Updated: Aug 5, 2019
Now that the chicken processing is over, there was only the inside work left. I canned 4 quarts and 8 pints of good rich chicken broth, 7 pints of pet food (a mix of liver, hearts, chicken bits from making broth and rice) and 4 pints of boneless chicken. We'll use that chicken for shredding or cubi
ng for quick meals during the winter. The rest of the chicken is frozen and my freezer is contentedly filled.
Now is the time for processing garden goodness. We've dried a lot of garlic and I got a grated cheese container about 2/3's full of that good freshly dried garlic. We also got two garlic braids - one with 12 heads and one with 18. They are hanging now in the dark corner of the kitchen along with various herbs.
Some of the herbs are being dried now for the winter and for sale. Here is a small tutorial on how to do it with photos!
Dried herbs are only $1.00 a bunch and a better deal than you will get at the grocery store. They come in a plastic bag, whole on the stem - just crush and use as much as you need for your recipe. Right now, we have oregano, spear mint, basil and thyme available with more being dried every week. We deliver eggs and herbs twice a week to South St.Louis, so if you'd like some, just IM me and let me know and I'll get you set up.
Now, for the drying herbs tutorial. Oh, and if you'd like to see how things are done and get involved, come visit Windy Thistle and bring the kids!