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