Hello Bri. A tip for seperating fat from broth that I just stumbled upon after decades of making and canning my own broth is: Buy a fat seperator cup (I got mine on amazon) - I think it's a 2-3 cup one. Get the one that you press the button and the broth comes out the bottom and the visual fat stays on top. This happens immediately and saves you the cooling time and you can can your broth right away. Done this way, there is absolutely no fat your your finished broth jars. You can also save and freeze your chicken fat to use - it's great to make fried potatoes in chicken fat. Just thought I'd share this tip as it is not only a game changer, but a time saver as well. Keep up the great work - love your videos. Alison from South Central Ontario, Canada.
Ha! I'm literally sitting here crocheting my temperature blanket (that I started because of you) and am watching you crochet your temperature blanket :)
My best broth tips are 1) save all veggie trimmings like onion tops, carrots tops or peels, pepper parts in a ziploc in the freezer, add herb stems too. Freeze your bones separately. 2) throw bones and veggie scraps in crockpot with water and a splash of vinegar and cook on low 24 hours. Ladle off broth and refill liquid run a second round. It freezes nicely in yogurt tubs if you have the space.
Very nice! I do not cool my broth before canning. After straining it, I use a fat separator to get the broth into the jars, which has been a game changer. It’s the kind of fat separator where the liquid comes out the very bottom when you squeeze the handle so it’s a very fast process and it saves the step of having to cool the broth and remove the fat. The fat separates almost immediately and I just get over top the jar and squeeze the handle to release the broth and I dump when I get to the fat.
I just read a post in one of my gardening groups that after they make bone broth they dehydrate the bones. They grind them up and use the powder in their soil. I thought that might be worth trying. Do you add other veggies to flavor the broth - other than onions?
How large is your pot you use to make the broth? It looked huge! I have a large one and one that’s a bit bigger but I think you out did me. 😂 I just bought an electric pressure canner and can’t wait to can turkey broth.
I used my last quart of broth last week. Making 2 turkeys.....ready to refresh my stock....literally!😂
Hello Bri. A tip for seperating fat from broth that I just stumbled upon after decades of making and canning my own broth is: Buy a fat seperator cup (I got mine on amazon) - I think it's a 2-3 cup one. Get the one that you press the button and the broth comes out the bottom and the visual fat stays on top. This happens immediately and saves you the cooling time and you can can your broth right away. Done this way, there is absolutely no fat your your finished broth jars. You can also save and freeze your chicken fat to use - it's great to make fried potatoes in chicken fat. Just thought I'd share this tip as it is not only a game changer, but a time saver as well. Keep up the great work - love your videos. Alison from South Central Ontario, Canada.
Ha! I'm literally sitting here crocheting my temperature blanket (that I started because of you) and am watching you crochet your temperature blanket :)
I'll be making Turkey broth this weekend....along with lots of other people.
HAPPY THANKSGIVING!! Keep on doing what you do!! 🎉❤
I love that!! Hope you have a great weekend!
@itsbreellis you as well!!
My best broth tips are 1) save all veggie trimmings like onion tops, carrots tops or peels, pepper parts in a ziploc in the freezer, add herb stems too. Freeze your bones separately. 2) throw bones and veggie scraps in crockpot with water and a splash of vinegar and cook on low 24 hours. Ladle off broth and refill liquid run a second round. It freezes nicely in yogurt tubs if you have the space.
I can tuna in half pints and I can stack them three high but I'm lucky and my pressure canner fits on my stove. The broth looks fantastic!
That rendered chicken fat is called schmaltz.
Very nice! I do not cool my broth before canning. After straining it, I use a fat separator to get the broth into the jars, which has been a game changer. It’s the kind of fat separator where the liquid comes out the very bottom when you squeeze the handle so it’s a very fast process and it saves the step of having to cool the broth and remove the fat. The fat separates almost immediately and I just get over top the jar and squeeze the handle to release the broth and I dump when I get to the fat.
It seems very few people know that, I didn’t know either until recently.
I’m talking about knowing about the name of chicken fat.
Could you make a list of all your canning supplies and your camp stove?
Can you please tell us more about how you process and purchase and process your whole chickens?
Yes please !!!
I seriously LOVE all of your videos! Such an inspiration!!!
So awesome to see this process. I want to learn and do it someday! Any resources you reccommend?
Hello. I love your vids. :)
I'm from Philippines.
How long did you simmer the bones? 🐓
I just read a post in one of my gardening groups that after they make bone broth they dehydrate the bones. They grind them up and use the powder in their soil. I thought that might be worth trying.
Do you add other veggies to flavor the broth - other than onions?
How large is your pot you use to make the broth? It looked huge! I have a large one and one that’s a bit bigger but I think you out did me. 😂 I just bought an electric pressure canner and can’t wait to can turkey broth.
How did you preserve all that beautiful fat? 😊
❤❤❤
$100 savings with the chicken broth plus all of the schmalz (however much that is worth). I'd been throwing it away. 😢 At least I know now.