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Chicken Stock Recipe

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This recipe for Chicken Stock is from Jukes Family Recipes 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 to 4 pound) chicken, cut into pieces
4 quarts water
2 stalks celery
2 medium onions, quartered
10 peppercorns
2 bay leaves
1 Tbsp salt
Directions:
Directions:
Combine chicken and water in a large sauce pot. Bring to a boil. Add remaining ingredients. Reduce heat; simmer 2 hours or until chicken is tender. Remove from heat; skim off foam. Remove chicken from stock, reserving chicken for another use. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies; skim off fat. Bring stock to a boil in a large sauce pot. Ladle hot stock into hot jars, leaving 1-inch headspace. Adjust two-piece caps. Process pints 20 minutes, quarts 25 minutes, at 10 pounds pressure in a pressure canner.
Number Of Servings:
Number Of Servings:
8 pints or 4 quarts
Personal Notes:
Personal Notes:
Courtesy of Ball Blue Book Guide to Preserving

I don't always add the veggies. Sometimes I just cook a whole chicken per above and use the chicken for King Ranch Chicken.

 

 

 

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