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Making your own is easy and you will know that your broth is healthy and natural. Place a 3-4 lb. chicken (gizzards removed) in a very large pot and fill with water to cover. Add one onion, peeled and halved, 3 carrots, chunked, 2 celery stalks, chunked and 1 TBS. of peppercorns. Bring to a full boil and then simmer for 90 minutes covered. When done, remove chicken from broth to a platter and cool. Remove all of the meat from the bones and save it for chicken salad, soups, etc. Strain the vegetables out of the broth and freeze. You can use them later in soups, stews, etc. When the broth is cool, strain it through several thicknesses of cheesecloth into a large bowl or pot. Cover the pot and put it in the fridge overnight. In the morning, skim off all of the excess fat which will have solidified at the top. Now, get some pint or quart jars, wash them, and keep them hot in a 250 degree oven or boiling water. Get your canning lids ready also. Place the recommended amount of water in your pressure canner and start the fire under it. Bring your chicken broth back to a boil and ladle it into the hot jars, leaving one inch headspace. Process at 11 pounds pressure - 20 minutes for pints, 25 minutes for quarts. That's it! Now you have your own, homemade chicken broth ready for delicious soups, stews and other recipes. I'll post a couple of good soup recipes in the next couple of days. Blessings! Lisa |
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