Sarah Gavigan
Region: US
Thursday 24 September 2026 12:45:10 GMT
13681
1459
64
81
Music
Download
Comments
roti_spam :
Fully agree, I talk abt this all the time. Always make a clean black slate broth and build flavor off of it
2026-09-26 23:41:21
1
Sarah Zolten :
i’ve started using chicken feet because of your recommendation, but it does feel like I’m cutting baby hands when I’m cutting off the nails, that is rough
2026-09-24 14:47:51
17
Jupiter Island :
I just made pressure cooker stock for the first time and I added some lemon juice and salt to my mug to taste it. It got extremely cloudy like milk which surprised me. Not a bad thing and it tasted amazing but any ideas why an acid would make it look white?
2026-09-24 18:55:35
2
Carlitas Whey :
The pressure cooker broke down the bones too much and they dissolved in the stock :/
2026-09-25 02:51:43
1
ooo :
Do you reuse bones? I made a beef bone broth with some chicken bones last time. I froze all the bones again afterwards. Can I use those bones to make a second broth?
2026-09-25 02:06:43
4
No_jodas :
I got your book and my family is obsessed with making stock now.
2026-09-24 17:20:43
2
foxglove9999 :
Completely disagree. I much prefer stock made from roasted bones. And I make very large batches of stock so a pressure cooker doesn’t work.
2026-09-24 14:43:38
0
Anna B Nana :
Do you do just bones or is there other veggies/aromatics in there ?
2026-09-24 16:22:25
0
1insindiary1👎🇺🇸 :
For the bones I have and the space I have I don’t have a big enough pressure cooker
2026-09-24 19:38:09
0
skepticandwonder :
Will you kindly give me an example of how you do the ratio? Bones to water!
2026-09-24 13:37:35
3
Azriel THE shadowsinger :
Is there any reason to pressure cook for longer than 2 hrs? When I do it for longer I seem to get more mineral content.
2026-09-24 16:57:44
0
wut :
honestly I think a pressure cooker with just water and a whole chicken broken down is the best option for most people. you can always season it later.
2026-09-24 15:14:38
1
Tournant86 :
So, no searing before pressure cooking?
2026-09-24 13:33:35
0
southerncloud11 :
I’m down. I told people I wanted to know how to make a great stock and they laughed. Mine is okay but not really better than bought stock.
2026-09-24 19:42:01
0
MaPi :
Do you allow for skimming at the beginning/prior to pressure cooking?
2026-09-24 12:58:08
2
Mr. Dishey :
Doesn’t the pressure cooker emulsify any fat into the stock?
2026-09-24 13:55:54
0
Userawh :
If I’m making on a stove, how long would you recommend I let it cook?
2026-09-24 13:41:41
3
Jupiter Island :
Does starting with a raw chicken make it more likely that the chicken is still of an edible texture when the stock is finished pressure cooking?
2026-09-24 18:57:37
0
ohmygiddygad :
I have never made stock. I need a pressure cooker run through please and thank you. [Teary eyed][Big LOL]
2026-09-24 13:55:40
1
Tay :
For those of us who don’t have a pressure cooker and want to do a stovetop method, how long would you say is needed for a bone broth? I’ve been saving all your videos lately!
2026-09-24 16:06:03
2
Apple User358948 :
Thank you, Sarah
2026-09-24 14:03:02
2
TheBackgroundGay :
If you can’t find chicken feet, bloom unflavored gelatin before adding to the recipe. I pressure can after pressure cooking for shelf stability and the gelatin just doesn’t survive those temps. Adding gelatin back in brings it back.
2026-09-24 14:38:49
2
Jacquline :
Ok I am interested Thank you for sharing
2026-09-24 14:56:26
1
SmithNbel :
So how long in the instant pot?
2026-09-24 19:25:09
0
Spoonio :
I will add to your advocacy for pressure cooker for stock. Watch this chrisyoungcooks YouTube vid for a great how-to/scientific discussion explainer. Pressure cooker IS the way.
2026-09-24 18:19:03
1
To see more videos from user @sarahgavigan, please go to the Tikwm
homepage.
