Chicken Stock
Never buy chicken stock again with this easy recipe and shelf-stable preservation method.
Ingredients
- 1 chicken carcass majority of meat picked from the bones
- 1 tbsp salt
- 2-3 bay leaves
- 1 cup celery, carrot, onion scraps, rosemary, basil, parsley or other herbs/vegetables of choice optional
Instructions
- Place all of the ingredients into a large stockpot.
- Cover with water, approximately 8 quarts. Bring up to a boil.
- Reduce heat to maintain a gentle simmer with the lid covered. Simmer for 3 hours or more. I usually aim for 3-5 hours on a low heat.
- Remove from heat and allow to cool down somewhat. If you see any fat rise to the top, be sure to skim it off. Strain everything through a fine mesh strainer. Can also use cheesecloth, which will help strain off extra fat as well.
- At this point, your broth is ready to eat or be preserved for a later use. My favorite method is to can it, making it shelf-stable. Freezing is also an option- just be sure to leave a little room in the bag for expansion in the freezer. If freezing, use within 6 months. If storing in the fridge, use within a week.
- To can, prepare pressure canner. Pour hot broth into prepared jars. Wipe the rims, place the lids and finger tighten the rings. Place into the canner.
- Secure the canner lid. Turn the heat up to medium-high. Allow steam to vent for 10 minutes before adding the weight. Once pressure has been built up to 10lbs, start timing.
- Pints- process for 20 minutes.Quarts - process for 25 minutes.*At sea level. Adjust for higher elevations.
- Turn off the heat and don't touch or release any pressure. Allow the canner to depressurize naturally. Once it is safe to do so, remove the canner lid, remove the jars and set on the counter, in a draft-free area, on a towel to cool off. At some point soon you should hear the tell-tale "pop" of the lid sealing onto the jar.
- Once cooled completely, double check the tops to ensure a proper seal. Remove rings, rinse or wipe down jars, (don't forget to wash the rings too!), date the tops, then store.