November weather can be so gloomy, and is almost always so cold. We love keeping the house nice and warm by cooking foods that require long periods of time on the stove or in the oven. One of our favorites is making broth, and then turning that broth into soup.
We recently had a few dozen older laying hens and some extra roosters processed. These older birds have had a couple years to develop darker meat and extra flavor. They also have the prettiest, richest yellow fat I’ve ever seen on a bird.
Once the birds are this age, the meat gets tougher and stringier, and they are better suited to low and slow cooking, or pressure cooking. The meat can be shredded and used in many ways. The carcass is then amazing to turn into some delicious broth.
To help with your broth making endeavors we are now selling Bone Broth Bundles! These bundles are 10+ pounds of stewing hens, necks, feet, giblets, and whatever other parts and pieces we get back from our processor. We are selling them for a flat price of $35 per bundle. You will definitely be getting more than 10 lb of delicious pasture raised goodies, which will make FIVE GALLONS of bone broth, or chicken stock, or whatever you want to call it. If you use the bones twice, you will have even more!
This is what ten pounds of broth ingredients looks like. Your bundle may not be exactly the same. Some of them will have necks, some will have gizzards, others will have frames. They will all have at least one whole chicken, perfect for shredding into some tasty chicken noodle soup.
To make your broth, throw your stewing hens, necks, feet, giblets, and other parts into the biggest stock pot you own. You need it to hold about 10 cups of water per pound of bones and meat. Add a tablespoon or so of apple cider vinegar per pound of bones to help break down the bones and extract as much goodness as possible. Add veggies and herbs if you’d like. Carrots, onions, celery, garlic, mushrooms, parsley, chives, or whatever you have handy that works well in broth. Make sure it’s all completely covered in water. Bring it up to a boil for a few minutes, and then lower the heat and let it simmer for as long as you can stand. I like to start mine super early in the morning, and let it go until almost bed time.
Now comes time for straining. We find it easiest to start fishing out the bigger bones with tongs. Then scoop the broth and strain it through a mesh strainer. This gets the smallest bits of bones and veggies out. Some people like to put it through cheesecloth or something, but that takes out some of the tasty stuff. It does give you a clearer broth, so it’s really up to you. Depending on how long you simmered the broth for, you will have anywhere from a 4 cups to 8 cups of finished product. Taste it. If it has a strong enough flavor, throw it in the fridge. It will keep for about a week. If you want to have it longer, it can be easily frozen. If it doesn’t taste strong enough, you can simmer it longer to reduce it and concentrate those flavors
Making broth is SO easy, and SO much better for you that what you buy in cartons at the store. These Bone Broth Bundles will help you make around 5 gallons of broth, more if you cook the bones twice. The broth will be thick and delicious and full of nutrients. It’s perfect for using soup, like our Smoked Butternut Squash, Apple and Pork Soup, or making gravy, or just sipping out of a mug to keep yourself warm on these chilly days.
If you are interested in one of these bundles, contact us! We will have them available as often as possible. Please share photos of your broth making days with us!