How to make bone broth or chicken stock

[@johnray5568]

A tablespoon of Apple Cider vinegar will help to draw out minerals out of the bones.

[@cainavieirateles8181]

that's not true. it's very insignificant the difference. The best thing you can do to preserver minerals and vitamins is to simmer very gently ( not hard boiling) and don't roast the bones before making the broth

[@andycruz9768]

I just keep see alot of different videos on the right way to cook bone broth and everyone seems to do it different. All I care about is getting the max amount of nutrients possible out of the bones. Don’t care about adding anything else other then just the bones.

[@annakisiona2132]

@@andycruz9768same! I see lots of small variations but using the same basic recipe. Some substitute ACV for juice of a lemon.

[@OlegLegg]

Next time you should cook it in a baking pan that doesn’t need parchment paper that way once you’ve put all ur chicken in a pot you can poor hot water on the baking pan and deglaze all that lovely flavour that’s come out of the chicken giving ur broth even more flavour :) great video tho ❤️

[@shimmerofadiamond]

Perfect thank you!

[@gandar54]

Stock and broth are different things. Words matter.

[@sorayyahyusrizal7692]

There is the flesh, so this i mixture of broth and stock

[@gandar54]

@@sorayyahyusrizal7692 It's mostly meat, and there's mirepoix in there. It's stock. But my main issue is that she says "How to make bone broth AKA chicken stock" Bone broth is NOT also know as chicken stock, its like saying "Heres how to make a ribeye cheese burger aka a cheesesteak"

[@thesexybeast1868]

Bone broth is the same as stock

[@zonuphaon]

@@gandar54 You're spot on, I believe. More than talented chef has told me one broth (color does vary by animal) is typically pale and any flesh color indicates that it is mostly stock in the extraction.

[@guystriegel5372]

Peppercorns

[@peti1940]

👑❣️ For how long can you keep the jars in the fridge? And: do you let it cool off entirely first to remove some of the fat?

[@marykoufalis7666]

Nope, you do not remove the fat. It's best to store them in the freezer if you're going to make a large quantity and take out only as you need for drinking or cooking.

[@gandar54]

The "fat" is mostly collagen and gelatin, the stuff you want. if you remove you just have chicken flavored water. "Fat is bad" is some 90's nutrition nonsense.

[@marykoufalis7666]

@@gandar54 your statement is partially true because there's more than one type of fat. Monounsaturated and polyunsaturated fats are what you do want. What you do not want are the saturated fats. They clog the arteries and no amount of exercising can get rid of it. So one must still discern between the different types of fats they are eating.

[@gandar54]

@@marykoufalis7666 NO, fat is fat. There is no good or bad fat. Only different genetics, levels of activity, and age.

[@marykoufalis7666]

@@gandar54 sadly you are mistaken. There are healthy fats and unhealthy fats.

[@Nina_banana]

Can I do it in a pressure cooker? I’m scared of leaving the stove on over night

[@egreen96]

yup

[@ritaarmitage2055]

Slow cooker 😀

[@mygallery8]

If I am simmering overnight what is the heat supposed to be given?

[@DorothyDanso-lt2ez]

180 degrees. Low heat with an occasional bubble.

[@kostaborojevic498]

It's probably the glutamine in the broth....

[@dylanvedepo7496]

🐴

[@kostaborojevic498]

The gut effect is probably because if glutamine....

[@johnmeskis]

Thank you for not being vegan.

[@walletphonekeys]

Forgot to cool it to remove the fat

[@metaversebot98]

bruh..

[@eligehtman5353]

6-8 hours should be fine

[@cosmich2o122]

I don’t know what looks more delish,you or that broth.

[@JayDuuubb]

Wouldn't cooking the veg that long make it have off flavors?

[@marykoufalis7666]

Nope. You don't eat the veggies any way at the end, you just throw them out.

[@JayDuuubb]

@@marykoufalis7666 I'm not talking about eating the veg but I've always been told that cooking the vegetables in stock for too long will produce off flavors to the stock and they should only be added in the last hour of cooking to prevent that

[@marykoufalis7666]

@@JayDuuubb oh I see what you mean. I have never found that to be true. I know they say not to boil veggies for too long if you're going to eat them so you don't lose a lot of the nutrients but in this case where you make broth or stock you can let them cook for quite a while and I have never found the taste to be off.

[@jinastronaut8254]

So I have to keep my gas on for 12 hours?

[@All-Outta-Bubblegum]

No way you just straight up drink that

[@marykoufalis7666]

Yes like you would chicken broth on a cold today or when you're feeling under the weather. Just a cup is enough.

[@momzd1796]

2 or 3 hours will be enough. Heat destroys all benefits

[@erniechipdouglas9779]

No it doesn't its rhe temp more than anything

[@thebrownfeministcanada]

Yes the collagen and proteins are good for us, but it also contains cholesterol which is very bad for us.

[@mjey1]

Humans need some cholesterol in their diet. Some people have to watch it if they have problems that it would exacerbate. It's in animal products. It's also about your overall diet because foods interact with each other.

[@trinityiam934]

Myth... bad cholesterol (LDL) comes from to much carbs, seed oils and process food. Animal fat raises good cholesterol (HDL) needed for brain function.

[@kostaborojevic498]

That's absolute nonsense. All life forms need cholesterol. The cholesterol scare is bs. Cardiovascular disease is caused by(or vitamin c deficiency) inflammation which plants will definitely aggravate not animal food.

[@gandar54]

Dietary cholesterol is not bad in any way and has no effect on your body's cholesterol levels. That's some dated nonsense.

[@differentspecies666]

Mann... Atleast remove the nails of the chicken feet !!..

[@gandar54]

Yes but only because that would expose bone and allow for a better extraction of nutrients.