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Chicken or Chicken StockWhen I can chicken or stock, I make it a 2 day process. It is so much easier and the stock has time to chill so the extra fat comes off the top easier - just a nicer experience all around. I jar meat in quarts - stock in either pints or quarts - depending on my jar supply.
1) Start with a really large pot. Clean the chicken parts and put in the pot - cover with water and bring to a boil. Lower to high simmer and cook until meat falls off the bones.
You can add celery, onion and the like, but I do not - I have found that it is better to just cook the chicken - add a little salt when I jar it up - then finish the spices when I use the chicken in a recipe.
2) With a slotted spoon, remove the chicken to a large pan and let cool. When cool enough, remove all the chicken from the bones/gristle/etc. Reserve the bones/gristle/etc. Leave the chicken in fairly large chunks - it will cook apart further when canning. Put the chicken in a container and refrigerate overnight.
3) Put the bones/gristle/etc in a pot and cover with fresh water. Add a splash of apple cider vinegar high simmer, lower heat slightly and simmer for several hours (you are making bone broth).
While the bones are simmering . . . .
4) Pour the liquid through a strainer (over another large pot) to catch any bits - set aside to cool (somewhat).
When the (first) stock has cooled enough to handle safely, pour into a large pot or large (gallon) glass jars.
Let cool until safe to put in the refrigerator - chill overnight.
5) Back to the bones . . .
In the afternoon - after simmering for several hours - pour the bones/stock through a strainer (over another large pot). Throw bones away. Allow bone stock to cool - then pour into refrigerator safe container. When cool enough place in refrigerator overnight.
The next day . . . .
6) Skim the fat off the top of the refrigerated stock (s). Pour into large pot and start heat on low. (Keep the fat - schmaltz is great to cook with!)
Add the chicken meat to the pot - stir gently. Turn heat up and bring to low boil. Drop to simmer and simmer for 5-10 minutes.
7) While meat/stock is heating, start another small pot of water heating. When boiling, turn off and put your seals in to warm up.
8) With slotted spoon, fill jars loosely with chicken meat. If desired, add 1/2 tsp canning salt per pint or 1 tsp canning salt per quart. With a ladle, fill jars with stock, leaving 1" headspace. With wooden or plastic spoon/stick stir gently to remove any air bubbles.
9) Wet a paper towel with vinegar and use to wipe rims of the jars. I reach inside the rim a little bit to remove any grease that may be near the top of the neck. Turn the paper towel frequently. I do this twice. You MUST remove ANY grease or you will not get a seal.
10) Add seals (lids) and rings - only screwing the rings on finger-tight.
11) Place in Pressure-Canner and process according to manufacturer instructions:
(You know - the usual - vent for 10 minutes - add the weight and bring up to pressure)
Process at 10# in a weighted gauge canner and 11# in a dial gauge canner
(at sea level).
*** IMPORTANT ***
Make Sure to Adjust for Your Altitude (Altitude Adjustment Chart)
Meat with Stock
Pints: 75 minutes
Quarts: 90 minutes
Pints: 20 minutes
Quarts: 25 minutes
If you are new to canning - or just want to see how I do it - check out my Personal Canning Routine
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Send me an email at: AnnS@brensan(dot)com