has made for me. I work in the wall tower of a state prison, to get to my lofty post I have a 67 step spiral stair. My knees used to get so agree at me, After 2 weeks of B-Broth I have no pain! I can't say thank you enough.
Hi Almon, Thanks so much for visiting - and you are so welcome! And thank you for sharing about your experiences with bone broth! What wonderful news!! So glad your knees are doing better! You have a very tough job!! Thank you for your good work! Glad you are enjoying your Instant Pot! I have a short playlist of some Instant Pot videos that you might enjoy. I'll be adding more in time. You can look through it here: th-cam.com/play/PLkRuW3pBo2U21zBjMF6BwDEquDFKVjVsF.html BTW - Do you enjoy learning about making other traditional foods in addition to bone broth? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Great video. Have you ever used high pressure? I use a Kuhn Rikon pressure cooker and go to high pressure with 4 lbs of backs, 2 pounds of wings and 2 pounds of feet. That fills my cooker 2/3rds. I cover with water. I end up with about 9 cups of super concentrated bone broth that I reduce by half again before freezing. If I just chill it, it turns into a super firm gelatin.
Thank you, Mary!! 💕 I love to cook...I always say my kitchen is my second laboratory. When I’m down (and in general), I watch your videos, and am instantly lifted with a sense of giddiness and joy 😊😊 We love you! Please always continue to make new videos from your lovely TX home! 🙏🏼❤️ (I have nearly every kitchen gadget known to man - well, I will after I get that fat separator 😊🤣), and got my first Instant Pot last month. Lots more time to experiment @ home these days! I’m a fan of making BB in my *huge* LeCreuset enameled cast iron Dutch oven, but will definitely try it in the IP. Cheers!
Hi Joie, thank you so much for visiting and for the kind words! If you enjoy making Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html ➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@dr.froghopper6711 Reishi mushroom is known to be used in bone broth. Shittake is high in copper. The recipe contains a lot of zinc, but not much copper. It is important to balance the two.
Do you know that i never ever watch a video longer then 3 minutes?why do i finish your whole videos.i luv what you make and i luv your way and the smile add a very nice touch to all .good luck ❤
Great video - thank you for sharing! One thing I tried was after cooking a whole chicken (based on your other video) was to use the drippings to make the bone broth. I just added a bit more water to cover the contents for the bone broth. Seemed to come out ok but wondering if anyone else has tried the same thing.
Hi sweet Mary. I recently learned about the awesome benefits of bone broth. Made 3 successful beef batches, but my chicken never gels. I found your channel and followed your recipe (including feet). I am happy to say I got the same results you did. I absolutely love my Instant Pot and will be trying your other IP recipes. Your method of relaying information is, by far, one of the most enjoyable I have found on TH-cam. Your a natural. It's obvious you love what you do and it comes through. Besides enjoyable, I find your episodes quite calming. I did subscribe and shared with my mother your wonderful channel.
Thank you SO much for visiting and for all the kind words! I am so happy that you are enjoying my videos. I have been teaching traditional foods cooking for over 20 years primarily to beginners, I really do love what I do! Thank you so much for sharing my channel with your mom. Here is my playlist of Instant Pot recipes including How to Cook a Whole Chicken - The Right Way!, How to Make Creamy Mac and Cheese, and More!: th-cam.com/play/PLkRuW3pBo2U21zBjMF6BwDEquDFKVjVsF.html I think you will like these videos. Have you seen my playlist about making all different kinds of bone broth - beef, chicken, turkey, pork, and fish - in different appliances? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of the videos. BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html  ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating! ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary, I'm glad you made this video. I used your first video with such good luck, then suddenly, my Bone Broth no longer turned to collagen. I think this Hot pot is getting too hot. I will put it on low and test the temp. before I buy a new one. Thank You so much. Your the best.
Hi Mary, I attempted to make bone broth exclusively using chicken feet in my crock pot this past weekend, and it did not gel at all, even with 6 hours of refrigeration. This was my first attempt ever at making any type of broth, so I am still determined to find a way to make it right. I'm going to purchase an Instant Pot today and attempt to replicate what you did here. Hope it works!
Try 2 c of water, on medium pressure, for about 5.5 minutes per pound! Let it release steam naturally. I cooked a chicken according to another you tuberose instructions this way, and got the MOST amazing and thick gelatinous bone broth! Good luck!
Very helpful! I had been using a roaster oven and I think my water ratio was off. Tried your method (thanks for using vermouth! I had some I didn't know what to do with) and I got gelatin! It was amazing to see! My Instant Pot has a Delay function so I set the delay for 30 minutes to let the vermouth do its thing.
Hi Miss Mary. I’m from the HILL COUNTRY of Texas Texas as well and enjoy watching your videos on TH-cam so so much. I love making chicken bone broth in my Insta pot. I roast up bone in chicken thighs with the skin and sometimes throw the legs in there as well. It’s amazing! You do such a good job of teaching us. I will tell you I have the 3 quart Insta pot, but being just myself, I most of the time make my bone broth in a 3 quart Insta pot. I have a 6 and an 8 quart Insta pot too. It works great every time, and I do get a gelatinous product when I’m done. You can’t beat the time saving part of using the Insta pot. Thank you so much for posting your video. It will save everyone tons of money on buying good organic bone broth. And the Insta pot makes it easy for you to do it all by yourself For pennies. 😊
Hi Mary, I just bought a instant pot pro, I've just made beef bone broth and chicken bone broth and I'm so impressed it's thick and gelatinous I've never made it like this in my slow cooker. Hope you're doing well, love from Australia xx
Hi Mary, Have you tried coarsely chopping up the chicken feet to release more collagen? That way the extraction will probably be completed during the first batch.
I been using your pressure cooking recipe when it came out. But I did found out if you have on soup for 4 hr it gels up a lot better. Thank you for sharing.
I love the tutorial and have saved it to my recipe collection. Thank you so much. Something in the background drew my attention. At the start of the video it is dark outside, but when you start the Instant Pot it appears to be full daylight. Did you start this recipe at 6:00 am, or did the chick sit overnight? THEN, when you open the Instant Pot at the end, it is dark outside again!! Enquiring minds want to know, 😁😁😁
Hi, sweet Mary. As always I enjoy your videos. I have been following Sally Fallon MMorell's work for many years. And now I am subscribed to your site. I just want to express my appreciation to your honesty in this video about bone broth in the instant pot. I love my Instant Pot for many things every day. But for bone broth I am experimenting with the low "Slow Cooker" function to see it that results in the traditional gelatinous result that we all love. I have a pot on as I type this comment. I will know in four hours. Thank you for your fresh, honest videos.
Thank you Mary. I have histamine intolerance so the slow cooking is not an option for me. I'm going to try this method. I don't have chicken feet but only left over bones. I can let you know if it came out gelatinous.
i did chicken bone broth in my instant pot yesterday.I used the tip of wing I cut off, the backs that i don't fry and some bones left from fried chicken..fill the instant pot with the frozen bones, added my frozen veggie scraps and a tablespoon of vinegar, then filled to the max mark with water, cooked on hi for the 2 hours...After straining ,i put in fridge overnight, skimmed off the fat and my bone broth was really thick, thick like jello...Maybe i used more bones than you did..I didn't weigh them..I have done this several times ,and it always comes out the same..never have a gel problem..I usually get between 9 and 10 cups of broth.
Ladies... you all should be drinking bone broth EVERYDAY..This stuff is the true power house of nutrition! Your hair, skin, nails and your over all health will improve dramatically!
Nice to see the instant pot was a huge success! Nice that you can set it and it has the right temperature and also has pressure to boot. I do like it although it's pricey so have come up with an idea I will try for my next batch of bone broth. This one will be put in the steam juicer that reaches steam temperature of 120 degrees F (100 degress c) plus. The trick will be to keep the temperature to simmering, as I would like to harvest as much gelatin as possible in the first round. There will be no pressure like the instant pot so will need to keep checking it. My hopes are up that it works though! Thank you for another wonderful bone broth video, blessings!
How fascinating! Keep me posted. And remember, you can also make bone broth on the stove top and in the slow cookers. Here are my stove top bone broth videos: th-cam.com/play/PLkRuW3pBo2U2xX0A7McsC0uCtzjoNLOuB.html And here are my slow cooker bone broth videos: th-cam.com/play/PLkRuW3pBo2U24q_5a0YH91S5cGwc0yuIK.html Love, Mary
Definitely going to try the white Vermouth...not a big fan of the flavor of apple cider vinegar either.:) Thank you for the very detailed and helpful tutorial! I pressure cook my bone broth for a longer time, up to 6 hours in my stovetop Kuhn Rikon 12 quart pressure cooker. Helps with the gelling and disintegration of the bones to cook for longer.
Thank you so much for visiting and for sharing your tips! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I've been making chicken bone broth in a pressure cooker for an hour or so, but I'm intrigued by your longer method.. Do you find the broth noticeably richer? How does it compare taste-wise, and do you add veggies? I've found the veggies seemed to ad a slightly unpleasant (kind of like Campbells canned soup) taste. Does everything cook into a mush, and what method do you use to strain it? I'm wondering if the bone 'mash' would be good for dogs (I make my own dog food).
Enjoy your sweet and bubbly personality! You look like you ur having fun in the kitchen 😊 QUESTION.. I like to can my chicken and beef broth. How do you do that when cooking the broth in an instant pot? Do you heat up the strained broth, add to mason jars and can like normal?
I’ve been binge watching your channel, especially the bone broth and fermentation episodes. I found chicken feet at the store on Friday and by Saturday had made a lovely batch of chicken bone broth in the IP thanks to you!! Thank you, thank you for taking the time and sharing all your wonderful knowledge with your audience!! 👍🏻🙏🏻❤️⭐️
Gail M. - Hi Gail, Thank you so much for visiting and for the kind words!! Glad the chicken bone broth turned out well!! Do you enjoy making other traditional foods in addition to bone broths and ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest Hi Mary! Yes! I joined your FB group! I have really enjoyed making kimchi over the past few years. My recipe has evolved over that time (as well as the volume!!) and it has been quite fun. Fermenting mustard and ketchup are next in the queue for projects. I do listen to the Wise Traditions podcast. I really enjoy your format and will check out your Mastering the Basics series! Thank you!!
Your instructions are incredible. So detailed and I really appreciate the visuals as well. You’re an absolute gem. I’m new to bone broth making but have been binge watching your content. Thank you!
Hi Mary I used to used a slow cooker. Move on to Crockpot. Not working anymore. I have a instant pot. I just got it. Will do the chicken broth today. Will let you know. Thanks for your videos and recipes.
I’ve been making bone broth in my instant pot for a long time. I can it and it never gels. Is that because of the canning process? Any that I save in the fridge for immediate use gels. I’m going to try adding the vermouth and chicken feet, also. Thank you for sharing.
Nice video and tips! But after opening a vermouth you should juse it up in max 3 month and keep it in chilled, dark place!!!! Sure its stays longer fresh than a vine, but not for a year or so!
Thank you, Mary! I can use my Instant Pot for this! I love my Instant Pots - I have 2 - one of them - the Instant Pot MAX - I use to pressure can pints
I have the same instant pot. I’m gonna try it on high sauté and see if that works. It’s not the same one now that I look at my model. Mine has a slow cook option. Can’t wait to try it. Thanks for sharing
Your video is the only that used low pressure. Do you think cooking it longer would make I'd jell more? I would love to can it. Would that destroy the jell? Would it still have the same benefits? I enjoy watching you. Thanks.
Hi Rick, Thanks for visiting and for the kind words. Yes, when I called Instant Pot's customer service line, they told me that bone broth should always be cooked under low pressure. The collagen in the bones does not like high temps. Some of the collagen can withstand slightly higher temps (over 180F) for short periods of time but not for extended periods of time. So the most gelatinous bone broth you are going to get from an Instant Pot is going to be making the bone broth on low for no more than 2 hours. Longer than that, and more of the collagen will start to break down creating a watery bone broth. As to pressure canning your bone broth, you run into the same problem. If you can your bone broth, it will break down the collagen further weakening it and make a less gelatinous bone broth. So there will be less gelatin to soothe one's gut lining...But it will still be nutritious...high in protein from the meat and high in minerals from the veggies. Hope this helps. Have you thought about making bone broth in the slow cooker or on the stove top? You might enjoy looking through my bone broth playlist: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you will like these videos. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hello Ms. Mary, love making bone broth can't do feet lol... The only way I have to heat quick on my truck is microwave which I don't like but it's quick but when we're stopped use my warmer in etc...My mother and grandmother use to get pickle pigs feet I used to hide em in back refrigerator...😊 And try keeping up with your videos and good tips just been running hard but home for a week enjoying my grand babies and going to try instant Pot make bone broth... Anyway hope all is well with you and family take care and God bless you and your family...
Hi Mary, love you and all your videos, they make so much sense. It would be interesting to see if you used the leftover bones and other things from the first batch and put it in a slow cooker would it turn out gelatinous? Kind regards Mark 💕
hey Mary, i have watched your video before and it is very helpful. I am still trying to make a gelatinous broth and it seems hit or miss. But i remembered you had a link to order organic chicken feet. I cant seem to find it now. Can you please provide again. Thank you :)
Oh Mary, thank you... thank you! I got a Instant Pot (actually a Yedi 8qt) for Mother’s Day! I’m in love, but not with my attempts making bone broth in it. Your recommendations I think will make all the difference!!! Thank you for contacting the manufacturer. I had not thought of that & it was brilliant. Do you think adding a couple oxtails would make up for not have the chicken feet? I’m a wee lil bit put off by the feet thing, but LOL I guess if I’m willing to use tail I should get over it 😝. Thank you again for coming into my kitchen.
Hi Lisa, Thanks so much for visiting and I am so happy that you think my tips will help! Yes, you can definitely substitute oxtails. They should really help with the gelatinous nature of the broth. And speaking of oxtails, I am making beef bone broth in the Instant Pot right now and am filming it! I'm not sure if I have shared this with you before - but are you interested in making other types of traditional foods? If so, I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. A link to the Playlist is listed in the descriptions under my more recent videos, and it’s also listed on the main page of my TH-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hi Mary, thank you for your reply. I learned the oxtail trick from you & have recently bought them to try. I have failed to make a gelatinous broth as yet & I really want to conquer this. I usually only have one chicken carcass available & I’m too impatient to wait till I get a few more. I learned from you not to use too much water & use just enough to cover, but alas... no gel. I’m hoping by adding a couple oxtails to the chicken that’ll work, if not, chicken feet it tis 😖. I really really enjoy having a large mug of broth for breakfast & afternoon snack. With your help I know I’ll get there. I have been binge watching a great many of your videos, when I’m able, I love them! Thank you for all your hard work 😊
Lisa Turner - Oh Lisa!! You are so sweet!! And I’m confident that you will conquer bone broth! LOL! Yes, ox tails and chicken feed or an insurance policy to almost guarantee that you will get a gelatinous bone broth! Keep me posted! Love, Mary❤️😘❤️
Y'all are super amazing Mary! Thank y'all so much! So I don't waste time, how can I know a 2nd cooking if bones will give me useful bone broth. I'd hate to waste my time. Thx Blessings, julie
I forgot to tell you how much I love your videos. You are so sweet and easy to listen to and you explain things in such detail..Keep making those wonderful videos...Ellen
Hi Mary! Love your channel. I put the pressure on high for bone broth and the feet and bones break down more and broth is very gelatinous. I have done it on low when I am in saving mode and then I can use the bones again. Either way, it turns out very gelatinous and is rich and delicious! Love the details and fun approach you have to food! ❤️
General Anesthesia - Thanks so much for visiting and for all the kind words! And thank you for sharing your method. That is great to know!! BTW - Do you enjoy making other traditional foods in addition to bone broth? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
You're so awesome to share this with everyone thank you! I've always wondered this about bone broth- why not cook at a higher temp to get EVERYthing out of the bone material, rather than ending up with material that you end up reusing- i'm sure it's somewhat a matter of diminishing returns at some point, but if it's possible to get more in one pass, that would be optimal. At some point, too high a temp probably will be too much, but then, at too low a temp, you're not able to dissolve enough material- is there a certain point that's optimal?
Hi Mary, I just discovered your channel and am thrilled with your clear instructions, both verbal and visual. Wonderful! I have been making chicken bone broth for years, both in the crock pot and currently in the Instant Pot. However, I haven't been satisfied with the gelatinous content and thought that it was the lack of quality of the chicken. I think, however, that my methods can improve. I no longer have a crock pot, but my Insta Pot has a slow cooker option. I'll try your crock pot instructions with the slow cooker option on my Insta Pot and see if I can get a good gelatinous bone broth. It would be interesting to see what you think of that method. :) Thank you for the wonderful information on your channel. I'm excited about trying your recipes (I now have courage to try making sauerkraut).
I have been tossing around the idea of getting an instant pot or a combination instant pot and air fryer. Six quart or eight quart? Not sure yet! Thank you, Mary. I just want to say also how nice your hair looks today! God Bless 🙂
@@IsabellaM._ it was a local store's Founder's Day, so there was a sale and multiple coupons involved. With the prices now, do the best you can. You might find one new-in-box second hand; many have received them for gifts and never opened them. I use mine multiple times a week.
The 8 or 10 quart insert does not fit in my fridge . I put the glass lid on and am able to fridge it lol. I have 3 ip s and when company comes I’m able to enjoy the guests & the instant pots cook the meal .
Hi Mary, I've got a question and a suggestion😊. Question: How long will the broth stay good in the freezer? Suggestion: To add flavor, I am thinking about using a hand blender to puree cooked vegetables into the broth. (I do this with carrots when I make soup because my son doesn't like the texture of cooked carrots). I'm going to give it a try one of these days😊.
Hi Nell, Thanks for visiting! And that is a great idea about added pureed vegetables into the broth. The broth is a wonderful base for soups, stews and even using in place of water when cooking grains. As to freezer life - I find the broth is best within 2-3 months. But in reality, it can last at least 6 months are longer. It's best if you can store it in a way to protect it from freezer burn. Here is my playlist of Instant Pot recipes including How to Cook a Whole Chicken - The Right Way!, How to Make Creamy Mac and Cheese, and More!: th-cam.com/play/PLkRuW3pBo2U21zBjMF6BwDEquDFKVjVsF.html I think you will like these videos. Have you seen my playlist about making all different kinds of bone broth - beef, chicken, turkey, pork, and fish - in different appliances? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of the videos. BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html  ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating! ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary - A couple of weeks ago I sent u this message so just making sure u got it. I decided to subscribe since I haven't heard from u yet. I imagine u're quite the busy bee, so I won't bother u further. Of course my mind goes to health issues that sometimes remove us from our life's routines. So with that said, in the event u r facing something of the sort, I send u loads of uplifting healing energy. Blessings to u and ur family as well for good health and great success in all ur endeavors. First of all, please know that over the years, I've been a devout admirer of ur TH-cam content and have adopted some of ur recipe tips. A Big Thank You for being and doing what u do! Question: Since November last year, I've been Carnivore and consuming stock every morning as a coffee sub. Love it! When harvesting the stock, I've noticed that since making ur recipe using neck bones, a considerable amount of meat is left over. I created a recipe using quite a bit of my DIY Meat Spice mixed w/ the meaty gristle and cooking it in my Airfryer. It comes out great after about 20min (pausing to mix several times for even cooking) and I like eating it w/ some fat. Last time was w/ my DIY Bacon Mayo. Delish and w/ a perfect kick. So here's my Q: Do u repurpose ur gristle, and if so, do u have a video on the process u use, or tips and suggestions? Thanks in advance, Sweet Mary. I really do admire ur gentle sweet soul in the midst of all the noise in our modern world. You r such a breath of fresh air! - In Gratitude, Bella
Hi Sweet Friends, Today I am making Chicken Bone Broth in the Instant Pot and I share 3 TIPS to make sure that your bone broth gels every time! Love, Mary
How long would those jars keep that amount of broth outside the fridge?
Whats the name brand of your glass mixing bowls?
Hello Mary,, thanks for this video,, I love your videos I learn so much about bone broth from your video,,, but this video quality was to hazy and couldn't see clearly because I'm thinking about buying a instant pot to do my bone broth,,,,, thank you
Thank you so much for sharing this!! I notice that the bones don't break apart, carrots are still a bit hard (when following this recipe for bone broth in the Instant Pot) compared to traditional methods. Hmm...I wonder if this indicates the bone marrow is not leaching out as much.
Hmm..Should it be pressure cooked longer?
Thoughts?
Thanks again Mary for another inspiring upload! God bless. =)
Thank you, Mary!
Fantastic tutorial on bone broth, thank you Mary! Tip: for culinary easy-of-use, reduce the resulting broth using sautée setting for 2x 30 minute sautées. The stock will be reduced at least 4x, be thicker than jello, take up less space in your fridge or freezer and have stronger flavour concentration for quick pan sauces when you don't have time to reduce. Thank you for sharing your IP experience :)
Are you saying to use sautée function twice instead of two hours on low pressure soup function? Or to use it in addition to the two hours of low pressure cooking?
Joy, I'm glad you asked that question. It made me reread his answer! The saute setting is in addition to the two hours of low pressure cooking. 😊
You mean sauté for 30 minutes, stir and then another 30?
@@MarkSmith-js2pu Perhaps why David wrote "2 x 30 minute sautés" is because (if his IP settings are like my older IP), the Sauté setting is programmed for 30 minutes. So I'm guessing he repeats it.
@@joyrockwood942 After the bone broth has been made, THEN further cook on two 30-minute cycles of sauté to reduce.
I used the high pressure setting for 90 minutes and put about 8 chicken feet in my instant pot. It was very jello-y. I also used organic chicken broth instead of water. It was VERY tasty!
9:06 Mary talks about adding some kind of acid (vermouth, vinegar etc) which in my experience is the real KEY to making greatl gelatainous bone broth. You let it sit with the bones and water for about an hour, then do your pressure settings and cook. Turns out great every time. Thanks for sharing this "secret" Mary!!
I've never used it and mine also gels. From what I have been told, it's completely unnecessary. Still doesn't hurt as long as it doesn't change the flavor I suppose
Thank you for all you do. I've been following your recipes and have lost 50 pounds and i am in the best shape of my life. You've made learning how to cook fun.
Hi Mary , I made bone broth finally lol I got 2qt out of it , did it with my instapot on low for 2 1/2 hours ,I got a whole chicken no antibiotic s free range . Added a few carrots & onion .and Mary if I showed you the broth you would not believe how thick the jell was ,out of all the videos I watched on here , sorry even your s I never saw the jell like this if I turned the jar up side down I bet it would come out in one piece! I was so excited my hubby thought I went nuts ! Lol and it was delicious and a light brown gold color , can’t wait to do another one ! Please Mary sorry if I sound crazy , iam a 73 year old lady with arthritis, on oxygen 24 / 7 have IBS , hurting most of the time so I get excited for little things , anyway you told me to keep on trying and I did , so thanks a lot 🥰😁🌈 ps oh I got that same fat separated you have can’t wait to try it . 😁 God Bless
Judy - Hi Judy, Thank you so much for filling me in on all of this! I love your enthusiasm and it makes me so happy that you are making some great bone broth! I really hope you find it comforting and helps you feel better. You are such a delight and I am so happy you’re here! Have you seen my playlist about making all kinds of different bone broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html You might enjoy some of these videos too! Love, Mary❤️😘❤️
Hi Judy, I had IBS and now eat the fat of the chicken. Apparently we are not eating enough organic fats and this causes leaky gut. Cells need the fat to stay helathy, hope you are eating the fat as well, take care Judy.
@@tallcedars2310 - Thank you for sharing this wonderful information! Love, Mary
I also did mine for an extra half hour and it gelled really well!
@@MarysNest Aww🙀❤💕💕🧚🏼♀️🐇👌🏻
Oh my gosh! I made bone broth in my instant pot for the first time. I did exactly as you said and added turmeric and ginger. I also cooked it for 3 1/2 hours on low. It ended up like jello! It is sooooo delicious. Thank you so much.
Hi Rick, This is wonderful to hear!! Here is my playlist of Instant Pot recipes including How to Cook a Whole Chicken - The Right Way!, How to Make Creamy Mac and Cheese, and More!: th-cam.com/play/PLkRuW3pBo2U21zBjMF6BwDEquDFKVjVsF.html I think you will like these videos.
Have you seen my playlist about making all different kinds of bone broth - beef, chicken, turkey, pork, and fish - in different appliances? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of the videos.
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Do you just eat the bone broth? I'm new to this but I know it's so healthy.
Wondering if the longer cook time made for a more gelatinous broth?
Hi Mary, I used your recipe yesterday to make chicken bone broth. When I opened the pot I noticed the chicken feet and wings were still intact as you mentioned. I decided to add a bit of water and use the sauté setting on low. Ok, ii added another 3 hours to let ir reduce but it gelled incredibly well overnight and has so much flavor it really doesn’t need any salt…and I’m a salt person. I also noticed that that when I separated out the meat and bones, the bones were almost completely dissolved. So thanks for the white wine tip.
Hi Mary! I appreciate all your tips!
I just accidently made a great batch of extremely gelatinous bone broth by using my 8 qt Instapot and cooking a 6 lb chicken for 33 minutes on medium pressure. I only used 2 cups of water and no acid. I haven't tasted it yet, but I did use Lawrys Seasoned salt on the chicken skin before I cooked it, i did brown all 4 sides about 2 minutes on each side in the Instapot on the saute setting, and I let it release steam naturally.
Mary, I just did the chicken bone broth per your instructions and I had the exact same results... it geled, but not quite like beef bone broth.. The flavor was good, but it was not a deep robust flavor like beef broth.. However, well worth the effort and time.. and definitley will be doing this on a regular basis, as the bones pile up.
Pressure cookers are a great way to make stocks and broths. I process my bones twice and combine the 2 batches into 1 batch. This makes a beautiful broth with plenty of gelatin. Don't have anything but my Grandma's old presto I was given because everyone was afraid of it. Best way I have found to do stocks and broth.
I am so excited to see this video. My daughter in Canada has been telling to make bone broth for ever and I have not been consistent. Then all my children gifted me with instant pot and oh my goodness. I have absolutely loved making the bone broth from your recipe. By the way, we are neighbors. I live in Round Rock, Texas.
Thank you Mary! I'm in love with my instant pot and you've helped me spice up our relationship. I've also finally started doing my own roasts and stock and I feel like it's the step from "I can survive" to "I can cook"
professional, polished, and encouraging. great tutorial. tipped off to go to pressure cooker high setting for two hours. collagen and nutrients in it can withstand the heat. for thicker more gelatinous broth use the saute setting after clarifying with lid off for thirty mins. doing Thanksgiving 🦃 turkey broth. thanks for the help, Mary. -jdr
Thanks for the kind words and great tips! Love, Mary
My grandmother taught me ( she would have been 121) LOL Came from Europe. She made bone broth but did NOT use chicken feet. She said that the gel comes from using less water. So, I cook it that way. Pile in the bones and scraps from the chicken then water. She did boil it for 3-4 hours and it was perfectly gelled. No vinegar.
Same! I read from experts the vinegar or acid is completely unnecessary. Indeed it doesn't hurt unless you use to much.
I have watched several videos on TH-cam as far as time and pressure to make CBB in the Instapot and your video is my tried and true! 2 hours, low pressure, in dealing with natural release! I even saved my chicken feet that were in tact and I used them a second time! Thanks Mary! Nice video done with a smile!
I love you teacher.... I enjoyed your talking.... it warm my heart.... you have such a gentle voice.... You remind me of my teacher .... I missed her ...... love 💝😇🙏💞🌻☺️
Tried it in instant pot for first time & I got great gelatinous broth
(Only 1 1/2 pt but it was like jello!) I had just 1 carcass & no chicken feet so I am content with the amount. Quality vs. Quantity❤
Hi Robin, How true! Glad it worked out!! Love, Mary
Awesome video, thanks! The collagen comes from the skin and joints, marrow and minerals are leached out of the bones. I, too, add chicken feet for insurance but I also add half a split pig's foot. I cook at high pressure. After the first batch I pull the chicken apart being sure to squash the bones to get the marrow out, being sure to get all of the joints exposed. I return everything to the pot and for the second batch just cover the remaining bones. Gelatinous every time!
You may want to try cooking the broth for a longer time period to get it to firm up more. I make my bone jelly in a Power Quick Pot and let the bones, skin & fat process for 4 hours and so far, it always gets a "jello" like consistency when cooled overnight in the fridge. Had been making this as a nutritive addition to my dog's food, but after watching your videos, have since begun to bring a container with me to work and enjoying a hot mug of broth for lunch. Thanks for the push for a healthier lunch choice. In addition, cooking the bones in a pressure cooker, totally breaks down the bones to the point where I can crush them up with my fingers and then add some to each of my dog's meals.
I have an 8 qt... I had 4 of my roosters processed and came right to you for your bone broth recipe! I had great results with your beef B.B.! I love watching and learning from your awesome videos! Thank you again, I've made so many of your recipes!!🐓🍗💚
Superb presentation! Just the fact the chef called the manufacture for additional knowledge.... Wonderful tips and tricks to boot! Absolutely comprehensive with all issues and options covered.
Pressure cooking is my preferred method for bone broths. I run bones twice then combine batches to give me a uniform flavor. You don't need the acid when you use the pressure cooker. The pressure forces collagen release.My bone broths are loaded with collagens without adding acid. Glad you are showing people how easy it can be to make a broth superior to the boxed stuff without the additives.
Your smile and enthusiasm is sooooo heartwarming!!! I love how it is clear that you love teaching others!! Subscribed! ❤️❤️❤️
Naomi Romero - Hi Naomi, Thank you SO much for visiting...and for the kind words!! You made my day!!
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I followed your tutorial after having several goes at bone broth and it not gelling properly. It worked PERFECTLY! Thank you so much! ❤️ love your channel!
I am SO happy to hear this!! Have you seen my playlist about making all different kinds of bone broth - beef (using all different types of bones), chicken, turkey, pork, and fish - in different appliances? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of the videos.
BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I stumbled onto your channel because I wanted to make bone broth, I like you because you don't waste any food you recycle everything I really like that because food is very precious so thank you ... will be watching
🥰😘😊👍🏾
Mary, If you allow the Instant Pot to cycle 2-3 times on your "Soup" setting, you'll get a richer flavor and more gel. Easy Peasy!
I cook my bone broth on high pressure for 3 or more hours. It comes out pretty gelatinous. Now I'm wondering if I've been breaking down the gelatin by overheating? Thank you for this tutorial.
My insurance policy is to manually crack all the bones with a pair of pliers to expose the marrow. I use mainly drumsticks. Pure gelatin cheers!
Hello Mary, I’m Mary too. Made this chicken bone broth today with your tutorial. I’ve made it before in my instant pot and it is delightfully gelatinous. I never have chicken feet but my chef son also recommends chicken feet for their gelatinous properties. Well, after watching your tutorial, through so many distractions and interruptions, 😆 my brother is finally building pressure in the instant pot. I also use a long ruler or the end of a wooden spoon when I need to release the pressure. I’m a chicken too 😂
I really enjoy your tutorials. You sound like a New Yorker as am I. ❤️❤️❤️ Thanks for your kitchen company and tutorial. ❤️
If you reduce the stock by half which is something that most restaurants do and you put it in the fridge it will be jello even though you cooked it in the instant pot. Thank you for the tip of low pressure and 2 hours, I was doing mine high pressure and 1:30 hours. I also leave the pot alone for 5:30 hours natural release pressure after the 1:30 hour cook. Gives the stock more time to get acquainted with all the veggies. I will try your method next time but I will leave the pot closed for 6 hours. will let you know how it goes :) Thanks for the great video!!!!
Hi George, wow! Thank you so much for your sharing your method. This is wonderful detail. Love, Mary
Hi Mary. I saved the water from steaming butternut squash on thanksgiving. I’m adding that as part of my water for chicken bone broth. I didn’t have fresh carrots but had frozen so trying that. Also, starting with frozen chicken Carcass so upping the time to 3 hours. No chicken feet either. But I’ll see how it comes out. The flavor of the squash water is great by itself. Anxious to see how it works with bone broth. I’ll let you know.
I made beef bone broth in my Power pressure cooker XL 8 qt. and used the meat setting, which I think is a higher temperature and when chilled it put jello to shame. I cooked it for 5 hours and the bones were falling apart. I didn't know bones would do that. I'm getting a 10 qt. so I can go bigger. I love this stuff.🌻❤🌻
Making chicken or beef bone broth in the Insta pot is 3 hours (15 to 20 mins coming up to pressure, 2 hours under presssure, 40 minutes to natural release). Well worth the effort and time! The clean up is pretty much the same for InstaPot as it is for slow cooker.
the Beef Bone broth in the InstaPot per your tips and instruction was absolutely perfect and very gelatenous!
I LOVE my Instapot!!!
Thank you so very much for the “chicken feet” tip.
I always roast the bones and veggies, then airfry them, for an extra deep color and robust flavor, before I make my bone broth.
Delish! 😋
I had to look up your post and thank you. For my 60th B-day I bought
myself an insta pot and started doing bone broth with your guidance.
OMG! I can't believe the dif, it has made for me. I work in the wall
tower of a state prison, to get to my lofty post I have a 67 step spiral
stair. My knees used to get so agree at me, After 2 weeks of B-Broth I
have no pain! I can't say thank you enough.
Hi Almon, Thanks so much for visiting - and you are so welcome! And thank you for sharing about your experiences with bone broth! What wonderful news!! So glad your knees are doing better! You have a very tough job!! Thank you for your good work!
Glad you are enjoying your Instant Pot! I have a short playlist of some Instant Pot videos that you might enjoy. I'll be adding more in time. You can look through it here: th-cam.com/play/PLkRuW3pBo2U21zBjMF6BwDEquDFKVjVsF.html
BTW - Do you enjoy learning about making other traditional foods in addition to bone broth? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Almon Jacob that's awesome
Great video. Have you ever used high pressure? I use a Kuhn Rikon pressure cooker and go to high pressure with 4 lbs of backs, 2 pounds of wings and 2 pounds of feet. That fills my cooker 2/3rds. I cover with water. I end up with about 9 cups of super concentrated bone broth that I reduce by half again before freezing. If I just chill it, it turns into a super firm gelatin.
Thank you, Mary!! 💕 I love to cook...I always say my kitchen is my second laboratory. When I’m down (and in general), I watch your videos, and am instantly lifted with a sense of giddiness and joy 😊😊 We love you! Please always continue to make new videos from your lovely TX home! 🙏🏼❤️ (I have nearly every kitchen gadget known to man - well, I will after I get that fat separator 😊🤣), and got my first Instant Pot last month. Lots more time to experiment @ home these days! I’m a fan of making BB in my *huge* LeCreuset enameled cast iron Dutch oven, but will definitely try it in the IP. Cheers!
Hi Joie, thank you so much for visiting and for the kind words! If you enjoy making Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Oh yes ma’am! My kitchen is my laboratory for gourmet mushrooms, cooking, all sorts of life promoting science!
@@dr.froghopper6711 Reishi mushroom is known to be used in bone broth. Shittake is high in copper. The recipe contains a lot of zinc, but not much copper. It is important to balance the two.
Do you know that i never ever watch a video longer then 3 minutes?why do i finish your whole videos.i luv what you make and i luv your way and the smile add a very nice touch to all .good luck ❤
Wow!! Thank you!! ❤️🤗❤️
Great video - thank you for sharing! One thing I tried was after cooking a whole chicken (based on your other video) was to use the drippings to make the bone broth. I just added a bit more water to cover the contents for the bone broth. Seemed to come out ok but wondering if anyone else has tried the same thing.
Hi sweet Mary. I recently learned about the awesome benefits of bone broth. Made 3 successful beef batches, but my chicken never gels. I found your channel and followed your recipe (including feet). I am happy to say I got the same results you did. I absolutely love my Instant Pot and will be trying your other IP recipes. Your method of relaying information is, by far, one of the most enjoyable I have found on TH-cam. Your a natural. It's obvious you love what you do and it comes through. Besides enjoyable, I find your episodes quite calming. I did subscribe and shared with my mother your wonderful channel.
Thank you SO much for visiting and for all the kind words! I am so happy that you are enjoying my videos. I have been teaching traditional foods cooking for over 20 years primarily to beginners, I really do love what I do! Thank you so much for sharing my channel with your mom. Here is my playlist of Instant Pot recipes including How to Cook a Whole Chicken - The Right Way!, How to Make Creamy Mac and Cheese, and More!: th-cam.com/play/PLkRuW3pBo2U21zBjMF6BwDEquDFKVjVsF.html I think you will like these videos.
Have you seen my playlist about making all different kinds of bone broth - beef, chicken, turkey, pork, and fish - in different appliances? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of the videos.
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
How do you make your beef bone broth?
Mary, I'm glad you made this video. I used your first video with such good luck, then suddenly, my Bone Broth no longer turned to collagen. I think this Hot pot is getting too hot. I will put it on low and test the temp. before I buy a new one. Thank You so much. Your the best.
Hi Mary, I attempted to make bone broth exclusively using chicken feet in my crock pot this past weekend, and it did not gel at all, even with 6 hours of refrigeration. This was my first attempt ever at making any type of broth, so I am still determined to find a way to make it right. I'm going to purchase an Instant Pot today and attempt to replicate what you did here. Hope it works!
Try 2 c of water, on medium pressure, for about 5.5 minutes per pound! Let it release steam naturally. I cooked a chicken according to another you tuberose instructions this way, and got the MOST amazing and thick gelatinous bone broth! Good luck!
Very helpful! I had been using a roaster oven and I think my water ratio was off. Tried your method (thanks for using vermouth! I had some I didn't know what to do with) and I got gelatin! It was amazing to see! My Instant Pot has a Delay function so I set the delay for 30 minutes to let the vermouth do its thing.
Hi Miss Mary. I’m from the HILL COUNTRY of Texas Texas as well and enjoy watching your videos on TH-cam so so much. I love making chicken bone broth in my Insta pot. I roast up bone in chicken thighs with the skin and sometimes throw the legs in there as well. It’s amazing! You do such a good job of teaching us. I will tell you I have the 3 quart Insta pot, but being just myself, I most of the time make my bone broth in a 3 quart Insta pot. I have a 6 and an 8 quart Insta pot too. It works great every time, and I do get a gelatinous product when I’m done. You can’t beat the time saving part of using the Insta pot. Thank you so much for posting your video. It will save everyone tons of money on buying good organic bone broth. And the Insta pot makes it easy for you to do it all by yourself For pennies. 😊
Hi Mary, I just bought a instant pot pro, I've just made beef bone broth and chicken bone broth and I'm so impressed it's thick and gelatinous I've never made it like this in my slow cooker. Hope you're doing well, love from Australia xx
Wonderful!❤️🤗❤️
Wnat setting and how many mins did you use pls.
@coween pressure cook on high under beef and I add three hours
Very grateful for your detailed description regarding prep, apple cider vinegar addition and how to use the Instant Pot. Thank you.
Our local Coop sells pigs feet I put in two into my 6qt IP. My broth comes out to gel like jello!
How much chicken would you put into yours with the trotters?
Mary, after just cooking my chicken in the IP, I have saved the water, put it in the fridge, and have been wonderfully surprised at the gel!
Mary, I use a roaster it’s 22 quarts it has served me well. I use it for a lot of things.
Hi Mary,
Have you tried coarsely chopping up the chicken feet to release more collagen? That way the extraction will probably be completed during the first batch.
Hi Amy, That's a great tip! Thanks! Love, Mary
I been using your pressure cooking recipe when it came out. But I did found out if you have on soup for 4 hr it gels up a lot better. Thank you for sharing.
I love the tutorial and have saved it to my recipe collection. Thank you so much.
Something in the background drew my attention. At the start of the video it is dark outside, but when you start the Instant Pot it appears to be full daylight. Did you start this recipe at 6:00 am, or did the chick sit overnight? THEN, when you open the Instant Pot at the end, it is dark outside again!! Enquiring minds want to know, 😁😁😁
Hi, sweet Mary. As always I enjoy your videos. I have been following Sally Fallon MMorell's work for many years. And now I am subscribed to your site. I just want to express my appreciation to your honesty in this video about bone broth in the instant pot. I love my Instant Pot for many things every day. But for bone broth I am experimenting with the low "Slow Cooker" function to see it that results in the traditional gelatinous result that we all love. I have a pot on as I type this comment. I will know in four hours.
Thank you for your fresh, honest videos.
You are such an amazing teacher, Mary. Thank you!!!
Clean Eating Kitchen - Oh Carrie!! You are always to kind!! You made my day!! Love, Mary❤️😘❤️
Thank you Mary. I have histamine intolerance so the slow cooking is not an option for me. I'm going to try this method. I don't have chicken feet but only left over bones. I can let you know if it came out gelatinous.
i did chicken bone broth in my instant pot yesterday.I used the tip of wing I cut off, the backs that i don't fry and some bones left from fried chicken..fill the instant pot with the frozen bones, added my frozen veggie scraps and a tablespoon of vinegar, then filled to the max mark with water, cooked on hi for the 2 hours...After straining ,i put in fridge overnight, skimmed off the fat and my bone broth was really thick, thick like jello...Maybe i used more bones than you did..I didn't weigh them..I have done this several times ,and it always comes out the same..never have a gel problem..I usually get between 9 and 10 cups of broth.
Ladies... you all should be drinking bone broth EVERYDAY..This stuff is the true power house of nutrition! Your hair, skin, nails and your over all health will improve dramatically!
Your video has inspired me to use my new Instant Pot to make chicken bone broth. Can't wait. Thanks!
Nice to see the instant pot was a huge success! Nice that you can set it and it has the right temperature and also has pressure to boot. I do like it although it's pricey so have come up with an idea I will try for my next batch of bone broth. This one will be put in the steam juicer that reaches steam temperature of 120 degrees F (100 degress c) plus. The trick will be to keep the temperature to simmering, as I would like to harvest as much gelatin as possible in the first round. There will be no pressure like the instant pot so will need to keep checking it. My hopes are up that it works though!
Thank you for another wonderful bone broth video, blessings!
How fascinating! Keep me posted. And remember, you can also make bone broth on the stove top and in the slow cookers. Here are my stove top bone broth videos: th-cam.com/play/PLkRuW3pBo2U2xX0A7McsC0uCtzjoNLOuB.html And here are my slow cooker bone broth videos: th-cam.com/play/PLkRuW3pBo2U24q_5a0YH91S5cGwc0yuIK.html Love, Mary
Definitely going to try the white Vermouth...not a big fan of the flavor of apple cider vinegar either.:) Thank you for the very detailed and helpful tutorial! I pressure cook my bone broth for a longer time, up to 6 hours in my stovetop Kuhn Rikon 12 quart pressure cooker. Helps with the gelling and disintegration of the bones to cook for longer.
Thank you so much for visiting and for sharing your tips! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I've been making chicken bone broth in a pressure cooker for an hour or so, but I'm intrigued by your longer method.. Do you find the broth noticeably richer? How does it compare taste-wise, and do you add veggies? I've found the veggies seemed to ad a slightly unpleasant (kind of like Campbells canned soup) taste. Does everything cook into a mush, and what method do you use to strain it? I'm wondering if the bone 'mash' would be good for dogs (I make my own dog food).
Best tutorial I’ve ever seen on bone broth and I also love the one she has on cooking a whole chicken in the instant pot👍
Enjoy your sweet and bubbly personality! You look like you ur having fun in the kitchen 😊 QUESTION.. I like to can my chicken and beef broth. How do you do that when cooking the broth in an instant pot? Do you heat up the strained broth, add to mason jars and can like normal?
I’ve been binge watching your channel, especially the bone broth and fermentation episodes. I found chicken feet at the store on Friday and by Saturday had made a lovely batch of chicken bone broth in the IP thanks to you!! Thank you, thank you for taking the time and sharing all your wonderful knowledge with your audience!! 👍🏻🙏🏻❤️⭐️
Gail M. - Hi Gail, Thank you so much for visiting and for the kind words!! Glad the chicken bone broth turned out well!! Do you enjoy making other traditional foods in addition to bone broths and ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest Hi Mary! Yes! I joined your FB group! I have really enjoyed making kimchi over the past few years. My recipe has evolved over that time (as well as the volume!!) and it has been quite fun. Fermenting mustard and ketchup are next in the queue for projects. I do listen to the Wise Traditions podcast. I really enjoy your format and will check out your Mastering the Basics series! Thank you!!
@@gailm.8190 - Hi Gail, This is wonderful!! Love, Mary
"Mary was quite surprised to find that the feet were still intact."
- Morgan Freeman
I love making my own broth, but on the stove or crock pot, it takes hours. I can't wait to finish this video and give it a try. Thanks again, Mary!
Your instructions are incredible. So detailed and I really appreciate the visuals as well. You’re an absolute gem. I’m new to bone broth making but have been binge watching your content. Thank you!
I use my 8 qt. I use the high pressure and do it for 30 minutes. I let it natural release. The bones fall apart and the result jells really nicely
Hi Mary
I used to used a slow cooker. Move on to Crockpot. Not working anymore. I have a instant pot. I just got it. Will do the chicken broth today. Will let you know. Thanks for your videos and recipes.
I’ve been making bone broth in my instant pot for a long time. I can it and it never gels. Is that because of the canning process? Any that I save in the fridge for immediate use gels. I’m going to try adding the vermouth and chicken feet, also. Thank you for sharing.
It’s okay I found it to be a bit flat compared to using the slow cooker. Great tutorial. I do prefer the slow cooker. Thank you.
Nice video and tips!
But after opening a vermouth you should juse it up in max 3 month and keep it in chilled, dark place!!!! Sure its stays longer fresh than a vine, but not for a year or so!
Thank you, Mary! I can use my Instant Pot for this! I love my Instant Pots - I have 2 - one of them - the Instant Pot MAX - I use to pressure can pints
I'm so glad I came here for my bone broth instant pot info. Thanks, Mary!
I have used the same process without chicken feet and it makes amazing jelly!
I have the same instant pot. I’m gonna try it on high sauté and see if that works. It’s not the same one now that I look at my model. Mine has a slow cook option. Can’t wait to try it. Thanks for sharing
What about for a baby.. babies first food.. what ingredients would you include and how long would you cook it for?
Your video is the only that used low pressure. Do you think cooking it longer would make I'd jell more? I would love to can it. Would that destroy the jell? Would it still have the same benefits? I enjoy watching you. Thanks.
Hi Rick, Thanks for visiting and for the kind words. Yes, when I called Instant Pot's customer service line, they told me that bone broth should always be cooked under low pressure. The collagen in the bones does not like high temps. Some of the collagen can withstand slightly higher temps (over 180F) for short periods of time but not for extended periods of time. So the most gelatinous bone broth you are going to get from an Instant Pot is going to be making the bone broth on low for no more than 2 hours. Longer than that, and more of the collagen will start to break down creating a watery bone broth.
As to pressure canning your bone broth, you run into the same problem. If you can your bone broth, it will break down the collagen further weakening it and make a less gelatinous bone broth. So there will be less gelatin to soothe one's gut lining...But it will still be nutritious...high in protein from the meat and high in minerals from the veggies. Hope this helps.
Have you thought about making bone broth in the slow cooker or on the stove top? You might enjoy looking through my bone broth playlist: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you will like these videos.
BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hello Ms. Mary, love making bone broth can't do feet lol... The only way I have to heat quick on my truck is microwave which I don't like but it's quick but when we're stopped use my warmer in etc...My mother and grandmother use to get pickle pigs feet I used to hide em in back refrigerator...😊 And try keeping up with your videos and good tips just been running hard but home for a week enjoying my grand babies and going to try instant Pot make bone broth... Anyway hope all is well with you and family take care and God bless you and your family...
Christine always chirping - Hi Christine, How funny about the feet!! LOL!! Glad you’re here!! Love, Mary❤️😘❤️
Hi Mary, love you and all your videos, they make so much sense. It would be interesting to see if you used the leftover bones and other things from the first batch and put it in a slow cooker would it turn out gelatinous?
Kind regards Mark 💕
hey Mary, i have watched your video before and it is very helpful. I am still trying to make a gelatinous broth and it seems hit or miss. But i remembered you had a link to order organic chicken feet. I cant seem to find it now. Can you please provide again. Thank you :)
Mary, this is my first comment on your page, you are so polite & way of your explaining is excellent. I am from Pakistan
Oh Mary, thank you... thank you! I got a Instant Pot (actually a Yedi 8qt) for Mother’s Day! I’m in love, but not with my attempts making bone broth in it. Your recommendations I think will make all the difference!!! Thank you for contacting the manufacturer. I had not thought of that & it was brilliant. Do you think adding a couple oxtails would make up for not have the chicken feet? I’m a wee lil bit put off by the feet thing, but LOL I guess if I’m willing to use tail I should get over it 😝. Thank you again for coming into my kitchen.
Hi Lisa, Thanks so much for visiting and I am so happy that you think my tips will help! Yes, you can definitely substitute oxtails. They should really help with the gelatinous nature of the broth. And speaking of oxtails, I am making beef bone broth in the Instant Pot right now and am filming it! I'm not sure if I have shared this with you before - but are you interested in making other types of traditional foods? If so, I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. A link to the Playlist is listed in the descriptions under my more recent videos, and it’s also listed on the main page of my TH-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hi Mary, thank you for your reply. I learned the oxtail trick from you & have recently bought them to try. I have failed to make a gelatinous broth as yet & I really want to conquer this. I usually only have one chicken carcass available & I’m too impatient to wait till I get a few more. I learned from you not to use too much water & use just enough to cover, but alas... no gel. I’m hoping by adding a couple oxtails to the chicken that’ll work, if not, chicken feet it tis 😖. I really really enjoy having a large mug of broth for breakfast & afternoon snack. With your help I know I’ll get there. I have been binge watching a great many of your videos, when I’m able, I love them! Thank you for all your hard work 😊
Mary, also a side note, I don’t use FB but began following you a couple days ago on Twitter 🐝
Lisa Turner - Oh Lisa!! You are so sweet!! And I’m confident that you will conquer bone broth! LOL! Yes, ox tails and chicken feed or an insurance policy to almost guarantee that you will get a gelatinous bone broth! Keep me posted! Love, Mary❤️😘❤️
When you seal the lid on the instapot it actually place a C musical scale.
Meant to say, it plays a C musical scale.
Learn something new every day! Lol
Love that! Thanks for telling us!
I must say Mary, I love your upbeat attitude!! You seem so sweet and authentic!! Keep up the good work!! Your husband is lucky!!
Y'all are super amazing Mary! Thank y'all so much! So I don't waste time, how can I know a 2nd cooking if bones will give me useful bone broth. I'd hate to waste my time. Thx
Blessings, julie
really appreciate the education on this topic! I'm now a part of the family!
I forgot to tell you how much I love your videos. You are so sweet and easy to listen to and you explain things in such detail..Keep making those wonderful videos...Ellen
Hi Ellen, Thank you so much for the kind words!! Love, Mary❤️😘❤️
Thanks Mary starting my chicken booth cooking n using instant pot will let you know how it comes out thanks
Hi Mary! Love your channel. I put the pressure on high for bone broth and the feet and bones break down more and broth is very gelatinous. I have done it on low when I am in saving mode and then I can use the bones again. Either way, it turns out very gelatinous and is rich and delicious! Love the details and fun approach you have to food! ❤️
General Anesthesia - Thanks so much for visiting and for all the kind words! And thank you for sharing your method. That is great to know!! BTW - Do you enjoy making other traditional foods in addition to bone broth? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary, you can go to 2/3 with ingredients that DON'T EXPAND...dried beans, rice, things like that.
You're so awesome to share this with everyone thank you! I've always wondered this about bone broth- why not cook at a higher temp to get EVERYthing out of the bone material, rather than ending up with material that you end up reusing- i'm sure it's somewhat a matter of diminishing returns at some point, but if it's possible to get more in one pass, that would be optimal. At some point, too high a temp probably will be too much, but then, at too low a temp, you're not able to dissolve enough material- is there a certain point that's optimal?
Hi Mary, I just discovered your channel and am thrilled with your clear instructions, both verbal and visual. Wonderful! I have been making chicken bone broth for years, both in the crock pot and currently in the Instant Pot. However, I haven't been satisfied with the gelatinous content and thought that it was the lack of quality of the chicken. I think, however, that my methods can improve. I no longer have a crock pot, but my Insta Pot has a slow cooker option. I'll try your crock pot instructions with the slow cooker option on my Insta Pot and see if I can get a good gelatinous bone broth. It would be interesting to see what you think of that method. :) Thank you for the wonderful information on your channel. I'm excited about trying your recipes (I now have courage to try making sauerkraut).
Thank you!! And welcome!! I think the slow cooker option on the instant pot should work well. Keep me posted. Love, Mary❤️🤗❤️
I have been tossing around the idea of getting an instant pot or a combination instant pot and air fryer. Six quart or eight quart? Not sure yet! Thank you, Mary. I just want to say also how nice your hair looks today! God Bless 🙂
Get the 8, or even the 10qt. I got the 6 because that was all my local store had, but I kinda wish I had held out for the 8.
@@JazzyMamaInAK ,Thank you! I still haven't gotten one yet,but your reply helps me to decide. 😀
@@IsabellaM._ it was a local store's Founder's Day, so there was a sale and multiple coupons involved. With the prices now, do the best you can. You might find one new-in-box second hand; many have received them for gifts and never opened them. I use mine multiple times a week.
The 8 or 10 quart insert does not fit in my fridge . I put the glass lid on and am able to fridge it lol. I have 3 ip s and when company comes I’m able to enjoy the guests & the instant pots cook the meal .
I absolutely love chicken feet. Talk about rich flavor.
I love this recipe and I am in love with your tile splash and your table top. Where did you get them ? Redoing my kitchen and they are perfect ! TYI
i just bought this instant pot and your videos are helpful!
I'm so glad to hear this!! Love, Mary
Hi Mary, I've got a question and a suggestion😊. Question: How long will the broth stay good in the freezer? Suggestion: To add flavor, I am thinking about using a hand blender to puree cooked vegetables into the broth. (I do this with carrots when I make soup because my son doesn't like the texture of cooked carrots). I'm going to give it a try one of these days😊.
Hi Nell, Thanks for visiting! And that is a great idea about added pureed vegetables into the broth. The broth is a wonderful base for soups, stews and even using in place of water when cooking grains. As to freezer life - I find the broth is best within 2-3 months. But in reality, it can last at least 6 months are longer. It's best if you can store it in a way to protect it from freezer burn. Here is my playlist of Instant Pot recipes including How to Cook a Whole Chicken - The Right Way!, How to Make Creamy Mac and Cheese, and More!: th-cam.com/play/PLkRuW3pBo2U21zBjMF6BwDEquDFKVjVsF.html I think you will like these videos.
Have you seen my playlist about making all different kinds of bone broth - beef, chicken, turkey, pork, and fish - in different appliances? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of the videos.
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary - A couple of weeks ago I sent u this message so just making sure u got it. I decided to subscribe since I haven't heard from u yet. I imagine u're quite the busy bee, so I won't bother u further. Of course my mind goes to health issues that sometimes remove us from our life's routines. So with that said, in the event u r facing something of the sort, I send u loads of uplifting healing energy. Blessings to u and ur family as well for good health and great success in all ur endeavors.
First of all, please know that over the years, I've been a devout admirer of ur TH-cam content and have adopted some of ur recipe tips. A Big Thank You for being and doing what u do!
Question: Since November last year, I've been Carnivore and consuming stock every morning as a coffee sub. Love it! When harvesting the stock, I've noticed that since making ur recipe using neck bones, a considerable amount of meat is left over. I created a recipe using quite a bit of my DIY Meat Spice mixed w/ the meaty gristle and cooking it in my Airfryer. It comes out great after about 20min (pausing to mix several times for even cooking) and I like eating it w/ some fat. Last time was w/ my DIY Bacon Mayo. Delish and w/ a perfect kick.
So here's my Q: Do u repurpose ur gristle, and if so, do u have a video on the process u use, or tips and suggestions?
Thanks in advance, Sweet Mary. I really do admire ur gentle sweet soul in the midst of all the noise in our modern world. You r such a breath of fresh air! - In Gratitude, Bella
Love this pot! It is sturdy. Gets to temperature quickly , and has some greet recipes.