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.
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.