Last week was beef broth, this week is chicken broth! Both are a scrumptious smell to wake up to – but the boys both think chicken broth smells the best… 🙂
We bought 4 pasture-ranged meat chickens, and are making 4 roasters full of broth. All the meat will be shared between our two houses & we’ll freeze most of it for future soups/casseroles.
Here’s our recipe for each roaster:
One 4-5 pound chicken (whole or pieces).
3 lg. onions, chunked
1 head organic celery, chunked
8 organic carrots, chunked
4 bay leaves
1/3c raw apple cider vinegar
And fill roaster to top w/ water
Let sit 1 hour (no lid).
Add lid and bring to boil on high heat. Once boiling, lower heat to keep it at a low simmer. We let it simmer 12-18 hours. (May need to add more water towards the end to keep it full.)
I add a bundle of fresh parsley for the last hour of simmering…
Allow it to cool for a bit. Strain it. What’s left is a beautiful, healthy, broth! 🙂
We place the broth in large bowls with lids & let them sit a day in the fridge. The next day, it’s easy to remove the fat layer & begin pressure canning the broth.
Our yield is about 12 quarts per roaster.
I’ll come back and add final yields for this year to this post.
I love making chicken stock too. I saw this last week and had an aha moment, so from now on I’ll be getting double out of my bones. Thought you might be interested too. http://www.thehealthyhomeeconomist.com/remouillage-getting-the-most-out-of-your-broth-bones/
Cool – I’ll check it out! Thanks, Jill… 🙂
Looks so yummy, I can almost smell it! Why the ACV in the broth though?
I learned this from my “Nourishing Traditions” cookbook by Sally Fallon.
Here’s a quote from the “Stocks” chapter:
“Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth.”