Broths

I am always being asked how to make Broth, How do I make mine so rich?

Well to me it's easy I have been doing it since I was a teenager..  But recently I learned how to do it in a Pressure cooker, making it easier, less cleanup, and faster.. So here is how I do it!

Chicken Broth

• 1/2 lbs of roasted chicken bones (store bought rotisserie chicken, left over chicken bones from Wings, drum sticks etc.. Or chicken Backs you have roasted in the oven with your Veggies)
• 1 medium onion cut into quarters washed but not peeled
• 2 Carrots, cut into 3rds washed but not peeled
• 1 stick of celery cut into 3rds, washed
• 3 sprigs of fresh thyme
• 1 sprig of fresh Oregano 
• 1 sprig of Fresh rosemary
• 2-3 Springs of fresh Parsley
• 3 black peppercorns
• 1 Bay leaf
• 2 cloves of garlic crushed
• 2 tablespoons white wine

Instructions

1. Preheat your oven to 300 degrees
2. Place chicken backs skin down (if your using chicken parts you have collected and frozen this is a good place to put them to thaw) and your onions, carrots, and celery on a cookie sheet and place in oven, for 15-20 minutes till edgies of the veggies start to turn brown (I mist everything with olive oil to help it brown nicely)
3. While that is roasting make up your satchel out of cheesecloth and twine.. Put your thyme, Oregano, rosemary, parsley,bay leaf, garlic and black pepper corns on a piece of cheesecloth pull the corner together and tie, (easy cleanup when done) Herb Satchel how to
4. Place bones, roasted veggies, herb satchel into your electric pressure cooker or Slow cooker, fill with water (10-12 cups till the fill line) then add your wine,  place lid on it. For pressure cooker place it on High for 2 hrs, for slow cooker place it on low for 8+ hrs (if using Stove top pressure cooker, use your 10 pressure valve and cook for 2 hrs)
5. With either pressure cooker, let it release naturally. 
6. Strain into large bowl to refrigerate
7. remove hardened grease cap from bowl
8. put into a large pot to reheat to can if your going to can it
9. LADLE hot chicken stock into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
10. PROCESS filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
11. I use so much I quit canning it and store it in refrigerator, it stays fresh for 2-3 weeks when refrigerated, 6 Months if frozen and 1 year + if canned in a pressure cooker