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This recipe couldn’t be simpler. It’s incredibly healthy, easy to make, frugal and full of home-grown goodness! What could be better?!
I keep a large ziploc bag in my freezer whose sole purpose is to house cooking throw-aways for use in my broth recipe. All of the chicken bones, end bits of carrots, celery, onions, un-used garlic cloves, mushroom tips, just about everything. Once this bag gets big enough, I simply throw it in a crockpot, fill to the brim with water, and let simmer on low for 24 hours. This pulls all the nutrients and goodies out from the leftover foods, so you are sure you’re getting every last bit of goodness before throwing it away.
Once I strain out the bones and solid bits, I’ll put the crockpot in the fridge for an hour or two. This helps chill the fat, which makes a white sheet on top of the broth. I usually remove this with a spoon, but that’s completely optional!
Once that’s done, I’ll boil my canning jars and lids in a large pot of water to sterilize them, and bring my chicken broth to a boil in another pot. After the jars have been simmering for a bit, I remove them carefully (I’m clumsy and routinely stick my fingers in the boiling water) and set them on a kitchen towel, making sure not to touch anything to the insides of the jars or the lids.
I’ll then pour my broth into the canning jars, wipe the rims, and fasten the lids and rings. Pressure can these following the directions on your pressure canner:
- pints – process for 20 minutes,
- quarts – process for 25 minutes
After that, I’ll remove them and leave them on the counter until I hear that beautiful *ping!* sound. Don’t worry about getting this process wrong, if the jars did not seal correctly, or they weren’t sterilized well, you’ll know when you go to open it!
Feel free to experiment! Use pig bones or cow bones too. Talk to your local butcher about buying just the bones. You can also make this recipe with the bones alone, if you haven’t stockpiled veggie throw-aways.