OT 30 minutes of chi,chi,chi

Zmokin

Last night, going through the freezer, discovered enough ziplocs of turkey & chicken bones, mostly wings, some drumsticks, some thighs, and one spatchcock carcass.  tossed them in my stockpot, quartered an onion, tossed in a handful of baby carrots, discovered I was out of celery, drove to the closest grocery store and bought some celery, added enough water to fill the pot, a tablespoon of kosher salt and a tablespoon of "no salt" seasoning mix & some black pepper. brought it to a boil, then simmered for 4 hours.  scooped out the big solids, then screened out the remaining large solids.  boiled for another 1/2 hour, then filtered out the small solids with a re-useable coffee filter (very fine mesh screen).  Used my gravy fat remover to remove the fat floating on the surface. boiled some more to further reduce the liquid.  Then into the fridge over night.
This morning, skim the surface of small floaters, then cold filter it through the coffee filter again and filled up 7 pint jars.
Now I am pressure canning 7 pints of delicious, very low sodium poultry stock.