Originally Posted by fisherlady
Yep.... I used to do it with a large stock pot and simmered the bones and scrap meat and skin for multiple hours, now I use a pressure cooker.
Separate gizzard, liver and heart to be handled in different pot....
Take all other bone, meat and skin scraps and put in pressure cooker with appropriate amount of water, in my 10.5qt cooker I will fill it 2/3 with the scrap and add 10-12 cups water.... allow it to heat until steam begins coming from vent then put weight on it (at 15lbs) and bring it up to pressure, once weight starts 'rattling' I adjust heat to get 2 or 3 rattles a minute and then set timer for 1hr 15 minutes. Allow to cool slowly with weight left in place, once pressure/temp reading is down then remove weight to vent remaining steam and allow to set for a minute or so before removing lid.
Pull out largest bones and scrap and place in a large bowl, pour rest of liquid through a strainer and set aside (this is the broth)
Boil the hearts, livers and gizzards until well done and drain them off.
Then mix the bone scrap with the organ meat and put it through a grinder (I use a #10 ancient cast iron hand grinder which works perfect for this). The resulting 'mush' sort of looks like sausage or hamburger, bones practically disintegrate and there aren't (or shouldn't be) any sharp shards left.
I put the mush in cupcake tins and place in freezer, then after they are froze I pop them out of the tin and store the 'pucks' in a gallon zippy bag in the freezer for small quantity use.... We also frequently pack it in gallon bags as a larger bulk amount for use if we want to mix it into a bowl of seeds and scraps for the flock in the winter.
I frequently use the 'pucks' as a treat for the dogs, simply microwave it till warm, break it in half, crumble it and put half over each dogs dry food... my dogs love it and my Mom uses it frequently for one of her dogs who has some health issues and she loves it.
Basically instead of waste it becomes a great supplement source of bone meal, protein and collagen.
Edit to add.... I do the organ meat separate because it can give the broth an 'off taste', if you aren't worried about making broth then they can all be done together, though the livers would probably disintegrate in the pressure cooker.