Farm Fresh Stock

Chicken stock!

One thing that I love is making homemade chicken stock.

We try to use everything we can on the farm, so when we butcher chickens, everything gets used, even the feathers!

After processing, we take the bones and wings and throw them in a pot to make broth! I use a lot of broth when cooking, either making grits, rice and even sauteing.

We do 2 kinds of broth, a regular broth and a pho broth.

For the regular broth:

Chicken bones

Carrots

Onion

Celery

I don't add salt and pepper, but some people do. I tend to add the salt and pepper when I cook with it. By adding it later, it makes it easier for me to regulate.

Pho broth:

chicken bones

carrots

onion

star anise (4-5)

allspice

ginger roots, peeled and roughly chopped into chunks

salt

pepper

The amounts will vary depending on how many bones/how much water you add.

Cover completely with water and simmer for 6-8 hours, skimming off the froth after about 1 hour.

After simmering, drain using a mesh strainer. To get the nice clear broth that is desired, you will also want to strain twice using cheesecloth after the mesh strainer.

We will use the freezer safe quart sized jars and freeze the extra broth. I am very excited that we are going to be getting a pressure caner and will begin to start the process of learning to can. I will keep you all posted as to how this goes!