Homemade Bone Broth

Another Hatchett Job, photo by Jan Hatchett, bone broth, nutrition, canning
Quart jars cooling after coming out of the pressure canner.

One of the familiar aftermaths of all of the Thanksgiving and Christmas celebrations for our family is pulling at least one (often more than one) stripped turkey carcass out of the freezer to start the process of making good, homemade bone broth.  Nutritious and tasty, this broth is canned and used like chicken stock for a good portion of the year (we do make chicken stock also, but a good turkey carcass makes so much at one time!).

It’s a great thing to do on a dreary, cold Winter’s day.  I can work on other projects while the broth simmers away, filling the house with warm, inviting scents.

To learn more about making your own bone broths, click here.

What is your favorite dish to make with bone broth?

Till next time,

Another Hatchett Job blog, signature, Jan Hatchett

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