With the flu flying around these days, we need to arm ourselves with a dose of prevention. I take the leftover chicken bones and make a broth. I put the broth in soups, sauces, and even chili. We haven’t gotten the flu yet. Perhaps this is the reason.

Chicken Broth from Bones

Throw all the chicken bones and leftover juice in crockpot.

Add 2 T. apple cider vinegar to break down the calcium in the bones.

You may add chunks of carrots, celery, and/or onions and bay leaf for more flavor.

Fill crock pot with water.

Cook overnight. (The bones will be wobbly because the calcium is now in the liquid.)

Strain solids out and pour liquid into sterilized jars. Fill to within ½ inch of top.

Put sterilized lids on top and screw bands firmly tight.

Fill canner a little over half full with water.

Bring to a boil.

Place jars in boiling water.

Bring the pressure to 10 lbs. and cook for 1 ½ hours for quarts; 1 ¼ hrs. for pints.

Draw out of water.

Set on counter with space between the jars.

After a couple of hours, push your thumb on the top to make sure it doesn’t pop.

If it does pop when you test it, it’s not sealed. Repeat the process in the pressure cooker.

If the lid doesn’t give, you’ve got a good seal.

Rinse and dry the jars and store in a dark place until you’re ready to use.

You don’t have to can the juice. You can keep it in the refrigerator for up to two weeks.

You can also freeze the broth in containers if you don’t want to can it. Don’t fill the containers completely full so the liquid will have room to expand in the freezer.

 

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