Homemade Chicken Stock Recipe

This homemade chicken stock recipe is perfect for canning and makes a flavorful addition to your kitchen.


| June/July 2013


Using a pressure canner at home allows you to preserve flavors for months instead of days. Don't let your leftover chicken go to waste, use this Homemade Chicken Stock Recipe and get canning! To learn more about home canning visit our comprehensive Home Canning Guide.

Homemade Chicken Stock Recipe

Makes about 8 pints (4 quarts).

3 to 4 pounds chicken parts (wings, thighs, backs, necks or feet)
4 quarts water
2 stalks celery
2 medium onions, quartered
1 tbsp salt (optional)
10 peppercorns
2 bay leaves
8-pint (4-quart) canning jars with lids and rings

1. Combine chicken and water in a large stockpot. Bring to a boil. Skim off foam. Add remaining ingredients. Return to a boil. Reduce heat and simmer 2 hours or until chicken is tender. Remove from heat, let cool.

2. Meanwhile, assemble pressure-canning equipment.

3. Remove chicken from stock, reserving chicken for another use. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat.

wendiclark
11/25/2013 3:26:34 PM

I do this all the time! My folks raise chickens every summer, so I know what I'm getting and homemade stock makes such great soup, rice, what ever I need it for.






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