Canned Chicken Stock
This recipe makes an amazing starter for chicken soup but can be used whenever a recipe calls for chicken broth! Chicken Stock has a rich flavor and takes a recipe from ordinary to extraordinary!
1 whole roasting chickens, cut up
16 cups of water
8 whole bay leaves
2-3 large fresh parsley heads
3 celery stalks
3 whole carrots, peeled
2 medium onions, quartered
4 garlic cloves, whole
10-12 whole black peppercorns
1 tbsp sea salt
Add all ingredients, minus the carrots, into a large stainless steel stock pot and bring to a boil over medium-high heat. Reduce heat and gently boil for 2 hours. With only 30 minutes left on the timer, add the carrots. Meat should be cooked through and tender.
Using a slotted spoon and/or thongs, remove chicken and vegetables and reserve them for another use. Be sure to also remove the foam created during the boiling process and discard. I like to make chicken salad with the meat and use the vegetables that evening in/with our supper.
Over a cheesecloth lined stock pot (or sieve) carefully strain. (I drape the cheesecloth over a smaller stock pot and fasten it using clothes pins – not super fancy, but, hey, it gets the job done.) After the stock has been strained, let it sit to cool completely. Fat will have solidified at the top. Skim off fat and return stock to a quick boil.
Have sterilized hot pint canning jars ready. This recipe will make 8 pints. Ladle hot stock into pint jars. Wipe each rim using a warm wash cloth dipped in vinegar – vinegar cuts the grease and sanitizes the rim. Add lids and rings – hand tighten. Place jars into the pressure canner and adjust the water level based on the guidelines for your pressure canner.
Pressure cook at 10 lbs of pressure for 20 minutes. Be sure to use a timer! Do not guess.
DO NOT LEAVE THE KITCHEN. You must adjust the heat to stabilize the pressure and maintain the 10 lb pressure. I use this time to clean up my kitchen.
When 20 minutes have passed. Turn off the heat. Do NOT remove the petcock, just allow it cool naturally. It usually takes about 20-30 minutes to allow all the pressure to register zero on the pressure gauge. Again, do not remove the petcock until all the pressure is gone.
Tip: When removing the lid, tip/lift the end furthest from you allowing the lid to shield our face from the steam. Do NOT rake the lid across the cooker! Once most of the steam has risen, simply lift the lid entirely up and toward you while taking a step back.
Once the steam has subsided, take the jars out using your jar lifter; place them on a towel, away from any drafts. Let them seal. You will begin to hear a “pop” sound, a symbol that the jar has sealed. After three hours of removing the jars from the canner, press your finger on each lid to physically check for a good seal. The lid top should be concave, not rounded. If the lid pops up-and-down it did NOT seal. All jars that did not seal will need to be reprocessed immediately. If you do not have time to reprocess at that moment, place it in the refrigerator and either 1) use it in a recipe within the next couple of days or 2) reprocess using the above steps the following day.
Because you are working with meat it MUST be pressure canned. Do NOT simply hot water bath. Even though it is “only chicken stock”, meat was used to create the stock therefore it must be pressure canned.
The Canning Diva