Chicken StockMakes about 2 (32 oz) quart or 8 (16 oz) pint jars
Use this chicken stock instead of water when preparing stuffing and rice. It's a quick and easy way to add flavor and interest to these comfort foods! Follow the recipe below and learn how to make chicken stock.
NOTE: You must process 2 quarts or 4 pints in the same pressure canner at one time to ensure proper pressure and temperatures are reached for safe preserving.
Level of Ease:Advanced
Preserving Method:Pressure Canning
You Will Need:
- 1 3- to 4-lb chicken, cut into pieces
- 16 cups water
- 2 stalks celery
- 2 medium onions, quartered
- 1 Tbsp salt
- 10 peppercorns
- 2 bay leaves
- 4 Ball® (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands
- 1/2 3- to 4-lb chicken, cut into pieces
- 8 cups water
- 1 stalks celery
- 1 medium onions, quartered
- 1-1/2 Tbsp salt
- 5 peppercorns
- 1 bay leaves
- 2 Ball® (32 oz) quart or 4 (16 oz) pint glass preserving jars with lids and bands
- PREPARE pressure 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 and water in a large sauce-pot. Bring to a boil. Add remaining ingredients. Return to a boil. Reduce heat and simmer 2 hours or until chicken is tender. Remove from heat. Skim off foam.
- 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.
- HEAT stock to a boil.
- LADLE hot chicken stock into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust to fingertip tight.
- PLACE lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place counter weight or pressure regulator on vent; bring pressure to 10 pounds (psi) for a weighted- gauge canner or 11 pounds (psi) for a dial-gauge canner
- PROCESS filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Turn off heat; cool canner to zero pressure. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.