Homemade Chicken Stock

You really should be making your own chicken stock.  It’s one of the easiest things in the world to do and it is 1,000,000,000,000 times better than anything you can buy at the store.

This is what I did on Saturday and Sunday.

I started with chicken bones I had been saving in my freezer along with some onion, celery and carrot scraps then I let this pot low simmer on the stove for 29 hours.  I added extra water to in once.

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This is why I love to make my bone broths in the cooler months, because I can cook it on my wood stove and not have my kitchen stove on for 24 hours.

While my stock was cooking away, I got busy using my electric pressure cooker doing 1 whole chicken at a time from the freezer.  I cooked the 3 laying hens that the Z Man and I harvested from our flock earlier this summer and I cooked 3 of my Polyface Farm roaster chickens.  I pressure cooked them for 20 minutes each then let them cool and picked the meat from them and put the bones in the stock pot.

After all the chickens were cooked and the meat was in the jars, I  filled the jars with chicken stock from my stock pot.  Then 7 quarts of chicken meat went into my pressure canner at 10 lbs of pressure for 90 minutes.  The chicken stock, 25 minutes and 10lbs of pressure for quart jars.

In total I ended up with 7 quarts of canned chicken and 18 quarts of chicken stock.

The canned chicken will be great in chicken and dumplings, chicken pot pie, chicken soups, buffalo chicken dip….  A great easy quick meal no matter what recipe I use.

This is good for you food at it’s best.  There are many healing properties in homemade bone broth.

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I mean, just look at that beautiful golden rich stock.  Mmmmmmm, I can’t wait for some mashed potatoes and gravy!

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Canning is not difficult and it’s not dangerous if you follow the basic safety practices.  Yes it takes time and it takes work, but it’s something that I find pleasure in doing.

Even if you don’t have a pressure caner, you can very easily make this stock and freeze it in individual containers and it would still be just as lovely.

And why not get extra goodness out of that roasted chicken by using the bones for stock.  That’s a great way to stretch a dollar.

Till next time,

Lori

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