Chicken Bone Broth
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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.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
You Will Need
You Will Need
- 1 (4- to 5-lb.) Carcass (including skin) from roast chicken, broken into large pieces
- 1 lb. fresh chicken wings
- 2 qt. water
- 1 Tbsp. salt
- 1 Tbsp. unfiltered apple cider vinegar (5% acidity)
- 2 large carrots, coarsely chopped
- 2 bay leaves
- 1 large onion, coarsely chopped
2. Reduce oven temperature to 180°F, and bake 7 more hours. Remove bones from broth. Pour broth through a fine wire-mesh strainer into a 2-qt. glass measure or large bowl; discard solids. Skim fat, and add water, if necessary, until broth measures 2 qt. Wash Dutch oven. Return broth to Dutch oven; bring to a simmer.
3. Ladle hot broth into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.
4. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent; bring pressure to 10 pounds (psi).
5. Process 1-pt. jars for 20 minutes or 1-qt. jars for 25 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid.