Homemade Chicken Stock

What is the difference between stock and broth? Stock tends to be made more from bones versus broth that is made from just meat. Therefore stock has a richer taste from the gelatin in the bones.

If you read our post about butchering chickens, then you know we had some leftover carcasses that didn’t really have any usable meat left on them but we didn’t want to just throw them away because that would be wasteful. So we stuck them in the refrigerator for a few days until we could get around to making some stock. Here is our little home brewed recipe that makes 6-8 quarts of delicious, healthy stock.

Ingredients:

  • Chicken Carcasses. We had five plus three necks.
  • Celery bunch
  • One onion (yellow or white)
  • Salt
  • Pepper
  • 3 or 4 Carrots
  • 20-30 Parsley sprigs
  • 2 Bay Leaves

To start, get a very large pot (20+ quart) and add your chicken bits. Brown them a little bit over medium heat, just make sure not to burn them. After about 5 minutes, add enough water to fill the pot up to halfway and start it simmering.

Next, quarter the onions and chop the carrots and add them to the pot. Cut the root end off of the celery and add the rest including the leaves. Add the parsley and bay leaves. Then add more water until the pot is a little over 3/4 full. Simmer for 4-6 hours.

Once the mixture has a nice strong yellow appearance, usually after 3-4 hours of simmering, taste it and add salt and pepper to suit your taste. Continue to simmer until the meat and cartilage has broken down. The bones will be easy to break apart with a spoon.

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Once you are satisfied with the taste, place a mesh colander or cheese cloth over another large pot or bowl. Strain the stock and return to heat.

Prepare your canning supplies. Alternately you can freeze your stock and it should last for a couple of months. If desired, you can thin your stock with more water in order to make more but I wouldn’t add more than 1/3 of what is already there. If you do add water at this point, bring the whole mixture back to a boil before proceeding.

Now just add your stock into your jars, seal, and put in the pressure canner. Click here for canning times from the NCHFP. Now you have some fresh homemade chicken stock that is healthier and has less sodium than store bought stuff. Enjoy.

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-Dale

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