In this post I shared about canning chicken, but I didn't tell you about the broth because that's a whole post of it's own!
After cooking the chicken and deboning it before canning, I put the bones, etc in another pot and started the process of making broth. I added water, about a tablespoon of vinegar, dehydrated celery from my pantry, left over onions from my refrigerator, fresh garlic I had on hand and more celery from the freezer. I didn't have any dehydrated carrots or I would have added them as well.
I brought it all to a boil and let it simmer for several hours.
That's a big pot of broth!!!
When it cooked down to the consistency I wanted, I let it cool a bit and strained out all the solid stuff.
When all was said and done, I added 21 quarts of nutrient rich broth to my pantry.
(Please consult a reputable canning book for instructions on canning and preserving all foods.)
(Please consult a reputable canning book for instructions on canning and preserving all foods.)
patsi
She looketh well to the ways of her household … Proverbs 31:27
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Dear Patsi,
ReplyDeleteYour jars of broth all lined up look so beautiful and nourishing. To think, most would just throw the bones out! This is very much a no waste year for us so I am always looking at how to stretch things. It is amazing, the abundance one can have if the effort is put forth.
Love, Kelsey
Kelsey, that's what I'm trying to teach, you don't have to have a lot of money in order to have a well-stocked pantry. You do however, have to be willing to put forth the effort.
DeleteThat broth looks absolutely amazing!
ReplyDeleteMay I ask what consistency you look for in your finished product?
I have always wondered if there's some sort of basic equation to estimate yield.
Something like "X chicken's worth of bones" = "Y qts of broth."
Sue, I just eyeball it. I never measure, just start dumping stuff in after I've covered the bones 2 - 3 times over with water. As for the consistency, I want mine pourable but not like water. Others may want it thicker, it's a personal decision.
DeleteI also add turmeric and onion skins to my broth. Both add rich color and the turmeric is such a good anti-inflammatory. I love chicken broth - so nutritious and versatile and it squeezes every last bit of goodness out of the chicken. Jean
ReplyDeleteJean, I had never thought to add turmeric, thank you! The onion skins I'm aware of and if they look good then in they go! Waste not, want not!
DeleteThank you for sharing this. It looks so good and comforting. Is it weird that when asked what my comfort food is - I always say, "bone broth" :-) I think it can cure anything. Cindy Jane
ReplyDeleteCindy, and it tastes good too!
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