Stewing hens are a natural part of the cycle of keeping layers, and the ones that Orange Circle Farm currently have available produce a pure, clean broth that can only come from chickens that have led a well-cared for life. I’ll can up the nutritious broth to stock the pantry with, and freeze the silky meat for salads, soups and stews. If you do choose to can the stock, remember that it needs to be done under pressure, 20 minutes for pints and 25 minutes for quarts, at 10 psi. Should you add more vegetables to your broth than the recipe calls for, accommodate for their longer processing time: 30 minutes for pints and 35 minutes for quarts.
Along with stewing hens, Orange Circle Farm is currently offering a variety of greens such as spinach, kale, Brussels sprouts, and mesclun. There’s also beets, carrots, potatoes, winter squash, radishes, and storage onions, with what’s available changing weekly and as supplies allow. Online orders are accepted up to the night before, with no minimum and several options of pick-up day and location, making eating locally not only accessible but easy to fit in this busy season of shortening days.
Gorgeous chickens and onions – making me hungry for what must be a rich broth, full of glorious flavor.
Your photos are so yummy. I could eat now the chicken and the broth even if its only morning! ;)
Pingback: Putting Up: Pressure Canning Chicken Stock | Diary of a Tomato