I am finally getting to my chicken broth. This is the broth I mentioned the other day. I am not canning it until tomorrow morning. BUT, I got the chicken backs baked! Our favorite seasonings on baked chicken are salt, pepper and paprika. Super easy, and super yummy!
Yes, I ate some of the cooked skins, delicious!
Then I through some mire poix (carrots, onions and celery), bay leaves, turmeric, garlic, salt and kale into my crock pots; today I used curly, dinosaur and purple kales.
I used 2 crock pots, that is why you get 2 pictures.
Really pretty right? What next? I tossed 14 backs on to the pile of veg.
This almost looks like some kind of fancy salad. Now I added water to cover everything.
My goodness, my mouth is watering just looking at that deliciousness. Now we have to wait about 24 hours cooking this on low. Sometime in the morning tomorrow or the next day I will strain the liquid, then can it in my pressure canner. My next batch will be smaller and will be for working on my recovery.
Now if I needed this because I was sick, or using this as a medicine during recovery, I would NOT can this. I would strain it, then put it in the fridge. The collagen (gelatin) and minerals in this broth are amazing for helping one to heal, and the canning process kinda kills them.
UPDATE: Ok, just pulled these out of the canner.
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