Sunday, July 15, 2012

Homemade Chicken Stock


Yes, yes, yes, save those chicken carcasses (wrap and freeze them) - when you have 3-4 make some yummy, out-of-this-world chicken stock.  MUCH better than store-bought, and there are oodles of ways you can use it ... chicken soup, as a base for chicken gravy, add to mashed potatoes (instead of milk), cook your egg noodles or rice in it instead of water, and much more! So next time you think about throwing away that chicken carcass, consider making your own chicken stock instead!  Much better, no "additives," simply pure stock for use in your yummy dishes!

Check out this link for more ways to use Chicken Stock:

25 Tasty Ways to Use Chicken Stock

Add your chicken carcasses to a large stock pot.  Now add 3-4 large carrots, a whole onion sliced, some celery stalks, and water to cover all.

Bring to a gentle boil, reduce heat and simmer 5-6 hours, or until meat is falling off bones. You can also do this in a large slow cooker, heat on low and cook 8-10 hours, or 24-48 hours for a rich bone broth.

Drain your stock, discarding veggies and chicken bones.  Once cooled, pick through the bones and save all the chicken meat for future uses in soups, stews, chicken pot pie and more. Pack in a zip-top bag and freeze until ready to use.

Allow stock to cool, skim fat. Reheat stock and bring to a rolling boil.

Pour into canning jars leaving 1-inch head-space, and seal with canning lids and rings.

Process in pressure canner 25 minutes (quart jars) at 11 lbs. pressure (or follow your pressure canner instructions).

Remove jars and allow to cool and seal.


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