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

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

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

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.

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! 🙌🏼🙏🏼

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.

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

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

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.

So entertaining and concise. Thanks for the clear demonstration. I used to have a running container in my freezer where I would put leftover veggies, and the liquid I drained off them when cooking, plus meat scraps. When it was full it was time for soup. However, I never thought of saving the bones I had eaten the meat off of. I usually just opened a can of chicken broth. Eye opening.

Like you, I have regrets about not appreciating the goodness of soups and broths - decades ago. -Liked, saved, took notes, and subscribed. Thanks very much!

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.

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.

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.

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 way......should wish I had started this earlier.

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.

you are great to even make a video about bone broth. I have canned bone broth and it will keep for up to 25 years or more. HOWEVER I did NOT think about putting in my "old" veggies left over in the fridge. And I HATE to throw away food. We must teach the young people how to save food, can food and cook at home so they will be prepared for whatever comes their way. thank you!!!

It’s funny when one of your old videos pops up in my suggestions and I get to see how much you’ve changed in 2 years. I’m wanting to start incorporating a 24 hour fast regularly so RU-vid must be reading my mind with this Bone Broth video.

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.

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.

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!

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!!

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.

Great video, I followed all but used my Instant Pot that ran 2 hours vice 27 with great results. Thanks for your informative.

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!!!

Love the garage as a fridge remark. As rough as winter can be, the porch/garage as a spare refrigerator is a lifesaver when preparing for holiday meals! Love from MN, but Go Pack, Go!!

SO I have been doing this for years, but this year I put it all in a huge pot on the stove. Within the 24 hours the house started smelling like a tin can and when you took in a breath over the steam of the broth your tongue felt like metal!!! Note to Self -- Stick with the crock pot version always. The pan was the issue - it was made of some kind of aluminum or mix of metals I don't know - it wasn't stainless steel or even non stick coated well I had to toss it all out. Yikes but a health hazard avoided.

Most Excellent! I'm doing the GAPS diet and bone broth is a staple in the beginning, and always oh so good for you!

Wow that was amazing! I will definitely try to do it myself thank you for sharing!

Love this!🥰 The freezer is quite an amazing appliance!!! Oh I need that shirt!!!😂😂😂

So interesting, my broth has been cooking all day! I freeze 8 oz jar servings. We love it❤

Wow you did a fantastic job creating this delicious bone broth. Thank you for sharing. Also, you have such an amazing voice!

AMAZING WILL NEED TO TRY THIS . THANKS

Nice! I've been making broth on the stove cooking it for 12 hours. I didn't think to use the crockpot. I make a complete mess canning the broth though - my wife won't even come near the kitchen thinking she'll get sucked into the cleanup. I separate the fat using a glass fat separator while the broth is still warm. My wife and I use the fat in the place of butter when cooking veggies and it adds a lot of flavor.

Thanks for this quick and to the point video on a no fuss way to make bone broth. Love the garage comment...so true :) Well done.

Steady clear voice and explanation so clear. Will try out. Thanks!

Doing this soon. Saving up organic chicken carcasses for it. Sound delicious!

I love chicken soup and the best kind is made using whole or cut up chicken, which includes the bones. I think a lot of people have forgotten how to cook really nutritious and flavorful meals. Cracking bones and adding them with vegetables to a stock pot to make broth is not something you hear much about these days.

Love bone broth! This looks a wonderful way of making it. Thank you!

The addition of a few chicken feet makes a huuuuge difference in the amount of collagen in the finished broth. Chicken feet can be found at Asian and/or Hispanic grocers.

Ok you talked me into it. Will start saving bones tonight.

Really helpful video. Was not sure what was meant by bone broth. Glad to see a use for my leftovers!

"I'm gonna let this cool a little bit before I put it into the fridge ... or in the case of Wisconsin the garage" 😂😂😂

Congratulations Steve for getting close to 30K subscribers on your channel! When I subscribed you had about 5K subscribers, and that was only a few months ago!

I've been looking everywhere for this exact recipe.....thank you❤

Thank you for this!! So straight to the point and easy! I think we the people start to avoid these good things because of the complexity 😊

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!

This is the first bone broth recipe that I would actually try making. You are a VERY good teacher, my Wisco friend! Also, you've cleared up a mystery for me by specifying that a "pinch of salt" is three-fingered. One may think it should be obvious, bit it wasn't to me... Go Pack!😉

I've heard of making bone broth but haven't attempted yet. Doesn't look too hard! I've been saving veggie scraps in the freezer for a few weeks . going to try this soon, thanks!

I’ve always made soup from the Turkey or chicken carcass. Love this.

I love your video! I make broth all the time! I also don’t like to waste! Broth is so delicious and simple! I have it in my freezer and a new batch (from Turkey) in the refrigerator. I also skim the fat to use!! I was so happy to see another bone broth foodie! I use my pressure cooker, if you want a clear broth full of flavor use the pressure cooker! Thank you! Loved your video❤💕🌸

And that was the Doobie Brothers on Lite Fm 99.5! Great voice!!

Some things people may not think of to save and throw in... Mushroom stems Parsley stems Onion skins Also, if there is a particular broth based soup that you like (pho, tom kha, etc) you can flavor the broth accordingly and freeze for quick & easy meals later. I am a huge fan of roasting all of the fat, bones and veggies I’m going to use since I really like that flavor in my broth. I like to have the broth be sipping ready because you just never know when you’re going to want a nice warm cup of broth. =)

Very well done and super helpful!

I've given up adding the veg because, as my taste has changed, I dont like the sweetness it adds any more. So now i just do bones (well roasted/browned ) and maybe herbs with the seasonings and vinegar

I'm looking into making my own broth. My immediate thought was, wont the water cook out within a 24-hour cook time?

You have convinced me. Thanks!

Love the way you explained you rock

Wow good recipe 😋 very eloquent explanations 👍

Thanks for the eye opener on homemade broth. Giving it a trial.

Thank you for a great video!

Awesome presentation!!! ThankYOU Sir !!!

Thank you for this!! I made a pork shoulder the other day & I saved the bone. I knew I’d find something on RU-vid that would show me what I could do with it. Plus I have all the ingredients...SCORE!!

Thank you, can't wait to make some.

Thanks sir for your infomation on how to make bone broth very helpful for me

And the bones can be ground up and used as bone meal in your garden. It’s very good for plants.

I'm a truck driver, I've got an instant pot. And a fridge. And having done the same thing on pressure cook setting I've got 2 quarts of chicken broth from rotisserie carcasses and less than a quart of beef broth left from a purchase of beef shank that I've used for Italian! Beef jous. This is not hard even on a truck and its better than truck stop food.

As always great video

Wow! That looks awesome!

Another good tip is to cook them all up again with more ACV as it'll pull even more out of the bones for a second load of broth. You can add more fresh herbs and fresh veggies if you want but I just add a few bits to keep it going and sometimes go 3 times with the same bones adding extra ACV each time. Get gelatinous broth each time and then loads to freeze too!

I love the video very informative! You should be on radio or television you have a very nice voice!

You just crack me up🤣🤣 Thanks for a great video👍🏻

Dear sir, What beautiful voice you got.”all the better to hear you “ and willing to try this soup.❤🎈🎈😘

Great video and I love bone broth. I do mine the same only using the Instant Pot Max. Thanks for sharing.

Thanks, i will be doing this recipe

I did this with my turkey carcass from Thanksgiving....yum!!!

So true!!! And vegetables stock as well, with the scraps

And I just found out the benefits of bay leaves are so good for you to. Thanks been wanting a good bone broth recipe.

Excellent exploration! When I make it, I skim the excess fat, and pour into ice trays. Freeze and pop out into a Ziplock bag. Then, I have bone broth whenever I need it fast from the Microwave. Thanks..

Thank you. You make it look easy. I feel more confident in attempting again.

Cannot wait to try this 👍

Thank you. If you don’t have left over bones you can buy chicken feet, backs and necks make the richest broth, free range/ pasture raised are best. Good to skim as impurities rise to the top for a few hours. Keep skimming til the broth is clear, you can cook in low oven overnight too :)

Nice and simple I shall try it

Just watched your bone broth recipe as I was curious. I have 3 hounds that fight me for the broth. My old Jack Russell had some knee issues and so I decided the mutts could all benefit from bone broth, too. I had leaky gut syndrome and went on the GAPS diet and this transformed my life, some 6 years back. (What I never realised was that the introductory stage of the diet was pure keto carnivore). I followed the Diet for 6 months and ended up healed and forbidden to cook broth in the slow cooker anymore. (As I was using anything from kudu, to beef, to pork, to crustacean shells and fish heads, my house got some funky smells going). So out with the slow cooker and in with the instant pot. Now I make broths on the sly and viola, no more smells. (Only when you open the pot, though). What I do is waste nothing. Every roast, stew, ribs from a BBQ, chicken bone, vegetable scraps and peels goes in the broth. The bones are soft enough to be given to the dogs, bar marrow bones that get put back into the soil after being cooked. (I like to think that they still have a purpose, even though there is nothing left in them of value after cooking). Making broth in my life is also part of my fasting ritual. I never found water fasting for extended periods much fun on plain water, so a cup of broth a day has been a solace on extended fasts. And, it does not impede autophagy for very long. I've managed to avoid surgery on my right foot through one extended fast. So when people talk bone broth, I get super excited! Only after completing all the stages of the GAPS, did I then discover that I get serious and immediate inflammation from dairy and white food stuff, namely, carbohydrates in the form of wheat, potatoes and rice. Somehow I got introduced to Banting through a friend and then discovered the marvelous world of keto through You Tube and have been living this lifestyle for 2 years now. I too, live in a household that follows a standard South African diet, but I limit my twins sugar intake and do all the baking so that we avoid the processed garbage sold in stores. But my husband is German and refuses to give up his starch, so I cook for them based on my preferences. Thus, meat, starch and veg. I have the meat and veg. It's a win win situation. I used to have so many food issues, was morbidly obese, but now I have fallen in love with food now and have a healthy relationship with food. Having embraced a whole food protocol, I'm loving the variety of proteins out there. And making new discoveries along the way, like Griebenschmalz. (a lard made from pork with tiny rendered bits of crispy rendered fat in. The German add apple and onion to it, I love adding Habanero for a kick.) Well, looks like my comment turned into an essay. Ha, ha. Bless you Steve, if you read this, have a great day. PS (I am amazed at how your family leaves meat on those chicken bones. Ours are basically stripped bare!)

Yes, you have a great voice, but that makes learning something all the better!

Awesome recipe! I'm making this today! 👍🥣🐓

Thank you very much for the superb tip. God bless you

Just what I’m looking for!

Ha, ha.....love your T-shirt. I love using the turkey carcass for broth.

Wow, best one so far. Thank you

Thank you for the clear info. I will try it. 👍

Red onions are also good to use. I only use green and green now.

Thanks for this video very helpful

Gosh! I wish I saw this video before starting my three-day broth fast... I'm a keto newbie, so I'm still trying to figure things out. Thanks for this. Love your content...

Thanks for sharing..😊 think I'm going to try this...💖

Ok, I can do that. Thanks!

Great video...Love the shirt info😄😄..Thanks for this recipe...

Amazing! Thank you for sharing this.

Really appreciate your video, your recipe with noodles and left over vegetables and chicken to make a great chicken noodle soup. You make it look so easy. Thank you

I spatchcock chickens when I throw them on the smoker, so I always have a bag of backs and wing tips in the freezer. Those plus salt & a handful of chicken feet make a tasty, gelatinous broth.

Thank you Steve!!