I do have a pressure canner but have never used it.......how do I go about this, would like to so the stock and fat also......could someone send me details or even a link that shows step by step
When I can mine, first I put them in the oven at 350 for about 45 minutes, which makes the meat easier to strip from the bones. I only can breast and thigh meat. Wings and legs just get tossed into the stockpot, where they add a lot of flavor and richness. After roasting, I pull the breast & thigh meat off the bones, remove skin & pack into wide mouth pints. Add a quarter teaspoon of salt to the jar, then add enough stock or water to fill within 1 inch of the top. Process according to the directions for the canner, or here
http://msuextension.org/publications/HomeHealthandFamily/MT200905HR.pdf if you don't have the book.
Put the removed skin into the stockpot, along with wings, legs and the rest of the carcass. Gizzards and hearts can go in, too, but not livers. Cleaned feet add a lot of flavor and body to the stock. Cover with cold water, plus about an inch of water over the level of the bones. Add a glug of vinegar to help pull the calcium from the bones. For added flavor, add a couple unpeeled onions, a stalk of celery or big pinch of celery seed, a carrot or two, a big pinch of thyme, whole peppercorns and a couple bay leaves. Starting in cold water helps pull more flavor from the bones than starting with hot. Bring to a boil, then turn down and simmer for about 3 hours. Longer simmering makes it taste stale, IMO. Then, I stain the stock into a clean pot ans refrigerate or put outside overnight no chill and make the fat easy to remove. Too much fat can interfere with a good seal, so I remove it. Then process per recommended times/pressure.
A heat lamp bulb on the other hand will retain heat for a short time even after the electricity fails, possibly enough to start a fire if it is knocked over. I highly recommend a secondary stand or attachment method.
We run a metal hook into the building structure, then hang lights with metal chain like you use for swingsets.
Speaking of processing, we've got 2 old roosters and 3 or 4 six month old cockerels to butcher.
For a gourmet experience, brown a cut-up old rooster, then put it into a large casserole dish. Add chunks of onion & carrot, cover with wine and/or tomatoes, plus mushrooms and Italian seasonings. Bake at 300 for several hours, til fork tender. This is authentic coq-au-vin.
