One Hundred Days with Hashimoto’s. Day 20: Carcass = Bone Broth

In my last post I let you all in on a chicken deal I scored from Aldi’s.  I got them 50% off and baptized those eight birds in rain barrel water in the backyard.  imageOne chicken headed straight for the roasting pan and the other seven had to “let it go” in the deep freeze…Because they were frozen…ahem.

After enjoying a meal with my family and freezing some of the leftovers, a lovely carcass laid in the pan.  In the past I would have just thrown it away. Now, being on a healing diet for Hashimoto’s disease, what else to do but make homemade bone broth?!  I hear it’s like a soothing elixir for the body.

imageI’ve made bone broth once before.  My husband’s sister was trained as a chef, so I remember a few years ago she coached me through roasting the bones and making the broth.  This time, I followed Mickey Trescott’s Autoimmune Paleo Cookbook, and simply boiled it in water with a bay leaf and some apple cider vinegar.  Starting out on high, I brought it to a boil and then turned the stovetop setting down to medium-low.  Simmer time totaled about 8 hours but you can go longer, and therefore make a concentrated broth.  I hear an “instant pot” can complete this process in 2 hours.  It’s on my wish list for sure!image

Next I carefully separated the bones from the broth by sending it through a mesh sieve-carefully because it’s hot!  I caught the broth in a large Pyrex glass measuring cup and then poured into pint sized wide-mouth Ball jars.

Having never used a water bath canner before, I proceeded with trepidation that I was royally screwing this up.  After filling each jar up to the “fill line” I put lids on all the jars and screwed the metal band on just a little snug, not tight.  They were placed in the canner wiimageth water covering them an inch or two higher than their tops.  After a boiling point was reached, they were turned down to simmer for 10 minutes with the lid on the canning pot.

Having not been able to find my jar lifter (aka “grabby thingy”), I used a pair of tongs to remove the jars and place them on dishtowels laid out on the countertop.  (I do not recommend following my bad example here.  Find your own grabby thingy please.)

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A few moments passed before I heard the familiar canner’s song thwup thwup of the jars sealing.  My husband said, “Congratulations, you just canned.”  And he sealed it with a kiss.  His mother was a seasoned canner, and he grew up hearing many a jar of green beans, applesauce or venison thwup on his mom’s countertop.

Seasons change, and with it comes many a cold.  Shortly after canning this nutritional broth, my kids would enjoy their first few days of school and bring home an unwelcome guest: a cold with fever. Here’s to health, and to a warm broth on an unwell morning.  Take care and be well.  Oh, and Happy September!image

 

 

 

 

 

 

xoxo,

Jessica

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3 thoughts on “One Hundred Days with Hashimoto’s. Day 20: Carcass = Bone Broth

  1. I just got an instant pot a couple of months ago. Love it! use it several times a week. Used it to do 2 doz hard boiled eggs tonight. So easy and come out easy to peal! I usually use the crock pot, to make stock, just let it go all day or night. Never canned it though.

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