It’s time to pick up our pig from the butcher so I had to clean out and defrost the freezer yesterday. There were two tough old roosters in the freezer that I had planned to use for making broth. I was tempted to toss them out. It seems I’ve been in the kitchen, with the canner, too much this week. But then I remembered all the weird ingredients in storebought broth so I got the canner out and cooked the two tough old birds.
Chicken Broth
Seven quarts of rich chicken broth, with just a little bit of chicken (I saved some of the white meat) and none of the weird ingredients.
Sherrill says
What kinda weird stuff is in the storebought stuff?!! It’s amazing I’ve lived this long! LOL
JudyL says
Read the ingredients — just thinks I don’t see as necessary and they definitely aren’t in home canned broth.
Marion Morgan says
Now I’ll have to find and read a label just cause I’m curious
Diana in RR, TX says
Besides homemade broth is much richer-better tasting!
Debbie King says
Chicken broth is something I have been wanting to can. I use it in a lot of recipes. Your post just pushed me over the edge. I’m going to do it! You inspire me 🙂
PS: The canning book I have does not list chicken broth on how long or what pressure to cook it at. How long did you process and at what pressure?