Bone broth is one of the healthiest items you can make from all of your scraps and leftovers! It’s a nutrient-dense liquid made from marrow-rich animals, in this case chicken carcasses.
This bone broth I let sit for over 12 hours in the slow cooker and is loaded with some left over scraps I would have just discarded anyways. It created a healthy broth I can now use for many other recipes here on the homestead.
In this video I also go over how to can it with a pressure canner which gives it a shelf life of about a year. At any point during that year I now have a delicious, nutrient-dense soup to quickly add to any meal. In order to can it however the fat needs to be removed from it otherwise it can cause the jars to become rancid. In order to do that I just the following
Fat Separator Strainer
Jar Head Measure
All American Pressure Canner
Mason Jars
It's always important to follow the directions of an approved canning recipe and to read your own pressure canner along with knowing your elevation and pressure changes for your area. Also take note of headspace, cooking times etc on your approved recipe.
In a future vlog I’m going to show you how you can can chicken as a raw pack and how I've added that into my short and mid term food storage. (Don't worry it wasn't the chickens I just got, but they better start laying eggs soon! lol)
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