Whenever we roast a chicken or turkey, it seems a shame to throw the bones away. I like to use them for soup. Soup on a 90-degree day, though, doesn't have the appeal it has in the middle of January. Hold on a minute! I heat up our canning kitchen in the summer to put away tomatoes, pickles, corn and other foods, so maybe those bones present an opportunity.
Put them in a pot, add just enough water to cover them, and boil for awhile. Then strain the broth and fill seven sterilized quart jars, leaving 1-inch headroom. Carefully place the jars in a pressure cooker, tighten the lid, and fire up the burner. When steam begins to escape through the blow hole, set the stop cock on top in its 10-pound position. As soon as it starts rattling, turn the timer to 25 minutes and don't forget it. After the timer beeps, switch off the heat and remove the canner from the burner. Wait an hour or so for the canner to cool, then open it.
"8/09 T. Broth."
Finally, stick them in a cupboard next to their brothers and sisters. Down there, lower left.
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