so I had 4-5 chicken/turkey carcasses in the freezer from the last few months and yesterdays day of thanks, and I thought I would share how I make homemade chicken stock.
here was the basis for my recipe, I found it on ball's website.
http://www.freshpreserving.com/recipes/chicken-stockand here are the 2 pots worth of starting stock.
oh and I put a habanero pepper split down the middle in each pot for a little nip.
chicken stock ingredients and directions:
- chicken carcas's (i usually use 2 per pot)
- 2 yellow onions quartered
- 1 small package of celery chopped up into 1 inch pieces
- 1 small bag of carrots chopped up into 1 inch pieces
- a couple jalapeno's halved
- sodium free chicken bullion (to taste)
- 1 large pot
- water to fill pot to within 2 inches from the top
directions:
1. put carcass into pot
2. add all vegetables to pot
3. add bullion to pot
4. fill pot tp with in 2 inches from top
5. bring pot to a boil and reduce contents by 1/2 or 3/4
6. refill pot and repeat step 5
7. once pot has reduced a second time strain all contents
8. throw away all bits from liquid
9. put liquid into refrigerator until all the fat has solidified on top of the liquid
10. remove fat and throw away
11. bring liquid to a boil
12. pressure can according to whatever instructions you follow