Let’s make chicken stock!
No big story to tell before the chicken stock recipe, just that if you plan to can it, this must be pressure canned – it is a low acid food and water bath canning isn’t safe.
If there’s ever any doubt about how you plan to process food, check out the National Center for Home Food Preservation.
Chicken Stock
Turn bones and some veggies into amazing, healthy chicken stock!
Equipment
- 1 Large pot
Ingredients
- chicken bones - I usually use all bones from a spring chicken
- 1/2 cup vinegar
- 5 large carrots, peeled and cut in fourths
- 5 celery stalks, cut in fourths
- 1 large onion, cut in large chunks
- 3 cloves garlic, peeled (can add more if you'd like)
- salt, pepper, any other spices to taste really make it how you like it
- 2-3 bay leaves
- chicken bullion (if desired)
- water, enough to cover chicken bones
Instructions
- Add chicken bones, water, and vinegar to pot and bring to a boil, let boil for 30-45 minutes
- Chop up all the veggies, if not already done - veggies can be roasted first if desired, but it's not necessary
- Add all veggies and any spices (including bay leaves) you'd like to the pot and bring it back to a boil
- Turn down to a simmer and let simmer for 4 to 6 hours
- Skim fat off the top, strain liquid, capturing it in one or more jars
- Store in fridge or freezer for later use
If canning - must use pressure canner
- Jars will need to be sterilized and hot when ready to can
- Chicken stock can either be canned right after skimming off the fat, or stored in the fridge overnight and reheated to can, but it must be hot
- Hot pack your hot jars leaving one inch headspace
- Process pints for 20 minutes, quarts for 25 minutes at 10 pounds of pressure (0-1,000 feet) or at 15 pounds of pressure (above 1,000 feet)
- Once processed, allow jars to sit on a cooling rack or the counter for 12-24 hours, check seals, and store in a cool, dry location
