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Title: Homemade Chicken Stock
Categories: Poultry, Vegetables, Herbs
Servings: 2 gallons
5 lb Chicken backs
5 lb Chicken necks
1 lb Chicken gizzards (optional)
3 lb Yellow onions
2 lb Carrots; ends trimmed
8 oz Celery ribs; with leaves
3 Bay leaves
1 bn Parsley stems
12 Black peppercorns
12 Fresh thyme sprigs -OR-
2 ts Dried thyme
7 qt Non-chlorinated water;
- cool
Add the backs, necks, and gizzards, if using, to a 16 qt stockpot.
Quarter the onions, leaving the skins on, as they contribute a golden
color, and add them to the pot.
Chop or break the carrots and celery into 3 or 4 pieces each and add
to the pot.
Add the remaining ingredients and cover with the cool water.
Bring to a boil, then reduce the heat to low, cover, and simmer
gently for 6 hours. Do not let the stock boil, or it may become
cloudy.
Strain the stock through a colander into large bowls or big jars and
let cool, then cover and refrigerate for 12 hours or overnight.
Skim the fat from the cold stock, then strain it through a fine-mesh
sieve lined in cheesecloth into a large stockpot.
Bring the stock to a strong, rolling boil and boil for 10 minutes.
Ladle into the clean jars, leaving 1" headspace. Clean the jar rims
well with white vinegar. Place the lids and rings on the jars and
finger-tighten the rings.
Process the stock at 10 lb of pressure: 20 minutes for pints,
25 minutes for quarts. If working with mixed sizes, process for
25 minutes.
Let the pressure fall naturally and the canner cool completely before
opening and removing the jars and placing on a folded towel.
Let the jars cool for 12 hours before removing the rings and lifting
each jar by the flat lid; it should hold tight, indicating a safe seal.
The stock is shelf stable for 1 year.
Recipe by Cathy Barrow
RECIPE FROM:
https://www.motherearthnews.com
Uncle Dirty Dave's Archives
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