Saturday, April 16, 2011

Canned Chicken Stock Recipe



So, I stepped up my canning game from pickles (simple water bath) to chicken stock (pressure canning)! Since I had two leftover carcasses from whole organic chickens I had butchered early this year, I decided it was time to make some stock. The following recipe makes 4 quart jars of stock. Prep all jars, lids, and rings and set up your pressure canner according to the manufacture's instructions.

What you will need:
2 Chicken carcasses (This includes the back and wings with skin on. I cook the gizzards separately and give them dog and cat...they love them!)
4 Stalks of celery, roughly chopped with leaves
1 Medium yellow onion, cut into quarters
1 Tablespoon salt
2 Bay leaves
18 Cups water

Mix all ingredients in large stock pot over high heat. Bring to a boil. Turn down to low simmer. Simmer for 2 hours.

Remove from heat and remove all large pieces of chicken, celery, and onion with slotted spoon or skimmer.

Allow to cool to room temp and then place in fridge for a few hours or overnight. After stock has fully cooled, remove all hardened fat with skimmer. Pour stock through strainer lined with two to three layers of cheesecloth to remove all solid particles.

Bring stock back to a boil. Ladle or pour into quart jars, leaving 1 inch head space. Wipe rims with white vinegar to break down any oil that may have gotten on them. This will ensure a better seal. Place lids on and screw rings to finger-tight. Process jars for 25 minutes at 10 pounds of pressure. Follow the proper canning instructions that were provided with your pressure canner.

And there you go! Yummy, healthy, homemade chicken stock to add to any recipe.

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