Rod-T
Songster
Ok thanksThat is how I do it.
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Ok thanksThat is how I do it.
Or just add salt to each jar. And top off with water.. the the heat from pressure cooker with disolve salt?
Do they get woody or hot when they hit that size?
Using the feet and neck and back vital organs such as heart and liver of the bird along wih some of the skin if too much skin is used this will make it to greasy tasting and spices as other have suggested wil help.I have a side question. I have been using my home raised chickens to create chicken broth and for some reason my broth seems to lack a certain amount of depth to the flavor. If I leave the fat, it tastes greasy and kind of waxy flavored. When I skim the fat (like refridgerate it overnight, then skim the fat), it doesn't taste waxy/ greasy but it doesn't have any depth to the flavor. What am I doing wrong? I would like to can/ freeze the broth but want it to have great flavor. I am using Dorking, Rocks, or similar dual purpose and the flavor of the meat is excellent. Just don't know what I am doing wrong. I can't seem to make decent broth of any kind. Ideas? suggestions? (PS. I do cook it down with the bones, but I haven't tried using the feet)