Preserving your roasts with pressure canning creates options for quick weeknight meals right out of your pantry.
These will disappear at your next party, guaranteed.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
Using leftover roasted whole chicken or chicken parts is one of the best ways to make stock. The addition of fresh chicken wings increases the flavor and natural mineral content. For bone broth, follow the directions below.