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Homemade Chicken Stock

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Nate:
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-stock

and 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

Bob Smith:
That looks very good, right up to the pepper.

Farmer Jon:
Looks good I was actually thinking abut doing that today or tomorrow. I put carrots in mine and more celery. Just rinse them off and break them in half. The onions I just cut in half and throw them in. I used the last of my homemade last week making soup. When it came time to do the turkey for thanksgiving I remembered I was out. I always put chicken stock in the pan to keep it moist. Works better than just water.  Too late to get to the store I dug through the cabinets and found an old jar of bullion cubes that expired last year. Had to make due and no one noticed.

Nate:
here is the stock after a good 12+ HR boil.  everything has been strained.  this will reduce a little bit, and then get put in the frig until tomorrow so that I can get rid of all the fat, then time to can.

Nate:
jarred and ready to go in the pressure canner.  pressure can for 25 minutes QTS and 20 minutes PINTS @ 10lbs

ill get one when all 11 QTS are complete in about 2 hours.

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