Broth is a staple of any cooks pantry. It is the base of so many dishes. Sometimes the simplest of ingredients can make all the difference. Our secret ingredient is using smoked bone broth. The first batch came from a smoked Thanksgiving turkey a few years back. One taste and we were hooked. Problem is, you only make a turkey once a year. I simply couldn't wait that long. Soon, Alan was smoking a couple of chickens for me every few weeks. Voila, constant smoked poultry bone broth on hand at all times. I just recently moved to canning the broth. The first year or so, I was always freezing it. It was rough when I needed some broth for a recipe I was in the middle of and had none in the fridge. The pause to defrost broth caused a few mishaps with recipes. I invested in a pressure canner and never looked back. You absolutely need to try smoked bone broth, it is a game changer!!
An important note; I usually do not measure and include vegetable scraps that have been saved for the week. I always keep baby carrots, onions and celery on hand so they are always included.
1 chicken or turkey carcass, smoked
1 c baby carrots
1 medium yellow onion, quartered
3 stalks celery chopped into 2" pieces
few leaves fresh sage
2 or 3 oregano sprigs
2 or 3 thyme sprigs
1/4 c salt ( we use pink Himalayan)
12 c water
1 T apple cider vinegar
DIRECTIONS Layer all ingredients in a pressure cooker. Add 12 cups water (or to max fill line). Process 4 hours. Let cool. Strain into freezer containers. You can also use a large stockpot and simmer overnight.