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Makes approx. 4 Quarts
SET rinsed, cleaned chicken into water in a large sauce/stock-pot. with all other ingredients. Bring to a boil. Reduce heat and simmer, covered for 2 hours or until chicken is tender. Remove from heat. Skim off any foam.
REMOVE chicken from stock, reserving chicken for soup recipe below. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat. OR pass the stock through a fat separator (I ran mine through twice) Continue on to making Chicken Soup (below) you could stop and can just the stock at this point.
Yield: 4 Quarts
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
COMBINE chicken stock, chicken, celery, carrots and onion in a large sauce/stock pot. Bring mixture to a boil. Reduce heat to simmer. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
USING A SLOTTED SPOON LADLE SOLIDS into hot jars until each jar is HALF FULL. Then add hot chicken STOCK into each jar leaving 1 inch headspace. Remove air bubbles
ADD more stock if needed to bring to proper headspace. Wipe rims with a paper towel dampened with vinegar. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a pressure canner at 10 pounds pressure (or according to your local altitude) 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts,. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed
Yield: Approx 8 pints of Soup (and I had 2 pints of stock left over which will be canned as well)
Recipes Adapted from: Ball Blue Book Guide to Preserving
Why not! I'm not sure about you but, we love roasted and grilled chicken. I used to toss the carcass and never give it a second thought - until lately!! It so easy to make Homemade Stocks and in your slow-cooker too!! The flavors are richer and most times the color is even deeper then any store bought stocks/broths. Who wouldn't want to know what went into their stock and control it so there aren't any added unwanted items like 'msg' try this - you'll like it! Enjoy - Diane
Homemade Slow Cooker Chicken Stock
2 lbs Chicken Bones (carcass)
1 1/2 tsp salt *you can hold off adding until the end if you prefer and adjust to your taste
2 medium onions, rough chop
2 carrots, rough chop
bulb of garlic, cut in half horizontally
3 celery ribs, rough chop
boiling water to cover chicken carcass
1 Tbs Apple Cider Vinegar
1 Bay leaf
8-10 black peppercorns
3 spring fresh thyme
Preheat oven to 450 degrees F.
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
Transfer the bones and vegetables to a large stockpot...or slow cooker (mine is a 6 Qt) cover with enough boiling water to just cover the chicken carcass, add in remaining ingredients, cook on LOW for 12-18 hours (your preference, taste after 12 hours) I pour my liquid that has been strained (strain through cheesecloth) into a fat separator and then place the resulting fat free liquid into a fridge safe container to use within 5 days (or pressure can or freeze stock for future use.)
**rough chop meaning you don't peel the onion and you don't cut or take off any peelings from carrots and leave celery whole - with leafy greens too...
** the apple cider vinegar will not flavor your dish but, helps to leech out the minerals from the carcass while cooking - adding more nutrients to the final product. You can use white vinegar as well.
Yields 2.5 to 3 Quarts of Stock.
*note: with an hour left of cook time (when bones were just falling apart) I added
a pinch of Rosemary added for flavor.
If Canning - NCHFP Inst. on Pressure Can Meat Stocks/Broth: 10 lbs weighted canner/11 pounds dial gauge canner (or according to your altitude/local regs.)
for: 2o minutes/pints 25 minutes/quarts. .
Recipe & Photo by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home