Check this out!
Chicken Stock Canning Recipe
There is nothing better than having homemade stock on your pantry shelf. It truly is the starter for so many recipes. Best part, you control the ingredients – and the salt content. Especially for those of you who must watch your salt intake. Sadly, commercially canned stock is often loaded with sodium and other preservatives to “keep its freshness”. Well, when you make it yourself, you know exactly what you and your family are getting! So from my kitchen to yours, enjoy this delicious and robust home made chick stock canning recipe.
Chicken Stock Canning Recipe
This recipe makes an amazing starter for chicken soup but can be used whenever a recipe calls for chicken broth or stock! This Chicken Stock canning recipe has a rich flavor and takes a recipe from ordinary to extraordinary!
Makes approximately 8 pints or 4 quarts.
- 1 whole roasting chickens, cut up into manageable sized pieces
- 16 cups of water
- 8 whole bay leaves
- 3 celery stalks
- 3 whole carrots, peeled
- 2 medium onions, quartered
- 4-8 garlic cloves, whole
- 2 fresh parsley stalks, or any fresh herbs of your choice
- 10-12 whole black peppercorns
- 1 tablespoon salt, optional
- Add all ingredients, into a large stainless steel stock pot and bring to a boil over medium-high heat, stirring every so often. Reduce heat and simmer, uncovered, for 2 to 4 hours.
- Using a slotted spoon and/or thongs, remove chicken and vegetables. Discard the herbs and vegetables and reserve the chicken for another use. Skim foam and discard, or simply mix it back into the stock. It is up to your personal preference.
- Over a cheesecloth lined stock pot (or stainless steel sieve) carefully strain the stock. TIP: I drape the cheesecloth over a smaller stock pot and fasten it using clothes pins and pour very slowly. It may not be real fancy, but, hey, it gets the job done.
- If you prefer to control some of the fat content in your stock, you may do so. If you prefer to keep the stock as is, skip to the next step. To remove some of the fat after the stock has been strained, let the stock sit and cool completely. The chicken fat will solidify at the top of the stock pot, simply remove the fat and return stock to a quick boil.
- Ladle hot stock into hot jars. Wipe each rim using a warm wash cloth dipped in vinegar – vinegar cuts the grease and sanitizes the rim. Add lids and rings and hand tighten.
- Process in a pressure canner at 10 pounds of pressure, or according to your elevation. Pints process for 20 minutes and quarts process for 25 minutes. Once your canner has reached zero pounds of presser, remove the canner lid and let the jars rest for 5 minutes before removing the jars from the canner to avoid liquid siphoning.
Have fun creating this new pantry staple! Be sure to sign up for my newsletter to stay connected and get access to the latest canning recipes!
Diane, The Canning Diva