Some slow cookers’ low setting isn’t very low. I think crock pot has been notorious for that.

Better, your wont have as much liquid evaporate using an insta-pot compared to over the stove, and you don’t have to keep an eye on it like you would on the stove

When using a whole chicken, do I cook the chicken first then remove the meat and use the bones?

Toss it , as it’s not very testy and I find it dry .

I do

I only make bone broth for my dogs. I never add any ingredients besides raw vinegar. Should I be adding Tumeric or any other ingredients for my dogs?

Some meat left on the bones is fine

It’s not necessary unless you want to eat the meat from those parts of the chicken. For example, I will cook the wings and eat the meat but not the feet and neck, which simply go into the big batch of bone broth.

YES, keep freezing bones until ready for use. But remember, the store bought roasted chickens are not usually ORGANIC or free range.

Yes, that is what I do

There is quite a discrepancy between the amount of chicken feet broth calories , from 30 to 240 per cup.

Wondering how this is calculated .. 100 grams of chicken feet is 200 cals approx. so we just divide by amount of cups of water used ? If no veggies or other ingredients are added ? Cheers

Are you sure? I’ve been leaving the cartilage and skin from the rotisserie chicken for flavor…

Do you cook the chickens feet. I usually just use the cooked carcass but would be interested in feet for the collagen benefits

The slow cook setting has 3 temperatures- low, medium, and high. I currently have it set to slow cook on medium for 24 hours. Is that the correct temperature?

It’s common sense to cover… obviously it’s going to evaporate if you don’t.

Hi Kelli!
I’m thinking the recipe says to not add chicken is due to you throw everything out once broth is done. You just want the bones to get the rich collagen.
After birth is done and strained you can use it for ant recipe youd like.

I have acid reflux. Will this help or hurt me

Did you skim off the fat/grease at the top of it? I’ve had this happen as well. I’ve read that the fat can go rancid while cooking it. Perhaps someone here with a little bit more knowledge could elaborate on this?? If anyone would like some additional information regarding the benefits of bone broth, I would highly suggest looking up the Weston A. Price Foundation on the internet and purchasing the book(s) by Sally Fallon Morell titled Nourishing Broths… and there’s one called Nourishing Traditions… and she has one regarding fats…. They are VERY thorough and informative as well. I am NOT connected to her or the Weston A. Price Foundation in anyway… or hired to sell her books, etc…. just suggesting because these books have been a world of information to me and a whole lot of other people. Knowledge is power… Thank you Dr. Axe for all your good info as well.

I’m curious too

Congrats on being 87. I had early stage colorectal cancer at 51 yrs. They took 18” of my colon out, ovaries, and appendix, too. If I knew then what I jnow now, I would never gone through all that. I am 66 years old now, on no meds, hiked the whole Appalachian Trail at 60 yrs old, changed my diet, and I praise God for what He showed me through all the adversities of life. I am still learning. Best to you. Keep choosing what is good and best and enjoy many more years.

I’ll try making it.

There’s always a bit of meat on bones… that’s ok right?

When it’s through cooking and cool enough, put in refrigerator. Fat will congeal on top and be easy to remove.

I would cook it for closer to 48 hours. I also find chicken drumstick bones make it gel like nothing else.

Yes! This is what I do.

Same ingredients, same directions on low! I do this all the time.

Yes!!! Just make sure you get as much cartilage and stuff off the actual bones.

Can the bones be used for broth?

Read Dr. Axe’s article on Ashwagandha as. Thyroid ‘booster’

Dr. Axe, How long is the longest you would cook chicken feet bone broth on the stove? Thank-you.

I roast whole chickens first, remove meat, add bones and skin and any pan liquid to a large pot, add filtered water to cover 2 inches add 2T ACV and cook for 24 hours, then I add my onion garlic (both unpeeled) Bay leaf and fresh thyme..cook for 6 more hours, strain then add other veggies and more onion.

Great idea! Do you prepare the bones after they have been cooked for the broth somehow before you blend for bone meal ? Dehydrate or bake to dry them ? How much do you apply to your plants and bulbs?