1poultry herb bundle(rosemary, sage, oregano, and thyme)
12cupswater
Instructions
Make the Broth
Add ingredients. Add all ingredients into a slow cooker or a large electric roasting pan.
Add water and cook. Cover and set the slow cooker to low and let it to cook for 12 hours (or more as needed). Check the slow cooker after 8 hours and add more water as needed.
Strain. Once everything has been cooked for at least 12 hours, strain the liquid from the carcass and vegetables using a fine mesh strainer into a large bowl. If you don’t have a fine mesh strainer, place a double layer of cheesecloth inside a strainer and allow it to drain.
Cool. Let the bowl of hot broth cool, then cover and place it in the fridge overnight.
Skim fat. Remove the bowl of broth from the fridge the next day and skim the fat layer off the top of the broth. Try to get as much of the fat layer off as you possibly can.
Warm. Warm the broth back up in a large pot over medium-low heat.
Pressure Can
Prep for canning. Fill the pressure canner with 3 inches of water, and place the rack in the bottom. Place over medium-high heat. Wash the jars with hot soapy water. Fill the clean jars halfway with water and place them in the pressure canner and let them warm up. Place the lids and rings in a small pot of water and let them simmer over low heat.
Fill jars. Once the broth has started to steam, it’s time to fill the jars. Using a jar lifter, drain and remove the jars from the pressure canner. Place a canning funnel over the jar and ladle the hot broth into the jars, leaving a 1-inch headspace.
Wipe and add lids. Once filled, wipe the rims of the jars using a clean, moist towel. Add the lids and rings and tighten the rings until they’re fingertip-tight.
Process. Place the jars in the pressure canner with the lid on over high heat. Once a steady stream of steam starts venting out, set a timer for 10 minutes. Next, set the pressure to 11 pounds (adjusting for altitude). Once at 11 pounds of pressure, set the timer for 20 minutes for pint-sized jars and 25 minutes for quart-sized jars. (Please note that if the pressure drops below 11 pounds of pressure, stop the timer, bring the pressure back up to 11, and start the timer again.)
Cool. Turn off the heat and let the pressure return to zero naturally. Remove the lid away from your face and let the jars sit for 5 minutes before moving them to a towel to cool for 12–24 hours.