An all-day kitchen day!

good morning friend welcome back to my kitchen my name is Becky if you're new and today we are going to be tackling some fun projects this is just clean towels I don't have any in my kitchen right now it is a Monday morning and I did not do much around this house over the weekend so I need to go ahead and fold some towels so that we have them for our fun projects today so the first thing I want to get going on is actually making a bunch of broth and we're going to make broth a little different than I have ever made in the past before so the first thing I want to do is actually get these ovens preheated to 425 in the past when I have made chicken broth I just take the chicken carcass I put it in a big pot with water some different vegetables aromatic salt pepper and I let that cook now sometimes I do that with chicken backs that haven't been cooked before sometimes I do it with store-bought rotisserie chickens and sometimes I do it with if I've made a P chicken I save the carcass and then I make broth out of it and over the years what I have found what makes the best broth are rotisserie chickens and so what I want to try to do is recreate that without buying a rotisserie chicken I want to see if I can do it with the chicken back that I got from harvesting some chickens from a family friend a few weeks ago but oh I forgot to mention so we are also going to be making dinner tonight we have Josh's parents are coming over for dinner and so I'm going to go ahead and make dinner out of the chicken that we are able to get off from the chicken backs so we're going to make chicken pot pie for dinner and my mother-in-law was going to make it for a family dinner over the weekend but quite a few family members unfortunately were not feeling the best so we ended up having to cancel that dinner and I made a blueberry custard pie over the weekend and we can't go through a whole blueberry custard pie and since I'm going to be making chicken broth I said hey do you want to come over for dinner tonight I'll make a chicken pot pie using your recipe cuz my mother-in-law has the best chicken pop pie recipe and we can enjoy the pie that I made over the weekend I can go through a lot of towels in a cooking day all right I'm going to go put this away and now we can get going on our chicken broth so I only pulled out half of the chicken BX that I have in my freezer because I want to try this technique before I go ahead and dive all in and do all the chicken backs I have so this is going to be an experiment day today so what I'm going to do these should be totally oh they're a little Frozen still but they're Tha enough that I think I'm going to be able to break them apart so what I think I'm going to do to roast these chickens is I've got a couple pans that have lips on them I think if I was to roast them in this too much broth might come out and I think I'm going to need three of these so what I'm going to do is open up these packages so I had the opportunity to go to a friend's house who raises chickens and they had offered to raise a few chickens for Josh and I 15 to be exact so quite a few more than a few and we were able to break them down into their different parts that we thought would be good for making dinners with so like chicken breasts chicken thighs and so what you end up with is the back of the chicken which still has a lot of meat on it and this is going to make the most delicious bone broth cuz these are high quality chickens so it looks like I can get two chicken backs per baking dish I left two of the birds whole so total I have 12 of these chicken backs and we are going to do six today and see how this goes the last chicken broth I made with you all was the best chicken broth I have ever made and that was with some rotisserie chickens and so I want to see if I can mimic that flavor but with these homegrown chickens I was going to do this later in the year because it's Garden season but it's pouring down rain today and so it's kind of a good day to do something a good indoor project tomorrow I'm going to do a big Harvest but I can't do that until it dries out a little bit so now my chicken is all out these two trays are actually the Bones from the chicken thighs and the little wings when you break down chicken yourself the cool thing is you get to decide how you want them broken up and we like skin on chicken thighs that are deboned and I wanted to save those so that we could add those to broth as well so I think what I'm going to do here so that we can get a little bit more coloring to our chicken because Browning equals flavor so we're trying to go for that kind of like rotisserie chicken look is I'm just going to put a little bit of avocado oil on our chickens and our chicken thigh bones and little wings and then I want to add flavor to these so I've got some salt and because I'm going to can this I'm using a non-iodized salt we're going to pressure can this broth so I think what I'm going to do is get two of these in here and then we'll put the rest in this oven over here we don't need to fully cook this chicken because we are going to boil it and turn it into broth all I'm looking here is to really Brown this chicken so now that we have that done I'm going to go ahead and sanitize my counter and then we're going to move on to the next project counters have been sanitized hands have been washed so now what I think I'm actually going to do before I start my next project is I need to actually get out jars so that we can get those in the dishwasher and we can have these nice and clean ready to go to put our broth in when our broth is ready so you no longer have to sterilize your jars before canning but what I like to do is run them through the dish washer right before I use them one so that they're warm because we're going to be putting warm broth into them and two that way if any dust collects even if I was to store them upside down it's just peace of mind to know that there's nothing going to be in my jars other than the beautiful broth that we're going to be making we're going to be making a lot of broth today so and I like regular Mouth Jars better than wide mouth for broth and I'm going to can a few quarts as well because I don't have any quarts and it is nice to have some different options I think my dishwasher is clean it is and it just has a few clean dishes that need to be put away so I can go ahead and do that I would rather wash too many jars than not enough jars I don't love hand washing jars so I usually try to go overboard in this step I almost forgot I also like to run my canning lids through the dishwasher too before I use them I just got a new box so I'm going to go ahead and open this and I'll put this on the top shelf so now I have a big package of Lids here I'm just going to line these up and just wash them just so that if there's any sort of like Factory dust or anything on them I just know that they're nice and clean all right so now I'm going to get the dishwasher started Perfect all right the next project I need to run to the garage get the sugar snap peas and we are going to freeze dry those but I might as well get a big pot of water on to boil because I watched three different videos on Freez drying sugar snap peas where the individual I'll link the videos down below freeze-dried fresh freeze-dried blanched and both of them said that the blanched green beans had better texture after the freeze drying process and you can season the peas if you blanch them so that's what we're going to do so I need to get some water on to boil we have been able to eat so many fresh sugar snap peas so I wanted to save just a few to try this freeze drying method my thought for the sugar snap peas is not to reconstitute them or anything and try to eat them fresh but to actually freeze dry them to make a snack I don't know the name of that brand but you can buy those like pea veggie straw type things and when you freeze dry things fruits and vegetables they kind of get that crunchy texture so what I'm going for with these is try to recreate those pea veggie straws but with homegrown sugar snap peas so we will find out together if this works that one was a little bitter a couple of these got a little bit mature so if I don't think they're going to taste good I'll leave them out but like this one is going to be perfectly sweet I actually need to go out there and rip out all the peas and replant a second planting of peas but it is pouring out there right now so that's not going to happen today it'll probably happen tomorrow it would have been nice if I got to it this last weekend so that it could have rained on the seeds all weekend but or all day today but that didn't happen so here is our bowl of sugar snap peas I'm going to put my colander back in my sink and I'm going to check on the chicken before we start blanching this so I think these first ones the chicken thighs are done so let me go grab my big pot I got my 30 qu stainless steel pot this is one of my favorite pieces of kitchen equipment especially this time of year I also grabbed out some carrots and some onions from the freezer from last year's Garden and I think I'm going to go ahead and take these out and I'm going to go ahead and throw these into this pot get these into here I think I'm also going to go ahead and put these ones up here a little closer to the heating element so they'll Brown a little quicker these are carrots from last year's garden and these onions were onions I got from a local farmer you can see they need to be used up so everything going into this pot is going to be from a local Source except for the salt I guess the salt's from Utah so it's not too far away and the pepper is not from anywhere around here so that's pretty cool so to blanch these sugar snap peas I want to pretty heavily salt this water cuz this is the only time woo we're going to be able to season these peas let that dissolve for a minute well that's behind my stove now stir that in I'm probably going to do this in two batches I'm going to turn this way high cuz these cold peas are going to drop the temperature and I'm going to blanch these for 2 minutes and while this is cooking I'm going to get some ice out in a bowl so we can put that in ice water so we're going to have this come back up to a boil and then we'll blanch the second batch so my chicken is looking nice and brown on one side so I think I'm going to try to flip it and brown it on the other side as well I might have to take it out of the oven so I'm going to go ahead and do the same thing to these four chickens I'm going to try to rotate it so I just ran outside and I grabbed some heads of garlic that I harvested about a week and a half ago now and some of them have started to split which means I waited a little too long to harvest them and they're not going to last very long in storage so what I'm going to do is just wash each clove I'm not going to peel this garlic unless I think a particular one needs to be peeled and all I'm going to do is throw them right into the pot and I've got about four heads of garlic here I also picked out my really small heads of garlic so that I don't have to peel those later on down the road when I need garlic I'll save my larger ones for when I need to peel garlic so we're just going to go in the pot I'm going to try to get the root end off cuz that could hold a little bit of dirt and obviously I don't want that into my pot that's why I'm peeling each individual clove giving it a rinse throwing into the pot I just pulled out my freeze dryer tray so we can get these loaded up this is about this full I think I'm going to just go with that for now and if I need to add more water after we add our chicken to this I can do that but I'm actually going to go ahead and just get this heating up I do want to get the lid on this and now we can load up our freeze dryer so over the weekend we were going to have a family dinner and we were going to have homemade sores homemade graham crackers well that's the dinner we were going to have the pot pie with too and I am left with a ton of marshmallows that we did not make into s'mores so I'm going to try freeze drying these marshmallows I have no idea what they're going to do in the freeze dryer if they're going to shrink if they're going to puff up if they're going to be delicious or not and so we're just going to do an experiment cuz we can't go through two batches of marshmallows so I figured I would just experiment and see how it goes so I've got two of my trays with silk mats I'm going to go ahead and use those for the marshmallows these trays I probably only need one for these Peas I did taste them and they do have a nice kind of salty flavor to them which is awesome they're not too salty at all they just actually have like a seasoned flavor instead of just a plain raw flavor I guess I am going to need two trays for these so when these are done we'll try all these together the marshmallows and the sugar snap peas I can grow sugar snap peas really easily so if this works out this would be a great way to make a yummy snack out of garden fresh veggies okay this tray is done I think what I want to do for these marshmallows is cut them because I left them really large to turn into sores so we're going to cut them down just a little bit I made two different kinds I made just plain vanilla marshmallows and I made brown sugar marshmallows I think I'm just going to cut them in half from what I had we do a taste test with the marshmallows and the sugar snap peas but I just want to let you know right now that both of them turn out really good absolutely the sugar snap peas have been a huge hit we are almost completely out of them at this point and the marshmallows are also really good the only thing about the marshmallows is they puff up a lot so I should have cut them into a 16th instead of just in half like I did here and if you're interested in a freeze dryer I can link my freeze dryer down below so these brown sugar marshmallows are much much sticky here than the just plain vanilla one so I can't find my other silicone mates I know I have three more but I can't find them so I just grabbed a piece of parchment paper that was lining this and we're just going to use that get these on here I just turned the freeze dryer on to cool so as soon as these are cut up and my freeze Dryer's cooled for 15 minutes we can get these and our peas into the freeze dryer now this might be a total flop but better freeze dry them and see if we can use them for like hot chocolate instead of just have them go bad because we can't go through this mini marshmallows okay so now what I think I'm going to do with my peas because they still have a little bit of moisture to them I think I'm just going to season them with a little salt it might just all fall off after the freeze drying process but we're just going to go with it there we go I'm trying to create here a homegrown crunchy salty snack so we'll see if we can do that now our broth is not up to boil but I think our chicken is nicely browned at this point so I think I'm going to go ahead and get these right into our pot we are going to use the chicken that's left over on these birds to make our pot pie but we need the chicken to cook in our pot before we can do that I want it to get nice and tender so we're going to take our okay so there's broth coming out of the back of that so that's good to know I've never done this before I'm going to pick this up have this rest on my pot and this is going to be safer we're going to get all that beautiful broth in there so there's kind of some bits in here that I don't want in my broth so I I just put a strainer on there that way I can strain that right through that all of our ovens are now off at this point this chicken is done so I think this took about 45ish minutes to get all of these birds nice and browned I didn't look at the clock exactly when I put them in so I want to say it was about 45 minutes to an hour strain this through that strainer and there we go our chicken broth is going I am going to season this up a little bit more I have black pepper and salt I'm pretty simple when it comes to seasoning my broth I'm going to put about a tablespoon of salt in there this is a 30 qu pot I'll taste it in adjust I can always add more salt and then I have black pepper in my house again I ran out of black pepper last week I'm going to add probably about a tablespoon maybe two tablespoons of pepper corn couple bay leaves maybe five and we're going to start with that I'm going to get that mixed in I like to use peppercorns when I make broth cuz it's easier to strain out by roasting the chickens I think it's also going to add lots of good color not just the flavor but the color to the broth lid on and this is going to cook for quite some time so now I'm going to going to go ahead and put these marshmallows in the freeze dryer it has been cooling for 15 minutes I have freeze-dried lots of candy before my brother's kids love it's actually my brother who loves it the most freeze-dried sour skittles so I do that regularly for him when he or when he asks he'll usually when we have family gatherings bring me a bag of sour Skittles and I'll freeze dry them for him but I've never done anything with this like marshmallowy consistency so I'm curious to see how it's going to go I'm going to grab one of these sugar snap peas as well I think I actually could bring two of these out there so I could throw these in the freezer freeze them and then throw them in the freeze dryer but I don't have anything in my freeze dryer right now so I'm going to go ahead and get these just directly into the freeze dryer this is a great day to freeze dry because it's not very warm out there I think the high is going to may be 65 today and my freeze drier does not run very efficiently when it's so hot so the last few runs it's taking longer just because it is out in that room it's not an air conditioning room so it is noon right now and I think what I'm going to do because it's going to take quite some time for that broth to be done like hours and hours and hours I think what I'm going to do is go ahead and make the pie crust for the chicken pop pie I'm going to make my mother-in-law's chicken pot pie filling recipe cuz it is my absolute favorite I've never made it before but I'm going to use my pie crust recipe what I need to do is take next time I do a big freezer cooking day is take some time and make like five or six pie crusts because I have been going through so much pie crust lately and I keep just doing these two batch pie crusts which is fine it's just really nice to have them already made up in the freezer and not have to make them every time you want a pie crust I made key the other day these like individual mini kiches that were so fantastic which I will absolutely do that again that's the first time I had done that and then I've made this blueberry custard pie a couple times with our blueberries which we're going to have tonight so I guess it's a pie themed dinner cuz we're having chicken pot pie and blueberry pie for dessert pie crust is not hard to make if you've never made it before I'm going to show you how to do it in the food processor so easily and I finally have this recipe memorized we're going to start with I'll link the recipe down below but we're going to start with 2 and 1/2 cups of all-purpose flour and I don't even measure it exactly I just keep my one cup measure in here and Eyeball it cuz pie crust is a lot about how the texture looks about a tablespoon of sugar the sugar is not for flavor it's to help the crust Brown so if you wanted to leave the sugar out you can salt and then one cup of butter and I used to do my pie crust where I would start it in the food processor and then I would finish it in a bowl but the last four or five times I've been doing the whole thing in the food processor and it's been turning out fantastic so that's kind of what I've been doing lately and it's working what I should have done I was talking so I got distracted is just mix up the salt and flour and sugar before I added the butter but I forgot so will just go with it and then I always use salted butter as well it does do a little bit better if you use cold butter from the refrigerator this is frozen butter from the freezer but you can do both and then we're going to finish this this piece is a little big so I'm just going to give it a little chop here help it along a little bit I'm so excited for chicken pot pie this rainy weather is making me excited for the coziness of being inside and doing just good projects but tomorrow it's not supposed to rain and we're going to be back out there doing garden projects definitely use butter from the fridge it does do a little bit better we're going to make this work though okay I think that's the last of it this is why I needed towels before we got started because I tend to make a little bit of a mess so the last thing we're going to add is a half a cup of ice water just going to kind of pour that around the top of my food processor then I'm going to pulse this so because I add the water in the food process proc that's why I like the chunks of butter to be a little bit on the bigger side not as big as the ones that I was cutting but P size so that when I process it with the water I don't chop those butter pieces too small and what I've been doing recently is I use parchment paper instead of Saran Wrap to do this part I'm just going to pour my crust onto this piece of parchment paper cuz we're making a pie we need two crusts so this recipe does a top and bottom crust and now I'm going to just push these crumbly bits there's a big piece of butter right there okay so these are going to go in the fridge for about a half an hour to hydrate the flour and to chill the butter again this right here is why I like to have pie crust made in advance not because it's hard to make just because the flower kind of makes a little bit of a mess so it's just nice when you can kind of skip the mess part so what I'm going to do is go ahead and take this over here here my dishwasher is running with all my jars so I need to get my jars out once the dishwasher is done and then I can start adding all of these dishes that I've been making into the dishwasher the one thing about roasting the chicken backs is it does create a little bit more of dishes if you have a big rooster pan then you could probably put more than just two birds per pan in my area you can go to local farmers to process their own chickens and you can actually buy chicken back so in your area if you know anyone who's raising and processing chickens locally to you you might be able to buy chicken backs and make some homemade broth or just use leftovers from a ro hisory chicken or something like that and if you do that you save yourself a step which is always nice but I'm trying to use up every part of these birds that were raised by a friend and then I had the opportunity to help process chicken broth is probably one of my favorite things to have on my pantry shelf that is homemade all right counter is clean again just that easy it is 12:06 right now and dinner is going to be probably around 5:30 or 600 I need to text my mother-in-law and see what time they're off work and what time they want to come on over it's a very casual dinner tonight and this is not even up to boil so this is going to take quite some time to come to a boil and then I want this to simmer for at least four hours or so when we made broth last time I think it simmered for about four hours and it tasted delicious it was the best broth I have ever made so that's what we're going to do so I have quite a bit of computer work I need to get to so what I'm going to do is go ahead and sit down and do that while this is cooking we still need to make our filling for our pot pie but I need the chicken to be fully cooked oh so probably in about an hour once this comes to a boil we will remove the chicken pull the meat off the bones put the bones back in and at that point we can make our pot pie filling I need some of the broth to be more flavorful before it is now and I need the chicken to be fully cooked and tender before we can make the pot pie so I'm going to go and get a bunch of computer work done and we will be back when this is ready I must say I just spent the last hour and a half working at my computer and it feels like a fall day today it is pouring down rain we typically don't get rain around around here between beginning of June and early September we might get one or two sprinkles not an entire day of trench downpour so this is pretty crazy to me it even feels more like Fall 2 because the house smells like chicken broth and we're ready for the next step on this I am not ready for fall yet even though it is my favorite season because we haven't even had The Big Tomato harvests yet we've had you know cherry tomatoes coming in here here and there a few Peppers here and there for us to you know make dinner with but no tomato canning has happened yet and so I kind of need that to happen before I can say that I'm ready for fall so here's our chickens that are now cooked fully and I'm going to take these out and let them cool so I can pull the meat off so we can make dinner tonight I just had to go grab a very large bowl I'm only going to pull out the chicken backs cuz they are the only parts that are going to have a good amount of meat on it and then I was reading you all mentioned that I should turn these bones into bone meal for the garden I did that once years ago and I think I'm going to try to do it with these chicken bones basically make my own homemade fertilizer I need to do some more reading on that though this chicken broth has the most incredible color to it okay it's starting to get hot on my hand so got one more in here I think I want to give this a taste test see in there you'll see the color when we jar it up that is good but that needs more flavor it needs more salt and it definitely needs more cooking time I'm just cooling these chickens enough to that I can pull the meat off the bones cuz I really don't need the meat to cook anymore cuz the meat is now fully cooked at this point I'm going to just put a little bit of salt in my cup and just see if that helps it have that dissolve a little bit almost instantly that's better it still needs to cook longer M mhm this might be way too hot the handle but I'm going to go ahead and just see what I can get off these so I got enough chicken for our chicken pot pie tonight which is fantastic and then I'm going to get all of this back into our pot and then I'm going to let this simmer away and I think what I'm going to do since I have a few minutes is I'm going to go ahead and make my mother-in-law's chicken pot pie filling right now I'm not going to combine the pie together until I I'm ready to bake the pie I think that if I was to make the chicken pot pie filling and fill the pie and then bake it later for dinner tonight then my pie crust would get weird so we're going to make the filling and then we'll assemble it in a little bit but this still needs to cook for quite some time normally I would leave my jars in my dishwasher until I'm ready to can my broth because I would want them to stay warm since we're working with warm broth but I had a lot of dishes from earlier from roasting the bones and doing the projects we did earlier that I wanted to go ahead and get my dishwasher started so my dishwasher is running and what I'm going to do before I jar up my broth is we'll just let it cool so that the we're not putting boiling hot broth into room temperature jars this is going to be really easy and really delicious the only thing I need to do I don't even need to chop any vegetables which is pretty fantastic because I've got all the frozen ones in my freezer so this is a great way to also use up frozen veggies I'm just making one pie so I think this pot will be adequate in size we're going to start with butter and I'm still wanting to work through these onions from last year so I'm going to put about half this pack package in there and we're going to sauté these onions with this butter so I have a package of shredded carrots from last year's Garden this is a one cup package I have diced carrots in my freezer but they're those big packages that you saw me add into here and I don't really want to open just that and use part of it so I figured I'm just going to use shredded carrots in this pot pie and I think that will be fine and I think I'm going to go ahead and add it right now cuz they're frozen my mother-in-law's recipe does not call for potatoes or for celery so I'm not going to add that we will add some frozen peas though a little bit closer to when this sauce is done I'm going to season with some salt while that's cooking I can go ahead and measure out our milk and our broth I think I'm going to go ahead and get our broth first we need 1/4 cup of broth the recipe says you can use broth or water but since I've got an abundance of beautiful broth right here we're going to use that there's a/4 cup [Music] there 1 and 34 cup of milk so I'm going to fill this to the two cup measure somehow I ran out of pepper in my house which is pretty crazy and so Josh was at the store for me the other day and he asked if I need anything and he picked up Pepper for me and he picked up whole pepper corns cuz that's what I asked for but I don't have a pepper grinder but what I do have is a blender so I'm going to put this 6 oz thing of pepper in here and I'm going to get this Blended up and next time I place a bulk order I will make sure I get a whole pound of pepper I go through about a pound of pepper every 3 to 4 months no every six now I can't remember I had a timeline on it but now I can't remember okay so now I have the flavor of fresh Cracked Pepper but I don't have to crack it every time I probably I just inhaled a lot of pepper oh my goodness I probably should get myself a pepper grinder but for now my blender works just fine I love black pepper with pop pie so I'm glad that I finally have black pepper in the house again I'm going to get some black pepper in there I'm going to toast that up in some of that butter for just about 30 seconds then I'm going to get my flour in there she calls for a half a cup so I'm going to cook that for about a minute and now we're going to add our milk and broth we're basically making a homemade cream of chicken cream of soup so our gravy is thickened up quite nicely now I've got all the flour mixed in with the broth and milk so I'm going to go ahead and turn this off I'm going to add our chicken I kind of left those in bigger chunks cuz I know I'm going to have to stir this so I figured they would break apart as I stirred it now I'm going to add just a handful or two of peas I like to add those at the very end cuz they will cook in the oven with the pie one thing I've always loved about my mother-in-law's recipe is how when you cut into the pop pie once it's cooled a little bit it stays in the pie shape I think it's because of the ratio it is a/4 cup of butter 1/ a cup of flour and 2 cups of liquid between the milk and the baroth and that is fantastic so I'm just going to let this cool a little bit and then I'll pop it in the fridge and then when we have about an hour and a half until dinner maybe 2 hours until dinner we we'll actually make our pie but I don't want to put this in the filling until we're ready to put this into our pie and then throw it into the oven I did get pepper all over the floor probably should have wiped this counter off first just going to do a little tidy I've been trying to clean as I go today this is about the fifth or sixth towel I've gone through today I use a lot of these when I'm in the kitchen and that is why I needed to make sure before we even got started today that I went ahead and I got those folded this is garbage so Josh is here he's about to get going on some trim and I going to taste this chicken broth cuz it's been about another hour since last time we tasted it oh my goodness joshu want tesas I think it needs a little bit more salt and a little bit more time like time as in like time as in the element of time progression space okay yeah maybe a little more salt it's going to boil down more right yeah I was telling Josh Josh I roasted the chicken before I started making broth nice yeah my chicken pie filling mixture is now cool so I'm going to pop that into the fridge as well so the pie is going to take longer to cook because our filling mixture is cold and I just talked with my mother-in-law and they are going to be here at she just told me 5:30 and she is going to bring a side salad and some dressing so I don't need to worry about a vegetable side for dinner Josh do you want any rolls or anything to go along with we're having chicken pot pie with I mean rolls with some pop pie or biscuits I'm never going to turn around turn down biscuits or rolls so either way H we're going out of town to Montana we go every year next week and by the time you see this we will be home we have some family that H that lives in Montana and so we go visit them every year and I'm trying not to make too much food so that we have leftovers I know we will go through a whole pot pie between Josh's mom and her husband and Josh and I we will easily go through one pop pie the rolls will make it stretch oh I have turkey in here so I think I'm going to make rolls cuz we don't have any bread and we need to use the turkey in the fridge great yeah so I'm going to make some rolls real quick so now I'm going to go ahead and add some flour to my mixer Josh got this set up for me I'm on the opposite side of my kitchen I'm normally on the other side but I've got jars there so I just brought everything over here so this is a 1hour dinner roll recip recipe it's so good it's so delicious first thing I'm going to put in here is flour and then I'm going to add some salt I'm going to mix that going add my yeast and milk and water which I heated up just a little bit butter you could use oil too if you wanted a little bit of honey we were just looking at the weather and it's supposed to pour like this tomorrow my goal was to do a bunch of harvesting I don't think there's any way I'm going to get out there in the rain tomorrow so Josh and I were just regrouping and I think that both of us are going to he's going to hold off on the trim today he's going to get other things done and then both of us are going to work on trim and get upstairs kind of put together so this is going to need for I don't know 5 or 6 minutes minutes and then I'm going to put the lid on it I'm going to let it proof for about half an hour then we'll shape it and put it into rolls and I want to taste my broth again after seasoning it again and seeing if it's the flavor that I want we're getting there but just not quite there yet I just tasted that broth that we tasted earlier before I seasoned it cuz it had completely cooled down to room temperature and it is tasting fantastic I think we might be there I I haven't put my chicken pot pie filling in the fridge I need to do that still I've got a lid I can put on that pot and I'm going to get this in the refrigerator that feels so incredibly nourishing and it feels like a big hug in a cup that's done done so this I think is going to be my go-to way of making chicken broth from now on if I'm already starting if I'm starting with raw chicken bones I'm going to go ahead and take the time to roast it because the flavor is just incredible you have seen how I can chicken broth so I'll show you how the pot pie and all that comes together but when it comes to canning this broth I'm going to can it according to the home naal food preservation website it's directions I will link them down below because I know I'm not saying their name in order I can never remember exactly how to say it in order but I am going to use my electric pressure caner my sto my countertop one so I will link that down below too because I've got other things I'm going to be focusing on for the rest of the day making sure I get dinner put together and I don't really want to be babysitting in my caner and I'm probably not going to get to all of these jars tonight so tomorrow when I'm doing other projects I'll just keep my electric caner out that sits on my countertop and I can keep canning away it is now 4: 14 I didn't realize what time it was I've got my first set of jars canning I'm going to go ahead and preheat my oven I'm going to get my pastry rolled out and filled with our pot pie filling years ago well before I had my own chickens I saw someone put chicken feet on their pie and ever since then it is now my tradition to put chicken feet on my Pie as vent holes whenever I make a double crusted pie so that is now in the oven I do end up putting a piece of foil over the top of that pie because I know that it's going to take way longer to cook that pie than normal because I put cold pie filling in it and I don't want the top to get too Brown before the filling is nice and bubbly and cooked fully through everything in the pie filling is cooked but I need the pie crust to cook and I want the pie filling to get nice and bubbly and delicious so while that is baking I'm going to go ahead and get my rolls shaped and let them do their second Rise while I clean up the kitchen I do put a little bit of oil on the bottom of my baking dish for my rolls and then we're going to let these proof in here and we'll finish cleaning up the kitchen I do get all of the jars filled with broth and I just set the lid on I don't put the lids on tight until I go to put them in my caner and I have about 30 minutes or so where I can get my kitchen nice and clean before my guests come over so my caner is just going through its steps the nice thing about this caner is it beeps anytime you need to do anything and so I'm able to get two loads of broth done while my guests are over that's the nice thing about my electric pressure caner is it can kind of work and I don't don't really have to pay attention all I have to do is listen for the beep and then I know I need to go do the next step for it so the rolls are out of the oven and my pie is ready to come out of the oven I do let this pie cool for about 15 minutes before we cut into it so that it has time to kind of set up and so Josh is helping me here he's getting the pie out of the oven and we're going to let this cool I did like the candles I love to have candles lit whenever I have people over I just think it adds a little nice Ambiance I got water on the tables and my mother-in-law brought some salad so we had a nice side salad to go along with our chicken pot pie and our rolls I did grab out some jam and butter to put on our rolls and dinner was fantastic so my caner is done I'm going to let these sit it for about 10 minutes before I actually take them out of the caner so that they have time to cool down a little bit I'm going to get these out and I end up dumping the water out putting cold water in so that when I put these new jars in everything is kind of close to the same temperature now we were all so full and happy from the dinner it was so delicious I end up slicing up a few pieces of this blueberry custard pie and put it in to go container and my mother-in-law and her husband are able to take dessert home so that they can enjoy a nice dessert and they don't have to eat it when they're so full from a delicious Pop pie so the night is over we'll be back with the freeze dryer contents it is 2 days later I just pulled these out of the freeze dryer these exploded in the freeze dryer I wasn't sure I was going to be able to get these out of the trays because they were pushed up against the top rack but I was able to get them out I just did the heat tray cycle so that they would condensate and Josh was going to pick one up and try it and I had to stop him cuz I said I wanted him to try it with you all so he's got he's got one in his hand you ready to try it yeah it's very crispy have you had those store-bought veggie straws yeah that are this shape though they're this shape but not like they're like some sort of I don't know what they are batter Mash thing I think it's a batter that they fry yeah you want to try it mhm okay 1 two 3 wow oh wow that's great tastes just like the real thing I did add salt I was going to ask what the um white stuff on there was I don't know I think it's the salt probably I blanched them and then I freeze-dried them cuz I watched a couple videos and everyone said that the blanched were better texture and flavor my dogs want one they're very crispy would you snack on those like in the car or something yeah for sure do you want to try one of these marshmallows um I would probably make these I would want the actual marshmallow this size in proba to cut them into like 16 or something yeah you can still hear the dogs crunching their peas well this is just like um like Lucky Charms or something yeah or styrofoam no that's like identical to cereal to Lucky Charms mhm here it goes I don't think I'm going to like this to be honest it's very good it just melts in your mouth oh wow whoa it's kind of like you can probably still hear the dogs chewing it's kind of like um cotton candy but a crunchy cotton candy it disappears in your mouth or melts in your mouth that's good M I actually like that more than I thought I would these sugar snap peas are going to be gone really quickly so I'm not going to go through the effort of putting these sugar snap peas in myar bags or anything what I'll probably end up doing is I have a little box that I keep in my car of snacks I almost have freeze-dried fruit in there and I think I'm going to go ahead and put a jar of these in there as well because I one reason I like freeze-dried things so much is they're not as messy as fresh now obviously sugar snap peas are not messy when they're fresh but fruit is messy when it's fresh and so I like keeping freeze-dried fruit as snacks in my car because it doesn't get all over the place and we're going to eat these so I'm not going to worry about vacuum sealing them I am going to put these marshmallows in some myar bags not all of them I'll keep some out for us but I don't want them to start hydrating and I think I'm going to gift the majority of these to my nieces and nephews one thing that they always ask for and honest like so does my brother is for me to freeze dry candy for them so I think they're going to really like these but I might have to experiment try to make some homemade cereal because I think that would be a fun challenge with homemade marshmallows if I'm going to make a homemade cereal I might go ahead and actually freeze dry really small marshmallows I think that's a good idea I think I'm going to try that if you're interested in a freeze dryer I will link the one I have down below I want to thank you for being here thank you for hanging out with me as we did some fun random projects I hope you are having a fantastic day I'll pop some more videos right here you can go enjoy between now and my next upload I hope you're having a great day and I can't wait to see you next time bye friend