Super simple Bone Broth that gels every time: Clara's Canning Co. The Show

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Super simple Bone Broth that gels every time: Clara's Canning Co. The Show

Рет қаралды 11,765

8 ай бұрын

Try this super simple method!
Broth that gels every time does not have to take days to cook or a lot of time to prep.
By keeping the broth simple to start, means it can be applied in more ways later. Enjoy as is with a bit of sea salt and pepper to taste or you can infuse the final result with aromatics like herbs, veggies, spices, garlic, and onion afterwards.
If desired, steep finished broth with aromatics for one to two hours over medium low heat and then strain.
The fat can be kept in the stock, or further refined into cooking oil, or used for bath and body products.
For heavy gelling stock: the rule of thumb is one chicken carcass will yield 2-3 quarts of stock, beef/pork/lamb bones will yield about one quart of broth per pound.
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Пікірлер: 72

@TheresaPreston 8 ай бұрын

Can we freeze it?

@clarascanningco 8 ай бұрын

Absolutely, just make sure you leave 2 inches of head space in the jar, and cool it completely before freezing.

@WS-by5cl 6 ай бұрын

Before canning my bone broth, I used to freeze it in ziploc bags. It works great if you remember to thaw! I will also freeze some in ice cube trays, and keep it bagged in the freezer to add to meals that need a bit of liquid added, or for deglazing a pan.

@ramencurry6672 5 ай бұрын

You can use the stock for stuffing. Personally I would make stuffing even in the summer, not just thanksgiving

@tylerdurden92az 6 ай бұрын

This channel should 100x more subscribers!

@clarascanningco 6 ай бұрын

Aw thank you

@jenniferkuzara4214 8 ай бұрын

I used to like to take the bones from chicken stock and make “bone butter”. I buzzed them in the food processor with a little fat, maybe some vitamin E, maybe some peanut butter. Whatever I had. This makes a kind of mousse consistency. I used to stuff Kong toys with it or just add a dollop to the dogs’ food each meal. I did have one intrepid friend who sampled it once and said it was tasty. Now I don’t because our stock strainings just go straight to the chicken coop - they’re great pickers. But maybe I’ll do this again for the doggos for Christmas.

@clarascanningco 8 ай бұрын

Yes! I have blended into a sort of sickening smoothie for the dog, the chickens, the garden. Not pretty but oh so "nutrient dense" lol

@alisonhoward1319 8 ай бұрын

Yum! I'm hunkering down at the house today and have some broth making goodies waiting for me in the freezer. Broth day!

@clarascanningco 8 ай бұрын

Oh that sounds lovely!

@tinakeith2355 Ай бұрын

Loved your video. I used to make chicken stock using a whole chicken with vegetables in a pressure cooker then kept the stock and mashed the vegetables and bones into mush to feed to my dogs dolloping it on top of their kibble so they thought they’re eating human food. The stock always gelled. Thanks for the tips on the cooling down process.

@clarascanningco 13 күн бұрын

@tinakeith2355 thank you! That sounds like great dog food!

@nataliesaxon3175 5 ай бұрын

I thought this was a really old video at 1st 😅 absolutely enjoyed it ❤ you were born to be on camera ❤

@clarascanningco 5 ай бұрын

Aw thank you

@Beth_Keen 8 ай бұрын

I’ve been making broth for many years and I learned a couple new things in this video, thank you!!

@clarascanningco 8 ай бұрын

You are so welcome, I love to hear that.

@saribog 8 ай бұрын

Same here!

@DeerzyDeer 6 ай бұрын

I made some chicken broth using all your tips this morning and wow it came out great! Thank you so much!😊

@clarascanningco 6 ай бұрын

Thanks so much! I'm so happy to hear that.

@lanimomeyer1683 8 ай бұрын

Ona…this was outstanding. You are a natural teacher.

@clarascanningco 8 ай бұрын

Aw, thanks Lani.

@salami5050 5 ай бұрын

This was so useful with so much info I haven't seen in other tutorials! Can't wait to can this.

@MixinwithRobin 4 ай бұрын

Love it!

@eranz8362 8 ай бұрын

“Enough water to cover the bones” story of my life

@clarascanningco 8 ай бұрын

You got me good bro hahahah

@TheRougeChef 5 ай бұрын

Great video! Instead of water, while the bones are still hot, add ice.the thermal shock helps release the marrow

@januarytimberlake9629 7 ай бұрын

Thank you for sharing. I tried out the insta pot bone broth method. I have jelled broth. ❤

@clarascanningco 7 ай бұрын

Wonderful to hear 😊

@user-gc1cb7uh3e 8 ай бұрын

You learn something new, everyday! Thanks for sharing this information. Look forward to more videos on your channel.

@clarascanningco 8 ай бұрын

Thank you! We have lots coming.

@coreyfuerderer1539 4 ай бұрын

I want to be you when I grow up!! 😂😂 love your videos!

@SwanseaTitanFan 4 ай бұрын

I’ve noticed that all the grocery store stocks have recently changed their labelling to broth. You can’t buy “chicken stock’ anymore. Same carton is now chicken broth.

@clarascanningco 4 ай бұрын

Isn't that funny, to me it's basically all the same. Sure stock is cooked less but the hype is silly.

@circuit-maker7971 8 ай бұрын

looks delicious! Great video and tutorial, going to make some of this soon

@clarascanningco 8 ай бұрын

Wonderful! Thanks for watching.

@Bloomie.thebookworm 7 ай бұрын

I absolutely adore your style and can’t wait for more videos! One question: why is roasting the bones important to the process?

@clarascanningco 7 ай бұрын

Aw thank you! It adds flavor mostly but also begins the cooking process. You don't have to roast but the flavor and results are much better if you do.

@Dynamofoe 4 ай бұрын

Awesome thank you! 🙏🏽 😊got an insta pot just because of your video (haven’t used it yet) Is the same time in the insta pot for beef? Didn’t see when you remove the layer of fat when it cools (?)

@One29Homestead 4 ай бұрын

Fantastic! Do you ever pressure can your broth for long term storage? I just put a pot of chicken bones on this morning.

@schunter20 4 ай бұрын

@0:29 I'm fairly certain that duck is the reincarnation of Johnny Bravo.

@deborahbrown6029 5 ай бұрын

Great video

@clarascanningco 5 ай бұрын

Thank you!

@hoobeydoobey1267 4 ай бұрын

I'm still trying to figure out how to gel the ground sausage I made and can so that it comes out in a loaf like Spam.

@melvinajessop696 4 ай бұрын

What did you do with the bones on the beef?

@robertanderson6929 4 ай бұрын

I'll have to try this method. I did chicken stock in a slow cooker for 8-10 hours and got NO gelatin. What I got after I cooled the stock in the fridge was a 3 layer compound. A thin layer of fat on the top. A GREY thin broth in the middle and an inch of sediment in the bottom of my jar. I'm not sure why this happened but the result didn't have much flavor and I ended up throwing it out.

@wannabeontariofarmgirl 8 ай бұрын

Is a crockpot or even just a pot on the stove good enough? Or is a pressure cooker a must? Great video by the way!

@clarascanningco 8 ай бұрын

Sure a pot on the stove works, but it will take longer. The water to bones ratio is about the same, so I would follow every other direction. I personally highly recommend having a pressure cooker/canner for any homestead though. They can be used for so many things.

@wannabeontariofarmgirl 8 ай бұрын

@@clarascanningco Amazing thank you 👏

@dinerah 8 ай бұрын

Can I get a tutorial on that insta pot 😅 I have had one for 5 years and used it literally once. 🥴

@clarascanningco 8 ай бұрын

This is as best I know, high pressure, 2.5-3hrs! I love them for broth but that is where my proficiency stops lol.

@megzma1989 7 ай бұрын

What temp do you have the oven set at and how long do you recommend roasting?

@clarascanningco 7 ай бұрын

it says at 1:56 but 400F for at least 25 minutes ro until browned.

@tomvanleeuwen3914 5 ай бұрын

First broth video I've seen with no aromatics.

@jyotipurba 6 ай бұрын

I thought people say bone broth for collagen purpose it should be slow cooked over 24-72 hours, because pressure takes away 25% of the benefits? Is this true??

@clarascanningco 6 ай бұрын

I really don't think so. I think over cooking broth can completely break down the connective tissues that lead to gelling but I think everyone should do what's right for them.

@amydeidre 6 ай бұрын

I read somewhere that pressure cooking is actually better so long as you don’t cook for longer than 3 hrs. Wish I could remember where I read it but I remember it being a trustworthy source imo (which for me is non-grifter content, and usually some sort of test kitchen or food science based content)

@luiginica 5 ай бұрын

In order to not destroy the collagen, you should keep the temp under 300F / 150C. That's why on a slow cooker we go to 48h on low (205F / 96C). On High, it takes approximately 3-4 hours, whereas on Low, it takes approximately 7-8 hours to reach the simmer point and both of them stabilize at 205F. The pressure cooker has the temp around 121°C (250°F) so it's still good/safe. Pressure cooker time = slow cooker time / 6. An ideal time of 48h on a slow cooker (on low) = 8 hours in a pressure cooker. But a 3h in a pressure cooker is still very good. Not as good as a 48h in a slow cooker but still good. You will notice that in a pressure cooker on low for 48h the bone broth is brown (more dense) and in a pressure cooker is yellow. Probably I would use a pressure cooker for stoves for 8h, put it on the pation on a portable induction table top or a slow cooker for 48h, also on the patio. 3 days ago I did it on a slow cooker for around 30 hours and it was gelly, good but kind of yellow. All the best!

@DrDIY1 7 ай бұрын

People look down at trotters. But, EVERY chef 👩‍🍳 i know uses trotters in their arsenal. Edit: my hubby is a contractor, and told me the same thing as your father! You don't EVER want to drink/cook with the hot water from the tap. You can even have lead leached in from older areas.

@clarascanningco 7 ай бұрын

Yes trotters are amazing! I have a drawer full of them in the freezer. And yes to not using hot water from the tap 🤕

@pamelah6431 6 ай бұрын

What's the benefit of doing the stock without mirepoix?

@clarascanningco 6 ай бұрын

The more simple the stock, the more ways it can be applied and the more ways it can be flavored after. A lot of people just add piles of whatever to stock, which is fine if it's enjoyable, but I like to flavor the stock for what im using it in. The aromatics to make Pho broth are different than the ones to make an aspic, or I might want to use the stock in a braise that will have its own veg and aromatics. If there's no spices or veg in the stock to start with, the fat from the top can be utilized for more than just culinary uses. Like bath and body products. Simple stock and the bones can also be fed to animals. So I make basic stock so I can use it in so many more ways, and infuse the veg after in a separate process if I want to do that at all.

@pamelah6431 6 ай бұрын

@@clarascanningco thank you!

@clarascanningco 6 ай бұрын

@@pamelah6431 absolutely 💯

@victoryfirst2878 6 ай бұрын

WHy do you use parchment paper ?? YOu said about using hot water with heavy metals. You are using a pressure cooker that is aluminum. That equals ALZHEIMER'S FOR SURE.

@4712guest 5 ай бұрын

Dont use the paper - you get more gel/fat/juices from roasting if you dont absorb it into the paper. also, add that back in last after broth made, so the protein doesnt denature. also, please do not use ALUMINUM PAN especially if you are concerned about ingesting metals, as we all should be.

@johnhooperm.d.4222 4 ай бұрын

It is fucking STOCK.

@flowerofson-shine3539 7 ай бұрын

Thank you, but please lose the music.

@clarascanningco 7 ай бұрын

No, thank you 🙏

@mummalicious5 5 ай бұрын

Im going to try this, I've never had the 'jiggle' even with adding feet. Too much water I think was my problem. I strongly suggest not using aluminium to directly cook in. Your dad told you about the water heater and all the yuk's, I worked for an aluminium smelter and they were always looking into the links between aluminium cookware and dementia.

@elfsemail 4 ай бұрын

I don't have a stove top canning pressure cooker, but I do have an eight quart Instant Pot. Can this be used for beef bone broth as well? Thanks, I found this educational, enjoyable and amusing! 👌

@mitchellvaldez9147 4 ай бұрын

You CANNOT use a pressure cooker of any kind as a pressure canner unless you're trying to kill your whole family with botulism. You can make the stock in your IP, you just can't use it to make a shelf stable product.