chicken stock homemade

I used my large electric roaster and put in 3 whole chicken fryers.  To this I added some large cut:

• carrots
• onions
• celery
• garlic
• 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.

I put the meat in the food processor and pureed it, into little pieces and put them into a container to freeze.  I ended up with 8 -1lb containers.

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.