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Chicken Stock

Print Makes 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. 

Rating: 5.0 | 2 Reviews

Level of Ease:

Advanced

Preserving Method:

Pressure Canning

You Will Need:



Half Recipe:

Directions:

  1. 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
  2. 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.
  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.
  4. HEAT stock to a boil.
  5. 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.
  6. 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  

  7. 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.

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