Yup, it took a little force to snap a wing bone, but it did snap ....
NOW - this is where you have a choice ...
Since the bigger bones (breast bone, leg bones, wing bones) all still have "body" to them .... IF YOU WISH, you can pluck them out of the broth and use them to do another, but smaller round of broth ...
DO NOT freeze them to do this though - get the batch going if that's what you chose to do ... the broth will be of a lighter color, and less flavor ....BUT you can blend it with the first batch if you so choose.
I decided just to pitch the bones & veg - 5 gallons of broth is more than enough for me. For now.
Now - you will need:
A bucket or pot large enough to hold your liquid once drained (I use a 5 gallon Food Grade bucket, more on this later)
You will need a strainer - I used to use an old filter basket from a broken coffee urn (the large industrial sized ones), I would use paper towels as a filter ... TODAY however, I used a fine mesh strainer .... no filter
A Filter for your strainer, if you don't want bits settling on the bottom of your broth. It make the straining take a bit longer though
A refridgeraor to put your broth in when you are done - I tend to do this so that I can get as much of the fat off as possible ... but if you do not mind fat, it is not necessary.
Procedure:
Set up your bucket where it can be filled without having to worry about it spilling or being knocked over ... some place the cat, dog, or child won't get curious and accidentally get hurt .... Remember, this stuff is HOT
Place your strainer over the bucket - mine hooked onto the sides this time, but I have used a cooling rack across the top on my bucket to hold the strainer as well.
Now - use either a cup, a ladle, a pitcher, or anything you can use to scoop out the broth without getting your hands into it ... and slowly pour it into the strainer.
If your scoop came up with bones, or veg, be careful while pouring - sometimes the weight can make your strainer shift, dumping the load back into your broth.
No biggie, just pour it back in the cooking vessel and start over ... but it's a shame when it happens and you're nearly done.
(I've had that happen a few times)
I like to set my bones/veg aside in an other bowl - there is likely to be a little more broth which will work its way down to the bottom of the bowl by the time I've finished the main part ...
Once you get all the bones out - and if you so chose - strain the veg/bones once again -- otherwise, just toss them out ...
or if you have farm animals, you might be able to feed it to them ... DO NOT COMPOST ... remember, bones, meat, fats can make your compost go rancid and kill your garden!!!!
Cover your container with the broth and put it in the refridgerator for at least 8 hours ...
It's hot and it will take a long time for the fat to harden on top ...
I like to cover my bucket with aluminum foil, myself, but anything will do - you just want to keep any yuk out.
This can sit in your refridgerator - they say - for up to a month, if you are going to use it straight out of the bucket ...
I likely won't touch mine until tomorrow.
Now it's time to do all these dishes... but just think of all the numbiness you have in your refrigerator, and I'm sure it'll go a little bit less stressful
If you're lucky, your broth will become a thick, gelatinous, flavor packed, bit of numminess!!!!
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