Processing Stock and Chicken

Do you have enough supplies to take care of your freezer items if the power goes out? I am always on the hunt for deals on jars and other means of preserving the items in my refrigerator and freezers for just in case the power goes out for an extended amount of time and we risk loosing those items that are in our freezers/refrigerators.

Here is a quick recipe on how to create your own stock from items that would most likely be considered trash or compost pile worthy.

Homemade Chicken Stock Recipe and Canning Instructions

Ingredients

• 1 whole chicken (about 3-4 pounds) or 2-3 pounds of chicken backs, necks, and wings

• 2 large onions, quartered (no need to peel)

• 2 large carrots, chopped

• 2 celery stalks, chopped

• 4 cloves of garlic, smashed

• 2-3 bay leaves

• 1 teaspoon black peppercorns

• Fresh herbs (such as thyme, parsley, or dill)

• Water (enough to cover the chicken and vegetables)

• Salt (to taste)

Equipment

• Large stockpot

• Fine-mesh strainer or cheesecloth

• Canning jars (pint or quart sizes)

• Lids and rings

• Pressure canner

Directions

1. Prepare the Ingredients: If using a whole chicken, rinse it under cold water and remove any giblets from the cavity. If using backs, necks, and wings, rinse them as well.

2. Cook the Stock:

   • Place the chicken (or chicken parts) in a large stockpot.

   • Add onions, carrots, celery, garlic, bay leaves, peppercorns, and fresh herbs.

   • Fill the pot with enough cold water to cover all ingredients by about an inch.

3. Simmer: Bring the pot to a boil over high heat. Reduce the heat to low and let it simmer uncovered for 4-6 hours. Skim off any foam that rises to the surface with a ladle. (I go over night if I have time)

4. Strain the Stock: After simmering, remove the pot from heat. Using a fine-mesh strainer or cheesecloth, strain the stock into another large pot, discarding the solids. You should have about 8-10 cups of stock.

5. Season: Taste the stock and add salt as needed. Remember, you can always adjust the seasoning later when using it in recipes.

6. Prepare for Canning:

   • Sterilize your canning jars and lids by placing them in boiling water for 10 minutes. (optional depending on the equipment)

   • If you want to can the stock, it’s important to do this safely in a pressure canner.

7. Fill the Jars:

   • Pour the hot stock into the sterilized jars, leaving about 1 inch of headspace at the top.

   • Wipe the rim of the jars with a clean cloth to ensure a good seal.

8. Seal the Jars: Place the lids on the jars, then screw on the rings until they are fingertip tight.

9. Process in Pressure Canner:

   • Place the filled jars in the pressure canner. Follow the pressure canner’s instructions for your altitude. Generally, process pints at 10-15 psi for 20 minutes and quarts for 25 minutes.

   • After processing, turn off the heat and allow the canner to cool naturally. Once the pressure has returned to zero, wait an additional 10 minutes before opening the canner.

10. Cool and Store: Remove the jars and let them cool completely on a clean towel or cooling rack. Once cooled, check the seals (the lid should not flex up and down). Label your jars and store them in a cool, dark place.

Notes

• You can freeze chicken stock in freezer-safe jars or containers if canning isn’t an option.

• Homemade chicken stock can be used in soups, stews, risottos, and many other recipes. Enjoy the delicious flavor and the savings!

By canning your own chicken stock, you're creating a versatile ingredient that not only helps with food security but also promotes healthy cooking on a budget. Happy canning!