3 Tips to Guarantee Your Bone Broth Gels
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- čas přidán 2. 07. 2024
- In this VIDEO, Mary from Mary’s Nest shares 3 Tips to Guarantee that Your Bone Broth Gels. Also learn about the Best Bones for Beef Bone Broth here: • Best Bones for Making ...
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Watery bone broth can be so disappointing, but I am here to tell you that you can make a bone broth that gels beautifully. You just need to follow these three tips that will have you making bone broth that--once chilled--will look like jello! And why is this important? Because gelatinous bone broth nourishes our guts wonderfully. And as scientists tell us, a nourished gut is a healthy gut. And a healthy gut means a healthy person!
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Hi Sweet Friends, Come join me as I share three tips with you to help get your Bone Broth Gelling. There simple tips that you can start implementing today! Love, Mary
Hello again Mary, many thanks for your channel.
Do you know if instead of beef feet, pigs feet will work the same and produce a gelatinous bone broth?
I could not get any beef feet from my local butchers but he did have pigs feet. I was hoping to use them in beef bone broth alongside oxtail, what do you think?
God bless
Dale [ across the pond]
Dale Mcalpine - Hi Dale!! So nice to hear from my sweet friend across the pond!😉 oh yes, if you can get nice pigs feet they will work like a charm! You can make pig bone broth or just add the pig’s feet to beef or chicken bone broth. They make the most gelatinous bone broth of all and iit’s supposed to be great for our skin! Let me know if you get the pigs feet and how the bone broth turns out. I would love to hear about it. So nice visiting with you! Love, Mary❤️😘❤️
@@MarysNest Wonderful, thank you so much for taking time to reply Mary.
I already have the pigs feet, my local butcher gave me them for free!
God bless you always and in all ways. :)
Dale Mcalpine - Hi Dale, Wow!! That is fantastic that you got the feet for free!! God bless you too!! Love, Mary
@@MarysNest Just an update Mary, I made the first batch with one pigs foot and a whole oxtail, It turned out lovely and dark and more gelatinous than I have ever had before. The pigs foot was in pieces after the first batch but I still used it again along with the oxtail and even though the second batch turned out gelatinous too [although not as much as the first] it was not as dark.
I really did not think it was suitable to use after that.
Is this normal and do you have any tips?
You should write a book, so far you are one of the best sources for making bone broth.
Kelly Cayson - Hi Kelly, Oh my!! What a kind thing to say!! I am so happy to be on this bone broth journey with you!! BTW - Do you enjoy making other traditional foods in addition to bone broth? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my CZcams channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest Thank you so much!
Kelly Cayson - My pleasure! 😀😀😀
What a lovely personality
Mary,
thank you for your knowledge. Always a treat to listen to you.
Hi Sarah, Thank you so much for your kind words. It always puts a smile on my face when I see your comments!! Thanks so much for being here!! Love, Mary
Awww you are so sweet. I’m happy I came across your channel.
Thankful
So glad I ran across your page. Your just wonderful ☺️
THANK YOU!! such a perfect explanation, I learnt a lot!
Thanks a lot for this information!
Thank you so much! This helps a lot
Hi Mary! I’ve watched several of your videos and I have to say that I absolutely love your enthusiasm and beautiful energy! You are so much fun to watch. Your sweet kindness is felt with every word you speak. Thank you so much for sharing your experience and knowledge with us. I am so grateful to have found you! Best wishes and much love, Anna
Anna Perez - Hi Anna, Thank you so much for visiting and for the kind words!! And so happy to hear that you like my videos!! Do you enjoy making traditional foods? You may have already seen these but if not, I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods. Love, Mary❤️😘❤️
Growing up, my mother was a wonderful cook and baker. When she made any kind of chicken soup it always became jelly. She told me that is a sign of a good soup. I guess she was right but we knew nothing of bone broth back then. Maybe that is why I was always slender and healthy. Love your videos, I have 2 pots of chicken bone broth on the heat right now. I am experimenting; one pot is in the slow cooker and one in the stove that stays around 180 degrees. Thank you.
Excellent. Very informative. Thank you Mary for all the videos. you are Great :)
Mary, love your greeting. Followed instructions for chicken bone broth. You really simplified the process for me. Turned out great. You are easy to follow. Watched other videos of yours, you seem to know your stuff. Keep guiding us. Love how you show love in what you do. Thankyou
Oh my goodness!! Thank you SO Much for all the kind words!! You made my day sweet friend!! And I am so happy to be on this journey with you!! Do you enjoy making other traditional foods in addition to bone broths? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hi Mary, Greetings from across the pond and thank you so much for the temperature conversion! I followed your advise and the result was just perfect!
I hope your foot is healing well and you are not in too much pain. Get better soon!
Ich - Yay!! So happy it was a success. And thank you SO much for the kind words. I am on the mend. 😀😀😀 Love, Mary❤️😘❤️
Thank you Mary for your knowledge…I’ve been making bone broth for my pregnant wife for a few months now…my first batches were watery but now they all come out gelatinous…Thank You ! And god bless you!
Thank you for your videos!
Bad ass Mary,
Thank you for the knowledge
Hi Ted, well that is quite something!! 😂 Thank you! 🤗
Great advice! Works great!
82C - Spot on, Mary. Have found your tips incredibly helpful. Thank you so much for making these videos.
Hi Maggie, So happy to hear this! Have you seen my playlist about making all kinds of different bone broth? You can look through the playlist here: czcams.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you will like them.
BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you Mary for your tips on how to make the gel from your bones broth.
Hi Janet, Thanks for visiting and glad to hear that you found the video helpful! Have you seen my playlist about making all kinds of different bone broth? You can look through the playlist here: czcams.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of these videos.
BTW - Do you enjoy making other traditional foods in addition to bone broth? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you for your video, because I watch alot of videos to learn how to make bone broth for the pain in my joints but your video was much more detail with the information so after learning from your video I made my 1st bone broth yesterday with smoke bone & chicken feet and it gel really good and look just like yours,,,, thanks
Thank you so much I got real sick from a antibiotic and can’t eat nothing but meet with no antibiotic in it no veggies I’m so skinny but thanks to u helping with ur videos I’ll be getting better much love
All I could find for my first try were cross cut beef shanks. I got the ones with biggest bones I could find and did 3-4 in the small crock pot I have and with my veggies…I didn’t think it would gel but it did! I’m so happy! I love all your videos and am learning so much.
Oh Rachael, I am so happy to hear this! So glad you're here!! And thank you for the kind words!! Love, Mary
Very very helpful and complete video, thank you, I susbcribed
A Polish cold dish is meat covered with liquid stock that gels over in the fridge. Everybody adds powdered gelatin to the stock, but I found that if I just simmer the bones that I separated from the meat, and the little joints on the end of (chicken) drumsticks, they release plenty collagen to make the broth gel over, and it really adds a sense of pride to the finished dish!
Sounds delicious!! Thank you for sharing!! Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: czcams.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: czcams.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: czcams.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: czcams.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: czcams.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: czcams.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: czcams.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: czcams.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: czcams.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: czcams.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: czcams.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: czcams.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: czcams.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: czcams.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: czcams.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: czcams.com/video/qjOJh8Cb_-k/video.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
You’re the best!!! Love it!!!
I’ve seen in another video someone says that slow cooking releases histamines. That you should rather use an instant pot pressure cooker. Do you agree?
Just made it in the instantpot! It is amazing! Thanks Mary
jennifer kleine - Hi Jennifer, Thanks so much for visiting! So happy to hear that you are making bone broth in the Instant Pot. Have you seen my Instant Pot playlist? You can look through it here: czcams.com/play/PLkRuW3pBo2U21zBjMF6BwDEquDFKVjVsF.html BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thanks mary💕
Thanks Mary!
🌴Aloha Mary,
Thank you for teaching us all about wonderful collagen gelatinous bone broth. It is so overwhelming on how many people are making videos on bone broth! YOU in my opinion are the most expert on making it. You teach us everything that’s needed to make a variety of rich broths. I love how you share everything from which bones to choose, the proper way to cook it, and tips and tricks. You are so informative and I’ve learned so much. Now I understand why sometimes my broth isn’t gelatinous. Thank you 😊
I agree 100%
Hi Mary, Thank you for all that you share. I am glad to hear you made a video about a Keto Bone Broth. I fought and won the battle with breast cancer in 2017. Praise God I've regained my health. For the past six months,(started October 15, 2018) I've been eating a very strict Keto lifestyle, no sugars and no starches and eating only when hungry. Friday I saw my oncologist and I don't have to go back until next year in May. She said all my blood work is perfect. I was really excited to see that. I also was excited to see that my A1c is currently 4.3. After eating a strict Keto Lifestyle for 6 months I got the best lab report ever. In all the 30 years that I've been diabetic I've never totally restricted all sugars and starches and I've never had my A1c to be in the fours. If you'd ask me if I am excited about my lab report.... You bet I am!!!! And yes I've dropped about 30 pounds. I praise God for the miracle of healing and for my renewed health. God Bless, Connie.
Connie Helm - Hi Connie, Wow!! Thank you so much for sharing your healing journey with me. It warmed my heart to hear how well you are doing!! I plan to try to incorporate more Keto Recipes on my channel, so I will keep you posted!! I am so happy you are here so that we can be on this journey together. Love, Mary❤️😘❤️
@@MarysNest It is great to connect with you on your channel. I do enjoy all you videos. I've watched several of them and I will go back to see what else I can find on other subjects you've covered. I look forward to seeing your name and sweet smile on the notifications. You make my day every time. I love you style and your christian spirit. See you again soon.
Connie Helm - Oh Connie!! Thank you SO much for all the kind words!! What an angel you are!! I am so happy that you are here!! Love, Mary❤️😘❤️
@@MarysNest It's good that we can be here to support each other. I sure hope you foot heals real soon.
Connie Helm - Thank you so much! I’m on the mend. Maybe another 2 weeks. Not to bad. 😀😀😀
Thanks letting me know about making Bone Broth
I love your videos! How do I reheat bone broth without harming the collagen?
Such a lovely heart 💖 you have my dear Mary
Thank you so much
Who’s this lady it’s good at clarifying and good at explaining! Love this lesson! It really helped!!!
Thank you for the kind words!! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: czcams.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: czcams.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: czcams.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: czcams.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: czcams.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: czcams.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: czcams.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: czcams.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: czcams.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: czcams.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: czcams.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: czcams.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: czcams.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: czcams.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: czcams.com/video/qjOJh8Cb_-k/video.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thanks! I recently had a tweak to my bariatric surgery after 15 years and needed a liquid diet. I made turkey bone broth from necks. I discovered your channel looking for a beef recipe. (And I'm glad I did!) I believe I used too much water and too much heat since it didn't gel even though I had ox tails and femur bones. Thanks again! Good luck with your weight loss!
Liz Burgess - Hi Liz, Thanks so much for visiting! Glad these tips will help. Yes, too much water and boiling are too common problems. Congratulation on your weight loss. BTW - Do you enjoy making other traditional foods in addition to bone broth? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my CZcams channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Excellent, Thank you...
Hi Benyamin, So happy you liked this! Love, Mary
I love bone broth! Thank you for sharing!
So wonderful!! So glad you are here!! Love, Mary
Thanks!
Appreciate this explanation… the gelatin is what I’m going for ….
Hello Mary and Mary’s Nest folks,
I am always learning so much more about bone broth from this series.
I was always making it to use all of the animal, especially my own home grown /hunted meat and also for my gut health as it feels good in my tummy, but now I feel like I am gaining a Mary’s Nest degree for Bone Broth as you have shared the science on it as well.
Such great information Mary.
I wish you a speedy recovery on that ankle of yours.
Much love sweet friend Elissa 💕
Moat Cottage - Hi Elissa!! Thanks so much for visiting and for all the kind words!! Love you, Mary ❤️😘❤️
Mary's Nest it’s always lovely to catch up on what’s happening at Mary’s Nest, love you too my friend 💕😊
I made a bone broth yesterday for the first time! It was made with all scraps! So it had mostly chicken some pork and some beef bones! And of course my Veggie scraps. It came out sooooo Gelatinous I was so impressed! Thank you for giving me Confidence to try it!
What difference u saw after starting bone broth in ur diet?
Thank you!
Hi Sue, Thanks so much for visiting today. Hope you are doing well! Glad you liked this video. Love, Mary
Thank you very much for all the fantastic broth videos. I love making broth almost weekly and your tips and information is very useful! I hope your foot will heal very soon and you will be able to continue with your daily walks! Thank you!
Hi Sylwia, I am SO happy to hear that you make bone broth every week! It is such a delight to read comments like yours. I love being on this bone broth journey with you!! BTW - Do you enjoy making other traditional foods in addition to Bone Broth? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my CZcams channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest Thank you. Yes, I have been watching your videos and the next thing I will be makings is the fermented veggies. Last week there was actually Lightning Deal on Amazon on the Silicon lids and I of course got a set. Excited to learn the fermentation process! I just joined the FB groups as well. Cannot miss any of the knowledgeable content you are sharing with us!
@@sylwiavaclavekphotography Oh Sylwia, I am so excited to read this!! I think you will really enjoy the fermented veggies and the lids make it easy. So happy you joined the FB group!! You are so sweet with your kind words!! Love, Mary
Thank u sweet friend, really enjoy your videos. I’m making some broth tonite perfect timing 😋👌
Naomi 415 - Hi Naomi, Thank you SO much for visiting!! I am so happy to hear that you are making Bone Broth. BTW - Do you enjoy making other traditional foods in addition to Bone Broth? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Mary's Nest yes I do! I love all traditional cooking and I’ll be binging through your videos 😊
Naomi 415 - Wonderful! Please let me know if you have any questions!! I’m so happy to help!! Love, Mary❤️😘❤️
What about if I make it in the oven? Love your videos, greetings from Quebec
I played the video, at 5 sec I clicked Subscribe
Thank you, Mary. This is the first time I've watched you. I'm very interested in making a gelling type of broth. I wonder if you can freeze it and I wonder how much of a gel you get from one chicken. My daughter just saves her chicken carcasses until she's ready to roast them all and make a broth.
I am cooking on my woodstove almost all the bones from a butcher goat right now I added onions celery and carrots I sure hope it turns out good
Thank you so much for your videos. I have an unrelated question. Should I save the fat that I have drained from ground beef? Is there anything I can use it for?
I hope you and your family are all safe with the wild weather.
Much love 💕
Hi Elissa, We are hanging in there!! And drying out before the next storm!! Love, Mary
Mary's Nest good to read, stay safe my friend 💕
Thank you for this video! If you pressure can you bone broth, will it take away any gelatin or other nutrients? I’m asking because I don’t have anymore freezer room lol
I think it's worth noting that the new crock pots run hotter. The low setting actually kills the gel. I prefer the old ones. After the initial high setting I have to put it on "warm:.
Good information. :-)
Jumpoff A - So glad you enjoyed it!!😀😀😀
hope you feel better soon
love her beautiful smile
I finally moved last Sunday Mary. You were in my kitchen till last day. I cooked food today after a whole week. You were in my new kitchen 😁🍲. I started my next batch. Next..... What I want to make is.... Dehydrated chicken cubes exactly like the ones I buy. I will deffo need your help. Before I would've never attempted any of these things. You've given me courage to experiment.
Allison Thomas - Hi Allison!! Wow!! Congratulations on the move!! Yes, you can make chicken bone broth powder ... it will be similar to Bouillon cubes. Have you seen my video on how to dehydrate Beef Bone Broth? It’s the same process for chicken bone broth. Let me know if you have any questions. I’m so happy to help!! And I’m so proud of you!! And I love your enthusiasm!! It’s so great being on this Traditional Foods journey with you!! Love, Mary❤️😘❤️
@@MarysNest thanks. You are amazing. I will deffo check it out. You know..... Without you, I'd never try the bone broth batches. Now I'm ready for the bouillon cubes. I know these things are ready available every where in Manchester. But I'm a home body. Even if it costs more to make at home I will. Last time I tried making rice flour, it turned out amazing but..... I'm sure the girl said you can store in an air tight container & it will last upto 3 months. When I moved last sunday, I threw out the mouldy jars. 😢. But oh well..... You're here. You just grab a person's hand and guide them till they get perfect. 🤗 🤗 🤗
@@meenha1976 - Oh Allison! You are SO Sweet!! Thank you SO much for all the kind words. I am SO glad you are here!! (Sorry about your rice!!) Love, Mary
Beef bone broth added into scrambled eggs for breakfast is delicious!!
Sounds great!
@@MarysNest Tried my gelatinous chicken bone broth in my eggs, this morning. Equally delicious! Not much, just a bit to flavor.
Should I roast the bones before making bone broth? If so, what temp and how long? Thank you!
I use lamb trotters. Is that equally good? The ones I buy i cleaned and seems like it was quickly put in hot water to remove residues. It's not as gelatinous anymore I find.
One question: Does pressure canning the bone broth afterwards breakdown the collagen and not give you a gelatinous consistency?
Can you slow cook it longer? Would there be a benefit?
I used all bone marrow bones, did everything you said, and no gelatin . so bummed. I watched 3 other videos and they all used the bone marrow bones. darn, now I will look for knuckle bones
Hi Mary! Where did you get that large container for water from? I LOVE it! Thanks again for all your videos....I so enjoy each and every one of them :)
Joanne Bixby - Hi Joanne, Thank you so much for the kind words!!! You are SO sweet!!! You made my day!!! I bought the large water container at our local grocery store ... HEB here in central Texas. It’s probably over 5 years old now. I will look it over and see if it has a brand name on it and get back to you. (I am in bed right now answering this question from my iPad LOL!!) Hopefully they are still made and maybe you can find them online. Love, Mary❤️😘❤️
@@MarysNest Thank you so much Mary! I really appreciate it....😀
Joanne Bixby - Hi Joanne, The name on my water container is “Tervis”. And I found it on amazon. So sorry to not put links here but YT prefers that we not put links in comments. But search for Tervis. Now, you will need to search for the tumbler but also the lid (search Tervis lid) and then the handle (Tervis handle). You buy all the parts separately. When I bought mine it was made in the United States which is what attracted me to it. I’m not sure where it’s made now. But I hope all this information helps. Love, Mary❤️😘❤️
@@MarysNest Hi Mary!!! Wonderful!!! Thank you so much for taking the time to help me out 💐💐
@@scraplady - Hope you can find them and that they are to your liking! :-)
I did exactly an inch above. I did chicken feet and veggies. I put ACVin in it. I put it on high fir an hour, it didn't have any foam but I put it to warm after that because u said ur particular slow cooker makes it too hot. I cooked it like that for a day. Didn't bubble...also didn't work. So I put it on low for another 24. Didn't bubble, just steamed. Nothing evaporated and it stayed at the same line until I did it for another 24. I just put it in the fridge and we will see what happens. There's not much fat from what I can see. But I just have a feeling it didn't work.
When I was making my bone beef bone -broth-stock, now I’m confused- when cooled before removing the fat from the top, was very gelatinous. After pressure canning it, there’s no gel whatsoever. Is this common, or how can I maintain the gel?
Is it ok to heat in micro wavy to drink
Does anyone know if homemade stock/broth is ok on the iodine free diet that I have to do before I have irradiated iodine treatment for thyroid cancer?
Howdy Mary!! Iam attempting to make chicken bone broth and Iam not seeing any scum rising. I brought it to a boli and turned it to low on the stovetop Its been about half an hour and i dont see any scum rising. Is this normal? The temp is still to high at 205. Also, do you leave a lid on the pot? Or leave it uncovered?
Wonderful English you speak , your pronunciation at least for me that I’m Brazilian
I’ll learn English and how to cook ... thank you!
Hi Newton, Thank you SO much for the kind words!! I'm so happy to be of help!! Do you enjoy making traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my CZcams channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hi Mary, I could see some of your videos that are great, calm and well explained .. Thank you! Rare people like you when they give themselves something ,they bring us joy ... thank you! many similarities i could notice about your cooking and our food from past here..im starting Keto diet and i’ll need this broth.THX for the links you mentioned, and I am sure they are very interesting.Now even far from you we are following your videos. Thank you for your kind attention.
God bless you
PS -sorry for any mistake in english ha haha
@@Newton_Carvalho - Hi Newton, Please do not worry about any mistakes in your English. You are doing amazingly well!! Great Job!! Keto is so interesting. I will try to make more recipes that are Keto friendly! Glad you're here!! God Bless, Mary
What if I’m using a stovetop pressure cooker?
Can I use quail feet for bone broth?
Thanks for clarifying the 3 types. This time, my meat supplier didn't have ox tail so I bought cow feet instead. My mom called it cow heels. Is that what you're calling knuckles? They were mostly cartilage and the broth turned out awesome. My bone broths have been coming out great each time. I don't use the wine or vinegar though because I don't like the taste.
Hi Christine, Feet are wonderful - they are so cartilage rich and will make a very gelatinous bone broth and are very reasonable. Knuckles are something different. They are from the hip bone joint area. So happy your broth is coming out great. And yes, you don't need an acid if you don't like it. The long cooking can often be sufficient - and you have proved that!! Great Job!! BTW - Do you enjoy making other traditional foods in addition to bone broth? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my CZcams channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest Thanks again. I just finished watching the one where you used cow feet so I guess great minds think alike. I don't eat grains but I might check out your cultured dairy and ferments. I'd really like to know more about canning. I saw a couple on a sailboat who canned meat and butter in mason jars so it didn't have to be refrigerated (an issue on a boat where you often don't have much refrigeration) so it can be stored for long passages.
Christine C - Hi Christine, Wow!! That’s fascinating!! I’ll be doing some canning videos in the near future. Love, Mary❤️😘❤️
Problem is, the broth evaporates and I have less then half of my little crock pot of broth once I take out all the veggies and bones. So I top it off with water. Then I cook it on low for another like 10 hours. But even when I don't do that, it still ends up being liquid. Weather I do 12,24, or 48 hours. I just checked what I have on now, and it's at 195 degrees. Should I just be putting it on warm.
Dear Mary, may I know when the bone broth has turned gelatinous, how long can it keep in the refrigerator? I think soups can keep for 4 days but when it becomes like gelatin, I would think it can keep longer.
Hi Kevin, That is an excellent question. I generally don't like to keep bone broth - even when it is gelatinous - in the refrigerator for more than 2-3 days. However, if it has the fat layer on top - which creates a seal - I think it can stay fresh for 1 week or longer. However, other folks have said that their gelatinous bone broth - without any fat seal - has stayed fresh in the fridge for 1 week. So maybe it's worth to give that a try and see if it still smells and tastes fresh. Keep me posted. BTW - Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my CZcams channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Update from last night: took my broth out this morning from the fridge and there wasn't much fat layer to skim off but the entire pot was gelled. I hope I can use this. I'll do it right next time. (My beef broth was more light, light brown..didn't look like yours)
txrn79 - So happy to hear that you got a good gel on your broth. I’m confident you can use it. To get a deeper color, make sure to roast your meaty bones until they are a rich brown color and then remember to deglaze the pan and add it to the stock pot or slow cooker. You can also roast the veggies along with the meaty bones for even more color and flavor. Hope this helps. Please let me know if you have any other questions. I’m so happy to help! Love, Mary❤️😘❤️
Thank you so much for replying. It's very helpful.
Are you for real? You are so nice and so knowledgeable when it comes to making all forms of broth. I'm so glad I found you. Where were you 6 months ago when I really started to make serious bone broth as I had Diverticulitis and needed to heal asap? By the way what is boullion and consume while we are at it? My stock pot means business at 16 litres or 17 quarts! Because I am new to your site I would like to ask you a couple of questions if I may. What is the average age of most of the chickens that are offered for sale and are they as tasty as the boiling foul or stewing hen and how old are they before they are harvested? Ideally, should you try to use some of both? Lately I have been using duck bones with my chicken bones and I find there is so much blood coming out of them. Why is that? And could it be the duck blood that is making my broth cloudy? I rinse them over and over in cold water before I drop them in the pot. What should I do? Do you ever use duck bones? Quite few recipes call for tomato paste to be rubbed on the meaty beef bones before roasting. Yes, even Martha Stewart rubs her chicken bones before she roasts them too. What do you think of this practice? Last question: Where is your chinois? Thanks for the tip with the flour sack. Great idea, gauze was costing me a fortune. Love you Mary....I am going to sign up with everything you are offering us. Thank you for your generosity and hospitality. I'm here to stay!!
Lois MacKenzie - Hi Lois!! Oh my goodness!! You made my day by the kind words you showered on me!!I am so happy to be on this traditional foods journey with you and I will try to live up to your expectations! I want to answer all your questions but I want to do a good job and be very thorough. So let me gather all of the information and then I will come back and put it in a reply here to you. Thank you for your patience. You are such a gem! I love your enthusiasm. I have such a passion for traditional foods and when I meet other people who share my interest and want to learn along with me, I am so joyful. You have no idea how much I appreciate you being here. Love, Mary❤️😘❤️
@@MarysNest I can hardly wait for yours answers to my questions, BUT please take your time. I think my journey has ended with you now Mary, and I started with Sally Fallon I love your detail, and your loving presentation. You're the best!
Lois MacKenzie - Oh Lois!! What a doll you are!! In addition to answering your questions here - by tomorrow- I will also do some video follow-ups for you!! Love, Mary❤️😘❤️
@@MarysNest- Hi Mary, I am still anxiously awaiting your reply to all my questions stated above. I know that if you can't answer them no one can! I was so surprised that Sally Fallon didn't mention which of the different kinds of chicken/hen/duck bones to choose to make the TASTIEST bone broth in her Nourishing Broth book. It is my understanding that all of the chickens sold in stores are only 8 weeks old when they are harvested. Is that true? I am an urban gal and I will probably never meet a chicken farmer in my lifetime. You, I am sure must know a few of them by now. I wonder which bones they use for their own broth. Stewing hens are so hard to find, so I am guessing that they must rule in a chicken farmers stock pot. Do you ever use duck bones? Tomato paste? What say you?
@@hallamneil - Oh Lois!! Please for give me!! I had answered your questions using my phone but it must have not loaded!! Oh dear!! In any event, I don't know how old chickens are when they are butchered but they are young. Stewing hens are hard to find. But the good news is that the bones of young chickens have more collagen than older chickens so they are great for making bone broth. Ok - now on to your questions! Bouillon is often used interchangeably with the word "broth" meaning traditional broth made from just meaty bones. I have a video on the difference between broth, stock and bone broth and I have another video on how to make "broth". Often today people use the term bouillon to refer to the little cubes sold in the grocery store. Consume is simple stock that has been clarified. It's generally not something that home cooks do. Usually just chefs. It makes the stock very clear. I have a video on how to make stock but I do not turn it into consume. As to the blood in poultry bones. Yes, that does occur. That is why we bring everything to a quick boil and then skim the foam that comes to the top. That is often cooked blood. If we don't skin all the foam that comes to the top - the bone broth will be cloudy. But I would recommend ONLY using roasted poultry bones to make bone broth. The color and flavor will be much improved. I usually only use chicken bones but you can use any poultry bones to make bone broth. As to rubbing bones with tomato past. I think that is fine to do. It's just not something I find to be necessary on a regular basis. It does impart a bit of a tomato flavor and I don't always want that in my bone broth. As to my chinois - it's in the garage! LOL!! I have it stored away and haven't had a chance to get it out. But if you have one - yes, use it to strain your bone broth! Hope all this helps. Please let me know if you have anymore questions. I am SO happy to help!! Love, Mary
Bone broths even organic have high concentrations of lead (Pb).
Hi Mary. I started following your weight loss journey and today is supposed to be an update Sunday. Did you stop with the videos because I an not find anymore update videos.
Hi Sheela, please forgive me! I have lost a few more pounds but have not done another update in ages. I will definitely share more!! Good luck on your weight loss journey. I’m so glad you’re here with me. Love, Mary❤️🤗❤️
@@MarysNest Thank you Mary. Good luck reaching your goal. I am going to pray for you (& me lol) that we are successful! Also, I just love your channel. I am just amazed at all the knowledge you have. You truly are a WEALTH of information!
A brand new website? How exciting - for you and for us!
I know you've done a couple of videos on using a multicooker to make broth. Where does your opinion stand on using a multicooker for broth/bone broth/stock now that you've done additional research? I just can't stomach the smell of beef bones cooking, ugh, and like to use my multicooker especially for making beef broth. I appreciate all the time and care you put into finding things out for all of us!!
I'm also interested in your thoughts on how the age of the chicken affects flavor and other qualities imparted to broths and stocks. I find the flavor to be MUCH richer and tastier with an older bird; I specifically buy spent laying hens from a local farmer for this purpose.
Thank you so much, Mary, and take care. I hope that foot heals quickly and completely.
Michele Pryse - Hi Michele, I am so with you as to older chickens. When I can get my hands on one I always buy them. I think a slow roast of an older chicken can’t be beat! And I think they’re fine for making bone broth with. I just think from what I learned the bones from the younger chickens may have more collagen and may make a more gelatinous bone broth but you are so right… The flavor of the older chicken is fabulous. As to the multi cooker pressure cooker… Oh Michele! I just don’t know. I was surprised that making turkey bone broth in my Mealthy actually had quite a strong odor. I’m not sure if I did something wrong. In any event, you will laugh when I tell you this but there was a big sale on instant pots… So I broke down and told Ted that’s what I wanted for Mother’s Day! LOL! So I am going to try making bone broth in that too and see if it has less of an odor. But I’m still thinking that I did something wrong!! I love the idea of the shorter times - the convenience is fantastic. I just hope the nutrition is there. (And when I made beef bone broth in the Mealthy, I couldn’t get it gelatinous. Ugh!! I need to keep trying!! What do you think?) Moving along...as to the website - yes… The one I started with is just way too complicated for me to manage. Ted warned me but I didn’t listen! In any event, the new one that I’m working on is much easier and will be much more streamlined… Easier for me to manage… And easier for others to navigate. Thanks so much for visiting! I love seeing your logo from your CZcams account. I really hope you start a channel… I need your video guidance! So wish we lived near each other and could cook together. Love you, Mary❤️😘❤️
Ohhhhhhhhhhh dang. Lol. Well...first time making bone broth for the first time today and after watching this, I did It all wrong. Lol. I only found neck bones, i added too much water and i tried not to let it boil but i kept it on low the entire time.
Can you talk about the process AFTER we remove it from the heat to strain the contents? I tried to watch 100 videos. Do we transfer to jars? Do I cool it first? I read on a post to chill it then skim the fat off but I'm not sure if I'm doing it right.
I'm "chilling " it now but when should I put it in a jar?
Oh my goodness!! I love your enthusiasm!! And I am SO happy to be on this bone broth journey with you. I have an entire playlist on my channel all about how to make bone broth. And my beef bone broth video is titled "How to Make a Rich and Gelatinous Beef Bone Broth". Go to the my main channel page and you will see everything there. In the beef bone broth video I show how to strain and decant it. And I show a slightly different method for decanting chicken bone broth - it all depends wether you want to keep it in the fridge or freeze it. I am so sorry not to put direct links but CZcams does not like us to put links in comments. But go to my main YT page - Mary's Nest - and you will see it all there. Hope this helps. And please let me know if you have any questions. I am SO happy to help! Love, Mary
Hi Mary. I’m making all your broths, stocks, etc. I just want to know if I can use turkey necks. Thanks in advance for your answer and the answer of any of your followers.
Hi Nilsa, Thanks so much for visiting!! Oh yes, Turkey necks are great for making bone broth gelatinous. BTW - Do you enjoy making other traditional foods in addition to Bone Broth? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my CZcams channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Mary's Nest thanks for answering my questions about the turkey neck bone broth. I will make it tomorrow and will let you know about it. I will check your playlist. I do love your channel. I did the whole chicken bake recipe. The chicken came out delicious. I’m going to try the fermented carrots 🥕 recipe. Thanks
nilsa acosta - Hi Nilsa, So glad the chicken came out great. And the firemen Ted carrots are nice and crunchy!! Please let me know if you have any questions! Love, Mary❤️😘❤️
Is lamb shank good for gelatinous broth?
Benaiah Yang - Hi Benaiah, thanks so much for visiting! Lamb shanks can be used to make bone broth as they are meaty bones. But you will also want to add some high Cartilage bones such as oxtails, knuckles, or patelas as bone broth is made up of a combination of meaty bones and high cartilage bones. Do you enjoy making other traditional foods in addition to bone broths? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my CZcams channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
so i’ve made all those mistakes and now i have (still tasting great though) broth but it won’t gel and i need it to. any way to fix it?
Hi Diane, Thanks so much for visiting. So sorry to hear about your mistakes but your bone broth is still nutritious - rich in protein and minerals, so do not throw it out. If the collagen has not been damaged, you can try putting it back on the stove and reducing it. That might help it gel. But if not, do consume it. It's still good for you. Have you seen my playlist about making all kinds of different bone broth? You can look through the playlist here: czcams.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of the videos.
BTW - Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: czcams.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: czcams.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Wonderful tip but don’t repeat because we can always rewind if need be.
Hi sweet friend! I saw that gel on your spoon... Now although my bone broth has tasted fantastic and I've seen results in my skin, I have NEVER seen my bone broth do that! I'll use your tips to get this result.
As far as the gel... Do you heat that up and drink it? Or do eat that gel as is? 🤔
Hi Sweet Kyla! I love your enthusiasm!! First, yes, I heat up the bone broth and drink it. And second, no matter what gel you get - it's nutritious. It's just like I shared at the end - the age of the bones can really play a role in how gelatinous the bone broth can get. But I am confident if you use these tips, you will get your broth as gelatinous as is possible with the bones you have. Those high cartilage bones really make a difference!! I am so glad you are here and we are on this traditional foods journey - and bone broth journey!! - together!! Love, Mary
Kyla Siler yes there is a huge difference with my skin in bone broth season too, it’s so amazing the difference and it’s quick to clear up when I’m drinking it daily.
No need for all those skincare products, bone broth is the elixir of clear skin. 💕
@@MoatCottage Definitely!! Homemade bone broth is certainly the fountain of youth! My skin literally GLOWS. I'm so happy I stumbled across Mary's channel.. because store bought bone broth could NEVER compare to homemade ♥️
Kyla Siler you are so right and Mary is such a sweetheart too 💕
is beef bone broth ok for people with high blood pressure:? thanks
Ofelia M - Thank you for visiting. I am not a medical professional, so I do not know the answer to that. Check with your doctor and see what he says. BTW - Do you enjoy learning about making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
How about hens?
Lynn Merritt - Hi Lynn, Yes, you can definitely make Bone Broth with hens. I have a video titled How to Make Roast Chicken Bone Broth. BTW - Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my CZcams channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I bought kilos of chicken feet every week to make my Collagen soup.
And the butcher thought I'm being cheap. 😊
Okey dokey will ask the butcher for: Meaty bones, marrow bones and high cartilage bone 🍖
I just realized I threw the $15 dollar bones that I used once away ):
Hi Kara, Oh no! Don't worry. Going forward you'll be ready to re-use them. Love, Mary
Bone broth makes me itchy.
Mel Sarnese - Hi Mel, Oh no! Are there other traditional foods you can enjoy? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my CZcams channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
What a sweet lady
Thank you so much for those kind words!! Have you seen my playlist about making all kinds of different bone broth in different appliances? You can look through the playlist here: czcams.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of the videos.
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: czcams.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html I think you will enjoy some of these videos.
Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: czcams.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: czcams.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
Oh…And here is my 2020 Channel Update for everything I have planned for this year: czcams.com/video/qjOJh8Cb_-k/video.html
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest thanks for all the content! Made some broth yesterday and it came out wonderful! Greetings from Italy.