I feel like this is the best way to share new cooking, gardening or canning ideas. For those of you who do not know me, I work for my mom & step-dad's farm/business - John Henry's Meats. They sell Organic/All Natural meats and such while offering a home delivery service in Metro Detroit. So of course all of my meats and some of the other items come from the farm. It's fun working for family and having access to great things to cook. We are hoping to start offering bulk organic dried goods as well and even make up meal kits for those on the go. So many of our customers ask me how do I cook certain things so I have decided to share. I may not be an expert but I know we can all learn something new from each other.
I am on a journey to find healthy meal ideas that a mom of a 3yr old and a 10 mo old can handle while working part time. I am going to try to post a different recipe or method each week.
Week #1 - Making and Canning Chicken or Turkey Stock/Broth
Shopping List:
12 + qt Stock Pot
Sea Salt
Parsley
Rosemary
Basil
Lemon Pepper
~ Pressure Cooker. This can be frozen if you do not have a pressure cooker.
*Feel free to add in any other items, like carrots, celery, onions, garlic, etc. I usually do but this is a bare bones recipe to allow you to be creative so just use what you have in your cupboard.
For this batch I used John Henry's Meats' turkey backs about 3-4 lbs
*You can use any other turkey or chicken parts if backs are not available. It is recommended that the more bones the better so I would choose wings or drumsticks if possible. I know chicken feet are very good as well but I haven't tried that yet.
Place turkey backs in pot and fill with water (almost to the top) and 2 Tablespoons of each of the seasonings.
Simmer for 6-8 hours, you may want to add more salt to taste. Broth will decrease by about 1/3.
Drain broth through a thin towel or cheese cloth.
* I place a colander in my sink lined with the cloth. Put a big bowl underneath, and slowly dump pot into colander.
