This is one of my very favorite things I've shared with yall yet!

Knock out two projects at once and make full use of both the bones and fat.

This works with beef, elk, venison, moose, pork, lamb, goat, chicken, and more!

If you'd like to scale the recipe up:

Per 1.5-2 gallons of water:

2 pounds of bones, roasted
2 pounds of fat, chopped

So for a 20 qt pressure canner/cooker, you would need about 6 pounds of bones, and 6 pounds of fat, and fill water to the max line. Do not exceed the max line in any pressure cooker.

You can add aromatics to the recipe, but it will reduce the amount of broth yielded, and it limits the ways you can use the rendered tallow.

Tallow that is flavored or salted is not good for bath and body products or frying foods.

If you'd like to flavor your broth after you have separated it from the fat, just add your desired aromatics and the broth to a stock pot and simmer for 1-2 hours, and then strain.

Let me know how this works for you!

Production Partner: Colby Mesick
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Wardrobe styling by Sarah Shaffer of Double Barrel Dry Goods
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follow Clara's on Instagram, @clarascanning
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clarascanningco@gmail.com
colby@mesickproductions.com

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