I used my large electric roaster and put in 3 whole chicken fryers. To this I added some large cut:
- salt, pepper, and thyme
I filled the roaster about halfway full of water and let this cook all day on medium/low.
When I was finished cooking it, I separated all the vegetables out—gave them to my chickens. I then took all the meat and pulled it off the carcass. I saved some drumsticks for dinner the next day as well. I ended up with a large 9×13 pan full of meat.
The broth, I strained and put into quart canning jars. I put them into the refrigerator to cool and then put them into the freezer for a later date. It was very rich broth, but I ended up with 4 quarts of it. I think that when I make a soup, I will add 1 jar per meal. That will give me 4 soup bases this month made with good, healthy bone broth.