Pressure Canning Chicken Bone Broth

Chicken bone broth is a staple at our house, especially in the winter when we make lots of soups and stews. It takes about 15 hours to simmer, unless you have an Instant Pot, which takes two hours! So save up those chicken bones and when you have enough, make some of this delicious bone broth.
Products:
Presto 23-Quart Pressure Canner amzn.to/4aGsIyk
RoseRed Homestead Book Store: payhip.com/roseredhomestead
Website: www.roseredhomestead.com
Amazon Store: roseredhomestead.com/amazon-s...
RoseRed Homestead Channel: / @roseredhomestead
Trail Grazers Channel: / @trailgrazers3690
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.

[@357Addict]

People who say, why not just go to the store and buy a quart for a buck 50 have not tried homemade broth.

[@RoseRedHomestead]

You've got that right! Thanks for watching.

[@joanies6778]

Homemade bone broth does not have all the preservatives, first of all, and you can make a low sodium version, too. You cannot find bone broth for $1.50 in my town... the cheapest organic bone broth is $2.49/ qt. Now, you might find canned chicken stock full of sodium and preservatives for $1.50, but it's not the same. I CANNOT wait to try this.

[@andreamccarthy8168]

Oh my goodness yes. I adore my homemade broth, light years better than store bought.

[@Sabbathissaturday]

@@joanies6778 - the cheapest where I live is $4.99! I’m making my own this week :))

[@suemagyari2992]

@@joanies6778 Organic bone broth in my area is close to 10.00/quart!

[@barbaraking3927]

I have just about left off all other recipe sites. You are amazing. You have taught me so much, and I have cooked all my life. I'll soon be 76. It just shows that we are never too old to learn. I got a dehydrator and plan to follow your wonderful videos. I thought I was thru canning, but with the world in such chaos, it would be wise to stock up, even if it's just for me. Thanks again!

[@libbyworkman1666]

Place a strainer in the bowl as you remove the solids from the pot. That way, extra broth drains into the bowl, and then you can press the solids to extract whatever broth is left before discarding.

[@leticiaulm2935]

Costco chickens are raised on factory farms, from breeds genetically modified. Costco has resisted requests from their shareholders to publish quantitative data showing progress away from the overall use of antibiotics in their chickens. Costco has not released an analysis of their chicken products to support the survey’s results. I would personally purchase an organic chicken/beef shanks, etc. when making bone broth. But Rose's instructions are excellent. I love her videos. I would just swap out the bird for one not ladened with antibiotics and hopefully given better feed.

[@Niceynaturalshomestead]

And they are in plastic, and kept warm so all those toxins can leach into your food. However, imperfect food is better than none at all

[@sheilahtaylor3005]

I don't trust just anyone,canning. You are my go to person! You never disappoint me. Thanks for sharing your expertise with us. May God continue to bless you

[@RoseRedHomestead]

Sheila: So nice of you to say. Jim

[@lisakukla459]

Fantastic tutorial! I put the strained out bits in the blender with enough water to make a slurry. Then it goes into ice cube trays in the freezer, and onto a freezer bag when solid. When I say "chick-scicle" my Beagle darts straight to the fridge in an absolute frenzy.

[@RoseRedHomestead]

That is so great! It made me laugh. I'm going to go share that with Jim right now!

[@gracehillgranny5445]

Do you remove the bones for the slury? I know they are soft enough the puree. I've just been cautious of using them for my Ellie.

[@donkay8790]

@@gracehillgranny5445 I used the apple cider vinegar and the bones literally break up and are soft! Have never tried this before until today. I gave some of the meat to our furbaby who weighs in at a big 7.2 lbs fully grown....lol

[@gracehillgranny5445]

@@donkay8790 thanks. Ellie weighs in at whooping 4lbs. I'll try pureeing the bones. I use ACV also.

[@anonymouse9833]

Be careful if you use onions :)

[@RM-lx4wx]

I got an Instant Pot from my husband 2 years ago. My niece and her husband got me an Instant Pot for Christmas the same year. I have 2 pots going with chicken broth right now.

[@user-bf8xq9px2t]

Pamela you are incredible. The BEST teacher I have ever seen. Everything is so intelligently organized, so understandable, no talking face face face, just the delivery of accurate information in the most generous and kind way. Keep up the good work you have given viewers the truth without criticizing others. Congratulations.

[@RoseRedHomestead]

Wow, thank you! You are so welcome.

[@myartistry]

Hi, I thought I would share how I use our stripped bare roast chicken (from Costco). I do this weekly since chicken gets eaten alot in our household. I save all the bones from other meals from this chicken, some of the fat , using all those gelatinous bits and throw it all in my instant pot covered in water. I pressure cook for 3 hours. I drain off the broth, save a quart in the frig for use.I freeze the remainder.The bones and bits left in my strainer i crush using a potato or similar masher (they are now completely soft) I portion those out into appx. 2- 3 Tablespoon containers and freeze it for a tasty addition to my dogs food. Hes loves it. There are no jagged bone bits to hurt him. Since I planned to use all the bone bits for the dog I do not add other things like onion that may harm the dog...just water to cook it. I can add seasoning to the broth we use.

[@kittyemcbride7539]

I discovered your channel a couple of months ago and love how instructional your make them. Your years as a professor are shining through. I'm new to canning and have only water bathed canned as of yet, but canning raw packed meat is on my list of firsts for pressure canning. Hope to work my way up to homemade bone broth soon. Yours looks yummy.

[@RoseRedHomestead]

It is yummy, and you will get there! Thanks for watching.

[@arch1752]

You and Jim are so thoughtful of each other, it’s so nice to hear . Thank you for the tutorial xxx

[@lindsaygarabedian247]

Just started canning and your channel is my “go-to”! Love all of your videos! Keep ‘em coming for this beginner! 😊

[@RoseRedHomestead]

Awesome! Thank you!

[@nhunter6506]

You explain things in a way that I can understand! Thank you!

[@Akforgetmenot]

I come back to your videos over and over! Thank you so much for great videos with reliable content!!

[@stevestokes1123]

My wife and I love your videos!!! Keep them coming!! I especially love your mathematical and science applications to your awesome recipes that make them perfect and understandable!! You inspire us!! Thank you thank you!!

[@RoseRedHomestead]

Wow, thank you! I appreciate your comments.

[@heidefries1825]

Pam, I finally got around to making this today. Dividing the process into 2 separate days made it so much easier and it was not overwhelming. I'm thrilled to be able to have several quarts at the ready and also have room in my freezer for other things. Thanks so much for sharing your knowledge ... you're the only canning channel on KZbin I trust! 💕

[@RoseRedHomestead]

Thank you for your kind words. I am so glad you figured out a process that works for you!

[@judynoorda8046]

I love that you love and care for Jim so much.

[@sharonjones7674]

Oh thank you! You made it so simple. I will have my remaining bones tomorrow and will be making my bone broth in my Crockpot pressure cooker. I am so excited. I'll check back with my out come in a few days. I love broth and I remember my Grandma always seemed to have a pot cooking in the back of her stove for bones, especially in the winter She called it her fourth pot. The broth that came from that pot was amazing. All of her bones & veggie trimmings went into that pot, including her garlic & onion skins. That was how we first colored eggs for Easter, out of that fourth pot. Beautiful colors from onion skins, beets, carrot tops etc.

[@kristanichols6215]

You are the only one l trust with canning info.Pam you can put it all in a Roaster oven and let it cook all day or overnight , and get it all done at one time,those are good to cook down a large amount of tomatoes before canning also,thought that might help you out.

[@brendagratza7099]

You sound like a very intellectual person. The way you talk remind me of somebody that is A lawyer. I love your show

[@RoseRedHomestead]

Thank you! My son is the lawyer. I am the professor! Thanks for your comments.

[@linmcdon1662]

Always loooooove your videos. Keep them coming. You are so good at explaining the “why”.

[@RoseRedHomestead]

Thank you! And thanks for watching. We have a list of 5 more videos we plan to do in the coming weeks, so more are on the way.

[@BibiFirebug]

Agreed! I could not figure out how to explain to the husband why steam was coming out the Instapot before cooking was done. You solved that riddle for me so eloquently. Thank you!

[@joanolivares7198]

Thanks so much. Seems very easy and straight forward. You took all the mystery out of canning. Your videos are great!

[@loririchards-guenter3047]

Thank you for another great video! I enjoy your channel very much. I worked as a bench chemist for a number of years so I appreciate the little science moments you offer.

[@RoseRedHomestead]

That is awesome! Thanks for your comments and for watching.

[@voxintenebris6367]

Although I have been looking for canning videos over the past year, this is the first time that I found your channel. I loved the video, the instant pot made light work of matters, I will have to look and see if they have those in the UK. I am waiting for my pressure canners. I ordered one in July (not yet received), but saw another one available - so I bought that one as well. As you can imagine, I am so ready to start, but I don't think that I will have it for some weeks yet. Canning is not well known in the UK, pressure canner looks to be able to solve lots of my food storage issues, as well as a quick and convenient option on the shelves for tough days! The broth looked amazing, I have made some stocks, but never broth - and until now I have had to freeze the stock. Over the past year, I have realised the 'fragility' of freezing food as a method. Although my freezers are new and excellent, it is the threat of power loss that is the problem in a regular house. We are prepared for short term issues, but not prolonged. Pressure canning will also solve a problem that I have in having nowhere suitable to store root vegetables long term from the garden. Thank you for going to the effort of showing and teaching us these skills. (PS those kitchen tiles are stunning!)

[@RoseRedHomestead]

Thank you so much for your comments. I can feel you excitement about getting started! And I certainly agree about the fragility of freezing. I keep our freezers stocked, but also have enough jars to can the food if the grid goes down. So glad you found us!

[@2old2rodeo]

I'm 60 years old and I've been studying and practicing emergency preparedness since 1999 (Y2K) but I always seem to learn a thing or two from your videos. God Bless.

[@leelajones2847]

Love this. I have made the broth but haven’t even had chance to can. It has been drank and going in stews. So good. Added little ginger and tummeric. Gave my chickens the tidbits but will take remaining bones to grind for my garden!

[@edwardanderson7003]

I am brand new to canning. Still waiting for my pressure canner to arrive. Thank you!! Your videos are very informative and easy to understand.

[@RoseRedHomestead]

Let us know when it does and about your successes. Jim

[@PhenomenallyFlyDiva4]

Hello, I’m a new subscriber. I absolutely love your videos and your wealth of knowledge. That is, by far, the prettiest bone broth I’ve ever seen. Can’t wait to try my hand at it. Thank you for sharing. Blessed be!!!

[@RoseRedHomestead]

Welcome! And thanks for subbing. So glad you found us. Please do try this broth--it is fabulous!

[@ameliapalmer4327]

Aj !> I am an AJ too. how fun ! I was nervous when I started too ! Now it's just wonderful to have a reminder when you get rusty on the what to or how to's !! YOU'll do Fine.Having this new Hobby, life style, what ever its fun FUN and satisfying. SHOW NO FEARS .

[@Azkat1969]

I just started canning. I bought nesco. I love it!! Love that ping. I wish i would have done this in my 20s. I'm 53 and I've learned a lot from you. Thank you for your guidance

[@RoseRedHomestead]

That is awesome! You are welcome! Jim

[@janicerowberry9115]

I love the way you explain everything and make it easy to understand. I have canned since I was a little girl with my mother. you make me want to try new things thank you.

[@RoseRedHomestead]

You are so welcome! So happy that you are wanting to try new things--fabulous!

[@cynthiagordon2634]

I thoroughly enjoyed this!

[@traceydysert6096]

Thank you Pam for this video! I've never canned any kind of broth before and I bought 12 Rotisserie chickens on CLEARANCE one day I was at Walmart. I can't remember the last time I paid $3.42 for a chicken, let alone a COOKED chicken! I'm so excited to try this! I've been canning for years but there are soooo many foods I have never canned before. I want to have a stocked pantry like so many people with their own channel. Thanks to you and your husband for having this channel. I've been watching you for almost 1.5 years. 😊

[@RoseRedHomestead]

So glad this video helped! I love your goal. You will get there!

[@CM-xn6xc]

Thank you so much for sharing your experiences with us which are very enlightening. You have also inspired me to try new projects like growing microgreens and water bath canning cherries! I am also going to try pressure canning next spring. Again, thanks for explaining these processes so clearly. I bet you are a very good teacher at your work!

[@RoseRedHomestead]

You are so welcome! And thank you for your kind comments.

[@lynntomk]

Just what I was looking for! It's 2022 and the prices are sky high on chicken and everything else. I'm making bone broth via your directions and freezing the chicken meat for later use. No more wasting food. Thanks so much for sharing your knowledge.

[@franwisneski1495]

I watch your videos all the time. I have learned a lot from you and will to continue to learn as much as I can from your great experience

[@JeanneKinland]

I'm definitely going to make some bone broth in my pressure caner. What a great addition to the long term food storage.

[@RoseRedHomestead]

I agree. We then freeze dried some of it and powdered it and that is also a long-term storage item. Thank you.

[@never2late2learn9]

Thank you for sharing your wisdom! I just bought 3 rotisserie chickens from Sam’s (no Costco nearby), and my first batch is in the insta-pot now. Second year gardeners, and this year my husband built two raised beds near the house for salads so today I harvested celery that went into the broth.

[@susantreadwell1770]

I canned some bone broth yesterday. I found a good buy on some short ribs this past weekend. I added vegetables and seasonings and the broth turned out wonderful. I let it set in the refrigerator after it was cooked for the fat to set up and I could skim it off. Delicious!

[@RoseRedHomestead]

That sounds magnificent! A total triumph!

[@janicemartin1580]

Excellent video, as always! The color of your broth is fabulous. I also add the vinegar to soften the bones and draw more nutrients out. In the past few years, I started adding the onion skins as well as some beets, with greens. The deeper color and addition to flavor is wonderful. Thanks for taking your time to make these videos. These are skills that we learned from childhood, but cooks nowadays do not have any of this knowledge. Your videos are so valuable.

[@RoseRedHomestead]

Janice: Thank you for your comments. Jim

[@J_Chap]

I love your pictures! You have such a beautiful place. Thank you for the video. I am new to learning how to can, so, I watch people I trust to give me accurate information.

[@RoseRedHomestead]

Thank you so much! It is nice to have you join us!

[@nerualrose]

I've been saving bones in my freezer till I had enough. I will be making some soon.

[@RoseRedHomestead]

Sounds great!

[@Sabbathissaturday]

Me too! It’s time this week :))

[@annjohnson4776]

I prepared the same type chicken broth yesterday. I am canning tomorrow. Thanks for the tutorial.

[@jeannestrader6471]

Finished canning and got 6 quarts and all sealed 😀 And forgot to tell you that I also canned up 12 pints of ghee, thank you for all your videos that have really taught me so much.

[@RoseRedHomestead]

Sounds great!

[@carrieherold1096]

Thank you, I wondered how to make bone broth, now I know. That takes care of any waste from the rotisserie chicken from the store, I can’t wait to get started. Your bone broth looks beautiful

[@RoseRedHomestead]

Carrie: Thank you for comments. Jim

[@judyshema6191]

My second attempt finally succeeded! The first had a sickly green color & bad flavor. I'm thinking too many herbs, veg. scraps, & giblets, which I left out of batch two. I'm very glad I have finally gotten this technique to work! Golden elixir of life! Store bought cannot even come close! Thanks so much for your wonderful teaching videos!!

[@RoseRedHomestead]

Thanks for sharing. Yes, giblets don't work well with broth! I am glad you figured it out and were so successful the second time.

[@karenchason1117]

You make it look so easy. Thank you!

[@salimacarter5061]

Hi Pretty Lady! I have some bone broth simmering now. I used turkey bones to make turkey bone broth...it was soooo tasty. I can open a can, heat it and just sip on it by itself or add to anything I'm cooking. Home canned food is soooo much tastier and healthier for you. I used your methods for roasting the carcus before simmering it. It was so much tastier. Thanks for sharing and caring!

[@RoseRedHomestead]

You are so welcome. So happy for your success!

[@marthapinkerton3203]

Youre an awesome educator. Thank you for your wisdom.

[@RoseRedHomestead]

I appreciate that! Thanks you very much.

[@cindyhampton970]

Thank you for answering my comment and thank you for being so awesome!

[@sewpretty13]

Thank you for this video. I especially learned how you got enough broth to run a full canner. Today I was trying to make enough turkey broth from the Instant Pot broth I made to run my Nesco pressure canner. I did end up running two batches. Glad to know that is how you do it as well.

[@RoseRedHomestead]

Becky: It sounds like you had great successes with your broths and equipment. Thanks for watching our channel. Jim

[@vickymolet8739]

Every time I watch your channel I learn something new. I’ve been making broth from store bought rotisserie chicken for years adding a little poultry seasoning. Didn’t know about the vinegar. I like to use it to make bulgur pilaf. Great video.

[@RoseRedHomestead]

That is awesome! Thanks!

[@ddavis78]

I am so thankful for your videos! I just recently got the Nesco canner and have been working on canning up some chicken. I could not waste the bones etc so I went ahead and made bone broth. The booklet that came with the Nesco said one way to can, then after it gave some recipes to can. One was chicken broth. It didn't give the canning directions but instead it gave pressure cooking directions. I thought it was odd when I was doing it that it wasn't doing the canning method, and I left it in longer than they said (20 minutes then remove). I left it in the canner for about an hour after it was done, and got online and sent the company an email asking about the difference. I'm glad I went with my own thought, because the next morning I got an email saying they made a mistake and to use the canning directions. Well it still wasn't exactly clear how long I'd need to process the broth so I got on your channel here and looked up canning chicken broth. I remembered seeing the video before. Just like I expected, you had the answers I was looking for! I trust your guidance in canning etc. I just want to say thanks again for posting these wonderful videos!

[@RoseRedHomestead]

We are sorry about the Nesco directions being incorrect. On the other hand, we are happy that we could help you by watching our video. Jim

[@joniejohnson1022]

I just found your channel..I've tried the apple peel jelly. It was a success! I usually don't buy chicken like that but it's be worth a try . I'm excited to try. Thank you for helping me provide for my son and I.

[@RoseRedHomestead]

Welcome!! That is great that it was a success. I am so pleased you are finding our videos useful.

[@janicerowberry9115]

I found a Instant Pot Duo at a second hand store and tried the bone broth in it. What a time saver. thanks for sharing this method. I keep looking for a IP max but have never seen that one in our area.

[@Stephenrsm7600]

Miss Pam, thank you SO much for showing how to make bone broth!!! You tip of adding apple cider vinegar to help break down the bones!!!! They looked SO good when they came out of the canner!!!! Thank you!!!

[@RoseRedHomestead]

Thanks so much! I make this all the time now--it is one of our best stand by food storage items.

[@karenlombardi8242]

I make bone broth weekly - I cook my own whole chickens and add chicken feet for even more collagen, a healthy splash of ACV, a whole bulb of garlic cut in half, a handful of fresh dill, sprigs of rosemary, bay leaf, salt, peppercorns, carrots, celery, onions with skins … same time on the IP. I usually use it up or freeze it, but so excited to be able to can it. Thank you thank you thank you!

[@judyshema6191]

Beautiful Broth! I have shied away from making bone broth, because of the labor, mess, & less than great results I usually get! However, your methods & recipe give me hope to try it again! Thank You!!

[@RoseRedHomestead]

Sounds great! If you have a large pressure cooker--or even in your canner-- you could do all three chickens at the same time so you would not have to split the labor into three sessions with an Instant Pot. I do hope you try it.

[@lynsmith2698]

I am so happy you are still doing canning videos this time of year. I was about to take my pressure canner downstairs today, but remembered i wanted to can bbq pulled pork first. Have you gotten snow yet? We got some the other day and we are under a snow warning again tonight. Thanks so much for your great channel. I do so enjoy it.

[@RoseRedHomestead]

It was 80 degrees here today, so no snow for us! I can year around, so my canner is never put away. So, we will continue with canning videos! Thanks for your comments.

[@estherstone4860]

Our dogs love the spent bones and vegetables.

[@RoseRedHomestead]

Our late dog would have as well!

[@ep081598]

I've tried to make bone broth before without success. I love beef pho. Now I know what I was missing. Thank you for uploading.

[@judykindelberger3905]

I bought the silicone containers and love them. I sure would have loved to have had them when I canned for our family. Thanks for sharing your experience with these beauties.

[@deborahgrantham7387]

I learned recently to save the chicken fat (smaltz) to use. I save it and freeze it. It’s great in frying, or replacement for butter in savory recipes.

[@RoseRedHomestead]

Deborah: Thanks for the information. I had not thought about saving/freezing chicken fat. Jim

[@lizchilders4154]

Yours looks great. I will try my IP next time. I lose so much liquid on simmer on the stovetop. Also, since I share with my dog, I do not add any vegetables he cannot have and no more salt or pepper. It still tastes delicious. Love canning it afterwards! Thanks so much!

[@susan579]

All that beautiful schmaltz!!! once the fat cap has done it's job keeping the broth fresh, I melt it and keep it in the fridge. It is great to fry chicken in, or saute home fries in. My grandma spread it on toast.

[@joanies6778]

Wow, what a great tip on the vinegar! This is awesome. Thank you.

[@RoseRedHomestead]

You are so welcome! Glad it was helpful.

[@Akforgetmenot]

Your videos and education that you add!! 💗

[@RoseRedHomestead]

Thank you so much!!

[@candacethompson2521]

Look at that beautiful rich color !! Looks good

[@RoseRedHomestead]

I have to say that this batch was probably the best I've ever done. It was so good. Thanks for your comments.

[@shfrederick1]

Rose...why do you say this batch is the best? Is it the deli chickens or the wings you roasted?

[@Niamh07421]

we have also used our nesco roaster to make large amounts- leave on low overnight- comes out great-

[@RoseRedHomestead]

We have not used the roaster. Jim

[@Niamh07421]

@@RoseRedHomestead great when you have a few turkey carcasses after the holidays

[@katrinaDS]

My kids always look at me like I’m crazy when I use a Rotisserie chicken that I bought at the store and I put the gelatinous part in whatever dish I’m cooking. I think that’s where a lot of the flavor is and it’s so good for you. But my kids just look at me like I’ve lost my mind lol I also always use the leaves on celery. I think it has so much flavor.

[@terrym5786]

Thank you. Exactly the information I needed.

[@RoseRedHomestead]

Terry: Thank you for watching our channel. Jim

[@masonhamlin3921]

Beautiful, and such a savings from buying the cartons of broth.

[@RoseRedHomestead]

Yes it is--and so much better and better for you as well.

[@kimwalders8781]

Great tutorial. Thanks for showing how to do this.

[@RoseRedHomestead]

Thanks for watching!

[@RoseRedHomestead]

You are welcome. I surprised myself with this batch--it was really delicious--better than any previous batch I made. So now I re-watch this video so I can remember what I did! LOL

[@pamharkins4601]

Watched a third time! I have decided before canning my meat this month to do a whole lot of broth first! Thanks

[@greg6107]

Thank you Rose my dear now on my to do list.

[@orthohawk1026]

Off on my first foray into pressure canning on my own (as opposed to "helping" grandma back in the day). I'm just doing veggie broth, because I had a HUGE bag of veg scraps in the freezer that needed turned into broth, and I know I won't be able to use it all before it goes bad, and there's no room in the freezer to freeze it. Wish me luck!

[@RoseRedHomestead]

Good luck!! Jim

[@jacquiemarshall5275]

Love your channel. You have excellent content

[@RoseRedHomestead]

Thank you so much 😊. I appreciate that.

[@09echols]

Love this

[@RoseRedHomestead]

So glad...thank you!

[@terriyoungblood4565]

wow looks great.

[@beealert911]

I enjoy your videos. I pressured canned your roasted turkey broth and it was delicious.

[@RoseRedHomestead]

Thank you!

[@Niceynaturalshomestead]

Instant pots are the best! Myvfruend just gifted me a second one and I had them both going with broth the other day.

[@RoseRedHomestead]

Sounds great! Jim

[@beeceestory]

I love your channel and have learned so much from it. I was curious how the jars react to the drastic temperature changes from the canner to the outside air which may be a lot cooler at your altitude?

[@RoseRedHomestead]

I have never had a problem with jars breaking when I move them from the canner to the outside table in winter. It would be different if I plunged the hot jars into a sink of ice water! The jars would shatter for sure! However, the way heat exchange works is that the jars immediately "donate" some of their heat to the cool air around them making a warmish layer of air surrounding the jars. It is all about the science! Thanks for your question!

[@sandys.1891]

I have two cooked chicken carcasses so I need to make bone broth. I've never tried doing it in the Instant Pot but I think I'll give it a chance this time. Thanks for another great video.

[@jeannestrader6471]

Made some cooked 15 hours and I got all the chicken out , then put it in frig for about 3 hours. But it hasn’t gelled. And I did do another drain with cloth, so now am ready to can it. It smelled so good all night. Am excited this is my first!

[@RoseRedHomestead]

We are excited for you! That is fantastic!

[@robertandrobinmilliken5105]

Beautiful bone broth

[@bbetter746]

That is beautiful bone broth!

[@RoseRedHomestead]

Thank you!

[@robinrosen4629]

YAY! I just did this with a rotiss chicken about 2 months ago.

[@CarolinaGirlCreationZ]

I had really hoped to see the process you used to actually make the beef bone broth. If you do it again in the future, it would be awesome to see your process for making it. Love your channel so far though! Wonderful content!

[@RoseRedHomestead]

You can actually use the same process for beef bone broth. However, that is a great idea for another video for us to make in the future. Thanks.

[@CarolinaGirlCreationZ]

@@RoseRedHomestead That will be awesome! Can't wait to see more videos on your channel. I have really enjoyed the ones I've seen so far.

[@louisacosentino9543]

Your videos are good enough for home economics classes - that is if it's still taught in high schools. 😀

[@avenwarren6078]

Very nice video ! Thank you for taking the time !

[@RoseRedHomestead]

Aven: We hope that you will be able to make the broth and let us know the results. Jim

[@RoseRedHomestead]

Our pleasure!

[@janetsontilt]

Im going to make this!😋

[@cynthiahumphrey1718]

I bought a 10 quart instant pot just for this purpose. I will buy 2 to 3 Costco chickens at a time and I do the same. Wonderful bone broth!

[@RoseRedHomestead]

It really is wonderful! And now that we have freeze dried and powdered some of ours, it makes it all the more convenient. Thanks for your comments.

[@cynthiahumphrey1718]

@@RoseRedHomestead I think this woman with a gadget needs a freeze dryer too. I told my husband this morning we need to invest in one.

[@bethmchugh6640]

OK I definatley have to get one of those silicone quart pourers for Christmas!!!!

[@RoseRedHomestead]

Yes you do! They are great!

[@maryrenaud6732]

Much more affordable to make your own quality bone broth than to buy it in stores…great shortcut with the rotisserie chicken!

[@MaryWehmeier]

Take the brown off the foil, as it adds flavor too. I never knew that you could do stock off the IP on Soup. I've always done it on pressure. I learned something new! Thanks! Love your channel.

[@RoseRedHomestead]

Thank you. The soup button is also a pressure setting. Actually, I almost always use manual. Thanks for watching.

[@kimberlysimmons4949]

Hi, Pam & Jim! I've been watching a few of your videos, really enjoying them, thank you so much! I was wondering if you had an opinion on the bone broth vs. plain broth (or, meat broth) 'controversy'? I would also like to praise your basis in the science of food preservation & safety. We do certainly need folks to come up with new methods and recipes, but they need to be safe and based on scientifically proven methods, and I greatly appreciate that you trust and rely on those methods. You have a wonderful teaching method and manner, Pam! I have subscribed, and am wandering through your past videos, though a bit slowly (to make them LAST). Brightest blessings to you & yours!

[@RoseRedHomestead]

Thank you so much for your kind words and we are so happy that you are watching the videos. I am not sure what that controversy is that you mentioned--is it just the definitions?

[@kimberlysimmons4949]

@@RoseRedHomestead I think the essence of the issue is, if the bone being included (or maybe if it is being the ONLY ingredient) adds any food value (including taste) to the end product. I think this is because 'bone broth' is being marketed as being better, and the price has gone up. Folks have VERY heated exchanges over this! Also, what is the difference between broth and stock?? I have seen different definitions.

[@featheredfriendshomestead]

Love all your videos very educational thank you for sharing your wonderful recipes. Can I keep the broth in the freezer until I have enough to can alot of jars?

[@teresajames2725]

Thank you. This was very informative. 🙂

[@RoseRedHomestead]

You are so welcome!

[@sandyk1352]

I have been making bone broth in my IP using the Costco chicken carcass. I remove most of the meat for other dishes and then toss the bones into the IP with 6 cups of water, about a tb of crushed red pepper flakes, some dehydrated onion and garlic. Basically, pretty bare bones seasoning (pardon the pun!) Went for 120 and have been happy with the broth. However, last night I went through my usual routine and since it was too late to unload the too hot insert and because I was being lazy, I depressurized and set the slow cooker function for 14 hours. I have to say that I just got the best tasting broth I've ever cooked. Because I always forget the ACV, it may have been that the slow cooker was the missing piece to perfection and I'll do a trial run with my next carcass using only the pressure cooking for 120 and test the results. I can't wait to can some of this because it's so much better than the store bought chicken broth. I really enjoy your channel and am binge watching, as I've been away from canning for awhile. Thanks to you and Jim for all your effort and excellent instruction.

[@RoseRedHomestead]

Thank you so much for sharing your experience, and I LOVED your pun!

[@call_me_crazy7554]

"I'll save those for Jim" .....love it! You're so fun to watch and always the best teacher!!

[@RoseRedHomestead]

Call-Me: They were good. Yes, Pam is a very good teacher. Jim

[@onegrlindawrld6297]

Thank you for the ACV tip ! I've been making skeleton soup for 20 years I did not know how to get all that delicious & nutritious marrow. Your broth looks amazing.

[@RoseRedHomestead]

Glad it was helpful!