Canning Chicken Broth

Chicken Broth is wonderful to have for recipes or for healing from a cold. It has many uses! I used 2 crockpots and I put a 6 lb. chickens in each pot. Cover with half gallon of water in each pot. Add 1 T salt and 1 T Apple Cider Vinegar in each pot. (You could also roast your chickens in the oven until done.) Cook on low until chicken falls apart, could be 12 hours. Put in refrigerator to cool down so that the grease comes to the top. Then, skim off the grease. Slightly rewarm it, enough to debone the chicken. Add vegetables to it and let it cook on low 8-12 hours. I save vegetable scraps in my freezer. I added celery, carrots, onions, and a couple of bay leaves in each pot. Some people add a thick slice of sweet potato to help with a brighter color. When done, strain all vegetables and chicken scraps a time or two until you have clear broth to can. I used cheesecloth for straining. Follow the regular pressure canning rules—pints 20 minutes and quarts 25 minutes. These 2 6 lb. chickens yielded 13 pints of broth. I also froze some of the broth in ice cube trays for when you need a small amount. Extra: Some people put chicken feet in their broth because they have so much collagen in them. Other items you can make the broth out of is chicken wings or a bought rotisserie chicken or save your leftover turkey carcass and make broth. Also if your cooked bones snap, then you have entered the Bone Broth stage which is even healthier!!! ------------------------------------ Contact: At Home with Mrs. Joan PO Box 245 Centre, AL 35960 [email protected] -------------------------------------- More from ‪@AtHomewithMrsJoan‬: Pumpkin Cheesecake    • Pumpkin Cheesecake   Coffee Ham    • Coffee Ham   Playing My Gospel Piano Favorites    • Old Gospel Piano Favorites   Blueberry Congealed Salad    • Blueberry Congealed Salad   Marry Me Chicken    • Marry Me Chicken