This is an old, traditional recipe that has been around for ages. In fact, it’s been around so long it’s not really a “recipe” anymore. If you want to feel like a true homesteader, I’d recommend tackling this one! However, be certain to use home-raised or wild animals only. Otherwise, ya never know what’s in them!
Meat broth can be made from particular cuts, tough old animals, from leftover scraps or bones from almost any critter…which is what the homesteaders did. On butchering day, they even boiled the animal’s head in effort get every last bit! While most of us don’t go so far today, I do think the principle is worth keeping!
Poultry of the farm make a delicious broth! Know that waterfowl have a stronger, oilier flavor which some find disagreeable. Turkeys and chickens are at the top of my list. If I ever have an old hen or rooster I don’t want to pressure can, broth is the name of my game! So delicious! Chicken noodle soup anyone?
Beef, meat goats or hogs will make an equally palatable broth, along with wild game you hunt or even fish in the back 40!
Whether baked or not, I toss our turkey or chicken bones (home-raised) into a zip loc bag and freeze until we have enough to make broth. When butchering animals of red meat, we cut up ribs, backbone, neck and anything we can easily salvage. Wrapping in freezer paper, we set them aside until we can simmer ’em into broth.
One word of caution, particularly if you live in the State of Wisconsin: it’s not recommended that you boil or pressure-can deer bones. Apparently there was an outbreak in 2002 called Chronic Wasting Disease and humans are at risk in contracting it. Though I’ve not heard an update, my pressure canning guide recommends that you skip deer broth. I’d recommend you research your local area before diving in!
While the broth-making process is a long one, management is simple: cover goods with water and turn on burner. I love using our outdoor gas stove for this purpose. Let it simmer for anywhere from 8 hrs-3 days. Only thing you have to do? Make certain water doesn’t run out and pop in some salt and favorite seasonings!
Some people even add veggies for a richer flavor!
Once it has simmer to your liking, strain out meat, herbs, veggies (if used) and bones. Go ahead and filter it through a cloth to catch floaties. While still hot, ladle into quart canning jars and process in a pressure-canner according to instructions.
I used the All-American weighted gauge canner. We live just over 2,000 ft in elevation. According to my pressure-canner’s instructions, I must process my quarts at 15 lbs pressure for 25 minutes.
This broth is great for making quick gravies, stews or soups. I love having it on hand. Not only is it highly nutritious but it tastes amazing!