How to Make Bone Broth - So Cheap, So Easy, So Loaded with Collagen

Yes - I know you can make bone broth in a pressure cooker and make it quicker. I chose to make this is a slow cooker because I figured more people have one of those.

You probably are already aware of the benefits of bone broth, but if you're not making your own, you're really missing out. The great thing about making homemade bone broth is that it's practically free -- you're generally making it from things that you probably toss in the garbage: leftover bones, carcasses, and items from your vegetable drawer that are no longer in their prime.

I did not follow any specific recipe for this broth. Just throw a couple pounds of chicken bones into a slow cooker along with whatever veggies or herbs you have. The only "rule" I stick to is to make sure that you add the peppercorns, salt, and apple cider vinegar.

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[robertbrown]

You sir have a radio voice. Very easy to listen to. And your teaching is very clear and entertaining, too!

[PortCanon]

Great video.
Some points for my broth brigade:
1. Drop the bones in first, pack as well as you can. I’ve made beef, pork, chicken, turkey (and combos) but turkey drums have been the superstar for stand up gelatin (I hear chicken paws are as well, but I’ve not tried them).
2. Pack the smaller produce leftovers in, around, between. The goal is to have it tight so you don’t use more water than necessary. Just fill to cover bones, the rest will melt down.
3. You may think you get ‘less’ broth, but really, it’s just concentrated. This takes up less room in the fridge/freezer. *Date your mason jars for rotation* *Don’t over fill your glass containers!* When you’re ready to enjoy, add water to your preference.
4. 24 hours is fine. But I’ve learned to let mine go for 18 hours and strain. Then throw it back in for another 12. The results are amazing, but at this time your ingredients are spent and not worthy for soups, etc., imo. (Except for putting some meaty chunks in the dog dish - I got a low growl from the pooch until I added that comment 🐶 ).
5. The broth itself is great in many recipes, of course. But I like to sip a cup a day.
Here is my routine: Pre mix a dry ingredient mason jar of your favorite adds. Some of mine include: salt, pepper, turmeric, cayenne, reshi mushroom powder, cream of tarter, ground garlic, ground ginger, etc.. Then, it is SO easy to add a spoonful to a cup of gelatin, a cup of water, heat till steamy, and hit that sucker with a stick blender.
* Sip and enjoy anytime of day!
** No matter HOW you make it, bone broth is Amazing to taste and heals what ails you.

[newdayt]

I have poor joint health and for the last couple of months this has actually helped me in the process of recovery

[jimangela]

Boil it down to concentrate, pour it in ice cube trays to freeze, bag it. Really brings the flavor in soups, sauces, gravy. Use in place of jarred bullion or those cubes.

[peggyunderhill]

I’ve made my own broth literally for decades. I’ve always made it in a pressure cooker. I leave it to go for 4-6 hours. Liquid gold.
I sometimes roast the bones until nice and brown. Gives an added depth of flavour

[AskAScreenwriter]

A hint which might make the broth/stock more versatile is to go VERY light on the salt at first (Or not adding any at all). As the liquid reduces, it will concentrate the salt (Salt won't evaporate or break down chemically like water or other flavor/aroma compounds), and it could easily become too salty.
It won't be as flavorful on its own, but will still have all of the collagen (and other good stuff), and will be more likely to take on the flavors of whatever else you want to cook it with (Pan sauces, soups, stews, braises, etc). And you can always add more salt later if you want to warm it up and have it by itself.
Another trick with unsalted stock (I've only tried this twice myself, but it seemed to work), is to reduce it even further into a pseudo 'demi-glace' and then keeping it in chunks in the freezer to use a bit at a time. Again, if you've added salt to the stock before hand, the salt could be super concentrated.

[SeriousKeto]

I intentionally didn't post a recipe for this broth video. There are so many different ways you can make bone broth and I usually don't get hung up on a specific recipe -- I just look through my produce drawer and see what I have to throw in with the bones. If you have a recipe that you're pretty proud of and want to share, by all means, please do so in the comments.


Also, if anyone knows what amount of carbs wind up in the broth from the veggies, I'd love to know that. I'm sure the amount is negligible, but I'm curious.

[TheeAntiChris]

This video saved mine and my kid’s life! Side Note: I SUCK at cooking... I’m much more talented at burning my kitchen down than cooking and even I can make this taste yummy and gelatinous with collagen WITHOUT a crockpot. So, anyone can! I dont add trash on or green onions but, ”to each, their own”. My tween has acne that’s nearly impossible to get rid of b/c she’s too young to understand the importance a 2 x’s per day cleansing routine, but she LOVES the chicken bone broth and after just 2-3 bowls - around 70-80% of her acne is gone! Like MAGIC, only yummier!! PS: If you want a healthy happy gut, glowing skin and never have to worry about wrinkles or indigestion again, YOU NEED BONE BROTH! Thank you so much! 🙌🏼🙏🏼

[carolyn]

I've made broth in the pressure cooker but it definitely has much more flavour in the slower cooker and a much richer colour. I use chicken feet and pigs trotters...loaded with collagen. Thanks Steve I just raced down to the butcher to get some bones haven't made broth for awhile...unfortunately when I make it my kitchen doesn't smell so good lol. You can pour the fat on top of your broth once you've put it in jars...it acts as a seal and keeps longer. Love your vids.

[CarnivorousGrama]

I was scrolling past this then I realise "oh..it's SERIOUS KETO" Clicked play!

[Hippy]

Consider to add cinnamon sticks, cardamon and ginger.
You will love it
PS: if cook on slow heat the broth will be automatically clear, after the first 5 hours. When finished, let it cool down in fridge and you can remove the fat on the surface easily.

[JewelBlueIbanez]

Thank you for pointing out that the meat on the bones can be repurposed into something else. So many people just throw the meat out with the bones. I’m like, “wait! I can make a chicken salad sandwich out of that!”

You can speed up the separating part by using cheese cloth and a bowl. Bonus:you can squeeze out that last bit of concentrated flavour.

[nanic]

I try to use everything… so know that the bones still contain a lot of great nutrients! So, I dehydrate them then crush ( powder in my BlendTec) and get amazing Bone 🦴 Meal for my garden!!

[wendypursel]

I've been making my own broth for a while. I keep bags of carrots, celery, and onion in freezer bags and when we have Rotisserie Chicken chicken pop it into the crockpot and you are ready to go. Add what you want but having these veggies in freezer bags it keeps it simple.

[jennifernoa]

I love doing a bullet type bone broth, add 2 tablespoons of grass fed butter, 1 tablespoon of mct oil and sliced mushrooms and simmer to cook the mushrooms and Himalayan pink salt and yeah so yummy!!!

[donnaknight]

I have been procrastinating making bone broth because I THOUGHT I needed fresh bones from the butcher, not something I really wanted to do. Too bad I didn’t save all those chicken wing bones I have dumped over the past 6 weeks. Thank you, thank you, bone broth here I come!

[juliadavid]

I take all my chicken bones and any veggies that I cook with, ie... ends of onions, celery, carrots, garlic, greens, kale, etc... and put it in a big covered bowl in the freezer until full. Then I add just about all the same spices you did and the ACV, water, and cook in my instant pot for 2 hours. I do the same straining method as well, and refrigerate overnight, drag the fat, and then put in covered containers in the freezer. I use my bone broth for soups, gravies, beans, lentils, etc... it was fun to pretty much watch you do the same recipe. Your voice is definitely made for the radio or TV even as someone else mentioned.

[THESHOMROM]

Sure looks healthy and delicious. I gave away my crockpot a month ago to a friend because it was too big for one person. Now I'm going to buy another. I absolutely love both! Different broths can be substituted for water in many dishes for added flavor. Thank you for a great video.

[deborahnarendorf]

We love bone broth at our house. I use it for all kind of dishes. I use a mix of raw pieces and saved ones. Also when I can find them I use chicken paws and/or pig feet as part of the mix along with ACV. Lately I used my InstaPot on high pressure for 4 hours. I think it is just as good as when I cooked it for 12 hours in a slow cooker. It is so good for you! Steve I feel the same wish I had started this earlier.

[stankygeorge]

Thank you, now I do not feel so weird, because I broth my left over bones! I never thought about apple cider vinegar before!
Me, I'm always pressed for time, so, I drop everything into a pressure cooker, let it rip for forty five minutes to an hour, before work, leave it set until after work, maceration is a wonderful thing, besides, it is in a sterile environment, strain, pore it into ice trays and freeze it up for future use, as many cubes as needed, when needed. I have cooked it in a crock pot all day, also!