EASY HOMEMADE CHICKEN BROTH USING LEFTOVER CHICKEN
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I LOVED COOKING EASY HOME MADE CHICKEN STOCK/BROTH IN THE CROCKPOT I DIDN’T HAVE TO MONITOR IT, THE PROCESS WAS SO EASY .
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New subscriber. Already impressed.
I did something similar today. I was canning chicken and making chicken and dumplings at the same time. Everything turned out great. Hey Granny, was your gauge on your lid not at zero when you set it on? It looks like it read 2 to 3 pounds right when you put it on the pot. Just wondering, because I know people say to get your gauge checked each year at the extension office (something I haven't done, but plan to soon).
Looks Very Good Yummy
Youโre not sweating, youโre glowing! Bless you my sister
I just canned 14 quarts of vegetable stock. I am with you GrannyKarma!
Hi GrannyKarma, you are doing a wonderful job and will be ready for the winter or days when you can't get out. That is what I need to do for sure. Stay safe, Love you .
Granny Krama for straining cheese clothe works the best.
Hi, Granny Karma love the recipe for chicken broth. Do you have a recipe for freezing Idaho or russet potatoes? What I have tried so far comes out mushy. I still watching and learning.
Love your broth n setup….your set up for commercial canning. Love you Granny K….
HI GRANNY KARMA I'M STILL WATCHING YOUR VIDEO LOVE YOU VERY GRANNY KARMA, YOU'RE TAKING ME BACK TO SCHOOL ON MAKING YOUR RECIPES MAY GOD BLESS YOU!!!!RAYMOND MASSEY!!!!!
Wow, love your contents in videos. Stumbled across them somehow. One REQUEST… Someof don't see as well anymore… can you focus closer on the food? Hard to see, too far back. Please???? Love watching, just need to see your work and foods up CLOSER! ๐๐๐๐๐ฑโโ๏ธ๐ต๐๐๐THANK YOU, HAVE A BLESSED DAY!
GrannyKarma, Hi I found your channel a week or 2 ago. I like it :). My question is, what in the world are you doing with a somewhat commercial kitchen. In your she shed. I do you cook for an army?
Your broth looks amazing!
Another thing I did was buy whole chickens when they were on sale, cut them up and I would freeze all legs, thighs, breast in separate containers. We had a baby just learning to eat by herself., so I would cut the wings up. Made a package of little drumsticks for her. They were the right size for her small hands. The other 2 parts of the wing went into another container along with the necks, and the backs to make chicken broth/chicken for dumplings, soups,. etc. Of course I packaged the chicken livers and gizzards each in separate containers for Mama's special treat.
Oops! Didn't finish the Turkey Broth recipe. Decide the meat into your containers and top off with the broth and freeze. We didn't have freezer bags back then. This makes great turkey and dumplings, noodles, rice, or even toss it in a vegetable soup recipe.
45 years ago, when we moved to our "Farmette", I started canning and freezing food, I bought a cookbook, "Penny Pincher's Cookbook. This is one of the recipes I still use. When you've carved all of the meat off of your "Thanksgiving Turkey", put the carcass in a large pot, chop up celery, onions and carrots, just as you did. Cover with water, cover with a lid, bring to a boil, then turn the heat down to a simmer, let it simmer for a couple of hours. Using a colander, strain the broth into another large pot. Discard the vegetables and pick any of the turkey meat off of the bones. A lot will have already come off, go through to be sure there are no small bones in it. I used quart sized Ball Freezer Containers
I bought my 23 Quart Presto Pressure Canner about three months ago and it is still in the box. I've been watching you, Homestead Heart, Lady Cheryl, and Leadfarmer73 can. I haven't gotten the nerve to try the canning yet. As a child, I was always afraid of my mother's pressure cooker. I do have an electric pressure cooker so I am less afraid of working with contents under pressure. Right now I am gardening and dehydrating. I have been learning so much during my free time due to Rona. We have to stock our pantries, who knows what's coming next. Thanks for sharing.
Please refer to The National Center for Home Preservation web site. This is where all the national research has been done over many years. Everything about safe canning is on that site. They even have a PDF document that you can print and/or purchase. I just have it book marked and refer when I am going to can a product. Really, this is not a "scm'. Canning is a science and we go by the guides set up by NCHD to provide a food product that we are both proud of and safe for our families to eat. I apologize for not putting this reference in my comment before. JAS
When I cut pieces off of my chicken like you're doing I put it in a jar and I put on the lid cat food I can it with my chicken and when I need to get out some chicken I mix it up with some dry or I feed it to them and then I put it in the fridge until the next day it has come in very handy you're doing a great job thank you
I had NO idea you could simmer anything for 3 days…looks delicious!! ๐
I enjoyed watching and learning with you. There isnโt just one way to do things and we never know what works for us until we do it ourselves. I love the advice you give and making it known this is how I do it and it might not be for everyone.
Hello wonderful lady! ๐ Just wanted to make your canning experience easier! When you are canning up broth, that does not include meat, you only have to pressure can it for 25 minutes for Quart jars. Only if there is actual meat in it, do you have to can it for the 90 minutes. ๐ Hope that helps! I make my broth as well! lol. . I call canning "My happy Place!"
I do love canning, it's rewarding putting up foods for times of illness, emergency or convenience. I also find the process very relaxing. I love your channel, you're fabulous!
Granny i use my large roaster that I simmer all night . it works so good.
Another thing i have trouble with is I don't think any of the factories know how to cut up gizerds . Excuse my spelling I have gotten really bad lately. anyway I can not find any that have not been butchered. That makes me so angry.