Chicken Stock Recipe

This recipe is from the "Ball Complete Book of Home Preserving: 400 delicious and creative recipes for today." Edited by Judi Kingry and Lauren Devine. Mine made less, because I was only using the carcass and hence used less water and other ingredients. I also added carrot.

Makes about 8 pints or 4 quarts

1 4lb. chicken cut into pieces
16 cups of water
2 celery stalks
2 medium onions, quartered
10 whole black peppercorns
2 Bay leaves
(1 Carrot , quartered)
1 tbsp salt

I. In a large stainless steel saucepan, combine chicken and water. Bring to a boil over medium high heat. Add celery,onions,peppercorns,bay leaves and salt. Reduce heat and boil gently for 2 hours, or until chicken is tender. Using a slotted spoon, remove chicken and reserve for another use. Strain stock through cheesecloth lined sieve ( or through a mesh strainer). Let cool until fat solidifies, then skim as much fat as possible. Return to a boil before ladling into jars.

II. Prepare weighted gauge pressure canner, jars, and lids 30 minutes before stock is ready.

III. Ladle stock into hot jars, leaving 1 inch of head space. Wipe rim with a paper towel moistened with vinegar. center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.

IV. Place jars in pressure canner. Adjust water level, lock lid, and bring to a boil over medium high heat. Vent steam for 10 minutes, then close the vent by adding the 10 lb. weight. Continue heating to achieve 10 lbs pressure. Process pint jars for 20 minutes, and quart jars for 25 minutes.

V. turn off the heat. Let the canner cool naturally. Wait to remove the gauge until the gauge no longer hisses or moves when prodded. Let the canner cool until no steam escapes from the vent. Remove canner lid. wait ten minutes, then  remove jars. Cool, wipe down, and store.


Even if you don't can the stock, it can just as easily be frozen. It is FAR superior to that watered down broth found in stores. ENJOY!!