Most folks call a chicken based liquid a broth or a stock - which is the traditional way of saying "a flavored meat based addition to the solids in a soup or sauce." There are three terms bantered about quite often and I hear the dreaded "oh, but, they are all the same" No actually, they each ARE different. We are talking about Broth, Stock and Bone Broth. My personal favorite is the "oh so tasty and good for you" Bone Broth. Before I share my way of creating a bone broth for canning (you also don't have to can this, you can freeze it) I will share the meaning of each term so you can distinguish between them in the future. The explanation below comes directly from "The Nourished Kitchen"
Chicken (or Turkey) Bone Broth - SlowCooker Version
When we roast a chicken or a turkey - my next step is to save the carcass and any leftover wings that can go into my 6 quart slowcooker. Since these have already been roasted in the oven during the usual cook time, I don't re-roast the bones as some might. The difference in cooking my carcasses into a Bone Broth instead of anything else is, cooking at a higher temperature for a longer period of time. Two Chicken Carcasses (or one large turkey carcass cracked in two) cooked on High for 10-12 hours will yield a nice and gelatinous Bone Broth not only full of protein but, full of flavor! Once the broth is done in the slow cooker, I remove the solids and strain my broth thru a sieve, I then refrigerate overnight so that in the morning, I can skim off all the fat that has risen/collected/solidified on top of the bone broth. My final step is re-heating the bone broth by bringing it to a boil for 3-5 minutes, reduce heat and can accordingly in my Pressure Canner for shelf stability.
Chicken or Turkey Bones (2 chicken carcasses from at least a 6lbs bird or one turkey carcass cracked in half from one 14+ pound turkey)
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
3 carrots, rough chop
bulb of garlic, cut in half horizontally *optional
3 celery ribs, rough chop
boiling water to cover carcass
2 Tbs Apple Cider Vinegar
1 Bay leaf
8-10 black peppercorns
3 spring fresh thyme
at least a 6 Quart Slow-Cooker needed.
Place all ingredients in a slow cooker (mine is a 6 Quart) cover with enough boiling water to just cover the carcass, cook on HIGH for 10-12 hours. Once the broth is done in the slow cooker, I remove the solids and strain my broth thru cheesecloth or a fine mesh sieve, I then refrigerate overnight so that in the morning, I can skim off all the fat that has risen/collected/solidified on top of the bone broth. My final step is re-heating the gelled bone broth by bringing it to a boil for 3-5 minutes, reduce heat and can accordingly in my Pressure Canner for shelf stability.
**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 approx 6 Pints of Bone Broth
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