Sunday, July 15, 2012

Homemade Chicken Bone Broth

Yum

Yes, yes, yes, save those chicken carcasses (wrap and freeze them) - when you have 3-4 make some yummy, out-of-this-world chicken bone broth. MUCH better than store-bought, and there are oodles of ways you can use it ... chicken soup, as a base for chicken gravy, add to mashed potatoes (instead of milk), cook your egg noodles or rice in it instead of water, and much more!

So next time you think about throwing away that chicken carcass, consider making your own chicken stock instead!  Much better, no "additives," simply pure stock for use in your yummy dishes!

Check out this link for more ways to use Chicken Bone Broth:

25 Tasty Ways to Use Chicken Stock

Add your chicken carcasses to a large stock pot or slow cooker.  Now add 3-4 large carrots, a whole onion sliced, some celery stalks, and water to cover all.


Bring to a gentle boil, reduce heat and simmer 5-6 hours, or until meat is falling off bones. For bone broth cook it in a large slow cooker on low 24-48 hours.

Drain your bone broth, discarding solids. Allow bone broth to cool in your refrigerator overnight. Skim fat and either freeze or pressure can the bone broth.

For pressure canning, pour bone broth into canning jars leaving 1-inch head-space, and seal with canning lids and rings.

Process in pressure canner 25 minutes (quart jars) at 11 lbs. pressure (or follow your pressure canner instructions).


Remove jars and allow to cool and seal.

Enjoy,
Mary

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