Homemade - Home Canned

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Homemade chicken broth is a ‘gotta have on the shelf ‘ staple in my kitchen. I never have enough – for soups, for sauces, for whatever. My solution is to schedule broth making at least twice a year. I collect chicken and turkey parts in my freezer until I have at least 12-15 pounds. Every time I am at the grocery store I check out the meat aisle and grab turkey wings, necks and backs and inexpensive packages of chicken parts. I also save carcasses of turkey, chicken – even rotisserie chicken.

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I repackage the parts into freezer bags, and collect them in the freezer until I have at least 12 pounds. I label each bag with the contents, the weight, and the date it goes into the freezer. Knowing the weight of each bag helps me keep get a quick weight total and know when I have collected 12 or more pounds of parts.

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When I have at least 12 pounds of parts I bring them up into the kitchen and begin the process of making homemade broth. I add the chicken and turkey parts to my biggest pot and add:

3 big onions, roughly chopped with peels included , the peels add color to the broth
6 carrots, cut in big chunks
5 stalks of celery, cut into bit chunks
One head of garlic, I cut the root end off and then throw the head in whole, peel and all
One handful of dried parsley of 15 or so sprigs of fresh parsley
A bunch of fresh thyme – 12-15 sprigs
A bunch of fresh dill – 12 sprigs – or a few Tablespoons of dried dill
1 Tablespoon of black peppercorns – not heaping – I call it a “small” Tablespoon
1-2 tablespoons of salt – sometimes I like to add 2-3 chicken bouillon cubes instead of the salt
3 parsnips – if I have them
3-4 leeks – if I have them
8 quarts of water

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Bring the pot to a boil and skim the foam as it rises to the surface. Turn the heat to low and simmer the pot for at least 4 -5 hours. I cover the pot for the first half of the cooking time and remove it for the second half.

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Carefully strain the broth through a sieve into a clean pot. I hang a sieve over the top of a clean pot and carefully pour the broth through. Cool the broth and refrigerate it over night. The fat will rise to the surface and you can carefully skim it off the next morning. Now your broth is ready to can or freeze. Wait a minute – what do you do with that big bowl of bones, meat, and vegies that are left?

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Most recipes tell you to throw everything out but – wow – that seems like such a big waste. Instead, I carefully debone the meat and mix the meat and vegie leftovers together. I package the mixture – one cup to a sandwich baggie – then I stuff several baggies into a one gallon size freezer bag. The latest batch of broth gave us two gallon sized baggies full of goodie packets for Gabby our black lab/hound dog. We defrost a package and mix it into her dog food for a treat a few times a week.

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If you are freezing your broth simply pour it into freezer containers and store it in the freezer. I have this container in my freezer because two pint jars came out of the canner and did not seal. So – – into the freezer.

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Next week I will show you how I home can my broth. Get your pressure canners ready! And yes – – – it HAS to be processed in a pressure canner!

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Hey from the farm,
Fran The Country Cousin

 

 

 

 

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