Chicken Coop Chatter©
To make your own chicken broth (Beef, Ham, Pork or Lamb is the same process): Toss meaty bones of left over whole baked, smoked, grilled or rotisserie chicken/meat into a large kettle. Cover with water. Allow to simmer until all the meat has fallen from the bones. Allow to cool. This is where you'll get your hands dirty, so either use rubber gloves or your clean hands to remove any remaining meat from bones. Be very careful to remove all those little rib bones, gristle and fat from chicken. Discard the bones or toss them back into a kettle for bone broth, since there is still a lot of nutrients and minerals left in the bones. What you should have left is broth with some meat in the kettle if making meat broth. You may need to skim any fat that comes to the top. You can strain through a fine strainer, cheese cloth or a coffee filter, if you just want the broth, or want to separate the meat from the broth for different uses.
Meat or bone broth is healthy for you, and grandma was right, chicken soup is good for what ails you. Studies have been done to prove what many think is an ole' wives tale. Making your own broth means you control what does or does not go into it. You can make meat stock, using vegetables, which just adds that many more nutrients and vitamins to your broth. Broth or stock can be canned using a pressure cooker, just skim off as much fat as possible and follow all canning recommendations set by the FDA.
I make broth every time I fix a roast or chicken, and freeze, can or if I intend to use it right away I refrigerate it. I add the broth to casseroles, as part of the liquid in savory breads, I use it instead of water when cooking rice, noodles or potatoes, and of course for making soup and stew, whether it's poultry, beef or other meats.
For soup: Pour the broth into a slow cooker or dutch oven, put the meat in if you want a meat based soup or freeze the meat for another meal. Cut up carrots, celery, potatoes or choice of vegetables and add to the cooker. Add left over rice or noodles. Season with your favorite seasoning and salt/pepper to taste. Cook up to 8 hours on low. Serve with fresh warm bread and fresh butter for a hearty homemade winter time soup. When soup is ladled into a bowl, sprinkle a bit of smoked paprika and fresh or dried parsley on top and garnish with fresh Chive, Oregano or Thyme stems.
NOTE: The broth and the meat freeze well and can be made up to use another time or can be canned up for quick soups at any time. I do not season my broth when rendering, so I have options of how I want to use it, then season according to the dish I'm making. Be sure to use a pressure cooker/canner and follow your manufacturer recommendations and the USDA guidelines, any time you are canning meats or low acid foods such as vegetables. You will find a link below for the National Center for Home Canning.
Please refer to our section on Chicken Soup Recipes and our general Recipe section for additional soup and stew recipes using homemade broth.
To Smoke Turkey for meat Broth refer to the link: justfowlingaround.weebly.com/seasonal/brown-sugar-rub-smoked-turkey
(for a good price on a Pressure Canner/cooker, click the link below for the Presto 23 quart stainless steel pressure cooker/canner)
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