How to Make Roast Chicken Bone Broth for Pennies a Jar - Bone Broth Recipe

hi sweet friends I'm Mary from Mary's nest calm where I share traditional recipes from making nutrient-dense foods using simple ingredients and today I'd like to share with you how I make roast chicken bone broth for pennies a jar if you're new to my channel welcome and if you'd like to learn more about traditional cooking be sure to subscribe to my channel and hit the notification bell so you won't miss any videos okay let's get started first of all I wanted to let you know that earlier today I roasted a chicken now we've eaten the chicken some of it and I've saved the leftovers and I've added the bones to my scrap container here because I'm gonna get ready to make roast chicken bone broth I've also added water to the pan in which I roasted the chicken to deglaze it and get all of the juices and whatnot that I'll also use in making the bone broth I grew up eating bone broths my mother was very thrifty and always saved the bones whether they were beef bones or chicken bones lamb bones whatever the case may be and she always made bone broth out of it and what when I was a younger woman I kind of got away from it a bit and then when I was a new mother I discovered this book nourishing traditions by Sally Fallon and got right away back to making bone broth which is one of the core things in this book that she talks about making now back then when this book first came out the recipe for making bone broths talks about leaving it on your stovetop for 24 hours 48 hours I think sometimes even as long as 72 hours and I used to do that it was very difficult to monitor and maintain the right temperature and whatnot I was way too worried about leaving the stove on overnight and the fragrance of the broth emanating through the entire house and so on and so forth so I was thrilled when Sally Fallon the author of nourishing traditions came out with a more recent book called nourishing broth this is an excellent book I highly recommend it and in this book she talks about how you can make bone broth in the crock-pot and that you can make it for as little as six or twelve hours so what I find that I do is I make chicken bone broth for six hours and I make beef bone broth for 12 hours and at six hours I find is the perfect amount of time to get just the right kissed consistency and a nice gelled bone broth which is what I really like and the reason that I like it to be very gelled is that that's a good sign that there's a lot of gelatin obviously if it's gelled and collagen in it and that comes from when the some of the skin and the grizzle and on the chicken breaks down because of the acid that you add which we'll talk about that in a minute and goes into the broth and then that nourishes you and nourishes our joints or skin our hair or nails everything it's wonderful there are also a lot of other nutrients that are that are in bone broth that are good for you as well nourishing the gut which today everyone's talking about nourishing gut health so that's always a good thing now what I like to do is save my chicken carcass after I roast a chicken or poach a chicken a whole chicken whatever I do but when it comes to making bone broth I like to have a total of three chicken carcass so what I do is I keep a bag like this in one of these containers and these are very common you can find them at the grocery store I've seen them at my local grocery store and places like Walmart Target you know that very easy to find they're made by Rubbermaid and they're very inexpensive I like to line mine with a plastic bag the only reason I like to do that is and you don't have to you could put it right into the container but as I'm saving up for the three chicken carcass I like to zip it closed and then push all the air out of it to just try and prevent as much freezer burn as I can it's not perfect situation it's not airtight but it's better than nothing once I have three carcasses what I like to do then is make the body broth so I'll pull this out and as you can see let me get this out of the way and I also mark on my container because I used to and I'll explain this one in a minute that it's chicken carcass scraps for bone broth what I do is okay so I've got the three chicken carcass in here I also have any little bits and pieces of scraps the wing tips some skin some fat different things from the chicken that we didn't eat originally and any extra meat that I didn't pull off to save for leftovers so I've got my three carcasses here I've got some chicken wing tips I've got a chicken neck bones just a mixture of things so I'm going to put that right into my pot what I'm going to do is I've got it plugged in for now I'm just going to unplug it so you can see exactly what I'm doing and this is an 8 quart stockpot crock-pot burger slow cooker it's a nice it's a nice size for making bone broth and again you can find these almost anywhere and it was very reasonable to purchase you could also use a 6 quart if that's what you've got ok now if you're especially industrious you could wash this out and save it but I usually do in this garden I'm just gonna put that over there for now so I've got that in there the next thing that I'm gonna do is add an acid and the acid helps to break down the little bits of cartilage that will help make the stock or bone broth gelatinous and you can use various things a lot of people like to use apple cider vinegar that's definitely an option I like to use white vermouth and the reason is I find that it just imparts a softer flavor as the alcohol cooks off in the bone broth but you don't have to do that at all you can certainly use apple cider vinegar I recommend only about a quarter of a cup because the apple cider vinegar can have a little bit of a strong taste that can remain in the bone broth that's just my personal opinion experiment with it and if I you if I'm using the white vermouth I'll use a cup okay so I have my cup of white vermouth that I'm going to pour over my chicken bones and scraps here and I hope you can see that that's everything that's in there so far next um what I do is whenever I'm cooking and I'm cutting up different vegetables it could be carrots celery onions even lettuces I save all the scraps and I put them again in another Rubbermaid container like this and I just the market veggie scraps for bone broth now now this could be for either a chicken bone broth or beef bone broth whatever I make and I again do the same thing I use a plastic bag because I put this in the freezer as well and I push it down to get as much air out as I can now in this bag primarily a lot of onion scraps onion skins and celery and just a few carrots not much but I'm going to put all of this in here perfect okay now this this bag I'm going to put right back in it's not too dirty and a lot of times when I'm cooking I'll just leave it like this I'll take it out as if I'm doing something with carrots or celery or onions or whatever and I'll have that out and put those in to make sure I don't put anything in the garbage all righty now there's a lot of onion scraps in here already so I'm not gonna add another onion I did have there's not a lot of celery and carrots and I like some celery and carrots in my bone broth it imparts a nice flavor and I had some celery in my refrigerator that was starting to look a little sad that's perfect for bone broth these carrots were starting to grow little roots here whatnot so I'm gonna go ahead and put these in I'm sorry all righty then even though there is some seasoning that's left over from roasting the chicken I still like to add one bay leaf and about a teaspoon of peppercorns but the piece de resistance so to speak are the chicken feet chicken feet help make the bone broth so gelatinous and I found these right at my local grocery store and it's a good amount of feet in here and it was only a dollar 68 that's a good buy I've also found chicken feet at my farmers market anywhere from $2 a package to $5 a package depending on how many feet are in the package now granted I think the chicken feed from the farmers market are probably little better quality than the chicken feed from the grocery store but even so if I find them at the grocery store for such a bargain price like this I do get them and I pop them in my freezer and then I have them when I'm ready to make chicken bone broth well I've opened my package of chicken feed and it had a total of 12 feet I took out 6 and the reason I'm using 6 chicken feet is because I have the carcasses of 3 chickens so 6 feet and 3 chickens goes together now these feet are nice and clean as I said they came from the grocery store now the ones that I get from the farmers market are also clean but if you buy them directly from a farmer who may not have cleaned them don't worry they'll have like a yellow coating on them all you need to do is quickly dip them in boiling water to blanch them but be quick about it you don't want to leave them in too long because then the skin will cook the gelatin will start to come out of it and it'll also make the yellow skin coating on top very difficult to get off so you basically just want to blanch them quickly and then peel off that outer yellow coating and that's it it's not difficult now the next thing some people when they met bone broth liked to cut off the little claws here I don't worry about it but it's its personal choice whatever you choose to do is fine already so I'm gonna go ahead and put these chicken feet into the slow cooker and then we'll add the water and we'll be ready to turn it on ok well I've washed and dried my hands after touching the chicken feet now I'm ready to pour in the water now just a note about the water this is water from my refrigerator that has a filter on it you can also use bottled water and if you're just using water from your tap if you have no filter on your fridge or you don't have access to bottled water you can boil your water that you take right from the tap and let it cool off and that'll help dissipate some of the chlorine or chloramines that your local water provider may use to clean the water if you're worried about having that in your bone broth the other option is you can pour it from your tap and just let it sit overnight and I think that helps dissolve some of the chlorine or chloramines as well if any of you know about that I'd love to hear about it you could leave it in the comments below all righty I'm gonna go ahead and pour this water in now now this is a good point to discuss some troubleshooting when it comes to making bone broth a lot of times you can wind up adding too much water you want to add just enough water to cover and I think this picture because I've made the flood is going to be just about the right amount and that's perfect now depending on what size crock pot or a slow cooker you're using will determine exactly how much water you you add so you're just kind of play that by your a little now I'm going to push this down just a little to show you see that's that's perfect everything can more or less be submerged and that is just the right amount of water so now we'll get ready to turn it on but let me just wash my hands again all righty well I've just moved my crock pot over to there my slow cooker over to the side here to it so I could plug it in as my plug is over on the far side of the island now what I like to do is turn this to high but only for about an hour and then after an hour I like to turn it down to keep warm and the reason I found is that with this particular slow cooker if I keep it on high it's gonna boil for the whole six hours and even if I keep it on low it's gonna be boiling and that's the problem when it comes to creating a gelatinous stock if it boils for too long it will break that's the expression that I've heard people use a breaks the gelatin and you'll get a watery gelatin instead of one that's nice and gelatinous now it will still have nutrients in it and it'll still be good for you but you'll lose that the benefits of the gelatin now bone broth is best made at about a hundred and eighty degrees Fahrenheit and on my particular slow cooker if I put in a thermometer to test the temperature when it's fully up to temp for the keep warm setting it's at a hundred and eighty and I have found this is perfect for making a nice bone broth that's gelatinous and this particular bone broth is very flavorful because I made it from a roast chicken you can certainly do this with the scraps leftover from a raw chicken that maybe you've cut up and are roasting in your oven in individual pieces or putting on the grill or something like that you have the neck and maybe the wing tips and things like that leftover that you've accumulated over time and you can certainly make bone broth with a whole chicken sometimes I've made a recipe where I'm it's a combination of sort of poaching and braising a chicken on the stove and the broth that I'll get from that after when I go to take the leftovers out of the refrigerator is very gelatinous so that's always an option too so I'm gonna go ahead and put this back on high I'm going to watch this for an hour and then I'm gonna come back after an hour and turn this down to warm now while I'm waiting for this to come up to a simmer on the high setting I just wanted to share a few more things with you if you do this on your stovetop if you have a stock pot and you put all your ingredients in and you're bringing it up to temp you want to bring it up just below a rolling boil it'll start to you know show some simmering and bubbles popping and whatnot immediately turn it down to low if you have an electric stove like I do remove it to a different burner and then bring it back to the original burner once you've got that cooled down to a low temperature if you have a gas cooktop you don't have to worry about this it's nice - it makes it nice and easy to adjust but the reason that I want to share this is if you let that boil too long as I had mentioned earlier which is the problem that you can have with a slow cooker is that again it'll break the gelatin so that's just a little tip that I want to share with you if you are doing it on your stovetop just sort of bring it up to a boil not a real fast rolling just just right away when it comes to up to a boil and then turn it down to low move it off the burner put it back once it's cooled down and then let it simmer for six to twelve hours on a low setting you may even need to use one of those little cast-iron heat diffusers that it's just like Oh looks like a flat little cast-iron I'll look for one online and link to it below in case you need that a little cast iron diffuser that you'll put on your electric or cooktop and it'll help diffuse some of the heat if you're low setting just isn't low enough because all you want to see when you do it on the stovetop or in the crock pot is just an occasional bubble you know look look like that and then you know you've got it at the right temp and then you can also always use a thermometer to test it a cooking thermometer to test exactly what temperature you got it at about and as I said you really want to try for a hundred and eighty degrees Fahrenheit alrighty well I've had this simmering on the keep warm setting for about six hours now took about an hour to get it up to the 180 degrees Fahrenheit that I wanted on the high setting and once that happened I turned it right down to keep warm and let it simmer at that keep warm setting for the six hours and now I'm ready to strain well what I wanted to mention to you before I start straining this is that I did add in the drippings from the roasting pan where I had roasted a chicken earlier in the day and I did add that into this I didn't show you that but I just wanted to let you know I did add in those drippings which help give it a really nice rich help give the bone broth a nice rich color also - one thing I want to mention at this point is that I do not add garlic to my chicken bone broth and the reason is if I want a garlic flavor in my bone broth I add it in after the fact when I'm making a soup or just drinking it as a plain broth whatever the case may be making a gravy whatever the reason is I find that when I put garlic in bone broth and it simmers for six or longer hours to me it just gets a little bit of an off flavor so I have weighed it and I added in later if I want but again it's personal choice experiment see what how you feel it you know how it happens with garlic if you add it in and if you like the taste if not and I'd be interested in hearing what your thoughts are on that so leave me something down in the comments telling me what your thoughts are about adding garlic to bone broth or not now I like to strain my bone broth using this wire strainer that I bought at an Asian grocery store it's wonderful I paid about 399 for it so definitely look for this if you're out and about shopping now talking about straining the stock or the bone broth excuse me some people will save everything that we're gonna strain out and make a second batch of Rome broth and I often do that and I probably will with these remains especially since you're only simmering it for six hours there's probably still quite a bit of more nutrition especially in the feet that you might be able to extract so what I'm gonna do is I put the crock pot in the bowl over a towel there's a little bit of a mess and I'm gonna put this in a bowl and I'm going to set this aside and save it for a second batch so I'm going to continue to strain all of this out and let as much of the broth drip out as I can and then just continue to transfer this into a bowl which as I said will set aside and save to make another batch of bone broth I'm just going to continue doing this until I get all the bits and pieces out and then we'll get ready to strain whatever little bits of debris may be left before we decant it well I've strained out everything and I've got it in this bowl before I put this to the side I just wanted to show you one of the feet as you can see it's a little hot but as you can see it still has quite a bit of structure to it so I definitely think that I can get another another batch of bone broth out of this that will be gently gelatinous now the second batch will be lighter because it won't have the drippings from the roast chicken pan and it'll just be lighter by the nature of that there is less to come out of these bones and vegetables and feet but I do feel there is still some nutrition that we can extract from from the chicken feet so I'll basically repeat the process like I did the first time I'll add this back into the slow cooker once I take the broth out I'll add the white vermouth I'll add the water maybe another bay leaf some peppercorns maybe a few aromatics it depends and I'll do the same thing bring it up to temp and let it slow cook for six hours and then strain it and hopefully that'll be a nice gelatinous second batch of bone broth now something I want you to note is that in this bone broth even though we've strained out all of the vegetables and chicken bits and whatnot there are still little bits and pieces of some of its vegetable some of its little bits of debris from that's leftover that's coming off the different chicken parts so it's not quite clear enough yet to decant so we're going to want to strain it now I take one step in this process that requires a little bit of a special piece of equipment and that's a fat separator I used to just use this little one and it's not as streamline as this one or as big but what I would do is I'd put the bone broth in here and the fat would come to the top and then I would just pour off as much of the broth as I saw coming off until I saw that the fat was down here then I would stop pouring and I would empty out the fat into another container which we'll talk about the fat in a bit and then keep doing that process then I discovered this wonderful gadget I think it was very relatively inexpensive I think I wanted it online from maybe williams-sonoma or so the table one of those kitchen stores I'm not sure I'll have to check and I'll look for a link and leave that below but this is wonderful because as I put the bone broth in and you'll see the fat will rise to the top here we'll have all the bone broth underneath but what's so great about this gadget is it has a little handle here that you open up and then the broth comes out the bottom and then when it gets when I see the fat right about there then I stop okay just putting it through this top strainer here as you see it's got very large holes this does not catch enough of the debris that I want to remove from the bone broth so what I do is I have a large measuring cup here you can use a bowl you can use a pot anything that you have then I take a fine mesh strainer I put that over it and then I line the strainer with a flour sack cloth I love these now I have had these probably for 20 years they have just held up great and I purchased them in a package of I think twelve twelve or twenty I can't remember so many years ago at st. I believe it was a Sam's Club or a Costco and both of them still carry them to this day I've seen them in their kitchen area what I like about this is it catches all the debris that I want to catch and then I just wash it off in my sink and then I wash it in my washing machine well along with my other dish towels now a lot of people like to use cheesecloth the only problem I have with cheesecloth is it's a little expensive at least it's become a little expensive now but some people I've heard do rinse it out and try to reuse it a couple of times but eventually it needs to be discarded and the good but the good thing about cheesecloth is it's very easy cleanup so if you're very busy and you you know you're in the point where you're raising children I certainly understand that and it's just a very busy household and you want to just take it out and throw it out that's fine but in any event if you want to go the flower sack route I highly recommend it it's a very affordable option so what I do is I start I'm gonna move the cheesecloth along as I strain this out because the debris you'll see will build up a bit and it'll make it a little difficult to strain the broth so I start in at one end basically put sinn like this and then once I get the breath in here I'll strain it over like this and so basically doing a double straining one time through here but the larger holes that'll catch maybe a little bone or two that maybe I wasn't able to get with the ladle when I was removing with the strainer when I was removing everything into the bowl over there so I'm going to set this aside and I'm first going to ladle the bone broth into here alrighty well I've just moved the crock of the bone broth to this side because I'm right-handed this is a little easier to work work with but basically what we're gonna do is we're just gonna ladle once one ladle full at a time into this fat separator and I'll show you when I get to the top we'll put it down and we'll watch the fat rise to the top okay and that will raise to the top but take a few seconds but you might be able to see I'm not sure if I disturb it it might move now if you can see there's just a little bit of chicken fat what we call schmaltz rising to the top now I often find that with chicken bone broth I don't get a lot of fat when I do this with and making beef bone broth I'll see a good layer of beef tallow there but with the chicken it's very slight I'm not even sure you can see it it's gosh maybe an eighth of an inch okay so we've got our first batch of chicken bone broth strained into the the fat separator and now I'm going to put the flour sack towel into the strainer over my bowl here now one thing that I want to mention if you're not using a fat separator like this what I would do at this point is simply take my bone broth strain it through the flour sack towel and through the strainer into my bowl then I would let this cool the strained bone broth cool in the refrigerator then the next day I just skim the chicken fat off the top and then you'd be ready to decant it now some people like leaving the fat on you can certainly do that and you can just decant it strain it decant it right away and have that little layer of fat on it chicken fat is supposed to be very good for you so that's certainly a personal option depending on the taste and what you're going to be using it for alrighty so now I see that little line it's almost imperceptible but there is a little line so I'm just gonna do this right now as you see I'm gonna show you once it gets down a little lower and I can show you the debris that I'm talking about that starts to build up I'm just gonna stop and I'm gonna let this strain off and this is why I start at one point of the flour sack towel as opposed to right in the middle but I guess you could start in the middle it's just for us to have it the way I do the system that I use and I'll move it little by little as we start to strain because some of the debris in it will make it more difficult as it builds up to strain through easily so I just want to get this out there so that I can show you so I think you can see so these are some of the things that I'm straining out of it and we're going to see more and more of that build-up and then as it builds up a little too much then I'll move the towel alrighty well let's continue straining this and once I get it all strained into my bolt here I'll bring you back then we can get ready to decant it now one more thing I wanted to show you before I continue straining this is I've strained all the broth out of here and I've got to that fat chicken fat right at the bottom here so I'm gonna stop and I'm going to transfer this to a different container before I continue to strain out the rest of my broth and I'm just gonna put this aside in a little container like this let all the fat drain out and I'm gonna put that aside then later on I'm gonna strain this fat and what I'll be left with will be nice yellow chicken fat otherwise known as schmaltz which is a wonderful ingredient to use in various recipes including making chopped chicken livers well I've strained out all the bone broth from the slow cooker and as you'll see as I was straining some out with the ladle there were a few little bones left that were caught by the fat the strainer top of the fat separator so that was a good thing and then I strained the fat into this little bowl here and as you see there's actually a little bit of you can see if the chicken fat better here I think now then you could in the fat separator with each individual batch now this is all the schmaltz up here now I'm going to restrain this I'll get a little more broth out of this and it'll also help clean up the fat a little then I'll decant the fat into a small container which I'll keep in my refrigerator for other recipes well now that I've strained all of the bone broth I wanted to show you how the flour sack looks after it's caught the various debris coming off of off of the ladle as I strained it through here but as you'll see this is all the different little little bits of chicken meat skin some disintegrated little bits of carrot and as I said I moved the cheesecloth along over the strainer to make it easier for the bone broth to drain through because as you see see there's a lot of little bits of debris that it does catch and it helps clear out the broth really nicely so that it looks very clear and appetizing when you do go to decant it so now that I have this this is all messy but I just put it right here in my strainer and I'm gonna transfer this to my kitchen sink I'm gonna wash this out right in the sink get all the debris off of it and whatnot and then once that's all washed out I'll add it in to a load of wash with my dish cloths that I'm washing anyways now for this video I used this large measuring cup to strain off the broth to make it easy to show you but I had much more broth than I could just fit in here and especially with the strainer you know coming down to about this level so I was transferring it into a bowl normally I'd do it in I'd strain it into a stockpot that way I just do it in one fell swoop but for purposes of this I wanted to be able to show you in something that was glass so that you could see exactly what I was doing all righty now that we've got all of this bone broth strained and it's looking beautiful it smells wonderful it's been defatted so I'm ready to decant it now if as I mentioned earlier you didn't use a fat separator and you do have the fat that's congealing on top you can refrigerate it overnight and then remove the fat the next day or some people like to leave the fat and they find it nutritious and pleasing to the mouth taste so you can also leave it in that's totally personal choice now I like to decant my bone broth into these I think they're called French jelly jars because it holds just about 16 ounces - Anne wood also allows for a little bit of headspace because I store this in my freezer and then that allows it gives it a little headspace to expand and the reason that I do this is I find that storing it in the freezer really helps retain the gelatinous nature of the broth I don't can my bone broth because I've heard from other Kanner's who pressure can their bone broth that it often breaks the gelatin and the broth that they are left with is no longer gelatinous however it's still nutritious but I prefer to keep it gelatinous so I put mine in the freezer now another option is and I don't do this with chicken bone broth but I do do it with beef bone broth beef bone broth we drink every day for breakfast just plain along with whatever else we have for breakfast and I will just fill a half gallon sized jar with my beef bone broth and I'm sometimes get anywhere from a jar and a half to maybe two jars of those large half-gallon mason jars I put that in my refrigerator and we drink that within a few days so I generally don't freeze beef bone broth I usually just continually make it put it in the refrigerator drink it chicken bone broth on the other hand I usually use for recipes as opposed to drinking as a beverage or as a broth soup I usually make a soup with it like chicken noodle soup or chicken and rice soup something like that and I also use it to make gravy so what I like to do is this jar as I said up to this point right here where the ridges holds about 16 ounces so that's 2 cups and that's perfect for me when making soup or gravy or another recipe that where I won use about two cups of chicken bone broth now I just want to say a note about these jars keep your eye open when you're out shopping at thrift stores I have often found these at Goodwill and they are less expensive than if you buy them at other places other kitchen stores or on Amazon they're usually quite reasonable at stores like goodwill and if you qualify for the senior discount on Tuesdays they give 30% off that's my favorite data shop you only have to be 55 I say only only 55 or over to qualify for the 30% discount on Tuesday I'm over 60 so I qualify for pretty much all the discounts now pretty much everywhere in any event I just wanted to let you know that you can find these and they're actually quite common now as to the lids I don't often find the lids at the at Goodwill often they're sold with the lid you know at the kitchen stores but there are a little more costly but the lids are actually very affordable and easy to find online look for that and I'll link link to these lids below well I'm going to go ahead and - can't all of this into my jars and when I'm all done I'll bring you back and we can see how many jars of chicken in this case roast chicken bone broth we can get out of those chicken carcasses well I managed to get five beautiful 16-ounce jars filled with this bone broth this chicken bone broth now I've got a little bit left in here but I'm actually just going to save this and set this aside because I'm gonna make a chicken noodle soup and so I'll add that in with one of these jars when I get ready to make that since that's just a little bit and I don't want to go over this little if you can see this little line this little bump in these jars because I like to give myself a good inch so to speak of head space because when I put these in the freezer they are going to expand now I have never had any problem with these jars cracking I have not used mason jars for storing bone broth so I don't know how those would work but that may be something to look into if any of you have tried freezing bone broth in a mason jar in the freezer and I guess leaving a certain amount of headspace and all of that I'd be interested in hearing down in the comments what your experience was alrighty well I am gonna put the lids on these I like this another thing too about these French jelly jars is if for any reason I did overfill them all that happens in my freezer the jar doesn't crack it just the top pops off and that's it it just pushes at the top up so what I'm gonna do is I'm gonna put these lids on and I'm gonna get these into the freezer and when I come back I'm going to show you a bone broth that I've defrosted that is back at refrigerator temperature so that you can see the level of gelatin I tend to get in my bone broths well I put the four drawers of bone broth that I made in the freezer and the fifth one I put over there on my cutting board along with a little bit of extra that I had because I'm gonna make a chicken soup with the leftovers from the roast chicken that I made and when I make a chicken soup I like to use about eight cups of chicken broth the chicken bone broth and then eight cups of water and so that is about two cups and this will be about another two cups now this is from a batch that I had made previously that I took out of my freezer and I'd let it defrost overnight in the refrigerator now it's been at room temperature for a good while but I wanted to show you the consistency of what the bone broth looks like this is beautifully gelatinous as you can see it was even a little more gelatinous before but it's coming up to room temp quite a bit it's warm in my kitchen I live in Central Texas and and this is the month of June so it's well into the high 90s out there so it's pretty warm in here but as you can see it's got a lovely very very gelatinous consistency and when it first comes out of the refrigerator it actually almost looks like jello but this is this is wonderful it just came beautiful and it's wonderfully nutritious for complete instructions on how to make this roast chicken bone broth that we made here in my kitchen today please visit my website Mary's nest calm and if you enjoyed this video I hope you'll give me a thumbs up subscribe to my channel and be sure to hit the notification bell which will let you know every time I upload a video well that's all for today but I want to thank you so much for joining me here in my kitchen and cooking with and I look forward to seeing you next time love and God bless [Music]

Channel: Mary's Nest

Views: 265,991

Rating: 4.9395318 out of 5

Keywords: roast chicken bone broth, How to make roast chicken bone broth, bone broth, Chicken broth, chicken stock, broth, bone broth benefits, homemade bone broth, chicken bone broth, bone broth recipe, how to make bone broth, roast chicken, traditional foods, traditional recipes, Nourishing Traditions, nutrient dense, nutrient dense foods, nutrient dense meals, Weston A Price, Mary's Nest Cooking School, marysnest, marysnest.com, Mary's Nest, healthy home economist

Id: qZHefnR4fGY

Length: 42min 16sec (2536 seconds)

Published: Sat Jul 21 2018