I put all of my chicken bones in my Instant Pot with a bunch of herbs, carrots, onions, garlic, etc., click the poultry setting for 30 minutes. I take the meat off the bones like you do then put the bones back in. Click the poultry setting one more time and the broth comes out deep golden. SO much quicker and the flavor is much more intense from the pressure cooking. Hope that helps someone. 😊
I always put my turkey carcass in the insta pot after the big holiday meal, to make bone broth too. But the roaster is great for when you're canning multiple chickens, especially those we raise as they are sometimes more difficult to get soft.
When a teen, I worked as prep cook at a extremely busy cafeteria called Piccadilly. They were straight scratch kitchen, taking fresh products and meats , preparing into meals. Nothing frozen or canned or pre made. We had a bake shop baking the breads and dessert in house, scratch. Also a butcher station. I was trained in every department. We made our own butter, buttermilk even. I've cooked all the base stocks and sauces. Produced all of the foods we sold..All from recipe. I took this training, experience and followed a five star chef career, worked in a number of top rated hotels a fine dining. This is a very good skill to learn, breaking down your foods. Using every last part to get as much out of as possible.
T H A N K Y O U, and may God continue to bless you and every memeber of your family. There are not enough words to express my gratitude to you, to your knowledge, for bringing to so many the amazing and so valuable learnings when it comes to not just cooking but administering what we do with what we have. I find your videos of such high value, and they help me keep on plan -learn two or more new things per week in regards to prepping, nutrional homemade cooking and preserving. I am extremely grateful to you and your family, I feel like I am not learning from you, but from your ancestors too, through you. Blessings! ❤ 🙏 😘 🤗
I’ve been watching you on Instagram for awhile now and I love all of your teachings. You have such a calm demeanour and you’re so knowledgeable- Thank you so much for sharing this knowledge for those of us who want to learn and didn’t have anyone teach us. I feel like I’m being taught by my fav aunt or sister ☺️🫶🏻 much love.
I absolutely love having chicken broth on hand. Cooking with it elevates any dish and most importantly to me, when I am sick I drink it like hot tea. My family and friends think I am crazy but its delicious and most importantly it truely helps me quickly get over my illness.
Saturday mornings are becoming my favorite because I get to watch your videos! I am young, newly married, living in an apartment but my home canned pantry is growing!! And I’m teaching my mom how to can too! Thank you for sharing so much wisdom with us!
Sharing a tip my mother thought me. Lay a thick towel over the top of the roasted . This keeps all the heat in the roaster and cooks faster. I also use frozen meat. I also do with my crockpot cooking.
Broth looking good wish I had a small glass of it. I use to can nothing like you when I was in my late 30's to mid 50's I do miss it sometimes, now be 71 or 72 loose ct. No we're like or near you I couldn't hold the candle next to you, my hat is off to you with everything you do from sun rises to sun set. I enjoy watching you, now unable to do the things I once enjoyed in my mind I would love to but the body has gone to hell in a hand basket as the saying goes. I do get loss in watching you it relaxing to me helps take the😢 pain off my mind. Plus brings back happy 😊 memories. I use to be a pretty good baker, medium canning and making 🍞 bread.. Now live threw watching other's. Can't wait to see what you come up with next. Not sure if you made a sourdough starter and the bread. Looking for a simple starter for a a soft bread made with bread flour. 😊
I canned 10 Quarts of Chicken & Broth & 2 of just Broth using your directions. They turned out great. I love your easy teaching recipes. Thank you for sharing.
Thanks for this video! Over the next few days my hubby and I are butchering 25 roosters and I needed a refresher on how to can chicken and broth. I do enjoy watching and listening to you as you teach us in your videos!
Ruthann, first I want to say how much I enjoy your videos. I always learn something practical. But I also learn how to “be” from your upbeat, kind, measured attitude. Thank you. When I make broth, I said a slug of white vinegar. It cooks off so there’s no vinegar taste, and then vinegar draws even more collagen from the bones.
Thank you so much for sharing your wisdom with us I have no idea about the collagen and when I make broth I will buy chicken feet at the grocery because I don’t know anybody that harvest their chickens and I will add chicken feet to broth and freeze some for nutrition for hail thank you I’m 74 years old and you’re never too old to stop learning thank you may God bless you and your family
@imeverywoman3582 0 seconds ago Ruth, I have a question for you: I noticed you didn’t skim the fat away from the broth. I just made a batch last night and have another going now. I skimmed the first batch according to my canning book recipe, but wonder if I should skip doing that with the second batch. And I want to give you a laugh… as you were pouring your broth, I said,” Wow!! That smells good!” Then I realized that it was my own broth I was smelling! 🤪😂 I think I need a nap! 😂😂😂 Anyway, should I forgo skimming the fat?
Actually if you put one of the processed jar in the fridge over night, it will gel too. The same will happen if your storage room get cool enough in the winter. ;)
My sister Ruth! I am so absolutely overjoyed for your recent growth on your channel. I pray you have a continuation of your growth. I was watching a video last week from Jessica at Roots and Refuge and she mentioned you. I hope some of it is from her sharing of your wonderful channel
This year is my first year raising meat birds! I'm not ready to do the processing myself, but I can't wait to get the meat in the freezer, and I plan on cooking off the carcasses for broth like you did!
My canning is coming along, but because of my age and health I have to wait until I have someone to help me lift stuff and prep. I wish could be as productive as you though. ❤
My granny also would put in bags for the freezer the carrot end that you cut off when making meals, the celery parts that were so so and you didn’t want to eat, the onion parts that you would normally throw in the garbage, whatever veggies ends and skins, etc. in the freezer bag and keep adding to the bag and when full and she was making broth or canning broth, she’d throw in the frozen scraps and then lets it stew together until the flavor was to her liking then when reusing the broth for a meal or for gravy, that’s when she’d salt/pepper and other spices that she felt it was needed. Our holiday meals were outstanding! Chicken and beef stick together m, oh ummm my mouth is drooling thinking of it! 😉 Love those memories 💕
Ruth, the jar you took out of the frig ,when did you remove that broth to put in the frig over night? the broth that had a good gel, i didn't see you put it in the big jar that you took out of the frig. Ginny from Jacksonville,Florida you are a very good teacher thank you for sharing your recipes with all of us
WOW! So much information and knowledge in this video! Thank you for explaining all of those facts because I had often wondered about those questions but never have had a resource to ask! Your videos are amazing and full of vital canning information that we all can use, and even knowledge on healing! You are an incredible teacher thank you for sharing!!! God bless! Your family is very fortunate to have an incredibly knowledgeable and smart momma! 🥰❤️🙏🏻🇨🇦
Do you process raw packed chicken in quarts for 45 mins at 15lbs pressure too, or is this just because of the extra liquid in jars for the broth and chicken (less density)? I only ask as when watching your beef canning video you had processed at 12lbs (for your elevation) pressure for 90 mins?
Thanks so much I did know about the Chicken feet., my husband was from Liberia and they used to eat them. He’s no longer with me he was in a tragic accident 8-4-2023❤
you are soooo right about the nutritional and restorative value of the broth for when one is ailing. cannot be over emphasized. i have even brought old dogs back to life with beef bone broth! but these days - you gotta go organic - and even then - you gotta do research. i love your channel!
Has she ever said where she learned to do all this. I am assuming her mother and grandmother Also i dont know where to find the names of equiptmrnt she uses, such as can lids She is amazing
Thank you for this video. I knew you would be the perfect person to explain this process. I've been waterbath canning for 35 years but I'm just starting pressure canning. I live on Guam and we have many wild jungle chickens. I have about 50 at any one time living in my Mango tree. I usually process 6-8 a week and give the carcass meat to my cat colony. That being said my husband wants wayyy less chickens around and my freezers are full. That leaves me with pressure canning chicken so thank you!
I will use the chicken or you could do chicken pot pie. You could do like a chicken fricassee with potato carrots, celery tomato sauce. Serve over white rice.. yummy I like what you did. I’m happy to find you and love your videos. I’m in Harrisburg Pennsylvania
By far the BEST video I’ve seen for canning Chicken & explanations of the benefits of cooking down the carcasses to make a healing bone broth. Gonna ask my butcher if he sells those chicken feet. Thank you!! ❤ Lord bless you & yours 🙏🏼
I recently found your channel and I’m going back watching your older videos. I love how you break things down and make it all seem so accessible and doable! I’m excited to try canning with your guidance and my new found confidence 😁 Thank you for sharing your wisdom ❤
I do mine a little different. I have very large restaurant pots. I take 2 10 lb chickens to each pot. normally 2 pots with onion carrot celery garlic salt pepper and thyme and sage. Cook them till they are 3/4 done and then move the chickens to roasters with fresh veggies, finished in the oven. This way I have 2 pots of broth 6 times strength for 14 quarts. Equals 84 quarts. I take the leftover broth and veggies a grind them down and put them in ice cube trays and into the freezer for gravy. I put the chickens in the icebox over night. the next day I remove all the meat and the bones with the neck, hearts and feet go back in a pot for more broth, The meat goes to making soup, pot pies and canned.The used bones get freeze dried and powdered to put in my garden. I also have the broth from from the bones witch I can and put in the pantry. this is double strength. I love watching how you do all this work. God Bless you and all your extended family and friends.
Thanks for the video. I just got an electric pressure canner first thing I’m gonna can is chicken and broth. Thanks for the encouragement I love watching your videos. You are a great teacher.
Would you be willing to explain how you get your chicken feet clean?? I can't get the grime out of the crevices of my turkey feet 😮💨Thank you for bridging the gap in wisdom between this generation and the past!
I have watched so many of your videos, and everytime I watch you fight the cheese cloth, I think "Why not use 3 clothes pins to fix the cloth to the strainer?" There must be a reason because you are one of the smartest people I have ever seen.
First time on your channel, and I enjoyed it very much. Subscribed. Thank you for the explanations, I learned more today. I enjoyed how you showed us the process and no uncut scenes of what it’s really like to can. Thank you :)
I'm ordering chicken from a local Hutterite colony, so I can make broth, I'm get old laying hens they were out of feet, but maybe I can get that next time. I will do mine in a big roaster like yours, best thing ever.
I'm new to your channel but enjoy it so much. I only ever water bath canned but am seriously looking to get a pressure canner. Can you tell me what the shelf life is of your pressure canned chicken? Also do you have any recipes that are combos of dry ingredients that are vacuum sealed? I am thinking of some type of nutritious emergency meal that you cook by adding water. Similar to the concept of what the organization Feed My Starving Children does.
I’m having so much fun going through all your old videos. I just want to be next to you learning all these things. Also, I’ve never seen chicken feet in our grocery stores. Where can you buy them? ( or do you have to go to a farm?) ~ Janet 😘
Does your area have a Mexican supermarket? If here is one you can likely find chicken feet there as well as a host of other cool things. We don't have one in our town but when we travel to see family in a much larger urban area we sometimes shop at the Mexican store.
Good morning😊having my early morning cup of coffee before a very busy day in the kitchen. Every time we process a batch of meat chickens I can the previous batch if there are any left in the freezer. Canned chicken or any canned meat is such a timesaver for later meals! So glad I found your channel my daughter andI both watch.😊
Hello and God bless! I’ve been watching a lot of your videos lately and enjoying them so much. I would not say that your filming and editing is below that of other peoples. I think that you do a wonderful job. Quite frankly, I think that they waste a lot of time in energy just to be a little bit better of quality than what you put out! I did have a couple questions about you processing your meat birds. what type of bird do you use for meat birds? I read that after you process your meat birds you have to let them rest in your refrigerator 24 to 72 hours. Is this correct? Or since you take off the breast and leg quarters, do you still have to let the chickens rest in your refrigerator for 24 to 72 hours? I really like the way that you process them then make the bone broth. So when we start with our chickens, I would like to process them exactly like you did. Thank you very much.
Thank you for sharing your progress. I am getting back into canning,but don’t have much experience. I love the idea of using a roaster. My family processed mostly salmon and jellies. I have done some small projects from the Ball canning book. Thank you for sharing your knowledge.
Thank you for saying that freezing preserves more nutrients than canning. I've always felt that canning at high temperatures destroys the nutrients. I really like this video and will use it to create my own chicken broth from a whole chicken. I tend to freeze most everything but canning is a backup option. I use a digital canner that I've had so much success with but like I said, I prefer to freeze more than canning. Such a wonderful video, thank you!
I put all of my chicken bones in my Instant Pot with a bunch of herbs, carrots, onions, garlic, etc., click the poultry setting for 30 minutes. I take the meat off the bones like you do then put the bones back in. Click the poultry setting one more time and the broth comes out deep golden. SO much quicker and the flavor is much more intense from the pressure cooking. Hope that helps someone. 😊
Gotta love the instapot
I’m quite late to the instant pot party but have heard using it for broth is quite handy. Thanks for the info, I’ll be giving it a try for sure.
@@cherylpresleigh6403 it is quite handy and quick compared to making it in a roaster.
It does! I have a similar machine that was gifted to me and I haven't used it yet.
I always put my turkey carcass in the insta pot after the big holiday meal, to make bone broth too. But the roaster is great for when you're canning multiple chickens, especially those we raise as they are sometimes more difficult to get soft.
When a teen, I worked as prep cook at a extremely busy cafeteria called Piccadilly. They were straight scratch kitchen, taking fresh products and meats , preparing into meals. Nothing frozen or canned or pre made. We had a bake shop baking the breads and dessert in house, scratch. Also a butcher station. I was trained in every department. We made our own butter, buttermilk even. I've cooked all the base stocks and sauces. Produced all of the foods we sold..All from recipe. I took this training, experience and followed a five star chef career, worked in a number of top rated hotels a fine dining. This is a very good skill to learn, breaking down your foods. Using every last part to get as much out of as possible.
WOW.,good for you
T H A N K Y O U, and may God continue to bless you and every memeber of your family.
There are not enough words to express my gratitude to you, to your knowledge, for bringing to so many the amazing and so valuable learnings when it comes to not just cooking but administering what we do with what we have. I find your videos of such high value, and they help me keep on plan -learn two or more new things per week in regards to prepping, nutrional homemade cooking and preserving.
I am extremely grateful to you and your family, I feel like I am not learning from you, but from your ancestors too, through you.
Blessings! ❤ 🙏 😘 🤗
I’ve been watching you on Instagram for awhile now and I love all of your teachings. You have such a calm demeanour and you’re so knowledgeable- Thank you so much for sharing this knowledge for those of us who want to learn and didn’t have anyone teach us. I feel like I’m being taught by my fav aunt or sister ☺️🫶🏻 much love.
Thank you!!!!!
I absolutely love having chicken broth on hand. Cooking with it elevates any dish and most importantly to me, when I am sick I drink it like hot tea. My family and friends think I am crazy but its delicious and most importantly it truely helps me quickly get over my illness.
Saturday mornings are becoming my favorite because I get to watch your videos! I am young, newly married, living in an apartment but my home canned pantry is growing!! And I’m teaching my mom how to can too! Thank you for sharing so much wisdom with us!
I love that your home canned pantry is growing!!! So proud of you!!!
That is wonderful
Could you please share more of your medicinal recipes with us please. Thank you🎉
Bravo on canning n giving a pantry .😊
I love how clean and organized your storage area is, thank you for sharing!
Sharing a tip my mother thought me. Lay a thick towel over the top of the roasted . This keeps all the heat in the roaster and cooks faster. I also use frozen meat. I also do with my crockpot cooking.
Thanks for sharing. Great video. I am amazed at how much you get done in a day! I wish I had a basement to store all those jars full of goodness.
Broth looking good wish I had a small glass of it. I use to can nothing like you when I was in my late 30's to mid 50's I do miss it sometimes, now be 71 or 72 loose ct. No we're like or near you I couldn't hold the candle next to you, my hat is off to you with everything you do from sun rises to sun set. I enjoy watching you, now unable to do the things I once enjoyed in my mind I would love to but the body has gone to hell in a hand basket as the saying goes. I do get loss in watching you it relaxing to me helps take the😢 pain off my mind. Plus brings back happy 😊 memories. I use to be a pretty good baker, medium canning and making 🍞 bread.. Now live threw watching other's. Can't wait to see what you come up with next. Not sure if you made a sourdough starter and the bread. Looking for a simple starter for a a soft bread made with bread flour. 😊
I canned 10 Quarts of Chicken & Broth & 2 of just Broth using your directions. They turned out great. I love your easy teaching recipes. Thank you for sharing.
Did you pre heat your jars or is it ok to just use room temperature jars😀
Thanks for this video! Over the next few days my hubby and I are butchering 25 roosters and I needed a refresher on how to can chicken and broth. I do enjoy watching and listening to you as you teach us in your videos!
Ruthann, first I want to say how much I enjoy your videos. I always learn something practical. But I also learn how to “be” from your upbeat, kind, measured attitude. Thank you.
When I make broth, I said a slug of white vinegar. It cooks off so there’s no vinegar taste, and then vinegar draws even more collagen from the bones.
I want to say Thank you for this wonderful resource for canning! You are a blessing! Thank you!!
Thank you so much for sharing your wisdom with us I have no idea about the collagen and when I make broth I will buy chicken feet at the grocery because I don’t know anybody that harvest their chickens and I will add chicken feet to broth and freeze some for nutrition for hail thank you I’m 74 years old and you’re never too old to stop learning thank you may God bless you and your family
Could you show how you process chicken feet? To clean them well enough for stock?
@imeverywoman3582
0 seconds ago
Ruth, I have a question for you: I noticed you didn’t skim the fat away from the broth. I just made a batch last night and have another going now. I skimmed the first batch according to my canning book recipe, but wonder if I should skip doing that with the second batch.
And I want to give you a laugh… as you were pouring your broth, I said,” Wow!! That smells good!” Then I realized that it was my own broth I was smelling! 🤪😂 I think I need a nap! 😂😂😂
Anyway, should I forgo skimming the fat?
Actually if you put one of the processed jar in the fridge over night, it will gel too. The same will happen if your storage room get cool enough in the winter. ;)
Your pantry is beautiful! Such love in each and every one of those jars. So happy for you.
My sister Ruth! I am so absolutely overjoyed for your recent growth on your channel. I pray you have a continuation of your growth. I was watching a video last week from Jessica at Roots and Refuge and she mentioned you. I hope some of it is from her sharing of your wonderful channel
thank you for sharing your knowledge! It means a lot to gain REAL knowledge of the old ways that is relevant today.
This year is my first year raising meat birds! I'm not ready to do the processing myself, but I can't wait to get the meat in the freezer, and I plan on cooking off the carcasses for broth like you did!
My canning is coming along, but because of my age and health I have to wait until I have someone to help me lift stuff and prep. I wish could be as productive as you though. ❤
As kids my sisters an I loved the chicken feet in my moms soup. We would chew on them. Thankful mom saved them up to put plenty in the soup.
My granny also would put in bags for the freezer the carrot end that you cut off when making meals, the celery parts that were so so and you didn’t want to eat, the onion parts that you would normally throw in the garbage, whatever veggies ends and skins, etc. in the freezer bag and keep adding to the bag and when full and she was making broth or canning broth, she’d throw in the frozen scraps and then lets it stew together until the flavor was to her liking then when reusing the broth for a meal or for gravy, that’s when she’d salt/pepper and other spices that she felt it was needed. Our holiday meals were outstanding! Chicken and beef stick together m, oh ummm my mouth is drooling thinking of it! 😉 Love those memories 💕
Thank you for explaining the dynamics around processing and properties of home chicken broth- I learned a lot ! ❤
Thanks for all the knowledge & showing how to do the chicken & broth! Your pantry & canning look wonderful! Blessings to everyone 🤗💕🇨🇦
I am really gaining knowledge from your teaching. I am in south Florida 🌻😇
Ruth, the jar you took out of the frig ,when did you remove that broth to put in the frig over night? the broth that had a good gel, i didn't see you put it in the big jar that you took out of the frig. Ginny from Jacksonville,Florida you are a very good teacher thank you for sharing your recipes with all of us
WOW! So much information and knowledge in this video! Thank you for explaining all of those facts because I had often wondered about those questions but never have had a resource to ask! Your videos are amazing and full of vital canning information that we all can use, and even knowledge on healing! You are an incredible teacher thank you for sharing!!! God bless! Your family is very fortunate to have an incredibly knowledgeable and smart momma! 🥰❤️🙏🏻🇨🇦
Do you process raw packed chicken in quarts for 45 mins at 15lbs pressure too, or is this just because of the extra liquid in jars for the broth and chicken (less density)? I only ask as when watching your beef canning video you had processed at 12lbs (for your elevation) pressure for 90 mins?
I love to make broth . Thank you for the ice cube tip !! Yes God is Good !!!!!!
Thanks so much I did know about the Chicken feet., my husband was from Liberia and they used to eat them. He’s no longer with me he was in a tragic accident 8-4-2023❤
I'm so sorry 😅😅😢😢
I love watching your videos.
I grew up doing most of this but have learned so much from you.
Thank you 😊
Thank you for teaching us how to make and preserve chicken broth 😃
So glad to know you can do this on a glass top stove!
Love this video! Best explanation I've seen on all of the steps and the reasons why.
Your channel is amazing! I need to remember the chicken feet! And the broth cubes my Granddaughters have lots of stuffy colds.
I have just found your channel, love all the info you have given, it is very educational, thank you
you are soooo right about the nutritional and restorative value of the broth for when one is ailing.
cannot be over emphasized.
i have even brought old dogs back to life with beef bone broth!
but these days - you gotta go organic - and even then - you gotta do research.
i love your channel!
I almost always cook off my bone carcass, thank you for sharing . Love your show. God bless
Absolutely love your channel!
Thank you so much!
So very helpful, RuthAnn. Thank you. I appreciate how you help me understand the how's and why's. God is Good for sure!
I have learned so much from you. God Bless you!!!
I love my roaster like that. I have 2 different sizes. I cook my tomatoes for canning in my roaster.
You are a great teacher!
Loved see your process for broth!
Has she ever said where she learned to do all this. I am assuming her mother and grandmother
Also i dont know where to find the names of equiptmrnt she uses, such as can lids
She is amazing
I want you to know I love your videos. Thank you for sharing your knowledge. You have blessed me.
Thank you for this video. I knew you would be the perfect person to explain this process. I've been waterbath canning for 35 years but I'm just starting pressure canning. I live on Guam and we have many wild jungle chickens. I have about 50 at any one time living in my Mango tree. I usually process 6-8 a week and give the carcass meat to my cat colony. That being said my husband wants wayyy less chickens around and my freezers are full. That leaves me with pressure canning chicken so thank you!
Whenever you put Good is good, I say, All the time. 😊 Love your videos
Sweetie, you do such s good job w your videos. Thanks for the help and encouragement. You are lovely!
I learned so much from this! Thanks Ruthann!
I will use the chicken or you could do chicken pot pie. You could do like a chicken fricassee with potato carrots, celery tomato sauce. Serve over white rice.. yummy I like what you did. I’m happy to find you and love your videos. I’m in Harrisburg Pennsylvania
Love watching your videos, you are very knowledgeable!
You're a wonderful instructor.
I learn so many things when I watch your channel. Thank you for sharing your wonderful life with us and God bless you and your family!
your pantry is really looking nice and well stocked. it's a lot of work isn't it, i love to can,
By far the BEST video I’ve seen for canning Chicken & explanations of the benefits of cooking down the carcasses to make a healing bone broth. Gonna ask my butcher if he sells those chicken feet. Thank you!! ❤ Lord bless you & yours 🙏🏼
I get my chicken feet at Walmart.
Great video, Great information, Thank you, I Love All your videos
Ruth Ann, thanks for all you do. Great information! I've learned so much watching your videos.
I recently found your channel and I’m going back watching your older videos. I love how you break things down and make it all seem so accessible and doable! I’m excited to try canning with your guidance and my new found confidence 😁 Thank you for sharing your wisdom ❤
you are so hard worker and always with the smile& You are grate !!!! I hope your husband appreciate all you are doing. Good luck😁😁😁😁
My adoptive dad brought a mouli like that when he married my mom. I had it for years.
You're very Wise, ty for all the great information, you have a lovely family ❤️
I do mine a little different. I have very large restaurant pots. I take 2 10 lb chickens to each pot. normally 2 pots with onion carrot celery garlic salt pepper and thyme and sage. Cook them till they are 3/4 done and then move the chickens to roasters with fresh veggies, finished in the oven. This way I have 2 pots of broth 6 times strength for 14 quarts. Equals 84 quarts. I take the leftover broth and veggies a grind them down and put them in ice cube trays and into the freezer for gravy. I put the chickens in the icebox over night. the next day I remove all the meat and the bones with the neck, hearts and feet go back in a pot for more broth, The meat goes to making soup, pot pies and canned.The used bones get freeze dried and powdered to put in my garden. I also have the broth from from the bones witch I can and put in the pantry. this is double strength. I love watching how you do all this work.
God Bless you and all your extended family and friends.
I just found your channel and subscribed. I am enjoying your videos so much!!
Looks so delicious and amazing. I also watch your Chicken & Noddles Video! You use this in that video. You do a fabulous Job!
Thanks for sharing this wonderful information. May God bless you greatly 🙏🏽
I am so envious of your kitchen.
I love all your shows Kate! I don’t see any link to the lids. Could you repost it? Thank you!
I absolutely love, I am from Holland and I am learning so much from watching your video's ❤
Thanks for the video. I just got an electric pressure canner first thing I’m gonna can is chicken and broth. Thanks for the encouragement I love watching your videos. You are a great teacher.
I learn so much from your videos!
Would you be willing to explain how you get your chicken feet clean?? I can't get the grime out of the crevices of my turkey feet 😮💨Thank you for bridging the gap in wisdom between this generation and the past!
I have watched so many of your videos, and everytime I watch you fight the cheese cloth, I think "Why not use 3 clothes pins to fix the cloth to the strainer?"
There must be a reason because you are one of the smartest people I have ever seen.
First time on your channel, and I enjoyed it very much. Subscribed. Thank you for the explanations, I learned more today. I enjoyed how you showed us the process and no uncut scenes of what it’s really like to can. Thank you :)
Thank you for subscribing!!!
I'm going to try this. Ty.
Yummy! Just for others watching, NCFHFP recommends processing chicken for 90 minutes in quart jars:)
I was thinking that, but because her elevation is most likely not over 1000, does canning at 15lbs pressure change that?
I'm ordering chicken from a local Hutterite colony, so I can make broth, I'm get old laying hens they were out of feet, but maybe I can get that next time. I will do mine in a big roaster like yours, best thing ever.
I'm new to your channel but enjoy it so much. I only ever water bath canned but am seriously looking to get a pressure canner. Can you tell me what the shelf life is of your pressure canned chicken? Also do you have any recipes that are combos of dry ingredients that are vacuum sealed? I am thinking of some type of nutritious emergency meal that you cook by adding water. Similar to the concept of what the organization Feed My Starving Children does.
Wonderful explanation about cologen. I live in an apartment but can use the ice cube method easily. Thanks
I’m having so much fun going through all your old videos. I just want to be next to you learning all these things. Also, I’ve never seen chicken feet in our grocery stores. Where can you buy them? ( or do you have to go to a farm?) ~ Janet 😘
Does your area have a Mexican supermarket? If here is one you can likely find chicken feet there as well as a host of other cool things. We don't have one in our town but when we travel to see family in a much larger urban area we sometimes shop at the Mexican store.
Good Morning! Another wonderful video. I really enjoyed having my coffee and watching it this morning. Thanks for all you do-you’re a blessing!💗
Thank you!!!!
Good morning😊having my early morning cup of coffee before a very busy day in the kitchen. Every time we process a batch of meat chickens I can the previous batch if there are any left in the freezer. Canned chicken or any canned meat is such a timesaver for later meals! So glad I found your channel my daughter andI both watch.😊
Thanks for watching!!! And yes canned meat is the ultimate convenience food for us!!
Love your videos!!
Hi, I really enjoy your videos. Just wondering what bread of chickens do you raise for meat?
Hello and God bless! I’ve been watching a lot of your videos lately and enjoying them so much. I would not say that your filming and editing is below that of other peoples. I think that you do a wonderful job. Quite frankly, I think that they waste a lot of time in energy just to be a little bit better of quality than what you put out! I did have a couple questions about you processing your meat birds. what type of bird do you use for meat birds? I read that after you process your meat birds you have to let them rest in your refrigerator 24 to 72 hours. Is this correct? Or since you take off the breast and leg quarters, do you still have to let the chickens rest in your refrigerator for 24 to 72 hours? I really like the way that you process them then make the bone broth. So when we start with our chickens, I would like to process them exactly like you did. Thank you very much.
Just subscribed!! Much love from Cleveland Ohio ❤️
Thank you!!!
Question for you Ruth-we have had a couple of our turkeys smoked. Can this meat be pressure canned? Appreciate any feedback on this.
Thank you for sharing your progress. I am getting back into canning,but don’t have much experience. I love the idea of using a roaster. My family processed mostly salmon and jellies. I have done some small projects from the Ball canning book. Thank you for sharing your knowledge.
You are so welcome!
@@Ruthannzimm , I meant process, not progress. 😅I had two brain surgeries and sometimes the wrong word comes out.
So interesting on temp & collagen - I wonder does anyone know if freeze drying saves the collagen?
Can you share how you prepped the chicken feet? Do you scald them with the rest of the chicken? Then skin them and de-nail them?
Thank you for saying that freezing preserves more nutrients than canning. I've always felt that canning at high temperatures destroys the nutrients. I really like this video and will use it to create my own chicken broth from a whole chicken. I tend to freeze most everything but canning is a backup option. I use a digital canner that I've had so much success with but like I said, I prefer to freeze more than canning. Such a wonderful video, thank you!
Thank you so much for teaching use the proper way to can chicken broth. You are a terrific teacher.🤗🤗💞💞💙💙
Love your videos
I love all the tips
Thanks for this video!
I see you use cheese cloth a lot in your canning to help strain your product. Can you wash and reuse cheese cloth?
Wow the cubes in tea is an amazing idea