You've inspired me to make bone broth. I'm buying my first crock pot and I live in Hong Kong so getting chicken feet is no problem. ;) I'm so glad I found your channel. Recently started Keto and really enjoy your recipes and style. Keep up the good work!
I also add some Red Boat fish sauce to my bone broth. It enhances the flavor and makes it more chicken-y. I tend to make my broth in a pressure cooker, cooking it at pressure for approximately 70-90 minutes and I end up with very gelatinous broth.
This is a good video... thanks for sharing... A lot of people don't know the great health benefits of making your own broth...Drinking two cups a day... or adding it to soups and dishes as a base... or it replace of water for more flavor...
I got the chicken feet at Walmart. This will be the first time I’ve used them. I have made bone broth a number of times always using the bones from leftover roasted or broiled chicken. I get great broth but it has never been gelatinous like yours. This time I’m following you exactly.
You need pasture grass fed non gmo chicken feet. Not the caged chicken paws from Walmart!! The quality of the feet is important to the nutritional value of the broth.
I truly enjoy the passion you have for cooking! I'd love it if you took your GiG on the road and share your knowledge at local Farmers Markets this summer. Your Awesome!
Loved your crock-pot idea! Great video! I've raised too many chickens to use the feet (lol). You can freeze canning jars, but they have to be straight sided ones, so the ice expansion doesn't push on the glass and get trapped under the rim. Keep up your good work.
Hah, glad you liked the idea. That's really, really, REALLY cool that you raised chickens. My husband and I would love to do that one day. Thanks for the tip on the jars -- I'd just hate to suggest it to folks to misunderstand and have exploding glass everywhere, haha. (ouch). Cheers.
Or you can use a pressure cooker for 2 to 3hrs... And pour it through a fine strainer at the end if you only want the bone broth.I know some people with use a boil bag and put the chicken bones in when they put them in the pressure cooker. And pile the veggies around the bones..So they save the veggies to use in soup bases.
Hi Dot, Another successful weekend of Dot2trot cooking. Ha Ha! I made beef bone broth (started yesterday) which is just cooling on the counter. Made the chicken bone broth a week or so ago. Feels so good to be stocking the freezer with the liquid gold! It is very cold here (Calgary, Alberta) today so feels good to be cooking up a storm in the kitchen. Your Sunday roast dinner is in the oven as I write this. Smells Devine. Can’t wait for dinner. Just about to listen to your most recent video with a nice cup of tea. 😊
Dot2Trot's Low Carb Living I totally enjoyed the video and added a comment too. Lol. Lots of work but so very satisfying! And the Sunday roast was as good as it smelled. Took me right back to my childhood (many moons ago). My mom (who passed 27 years ago next month) would totally love that made that recipe. :)
The claws were removed, that part is what's under the claw on the live chicken. Wide mouth canning jars are safe for freezing, small mouth are not. Chicken fat is wonderful in making pie crusts!! Love your video and your kitchen set up. I am going to get some of those ice cube trays!!!
Yay! Chicken stock made the right way! Stock without feet just isn't the same. Properly made, cold chicken stock should be solid... even more solid than jello. As it warms up, it becomes liquid again.
Hi there Dot. LOVE your vids!! Question.. Why not add the vegetables when you *started* cooking the chicken? I have never seen someone add the vegetables/flavorings/herbs/spices so late in the cooking process..? Thanks
With this recipe, if you start cooking your veggies in the beginning, the flavor would have been cooked out of them after that first 18-24 hrs on high. Also, you'd be left with a filmy mush. Hope that helps :)
Not a silly question. Yes wash it before using. I just wash it in the sink with hot water, white vinegar and some liquid dish soap. It can dry in the dryer (just check the package to make sure) or outside on a line. If you use it with fats boiling it for 10 minutes gets the fat out when cleaning.
Wow I was throwing away my ck fat thinking it was bad. Thku so much for your info. I also liked you list your weight as you taught yoyr recipies. Also in keto you can't use CARROTS but you do. Now you look amazing. How did you start? Can I eat veg and fruits I like?
What a lovely and informative video on making bone broth! I just love your enthusiasm and helpful, cheerful demeanour! I've been enthusiastically making and drinking bone broth nightly for the last solid week and feel amazing! My husband now wants it every night in a mug as he thinks both gives him an energetic jolt and, has largely cleared up his eczema ---- where other unguents, pills and potions Rx'd by dermatologists or other doctors have failed. He's been suffering from this skin condition for many years now and has found much relief. I love my husband and now love making this for him. There are nay-sayers out there, but bone broth is truly a miraculous food that is very much worth making. Thank you again for sharing all your cuteness and enthusiasm!
Thanks Dot, that was really helpful, especially leaving the apple cider vinegar in for 30 minutes before cooking. Just one question, do chicken necks have collagen? I can get them easily but not chicken feet. Thanks again.
Just found you , like your channel ! have a little tip for you , adding a Egg shell will catch all the scum while simmering . My Grandmother told me that trick making clear broth .
I love your video especially because you're very calm and methodical. I was thinking this morning I want chicken feet to put in my both because they are full of collagen. and there you were. I learned from a meat market that if chicken foot has calluses on the bottom they have not been pasture-raised. They were raised on a hard ground and have developed those calluses as a protection. Giving a pedicure to a chicken foot is pretty gross, lol Just saying. I make bone broth and love it . it's so cool and I see the benefits already after Less Than 3 months. Make some more good stuff. BTW celery leaves have all the flavor so don't leave it out.
Wow...thanks for the tip about the calluses. I was just happy to find chicken feet. I may have to hit up some of the farms near me for a more natural supply.
I'm not supposed to eat chicken (something about the lectins in their protein), so I buy a whole turkey to make my bone broth (de-boned carcass, necks, wings, legs). Yes, add some ACV, draws the collagen from the bones. I add the veg at start, since they are strained out anyway, and the onion skins give the broth a deeper colour. You end up with beautiful fat free, sodium free stock. I also pressure can in pint jars. Will drink a whole jar while intermittent fasting, full of nutrients. Canning saves freezer space for all the turkey meat (unless I can that too). Also, use my big roaster with cover and do this in the oven at a very low temp. Perfectly safe overnight.
Hi Dot!! Thanks for the video. Do you have a video how you make beef bone broth (I absolutely hate the taste of chicken) I have made my own beef bone broth a time or two, but I'm always looking for another method, and I always trust you! 😊
@@Dot2TrotsLowCarbLiving yay, good luck! I hope it goes well. My beef bone broth has been slow cooking for a couple days, I'm going to check it this morning:-) I used some marrow Bones like I usually do.I'll be very interested to hear what you use. My husband definitely will not agree to the usual oxtail or neck bones, and I agree unless I'm absolutely sure it's a healthy animal, without mad cow disease! I'm interested to hear what you will find out at the farm!! Much better stuff send my local grocery store.;) Looking forward to your update!😊
My mom would make oxtail soup, I have had neighbors from Jamaica that would cook oxtail, so I was going to use that. And I see everywhere to try neck bones!. My husband was like don't you dare, you're going to be drinking spinal fluid LoL. But every single recipe I see says to use those! My local butcher said use femurs or just marrow bones. Sigh! I am very much looking forward to hearing what you find out from local farms. The funny thing is that I am rural, actually right in the middle of farm country, there are cows grazing right down the road. You'd think I'd be able to just get some bones easily...nope! Whatever I give up!!😄
I made some bone broth using chicken thighs I cooked it down to the bones were practically mush. I didn't get a lot of gelatin though I did get the fat cap. Did I do something wrong
Ok Dot .. Imma country girl myself but I just couldn’t hang w the chicken feet addition ... lol I really did lol when you said “ they are walking on their feet all day “ .. Great vid but I’ll just stick to the wings ... ha
Hi. I have been watching your videos to lose weight. Is this way of eating and bullet proof coffee and being in ketosis ok if you have been diagnosed with diabetes and a fib?
Great video! Thanks for sharing. Would anyone consider blending everything (vegetables, chicken bones) into a high speed blender to make a chicken vegetable puree broth soup? I figure the bones could add calcium and nutritious bone marrow into one's diet. Or maybe the pulverized chicken bones are not healthy to consume? Any thoughts on the subject? Thanks
I think the bones are cooked down so you get as much of the marrow and collagen out as possible. Also cooking them down makes it easier to pulverize them (after dehydrating them) into a powder that you can use in the soup as well as other ingredients. I haven't tried that but there are paleo folks who do that.
Okay cool... great thanks for info and awesome videos. I'll have to look into paleo diets to see if if can efficiently increase calcium and collagen intake to strengthen bones and joints :-)
Great tutorial! Question: was the broth portion in the bowl beneath the gelatin, or is the gelatin the broth that needs to be melted? How many cups of broth does it yield? Thanks!
ok i am confused. i dont use a slow cooker ..i hate those things..wayyy too long..and the way meat comes out of it is just...NO lol. curious..can u make broth from sayy a roast that u cook in the oven (pork, beef..even chicken)? if so..how would u do it? ive tried using the juices to make gravy, but i suck at it. i would like to make some broth so i could make creamy soups....just enough for a few bowls, not for a large family. any help would be great..ty
I'm making some chicken bone broth for the doggys(first try). I used distilled vinegar and only wings. The wings were a gift for the dogs. (Thanks mate!) :D I'm using whats at hand, so I didnt use anything else. I'm sure the dogs wont mind. I'm just trying to make jelly to mix with their dry food. What should I do with all that calcium left over though. I know they can eat it, but I don't want to give them that much at once. Is it good for fertiliser instead? :D
I would have thought straining the end result broth with cheesecolth...would this not remove some beneficial elements in the broth...i know a lot of youtubers do this...but is this straining a traditional methord or just a personal suggestion?
Hi!! I’m a happy camper I bought my crock pot and I’m doing the bone broth tonight for over night!! Yaay I will let you know how it comes out! Thank you for sharing!🙏❤️🙏
I’m doing it with chicken feet! But I should have thrown in some chicken wings as well! I don’t think it’s going to come out like your! If not, I will try it again!🤷♀️
Dot2Trot's Low Carb Living I did it!! But it came out more watery!! It’s ok I used it to cook my family’s rice!! But I’m definitely going to do it again! I would’ve love to be able to put a picture here so you could’ve seen it 🤷♀️
Yes, you can definitely use the backs (the entire carcass, actually). And you can use the meat, but you would probably take the meat out before the broth is done (strip it and put bones back).
I think honey,if you roasted that chikin first until golden brown or jaggery color,its makes more ummmfff chikin bone broth cause its give it some good aroma.
I found chicken feet in my store once and bought them for that very reason - to really pump up my broth/stock, I wasn't ready at the time so I threw them in the freezer. A couple weeks later when I took them out to use, as I was separating them (they had frozen together), I started thinking about how very white they were. Now obviously they were raw, and yet completely void of any dirt or staining. This got me to thinking, the only way for them to get THAT clean would be with the use of chemicals to clean them (I'm thinking bleach here and God knows what else). I finally decided to that if I wouldn't eat a steak washed in bleach, I don't want to drink it in my soup either, so the feet went in the trash. Any thoughts?
I agree on the bleach idea, but I can't imagine anyone trying to make chicken feet look "better" by bleaching them. I think they just look white, but I could be wrong.
Thank you for replying so quickly, as it happens, I didn't expect a response since this EXCELLENT video is almost a year old, so I looked it up and actually found a very descriptive video of the entire process of a factory cleaning the feet. It turns out they are essentially blanched, and then skinned of their outer layer which is quite yellow and scaly. Incidentally, this process also removes the outer layer of the nail, so it's probably safe to cook, But I'm with you, those puppy's are outta here! Thanks again for your reply and your wonderful video!
I worked in a abbotoir / chicken slaughter house before. We don't bleach the legs. After the feet was exposed to the hot water that makes it easier to pluck the feathers off the chicken. The keratin layer or skin (which was typically yellow) on the feet is peeling off. We just pull the skin away and exposed the inner white skin that you saw. Trust me, you need to peel that skin off before eating it which the store has already done for you. It's just a protective layer that is the same as nails.
When I took my home-raised chickens to the processing guy, his plucking machine cleaned the top layer of skin (the scales) off the chicken feet, including the outside layer of the nails, which left the feet quite white. I wouldn't have hesitated to put them in the stock pot whole, but I fed them to my dogs. Dogs loved them. :)
They took off the foot skin and the outer claw, so the only part you're cutting off is the good stem cells that create the collagen to create the outer nail, so you're losing all that nutrition. Callouses are a different story. If it was USDA inspected, it would already be removed for you. Otherwise, sometimes there can even be abcesses in their feet. :P but no need to remove the claws. Scrubbing briskly with a separate brush and simmering for 24 hours will kill most anything on the feet. Keep the nails. They are most of the reason the feet create such high quality bone broth.
So complicated. After we've had a roast chicken, I always save the nice meat and just throw the bones into a pot with water and a bit of vinegar or citric acid to boil for as much time as I have. Then strain it. It always comes out gelatinous. No special trip to find chicken feet and no extra chopping. I'm going to be chopping vegetables when I make the soup anyway. My parents always did that too. It's an old fashioned way of getting more meals out of a chicken.
Sorry I didn't get back to you quicker this time. It's actually a longer process. Not sure if you saw the printable recipe? I link it in every video description (below the video if on a desktop, or click the arrow next to the title if on mobile). Here's the link: dot2trot.com/low-carb-bone-broth-using-chicken-bones/
Hi Dot. I love this video and am making my first bone broth using chicken feet tomorrow. I found a place to source them from pasture raised chickens. I wanted to share the molds that I love for broth because they are self supportive, have lids, are 100% LFGE silicone (European standards so more than just BPA free) and super easy to clean with no residual smell left behind. One tray holds about 2.5 (maybe 3) cups between all 9 sections. I am fond of the clear but have a blue one as well. smile.amazon.com/gp/product/B07C4J4L59/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1 Thank you so much for making this video!
OMgee! I never heard of clipping the claws! Those feet help make the best broth, but I will be doing chicken pedicures from now on! What do you think of making it in an instant pot?
I haven't tried the insta pot yet. I need to play with it a little more before I try making the broth. Other people seem to have a lot of success with Instapots. I wanna try, but something about slowly cooking the bones and feet...
@@Dot2TrotsLowCarbLiving I have made my broth in my instant pot and it comes out great! Really gelatinous and the chicken bones are practically mushy they are so soft. 3 hours and it gets all the good stuff out of the bones. I love it! :-)
No, I can't. I get grossed out too easy. I'll just have o buy it. Beef I can do bcause I don't have to do that cutting and clipping. But thank you because I was wondering how to do chicken.
@Lina Adams just save your chicken bones and or carcasses whenever you eat chicken put them in a ziplock bag in the freezer and when you have enough you can make bone broth. I won't buy chicken feet they creep me out haha
Hi Dot! I am going to make Beef Bone Broth for the first time today in a crockpot/slow cooker. I notice you said cook on *HIGH* for 24hrs... Every other guide I see says to cook it on *LOW* for 48hrs. Can you comment on why you choose to cook on high in the slow cooker? Thanks! :)
I was also going by what I'd seen as I put this video together, and must have read that you could do one or the other (sorry, it's fuzzy lol). But it turned out perfectly -- and in a shorter amount of time, which is a plus.
Do you just heat it and drink by itself? I made some and left in my slow cooker for a few hours so was not sure if still ok to eat it, would it be ruined because it was not refrigerated for those hours?
Hmm. When you say a few hours, that makes me a little nervous. Bacteria will find its way in and cause it to spoil much quicker. For future batches, you can pour it into a shallow container (covered) until it's warm, then get it in the fridge. For your batch, I can't be sure if it's fine or not. Depends on how long a few hours is, if it was covered the whole time, and how quickly you plan to use the broth. I guess if it was me and I felt cautious, sadly, I think I'd dump it and make a new batch.
Oh, as for using it (heating it up), yeah, you simply warm it up to your desired temperature and consume it. I usually freeze mine in big cubes to use and pull them out as needed.
Dot2Trot's Low Carb Living well my husband said he turned off the Slow cooker at about 9am. I didn’t get to it till about 2pm to strain it and it was still quite warm. I think it had been on low all night. Anyway I have strained it and refrigerated it now and in the morning I will see if it is gelatinous. I think it should be ok to consume. Thanks for your answers. 👩🍳
I make mine with chicken carcasses that I buy from the butcher. They've cut up the chicken and taken out everything except the main carcass (or frame as they say in in Australia). Works great. I also just save the bones from the chickens that I roast. I take off all the meat and put the bones aside and use the bones for broth and the chicken for different dishes.
Haha yeah I don't like chicken feet either. I save my chicken bones every time I have chicken drumsticks which is frequently I save the bones in a freezer bag and when I have enough like today I want to make a bone broth but I'm looking for a good recipe and which is how I landed here.
Good to know but I still get freaked out about using the toe nails. I just know they are scratching and stepping in a not so broth friendly ingredient.
Plastic wrap. You are infusing plastic into your hours long good cooking. Plastic freezer containers. Have used glass jars in freezer for decades. Very few broken jars in that time. Refrigerate food until well chilled in jars, then freeze them.
I discovered a few months ago that the Walmart by me now sells chicken feet! Check to see if yours does. Plus if they don't you can always ask them. Grocery stores will look into products if enough people start asking them.
Lots of critics and snowflakes in the comment section. Ugh! The recipe is spot on. I wont use plastic for storage if I had cancer to deal with though. Glass and stainless steel are best.
Glad you liked the recipe! Chicken feet can freak folks out, but it takes the broth to a new level. I agree on the plastic. I just haven't found a good stainless steel to use. So I stick to BPA free for now.
If you ever go to an Indian or Asian supermarket you will go gaga over the stainless steel containers, trays and pots. Good luck. I hope you are feeling better. And thank you for replying. I noticed you always reply. I really respect the respect you show your viewers. Thanks a lot.
I dont like the taste of the vinegar.....i make my broth without.....i use feet, wings, celery, carrots, onion, garlic, and I admit one small apple, plus aromatics.....sometime green beans, green chard, mushrooms, .....when stove top i brown, but lately i use slow cooker....as everything drains I squeeze with hands......next will try pressure cooker....not fan of beef bone broth....used to make mineral broth vegetarian
I used the vinegar mostly for extracting as much out of bones as possible. I try not to use much because like you I don't want the flavor. Let me know how the pressure cooker goes. I have one now and haven't tried broth yet.
I say we really eat wayyy more gross stuff- if people really knew what all is in their food... I was kidding about the feet; it is well worth the effort as it is so benificial. Doing all that work anyway, so throw in a few. Pounds 'O Feet... 😉😁
Valkh if you stare at that chicken feet more than 1 minutes,you'll get nightmares that vampires come to you and their claws like those chicken feet or claws
You've inspired me to make bone broth. I'm buying my first crock pot and I live in Hong Kong so getting chicken feet is no problem. ;) I'm so glad I found your channel. Recently started Keto and really enjoy your recipes and style. Keep up the good work!
Way to go. I totally wish I could go shopping with you in Hong Kong :) Glad you're enjoying the recipes, good luck going keto!
Thank you for your simple recipes and simple directions....from a simple person!
I loved the idea of making these cubes of broth to add to vegetables to enhance their flavour
Fantastic...thank you! I'm so glad that you showed in detail what parts to use and why. This is wonderful - can't wait to make some bone broth!
I also add some Red Boat fish sauce to my bone broth. It enhances the flavor and makes it more chicken-y. I tend to make my broth in a pressure cooker, cooking it at pressure for approximately 70-90 minutes and I end up with very gelatinous broth.
This is a good video... thanks for sharing...
A lot of people don't know the great health benefits of making your own broth...Drinking two cups a day... or adding it to soups and dishes as a base... or it replace of water for more flavor...
I got the chicken feet at Walmart. This will be the first time I’ve used them. I have made bone broth a number of times always using the bones from leftover roasted or broiled chicken. I get great broth but it has never been gelatinous like yours. This time I’m following you exactly.
Hope it works out this time! :)
You need pasture grass fed non gmo chicken feet. Not the caged chicken paws from Walmart!! The quality of the feet is important to the nutritional value of the broth.
I truly enjoy the passion you have for cooking! I'd love it if you took your GiG on the road and share your knowledge at local Farmers Markets this summer. Your Awesome!
that'd rock :)
Thats a great idea!! Include ethnic varieties?? 👍
Loved your crock-pot idea! Great video! I've raised too many chickens to use the feet (lol). You can freeze canning jars, but they have to be straight sided ones, so the ice expansion doesn't push on the glass and get trapped under the rim. Keep up your good work.
Hah, glad you liked the idea. That's really, really, REALLY cool that you raised chickens. My husband and I would love to do that one day. Thanks for the tip on the jars -- I'd just hate to suggest it to folks to misunderstand and have exploding glass everywhere, haha. (ouch). Cheers.
I add the celery to make spaghetti sauce. I cook it with the meat with onions, garlic, sea salt and black pepper. I love your site.
I’m trying this too. Thank you for all you do.
this is fantastic, I have never seen anyone cook with chicken feet, thank you!
If you'd asked me 5 yrs ago if I'd ever cook chickenfeet, the answer would have been a resounding "NoOoOo!" :) But times change. Glad you liked!
This was super useful. Will definitely try this one. So much delishousness and practical tips in this channel. I wish I found you a lot sooner 😊
Or you can use a pressure cooker for 2 to 3hrs... And pour it through a fine strainer at the end if you only want the bone broth.I know some people with use a boil bag and put the chicken bones in when they put them in the pressure cooker. And pile the veggies around the bones..So they save the veggies to use in soup bases.
Hi Dot,
Another successful weekend of Dot2trot cooking. Ha Ha! I made beef bone broth (started yesterday) which is just cooling on the counter. Made the chicken bone broth a week or so ago. Feels so good to be stocking the freezer with the liquid gold! It is very cold here (Calgary, Alberta) today so feels good to be cooking up a storm in the kitchen. Your Sunday roast dinner is in the oven as I write this. Smells Devine. Can’t wait for dinner. Just about to listen to your most recent video with a nice cup of tea. 😊
Love that you're making your own broth. Fun videos to watch sometimes, but a lot of work right? Hope you enjoyed the video.
Dot2Trot's Low Carb Living I totally enjoyed the video and added a comment too. Lol.
Lots of work but so very satisfying! And the Sunday roast was as good as it smelled. Took me right back to my childhood (many moons ago). My mom (who passed 27 years ago next month) would totally love that made that recipe. :)
That's great :)
The claws were removed, that part is what's under the claw on the live chicken. Wide mouth canning jars are safe for freezing, small mouth are not. Chicken fat is wonderful in making pie crusts!! Love your video and your kitchen set up. I am going to get some of those ice cube trays!!!
I just love the way you explain everything!!! Chicken feet? Delicious!!!
Lol, thanks :)
Cool and Thanks. You provided a simple yet thorough explanation.
You explained everything I need to know about making Chicken bone broth. I really enjoyed and learned from your video.
Great easy recipe to follow thanks for sharing❤️
Yay! Chicken stock made the right way! Stock without feet just isn't the same. Properly made, cold chicken stock should be solid... even more solid than jello. As it warms up, it becomes liquid again.
Glad you like :) Was a great batch.
Hi there Dot. LOVE your vids!! Question.. Why not add the vegetables when you *started* cooking the chicken? I have never seen someone add the vegetables/flavorings/herbs/spices so late in the cooking process..? Thanks
With this recipe, if you start cooking your veggies in the beginning, the flavor would have been cooked out of them after that first 18-24 hrs on high. Also, you'd be left with a filmy mush. Hope that helps :)
@@Dot2TrotsLowCarbLiving Ok, that makes sense. Thanks I will do that
Maybe a silly question but do you wash your cheesecloth first and if so how do you wash it?
Not a silly question. Yes wash it before using. I just wash it in the sink with hot water, white vinegar and some liquid dish soap. It can dry in the dryer (just check the package to make sure) or outside on a line. If you use it with fats boiling it for 10 minutes gets the fat out when cleaning.
Thank you.
Teresa ten Pas h
thanks for another vid!
a nice cube or an ice cube, intentional or not i got a kick out of it ;) keep up the good work!
Thank you :) Very cold cube, lol.
Please advice. Thku for your time. God bless you.
Wow I was throwing away my ck fat thinking it was bad. Thku so much for your info. I also liked you list your weight as you taught yoyr recipies. Also in keto you can't use CARROTS but you do. Now you look amazing. How did you start? Can I eat veg and fruits I like?
What a lovely and informative video on making bone broth! I just love your enthusiasm and helpful, cheerful demeanour! I've been enthusiastically making and drinking bone broth nightly for the last solid week and feel amazing! My husband now wants it every night in a mug as he thinks both gives him an energetic jolt and, has largely cleared up his eczema ---- where other unguents, pills and potions Rx'd by dermatologists or other doctors have failed. He's been suffering from this skin condition for many years now and has found much relief. I love my husband and now love making this for him. There are nay-sayers out there, but bone broth is truly a miraculous food that is very much worth making. Thank you again for sharing all your cuteness and enthusiasm!
All hail the magic of bone broth. I do love it. It's replaced that 2nd cup of coffee in the morning in my home.
Thanks Dot, that was really helpful, especially leaving the apple cider vinegar in for 30 minutes before cooking. Just one question, do chicken necks have collagen? I can get them easily but not chicken feet. Thanks again.
this is exactly what I needed to see, thank you for posting
Just found you , like your channel ! have a little tip for you , adding a Egg shell will catch all the scum while simmering . My Grandmother told me that trick making clear broth .
In my country, many supermarkets sell chicken feet n they clean them, thanks for yr recipe for making Low Carb Bone Broth Using Chicken Bones😃👍
I love your video especially because you're very calm and methodical. I was thinking this morning I want chicken feet to put in my both because they are full of collagen. and there you were. I learned from a meat market that if chicken foot has calluses on the bottom they have not been pasture-raised. They were raised on a hard ground and have developed those calluses as a protection. Giving a pedicure to a chicken foot is pretty gross, lol Just saying.
I make bone broth and love it . it's so cool and I see the benefits already after Less Than 3 months. Make some more good stuff. BTW celery leaves have all the flavor so don't leave it out.
Wow...thanks for the tip about the calluses. I was just happy to find chicken feet. I may have to hit up some of the farms near me for a more natural supply.
I'm not supposed to eat chicken (something about the lectins in their protein), so I buy a whole turkey to make my bone broth (de-boned carcass, necks, wings, legs). Yes, add some ACV, draws the collagen from the bones. I add the veg at start, since they are strained out anyway, and the onion skins give the broth a deeper colour. You end up with beautiful fat free, sodium free stock. I also pressure can in pint jars. Will drink a whole jar while intermittent fasting, full of nutrients. Canning saves freezer space for all the turkey meat (unless I can that too). Also, use my big roaster with cover and do this in the oven at a very low temp. Perfectly safe overnight.
Great setup :)
Can you mix beef and chicken bones?
Hi Dot!! Thanks for the video. Do you have a video how you make beef bone broth (I absolutely hate the taste of chicken) I have made my own beef bone broth a time or two, but I'm always looking for another method, and I always trust you! 😊
Not yet but it is coming. I'm trying to secure some good beef bones and it looks like I will be heading to a local farm this spring.
@@Dot2TrotsLowCarbLiving yay, good luck! I hope it goes well. My beef bone broth has been slow cooking for a couple days, I'm going to check it this morning:-)
I used some marrow Bones like I usually do.I'll be very interested to hear what you use. My husband definitely will not agree to the usual oxtail or neck bones, and I agree unless I'm absolutely sure it's a healthy animal, without mad cow disease! I'm interested to hear what you will find out at the farm!! Much better stuff send my local grocery store.;)
Looking forward to your update!😊
100% agree on healthy bones. @@JennyLory
My mom would make oxtail soup, I have had neighbors from Jamaica that would cook oxtail, so I was going to use that. And I see everywhere to try neck bones!. My husband was like don't you dare, you're going to be drinking spinal fluid LoL. But every single recipe I see says to use those!
My local butcher said use femurs or just marrow bones. Sigh!
I am very much looking forward to hearing what you find out from local farms. The funny thing is that I am rural, actually right in the middle of farm country, there are cows grazing right down the road. You'd think I'd be able to just get some bones easily...nope!
Whatever I give up!!😄
Hate chicken!!!?? What's wrong with you?
I think you are great and thanks for sharing. ....
Yes shout out to Wegmans Grocery I shop there too 🤩 thanks for this recipe can you do a beef broth recipe as well
I just found you. Thanks for sharing.
Great! Hope it helps out.
I'm so glad I found this ty so much
Dot what exact vinegar are you using? It looks good!
Apple Cider vinegar, unfiltered. Wegman's grocery store brand :)
I made some bone broth using chicken thighs I cooked it down to the bones were practically mush. I didn't get a lot of gelatin though I did get the fat cap. Did I do something wrong
I make my bone broth in my pressure cooker. Good to know where to find the chicken feet and how to prepare them.
Pressure cooker, nice! :) I'll look into that.
Ok Dot .. Imma country girl myself but I just couldn’t hang w the chicken feet addition ... lol
I really did lol when you said “ they are walking on their feet all day “ ..
Great vid but I’ll just stick to the wings ... ha
As long as u wash it good no problem u don't eat the feet🙂 unless u want too
Hi. I have been watching your videos to lose weight. Is this way of eating and bullet proof coffee and being in ketosis ok if you have been diagnosed with diabetes and a fib?
Did you change the water with the ACV in it before you cooked it???
Great video! Thanks for sharing. Would anyone consider blending everything (vegetables, chicken bones) into a high speed blender to make a chicken vegetable puree broth soup? I figure the bones could add calcium and nutritious bone marrow into one's diet. Or maybe the pulverized chicken bones are not healthy to consume? Any thoughts on the subject? Thanks
I think the bones are cooked down so you get as much of the marrow and collagen out as possible. Also cooking them down makes it easier to pulverize them (after dehydrating them) into a powder that you can use in the soup as well as other ingredients. I haven't tried that but there are paleo folks who do that.
Okay cool... great thanks for info and awesome videos. I'll have to look into paleo diets to see if if can efficiently increase calcium and collagen intake to strengthen bones and joints :-)
Great tutorial! Question: was the broth portion in the bowl beneath the gelatin, or is the gelatin the broth that needs to be melted? How many cups of broth does it yield? Thanks!
The gelatin is also broth. Just add some heat and it turns liquid. I usually get 4-5 quarts in a batch (up to 20 cups).
Thanks! Hoping to try this next week. I'll let you know how it turns out. :)
ok i am confused. i dont use a slow cooker ..i hate those things..wayyy too long..and the way meat comes out of it is just...NO lol. curious..can u make broth from sayy a roast that u cook in the oven (pork, beef..even chicken)? if so..how would u do it? ive tried using the juices to make gravy, but i suck at it. i would like to make some broth so i could make creamy soups....just enough for a few bowls, not for a large family. any help would be great..ty
I'm making some chicken bone broth for the doggys(first try). I used distilled vinegar and only wings. The wings were a gift for the dogs. (Thanks mate!) :D
I'm using whats at hand, so I didnt use anything else. I'm sure the dogs wont mind. I'm just trying to make jelly to mix with their dry food. What should I do with all that calcium left over though. I know they can eat it, but I don't want to give them that much at once. Is it good for fertiliser instead? :D
I would have thought straining the end result broth with cheesecolth...would this not remove some beneficial elements in the broth...i know a lot of youtubers do this...but is this straining a traditional methord or just a personal suggestion?
Wen you defrost do you rehaet to drink it or you just defrost and drink it .thank you from uk
I defrost and reheat :)
Hi!!
I’m a happy camper I bought my crock pot and I’m doing the bone broth tonight for over night!! Yaay I will let you know how it comes out!
Thank you for sharing!🙏❤️🙏
Awesome! Also post which parts you used -- wings, legs, thighs, neck, feet.
I’m doing it with chicken feet! But I should have thrown in some chicken wings as well! I don’t think it’s going to come out like your! If not, I will try it again!🤷♀️
Oh I think the chicken feet will come out just fine!
Dot2Trot's Low Carb Living
I did it!! But it came out more watery!! It’s ok I used it to cook my family’s rice!! But I’m definitely going to do it again! I would’ve love to be able to put a picture here so you could’ve seen it 🤷♀️
what about chicken backs instead of feet? also do you throw away the chicken wings, etc or can they be eaten?
Yes, you can definitely use the backs (the entire carcass, actually). And you can use the meat, but you would probably take the meat out before the broth is done (strip it and put bones back).
Can't wait to make some tomarow
Im confused pls help which is the best bone broth. Chicken or beef?
I recognize you WW ladle. I’ve had mine for years!
We miss you. Hope you are well.
If I cannot find chicken feet, can I double with chicken wings or something else?
Wings -- especially with the tips work. It may not turn completely to jelly but it still makes healthy delicious broth.
Love this channel
Thanks Vanessa!
I think honey,if you roasted that chikin first until golden brown or jaggery color,its makes more ummmfff chikin bone broth cause its give it some good aroma.
Can you eat or cook the chicken you used after?
I found chicken feet in my store once and bought them for that very reason - to really pump up my broth/stock, I wasn't ready at the time so I threw them in the freezer. A couple weeks later when I took them out to use, as I was separating them (they had frozen together), I started thinking about how very white they were. Now obviously they were raw, and yet completely void of any dirt or staining.
This got me to thinking, the only way for them to get THAT clean would be with the use of chemicals to clean them (I'm thinking bleach here and God knows what else). I finally decided to that if I wouldn't eat a steak washed in bleach, I don't want to drink it in my soup either, so the feet went in the trash.
Any thoughts?
I agree on the bleach idea, but I can't imagine anyone trying to make chicken feet look "better" by bleaching them. I think they just look white, but I could be wrong.
Thank you for replying so quickly, as it happens, I didn't expect a response since this EXCELLENT video is almost a year old, so I looked it up and actually found a very descriptive video of the entire process of a factory cleaning the feet.
It turns out they are essentially blanched, and then skinned of their outer layer which is quite yellow and scaly. Incidentally, this process also removes the outer layer of the nail, so it's probably safe to cook, But I'm with you, those puppy's are outta here!
Thanks again for your reply and your wonderful video!
I worked in a abbotoir / chicken slaughter house before. We don't bleach the legs. After the feet was exposed to the hot water that makes it easier to pluck the feathers off the chicken. The keratin layer or skin (which was typically yellow) on the feet is peeling off. We just pull the skin away and exposed the inner white skin that you saw. Trust me, you need to peel that skin off before eating it which the store has already done for you. It's just a protective layer that is the same as nails.
When I took my home-raised chickens to the processing guy, his plucking machine cleaned the top layer of skin (the scales) off the chicken feet, including the outside layer of the nails, which left the feet quite white. I wouldn't have hesitated to put them in the stock pot whole, but I fed them to my dogs. Dogs loved them. :)
where in the Richmond va area can you find chicken feet??? I DOUBT going to get them at kogers or Wal-Mart
Check out the local Asian grocery stores, that's where I get mine. Oh, and my local Walmart started selling chicken feet about 6 months ago!
Thanks for sharing
I made Colloidal silver. added a cup of it to my Bone broth and keep it all in the fridge because it will keep long with SIlver.
Can we do it in the pressure cooker?
I don't see why not. Michelle Tam at Nom Nom Paleo has a instant pot broth recipe: nomnompaleo.com/2012/01/17/20120117quick-pressure-cooker-bone-broth
Thank you very much dear
how do you calculate the macros for this?
Lol..chicken feet... Ewww you lost me on that one...but I LOVE YOUR CHANNEL ! :)
LOL! Then use wings and thighs!
If you are in México, you get the chicken feet at the "mercado" with any butcher that sells chicken :)
What temperature does it go on?!
Crock pot low setting.
It reminds me Al Capone Gangster that clipped uncooperative business owners that clipped peoples fingers. Ouch!!!
They took off the foot skin and the outer claw, so the only part you're cutting off is the good stem cells that create the collagen to create the outer nail, so you're losing all that nutrition. Callouses are a different story. If it was USDA inspected, it would already be removed for you. Otherwise, sometimes there can even be abcesses in their feet. :P but no need to remove the claws. Scrubbing briskly with a separate brush and simmering for 24 hours will kill most anything on the feet. Keep the nails. They are most of the reason the feet create such high quality bone broth.
So complicated. After we've had a roast chicken, I always save the nice meat and just throw the bones into a pot with water and a bit of vinegar or citric acid to boil for as much time as I have. Then strain it. It always comes out gelatinous. No special trip to find chicken feet and no extra chopping. I'm going to be chopping vegetables when I make the soup anyway. My parents always did that too. It's an old fashioned way of getting more meals out of a chicken.
That's awesome. Very economical. :)
yup! no waste... cook smart not hard. I love my pressure cooker... just set it and walk away..
Are the feet already skinned? How can you tell?
The feet aren't skinned. I've never seen skinned chicken feet. I think they always have the skin (but not an expert on that haha).
Thanks for the quick reply! I'm making broth right now. It's been almost 4 hours on simmer. Do you think that's long enough? @@Dot2TrotsLowCarbLiving
Sorry I didn't get back to you quicker this time. It's actually a longer process. Not sure if you saw the printable recipe? I link it in every video description (below the video if on a desktop, or click the arrow next to the title if on mobile). Here's the link: dot2trot.com/low-carb-bone-broth-using-chicken-bones/
Hi Dot. I love this video and am making my first bone broth using chicken feet tomorrow. I found a place to source them from pasture raised chickens.
I wanted to share the molds that I love for broth because they are self supportive, have lids, are 100% LFGE silicone (European standards so more than just BPA free) and super easy to clean with no residual smell left behind.
One tray holds about 2.5 (maybe 3) cups between all 9 sections. I am fond of the clear but have a blue one as well. smile.amazon.com/gp/product/B07C4J4L59/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
Thank you so much for making this video!
OMgee! I never heard of clipping the claws! Those feet help make the best broth, but I will be doing chicken pedicures from now on! What do you think of making it in an instant pot?
I haven't tried the insta pot yet. I need to play with it a little more before I try making the broth. Other people seem to have a lot of success with Instapots. I wanna try, but something about slowly cooking the bones and feet...
@@Dot2TrotsLowCarbLiving I have made my broth in my instant pot and it comes out great! Really gelatinous and the chicken bones are practically mushy they are so soft. 3 hours and it gets all the good stuff out of the bones. I love it! :-)
Can I just use chicken wings
Jeanne, you can use the wings, drumsticks, neck, and the carcass of a whole chicken. Feet are optional.
No, I can't. I get grossed out too easy. I'll just have o buy it. Beef I can do bcause I don't have to do that cutting and clipping. But thank you because I was wondering how to do chicken.
Keep in mind, you don't have to do feet, haha, but I TOTALLY understand. Chicken feet are a little gross to look at :)
@Lina Adams just save your chicken bones and or carcasses whenever you eat chicken put them in a ziplock bag in the freezer and when you have enough you can make bone broth. I won't buy chicken feet they creep me out haha
good tip for the chicken feet. Normally, I use chicken backs.
Celery makes broth bitter as it cooks for a long time and breaks down
Hi Dot! I am going to make Beef Bone Broth for the first time today in a crockpot/slow cooker. I notice you said cook on *HIGH* for 24hrs... Every other guide I see says to cook it on *LOW* for 48hrs. Can you comment on why you choose to cook on high in the slow cooker? Thanks! :)
I was also going by what I'd seen as I put this video together, and must have read that you could do one or the other (sorry, it's fuzzy lol). But it turned out perfectly -- and in a shorter amount of time, which is a plus.
The claws contain a lot of collagens that you are removing.
Do you just heat it and drink by itself? I made some and left in my slow cooker for a few hours so was not sure if still ok to eat it, would it be ruined because it was not refrigerated for those hours?
Hmm. When you say a few hours, that makes me a little nervous. Bacteria will find its way in and cause it to spoil much quicker. For future batches, you can pour it into a shallow container (covered) until it's warm, then get it in the fridge. For your batch, I can't be sure if it's fine or not. Depends on how long a few hours is, if it was covered the whole time, and how quickly you plan to use the broth. I guess if it was me and I felt cautious, sadly, I think I'd dump it and make a new batch.
Oh, as for using it (heating it up), yeah, you simply warm it up to your desired temperature and consume it. I usually freeze mine in big cubes to use and pull them out as needed.
Dot2Trot's Low Carb Living well my husband said he turned off the Slow cooker at about 9am. I didn’t get to it till about 2pm to strain it and it was still quite warm. I think it had been on low all night. Anyway I have strained it and refrigerated it now and in the morning I will see if it is gelatinous. I think it should be ok to consume. Thanks for your answers. 👩🍳
Shot though the screen
Good job thx nice lady as well cheers
Lovely 😍
LOL no way man. I am not gonna clip chicken toes.
You haven't lived until you've clipped chicken toes.
Thats way too much work for me. I am lazy. Plus those chicken feet were creepy! !!
They are really creepy! You can always make it with just thighs and legs if you wanna try it.
Diane Crane I know!!!! 😝. Great channel though!
I make mine with chicken carcasses that I buy from the butcher. They've cut up the chicken and taken out everything except the main carcass (or frame as they say in in Australia). Works great. I also just save the bones from the chickens that I roast. I take off all the meat and put the bones aside and use the bones for broth and the chicken for different dishes.
Haha yeah I don't like chicken feet either. I save my chicken bones every time I have chicken drumsticks which is frequently I save the bones in a freezer bag and when I have enough like today I want to make a bone broth but I'm looking for a good recipe and which is how I landed here.
I agree. I may try without feet
If you skin chicken feet, the toe nails have this shell like covering on it.
Good to know but I still get freaked out about using the toe nails. I just know they are scratching and stepping in a not so broth friendly ingredient.
Give me salt shaker
Love your videos but I’m out on the chicken feet wings yes feet no! 🤓
Hah, the feet totally didn't go over well with many people :)
But they're so cute!
Is there a problem if there is still meat left of the bone (if using leftover chicken, like drumsticks)?
\
Nope, you can just strain it off. We're making a broth, not soup, and anything big will just strain away :)
Plastic wrap. You are infusing plastic into your hours long good cooking.
Plastic freezer containers.
Have used glass jars in freezer for decades. Very few broken jars in that time. Refrigerate food until well chilled in jars, then freeze them.
My Walmart started carrying chicken feet, 5lbs bags of it!!!
Nice!
Ewe- lol
You can get chicken feet at Walmart
I discovered a few months ago that the Walmart by me now sells chicken feet! Check to see if yours does. Plus if they don't you can always ask them. Grocery stores will look into products if enough people start asking them.
@@Dot2TrotsLowCarbLiving Yes, that was what my comment was about :) I have bought them many times for bone broth. Pretty inexpensive too.
Lots of critics and snowflakes in the comment section. Ugh! The recipe is spot on. I wont use plastic for storage if I had cancer to deal with though. Glass and stainless steel are best.
Glad you liked the recipe! Chicken feet can freak folks out, but it takes the broth to a new level. I agree on the plastic. I just haven't found a good stainless steel to use. So I stick to BPA free for now.
If you ever go to an Indian or Asian supermarket you will go gaga over the stainless steel containers, trays and pots. Good luck. I hope you are feeling better. And thank you for replying. I noticed you always reply. I really respect the respect you show your viewers. Thanks a lot.
Those are not the nails! Just the toes which can be kept on. You’re giving inaccurate information!
Love your channel, but I can’t do this one. You’re grossing me out with toenails and calluses on the chicken feet.
Hah, I totally understand. Grossed me out some too :) Butt he broth was delicious.
I dont like the taste of the vinegar.....i make my broth without.....i use feet, wings, celery, carrots, onion, garlic, and I admit one small apple, plus aromatics.....sometime green beans, green chard, mushrooms, .....when stove top i brown, but lately i use slow cooker....as everything drains I squeeze with hands......next will try pressure cooker....not fan of beef bone broth....used to make mineral broth vegetarian
I used the vinegar mostly for extracting as much out of bones as possible. I try not to use much because like you I don't want the flavor. Let me know how the pressure cooker goes. I have one now and haven't tried broth yet.
You lost me at chicken feet. My husband makes turkey soup every thanksgiving and Christmas out of the turkey bone. It takes him about 2 days also
🐓🐔👍👍🐔🐓
Sorry ... I can’t watch chicken feet.... see ya later, bye.... lol.
You can also use chicken bones, but 'they' say the feet are best because of all the collagen. Not pretty to look at, agreed. :)
I say we really eat wayyy more gross stuff- if people really knew what all is in their food...
I was kidding about the feet; it is well worth the effort as it is so benificial. Doing all that work anyway, so throw in a few. Pounds 'O Feet... 😉😁
Valkh if you stare at that chicken feet more than 1 minutes,you'll get nightmares that vampires come to you and their claws like those chicken feet or claws
@@Dot2TrotsLowCarbLiving neck is pretty good for broth too.