Canning Winter Food | Moose Bone Broth & Chicken Stock

[Music] [Laughter] [Music] [Music] who Welcome to our Winter Wonderland we are  outside today doing some cooking we are going   to be making some bone broth with some mousse  bones that we have and we're also going to be   making some chicken stock over the course  of the next few days Eric's got a little   fire going for us right now he's going to build  some sort of rack and let the the coals start   to kind of like burn down so we get a bed and  we can put our bones on top of it and get to cooking need some more here that's great look at   that yeah that's solid and just  toss the bones into the snow you think doesn't feel that cool today  huh no it doesn't zero it's probably w okay we've gathered up our mous bones and we're  going to start with this one right here and we're   deciding to do this we don't typically Brown  the bones before making broth but we're doing   this because of the condition of the bones  they're just a little bit um rough there's   a little bit of meat still on them we've done  this before but never quite in this fashion um   so I'm excited to see the flavor that it lends  to the the broth and I'm actually pretty happy   that we were able to process these and leave  the tendons and the cartilage on because that's   going to help us later down the road when  we make the broth that little guy there look   at this one it's a nice leg bone huh look at  that color on there oh yeah wow look at that tendon this one right did you ever think this is what  we'd be doing on our eth anniversary I   actually had to think about how many  years this been cuz I tell you what   it's been too long you know when friends get  together and they're like it's been too long sorry I can't see don't need to chop that one up huh no he's  the perfect size man you can eat that right there while that batch of Bones is roasting  we saved a couple bones that we're not going   to be using in the bone broth and this  is one of the scapula of the Moose so   like their front shoulder and these come  in handy when you're moose hunting you   can use this to mimic the sound that a bull  moose makes with his antlers when he's like   scraping it on the trees so we're going  to hang it up on the bird feeder and see   if the gray jays and and any other birds  can get some of this meat off there for us piece of meat hanging from a stick it has that like lining in it brain Defender get thank you this is going to be perfect we're  getting these cut into a little   bit more manageable pieces for the pressure  caner I kind of leave nice big knuckle bones   and then little sections like that  and these just fit a lot better in   there so we're using the sawsa and it's  just blazing through these [Applause] bones [Applause] look at that big old [Applause] knuckle  that's going to do we got some small chunks for us   that we're going to cook up for dinner and then  we've got the rest to start our broth let's head inside we've got our bones dispersed between three pots  two of them are our pressure canners that are   going to be operating as pressure cookers so we've  got the bones in here we have filled out the max   water line um I use like lukewarm water to give  them kind of a jump start it takes a while to   to heat them up there's a lot of Bones in here  but we weren't able to fit them all into these   two so we have one big pot going on the wood  stove and that happens to be my favorite way   to make broth like this because low and slow is  just the name of the game with these bones and   the longer you cook them the more nutrients you  get out of Them Bones this size usually take like   48 Hours on heat or longer so being like big  knuckle bones or the leg bones and being from   a wild game animal I have found that they take  a very long time to break down we've added our   Apple cider vinegar to each of the pots to help  with breaking the bones down when they're in the   pressure cooker they cook much faster because  it's under pressure so we usually only process   them for maybe like three 3 to 4 hours so not  anywhere near comparable to what the one on the   wood stove is going to take they're all going to  turn out delicious though and we're going to get   some like amazing gelatinous broth at the end of  it we don't always think of Bones as living but   that is exactly what they are inside of our body  so clearly this one's not alive anymore but we've   got some bone marrow in there it's filling the  whole area a lot of fat in there and we're also   trying to extract the nutrients out of the bone  and I'm kind of big on the ligaments so we left   a lot of those attached and that's what's going to  give us that like jiggly texture all the collagen   in there so we're going to get these going and  Eric is going to be cooking these little chunks up I'm really excited for these tonight  we're going to cook up this bone marrow   at 4:20 it should take like 15 or 20 minutes and   then when it's done I'm going to  put some of that truffle salt on there oh my gosh look at that it's a whole bone right there perfect appetizer I don't know  what we're having for dinner though we're off to a great start this morning we've  got some clean jars for our bone broth that   we're going to be canning up and these went  for three and a half hours yesterday so that's   the longest I've actually ever processed bones  this size in our pressure caner so I'm excited   to see how it's turned out I have yet to open  them and we did transfer the other bone broth   we had going on the wood stove to the range we  are not running our fire that hot when we have   the stove top going it actually heats up the  house pretty significantly so this is going   really well it's been going for about 17 to  18 hours really long time but it's got more   to go we're going to get these opened up  and strain them let's see how it looks in   there looks like a lot of fat on the top yeah  looks pretty good so that looks really good   I'm going to probably pull out the bones before  I attempt to straight it just makes everything   easier that way and we'll go ahead and check on  this one right over here and see how that one's looking we're making a decision here these bones  are very well processed but I still think that   they could go for longer they don't seem super  ashy yet and especially these big knuckle ones   you can see the marrows still inside of them  so I'm going to try to extract even more life   from them and we're just adding them back to  this this other pot that's still going to go   for a lot longer and we have to do a lot of like  shuffling today because of all the stuff we're   trying to accomplish this has got to go back  to the wood stove and we are actually going to   get started on some chicken stock as well kind  of simultaneously while we are canning up this broth we definitely have a healthy dose of fat on  this broth and it's a little bit messier than   I would have hoped for that's because it's  starting to solidify so if I had heated it   up it would be a little bit cleaner but  I'm not really that concerned about that   because once they get in the pressure caner  I can just clean them up after the after they   come out on the bright side though everything  is like the perfect temperature so we've got   room temperature jars we've got pretty much  room temperature broth and room temperature   water in our pressure caner that they're  going in behind me we're going to add some   vinegar to that and then process these  for 25 minutes at 11 lbs czyy that on there the broth is vented and is coming up to  pressure now and you may have noticed that we   have just one single rooster in the back pot for  our chicken stock which doesn't seem like very   much that particular rooster was dispatched this  morning and he was just the last one to not make   the cut we have the ones that we want to keep  now out there normally when we do chicken stock   we kind of make it like a big batch so we'll  pick all the roosters that we're not keeping   process them and make them into chicken stock and  can them but with the Fox incident this year and   then being hatched out a little later we found  it easier to just do it in like small sections   so what we did was we just go out there and grab  like two maybe three birds and process them and   that chicken stock I actually have outside  Frozen waiting to be canned I didn't mention   it last night but we have a little adjustable  weighted gauge that we're using on the pressure   canners this one's going to be operating as  a pressure cooker so it's going to go at 15   lb for probably about 2 hours and and it really  isn't a very big difference from the way that   this one is operating over here this whole thing  is absolutely a labor of love but the flavor you   get is so incredible I personally really like  both bone broth and also chicken stock the   stock tends to be a lot more mild so it's good if  you're not looking for as rich as Savory or Hardy   of a flavor and we're actually completely  out of our bone broth so we have a bunch   of chicken stock which is going to be great to  replenish that but we did not have any bone broth looks pretty good for one rooster and that right there is my my absolute  favorite thing about stock or broth we use those   terms interchangeably it's the glistening  fat so this particular batch doesn't have   that much because roosters are younger and they  haven't put on a lot of body fat compared to   like a a hen that's a few years old but the  meat on the bright side is very delicate and   really good to eat so we set that aside and I  think we're going to try and go the distance   tonight and just keep doing loads of um broth  because there's still a lot more to be done and   I have a feeling it's going to going to take  us a few days to get to get all of it Canned Up day three we've got close to 40 jars processed  this is the bone broth look at that lovely layer   of fat on there it's starting to solidify and  the chicken stock looks a lot different quite   a bit more dilute and a little bit less fat and  we're still canning today of course so I have got   our chicken stock this is a big frozen Cube It's  finally thought out we're going to get this into   some jars and get our second pressure k cner  going we've already got the first one done for   the day and we are going to be calling it quit  soon on the bone broth that's been going for the   last 3 days I think I'm finally at the point  where I've extracted all that I wanted from   the bones I just sift through it and I'll pull  out like the ones that all the marrow has come   out and they look a little more ashy but those  ones can probably go for a little bit longer and   I'm hoping I'm hoping we get all the canning  done today but I'm not sure if we're going to having two pressure canners really makes a  huge difference when you're canning Ariel   mentioned that the broth and the stock pressure  cans for only 25 minutes which isn't a lot but   the whole process takes a long time in fact we  wanted to see how long it took because it was   just taking forever so this one pot from when  we put the jars in put the lid on and started   the heat to venting it to the 25 minutes that  it Cann for to the pressure press falling and   it cooling down to now we're done and we can  open it was 2 hours and 22 minutes so that's   just one batch and since they're quarts you  can't double stack them so only got seven in   there we're going to get the top pulled off this  one pull them out start a new batch and I'm going   to try to clear a little bit of room on the  stove here cuz we're getting kind of hungry   and we're making enchiladas for dinner that's that  though those are done they not broken that's good the top to a pot makes a great  tortilla cutter this is 2/3 corn   Masa and then the rest is some flour  with salt and lard and some water of   course and it's ready to go and get  cooked Eric's going to be making us dinner we've got eight tortillas so we're making  quite a bit of enchiladas tonight we're going   to start on the sauce and it's super easy to  make you can use water as the base but since   we have chicken stock in the fridge this  one is from 9 of 2022 we're going to use   chicken stock so you need about a/4 cup to a  half a cup of this we're going to make quite   a bit we're going to have some leftovers and  then we're going to put our peppers in there   we're going to do some sanos that we have  in the freezer that we got to go grab and   then we're going to do some dried ancho  chilies we're going to take the seeds out   of those and put them in there and then I've  got two cloves of garlic that going to go in there when we were looking for the sanos we  found some of our roasted ancho peppers from   a while ago so we decided that that would  probably be a little bit better these are   frozen I'm going to put these in here and  enchilada of sauce is so easy easy I'm   going to simmer this all for about I don't  know a couple minutes and then I'm going   to turn off the heat I'm going to let it sit  for about 10 minutes and then we're going to   merge and blend it and it's going to turn into  a sauce we're going to coat our enchiladas with [Music] those so when you press can a little rooster  like we have done you don't end up with like   this huge delicate chicken breast you end up  with more like uh I mean it's pretty delicate   and it's delicious but it's a little stringier  and you have to use it certain ways so soup is   a great way to use it and I'm pretty sure the  enchiladas is my favorite I've added some of   the enchilada sauce to here we kind of got it  like a uh it almost looks like pulled pork so   what we're going to do is we're going to take  a tortilla and we're going to dip it in the   enchilada sauce in here this is pretty hot  so take it like that we're going to put it   in our pan we're going to put a little bit of the  chicken in there that has the enchilada sauce on it and that's that we're probably going to   do about eight in here we're  going to keep stacking them up well I thought I was making like a ton of  enchilada sauce and I was going to have all   this leftover for breakfast but I barely  had enough to cover these and we had to   bust into some of our green salsa so we put  green salsa on there we're going to put a   little bit of cheese on top and these are  going to go in the oven just until things   are kind of like melted so maybe about 10  minutes we'll be eating enchiladas look at this I honestly have no words for this  meal I'm extremely hungry and   that looks so good we will see you  guys tomorrow with uh more of our processing the last batch finished processing and  believe it or not we ended up with 62 quarts of   broth so this is a fantastic amount it's going  to last us well over a year all our hard work   is paying off here uh I had to reprocess just  a few of them it really wasn't that bad this   time because sometimes that fat can make the  seals not perfect but we we have those going   and they're they're finishing up these have all  been cleaned and we've labeled them and we've   taken the bands off so these are sealed so you  do not need to have a band on them that's the way   they're supposed to be I mean they're supposed  to be completely sealed you can leave a band   on if you want so we've already taken all the  bands off and we've labeled them with the date   I usually just put the month and the year and  I put the year specifically because we do make   broth a lot and I just want to kind of keep our  inventory rotated to make sure we're we're going   through the older stuff first and I put moose  broth on the darker one because clearly you can   tell the difference but I'm not going to get this  confused but sometimes we make other broths that   look really similar to this and I want to know  which one is what we have the perfect place to   store all of these although it's inconvenient it  is our crawl space and is dark and cool which is   just perfect for these the broth that was cooked  the bones in the pressure caner versus um on the   wood stove and the stove top look pretty much  identical um they both had a lot of fat in them   so in my opinion low and slow over an extended  period is the best way to make it I think it's   the most nutritious but if you don't have a lot  of time to sit around for a few days pressure   caner method also seems to work quite well and  we set aside some of both of those bras so you   can see what the final result is you can see how  jiggly they are once they cool we're going to be   making uh dinner with those we're going to get  started on our dough we are making won soup for dinner Eric's working on our filling for the God  I know something something's bad Eric's   working on our filling right now and we have  mousse beat in there we've got some of our our   pickled garlic some canned mushrooms and also  soy sauce sesame oil ginger powder a few other   spices he put in there I think just salt and  pepper am I right salt and pepper and ginger   powder gotcha and onions I wanted to show  you this neat little thing right here which   is a ginger plant so we were able to buy one  from the store that sprouted and I have high   hopes for it we'll see right now uh we can't  Harvest from it yet in the actual soup we're   going to use cucumbers carrots mushrooms more  mushrooms we're going to use this paste I'm   pretty excited about it I know it's a wanton  soup but this is miso paste white miso paste   to be more specific and we're subbing in leaks  we don't have green onions so that's going to   be our soup how's it turning out on your  end good decent more than decent perfect nice that well Eric did not let me down on those wons  so I can't let them down on the soup and these   are the two different broths this one is the  one that cooked longer and this was the one   cooked in the pressure caner they look like I  said again the exact same I just have more of   one but this is my this is my favorite part  so this particular soup doesn't really need   that much fat although there's a really good  dose but this is my favorite favorite part is   the jiggly it's like [Music] jello super  gelatinous that is what it's supposed to   look like when you take your time with it all  that collagen breaks down to make it look like that wow we're going to whisk in that miso [Music] well these look absolutely fantastic we have to  let them cool and let the wtin kind of absorb   some of those juices from the broth we hope you  enjoyed the video and if it wasn't already obvious   I definitely recommend trying chicken stock  or bone broth if you ever get the opportunity   it's amazing to have on hand for so many  different meals and we'll catch you on the next one

Channel: Simple Living Alaska

Views: 576,786

Keywords: off grid living, living in alaska, homestead alaska, off grid cabin, off grid in alaska, cabin in alaska, life in alaska, foraging alaska, grouse alaska, tiny house alaska, homestead off grid, off the grid alaska, off grid cabin alaska, alaskan cabin, alaskan homestead, homesteading alaska, off grid life, alaska log cabin, canning broth, canning chicken stock, can bone broth, make bone broth, canning bone broth, how to make chicken stock, chicken broth how to

Id: h4EDBXU_xWA

Length: 28min 18sec (1698 seconds)

Published: Tue Dec 19 2023