Butterfly Fund

Thursday, January 30, 2014

How to make and store chicken/turkey broth from throw away scraps

Make Chicken or Turkey Broth

Please help support The Butterfly Bonsai by clicking on an ad.

2007_11_07-Stock5.jpg 
Homemade chicken or turkey broth is a kitchen project that we firmly believe everyone should try at least once. It's much easier to buy it at Walmart, and I do this too. But when you have bones left over from a roast chicken, it's so satisfying to use them up and turn out delicious stock for soup. All you need are chicken bones - ideally with a little meat still on them - and some basic vegetables. I like to take the opportunity to use up gnarled carrots and wilted celery tops too. The end result is invariably delicious and nourishing. Soup made with homemade chicken broth is always just a little extra special! Steps and pics below... This does take a while, but it's mostly hands off.
2007_11_07-Stock1.jpg 
1. Pull apart whatever is left of the chicken carcass. It's good to split small bones apart; this helps the stock jell. Cut up one or two onions, a few stalks of celery, and a couple carrots and pile into a large pot with the chicken pieces. Add a bay leaf, a handful of parsley, a few peppercorns and any other wilting greens you have around - leeks and turnips are good too.
2007_11_07-Stock2.jpg 
2. Fill the pot with water and put over high heat.
2007_11_07-Stock3.jpg 
3. Bring to a rolling boil then lower the heat. You don't want this to boil briskly; the water should just gurgle, with a few bubbles occasionally hitting the surface.
2007_11_07-Stock4.jpg 
4. If a foamy muck comes to the top, skim it off. This is just fat rising to the surface. Don't worry if you can't get all of it. Let simmer for about four hours - or however long you have. Two hours will produce a reasonably good chicken stock, although it is not ideal.
When you are done, remove from the heat and strain out the bones and vegetables, pressing on them to make sure extract all the liquid. Put in the fridge overnight to cool. The next day, skim any congealed fat off the top and discard or save for cooking. Put the stock in quart containers or bags to freeze. This will stay good in the freezer for several months, and good in the fridge for a few days.

One thing that I do on a regular basis, is to save ALL of my turkey and chicken carcasses after a meal.
All you have to do, is put the carcass into a freezer bag or container and save it until you have 3-4 of them.
Just yesterday, I made approximately 3 gallons of turkey broth from 4 carcasses.
I also tend to save my cut off celery tops, carrot tops, and onion skins. I just put them into a freezer bag and freeze until I am ready to make broth.

During the holidays, I ask my neighbors if I can have their turkey carcasses when they are done eating, if they will save them for me. Usually, they are more than happy to give them to me. Especially when I offer them a pint of the turkey broth as a payment. For something that they were going to throw away any how.

You can freeze your broth for future use, however, I prefer to can mine.

Freezing your broth

Freeze broth in small portions that are easy to use because it's not safe to thaw and then refreeze broth. Don’t forget to label with the type of broth, and date when freezing.

Ice cube trays make convenient portions to freeze broth in and can be added to sauces or gravy, or to saute veggies. The average ice cube is 2 tablespoons. Freeze in tray and transfer after solid to a zip top freezer quality bag for long term storage.

2 cup portions are another great size. It’s enough for a single portion of soup for a meal, to add to a stew, or to make flavorful rice or couscous. 1 cup portions however might work better if your only cooking for one or two people.

To freeze broth by the cup fill small freezer bags with 1 or 2 cups of broth. Leave a little bit of room for the liquid to expand but remove most the air from the bag. Lie flat on a cookie sheet or a freezer shelf to freeze flat so they are easy to stack.

Do not stack bags of broth or they will freeze in odd shapes. After about 3-4 hours you should be able to move and stack them leaving space to freeze more. Broth can also be frozen in small plastic freezer containers.

You can freeze broth for up to 1 year, but you’ll probably use it long before then.

Canning Your Prepared Broth

Process - Always adjust for your altitude.

Pints - process for 20 minutes
Quarts - process for 25 minutes

Adjustments for Pressure Canner
Altitude in Feet Dial Gauge Canner Weighted Gauge Canner
0-1000 10 10
1001-2000 11 15
2001-4000 12 15
4001-6000 13 15
6001-8000 14 15
8000-10,000 15 15

Isn't it cool knowing just what is in your homemade chicken or turkey broth!!