Aaaaaaand…the canning of meat continues. This pot contains all the bird parts I’ve been chucking in the freezer all year, including some purpose-purchased (stewing hens, turkey back) and some leftovers from roasters. Browned the birds, covered them with four GALLONS of water, added onions, garlic, bay, and salt, and set it to simmer for a little over four hours.
Just tasted the broth and…damn. Or DAY-um. So, so good.
Having lunch now and then will pick the meat off the bones (no trick; it’s falling right off) and then will can the vast majority of it. I usually can the meat and broth separately, because usually when I want broth, I don’t want meat.
I had to buy more canning jars, but I think I might finally have a batch of stock that’s “big enough.” It makes me so sad when there’s only a quart or two of stock made in a batch. Guess maybe I should haul out the Big Pot more often!