Keeping My Pantry Stocked ...

I'm always on the look out for ways to use it up, wear it out, make it do or do without and making use of the carcasses of roasted chicken or turkey is no exception. Here’s what I do with the bones and scraps of meat left when we roast any kind of poultry. I put all the bones and bits of meat left from the bird into a large stock pot. I then add onion, carrots (unpeeled), and celery along with 2 - 3 gallons of water. I bring this mixture to a boil and then let it simmer 8 - 12 hours. Then I strain the mixture and put the liquid in the refrigerator to cool. After being in the refrigerator over night, I take it out and skim the fat off that has risen to the top. Next, I heat the liquid and fill my jars. Into the pressure canner the jars go for the recommended processing time. The end results … fat free, preservative free, vitamin and mineral filled poultry broth that will be the base for all kinds of yummy soups during the fall and winter season.

I also like to open up a jar, add water, salt and pepper and heat it up; this taste so good when you just want something warm to sip on or when you're not feeling to well.