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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Our dogs love the spent bones and vegetables.

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

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

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

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

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

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

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

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

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

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

I thoroughly enjoyed this!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

You make it look so easy. Thank you!

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

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

Youre an awesome educator. Thank you for your wisdom.

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

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

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

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

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

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

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

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

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

I have a 10 quart instant pot and an insert basket to put all the solid veggies. I usually pressure cook for 3 hours. I also use a couple packages of chicken feet. It comes out so good and it’s like jello. Then into the freeze dryer.

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

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

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

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

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

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

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

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

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

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

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

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

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

Your videos and education that you add!! 💗

Love your channel. You have excellent content

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

Thank you. Exactly the information I needed.

Look at that beautiful rich color !! Looks good

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

wow looks great.

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

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

Beautiful bone broth

That is beautiful bone broth!

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

Great tutorial. Thanks for showing how to do this.

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

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

Very nice video ! Thank you for taking the time !

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

Love this

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

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

Im going to make this!😋

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

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

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

Thank you. This was very informative. 🙂

Looks really good,just wondering if you could set the instant pot a couple of times like so it will cook for 2 hours then set again for another 2 or is it good enough with just 2 hours

I’m making bone broth today. My hands got so cold from handling the refrigerated chicken that I needed to take a breather. So I checked your channel to see if you had anything to add. 👩‍🌾

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

Love your videos, Pam!!! You are an amazing help and inspiration! Question... how long do you roast your chicken wings? I go a good deal on chicken bones and I want to roast them 1st before making them into broth.

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