Taming the Beast
I've been leading up to this day for quite some time. It's really quite a day. In June, when we conducted our long-awaited summer slaughter , and i started collecting chicken feet, i thought about this day. Also, in June, when we ordered our All American Pressure Canner , from the Wisconsin Aluminum Foundry, i thought about this day. Even way back then , the very first time i ever turned a chicken into dinner, i was thinking about this day. Drumroll please. Today, i canned chicken stock . I know some of you are wondering why that's all bold and underlined, but it's important....really. Here's how. (For those of you who just checked out because i'm giving directions about chicken stock, please stick with me; there's a story in here too. Thanks!) I started with 15 chicken feet, 8 chicken necks, and 8 chicken gizzards. These were frozen in June, and i started thawing them on Tuesday. I'm taking some cues from a fellow who calls...