So glad to find your channel. Like you, I try to keep my bone broth simple. Bones, water, garlic, and sometimes onion. (I don't add salt.) After cooling, I refrigerate the broth in wide mouth mason jars, skim the fat to use in other recipes, and then freeze in STRAIGHT sided wide mouth mason jars, or 1/2- 1 cup silicone ice cube trays then transfer to reusable zipper bags. Ball's 24 oz straight sided jars are perfect (store carefully to prevent tipping). I've used mason jars with shoulders such as you show in your video, but some have cracked in my freezer. I also use the bones in my soldierfly compost.. they are usually so soft anyway. One other tip, if I may. I usually hack the bones, especially the larger chicken thigh and leg bones, to expose the marrow before making the broth. I can't ever seem to have too much bone broth. As you mention, the collagen is gold!!!
I make wonderful Chickie Bone broth. I drink it every morning. And I add 7 drops of my home made garlic tincture in it. It's a fantastic drink that really make me feel much better. Starts out my day great!!!
I do something very similar. I make a lot more broth-stock (since I use meat and bones as well) at a time by using the 1/2 of a 10lb bag of chicken quarters, and I add some spices. After about an hour, I will take some of the meat out and strip it off the chicken quarters and save that and put the bones back in for the rest of the time. When done, I'll use a metal mesh strainer. I usually let the broth cool then add it to cleaned used 3lb sour cream containers and put them in the freezer. Then when I get ready I use one container, I will usually make soup by adding chicken, celery and carrots and letting that cook for an hour. I have a lot of freezer space. The broth when frozen seems to at least last 4 months.
So glad to find your channel. Like you, I try to keep my bone broth simple. Bones, water, garlic, and sometimes onion. (I don't add salt.)
After cooling, I refrigerate the broth in wide mouth mason jars, skim the fat to use in other recipes, and then freeze in STRAIGHT sided wide mouth mason jars, or 1/2- 1 cup silicone ice cube trays then transfer to reusable zipper bags. Ball's 24 oz straight sided jars are perfect (store carefully to prevent tipping).
I've used mason jars with shoulders such as you show in your video, but some have cracked in my freezer. I also use the bones in my soldierfly compost.. they are usually so soft anyway.
One other tip, if I may. I usually hack the bones, especially the larger chicken thigh and leg bones, to expose the marrow before making the broth.
I can't ever seem to have too much bone broth. As you mention, the collagen is gold!!!
Excellent! I appreciate your input. I've wondered about how to freeze my broth. Thank you!
I make wonderful Chickie Bone broth. I drink it every morning. And I add 7 drops of my home made garlic tincture in it. It's a fantastic drink that really make me feel much better. Starts out my day great!!!
That sounds really good. Thanks!
Nice cooking, thanks for sharing♦
Thanks for visiting!
I do something very similar. I make a lot more broth-stock (since I use meat and bones as well) at a time by using the 1/2 of a 10lb bag of chicken quarters, and I add some spices. After about an hour, I will take some of the meat out and strip it off the chicken quarters and save that and put the bones back in for the rest of the time. When done, I'll use a metal mesh strainer. I usually let the broth cool then add it to cleaned used 3lb sour cream containers and put them in the freezer. Then when I get ready I use one container, I will usually make soup by adding chicken, celery and carrots and letting that cook for an hour. I have a lot of freezer space. The broth when frozen seems to at least last 4 months.
Very cool. Thank you for sharing!
If you pressure bones for 1 and half hours the bones are very soft to give to dogs.
Ì pressure cooker them until there is very little bones left.