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Frogleg
 
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Default canning chicken broth

On Sun, 09 Nov 2003 13:40:10 GMT, Rich McCormack >
wrote:

>
>Canning Chicken Broth
>
>2 - leftover chicken carcass
>6 quarts - water
>1 - medium onion, quartered
>2 - bay leaves
>1 teaspoon - coarse ground black pepper
>
>Combine all ingredients in a suitable size pot and bring to a boil
>over medium heat. Reduce heat and simmer uncovered for 2 hours.
>Remove chicken bones and discard. Strain broth through a fine sieve.
>Allow to cool until fat solidifies. Skim off fat. Bring broth back
>to a boil. Ladle hot broth into hot canning jars, leaving 1-inch
>headspace. Add 1/4 teaspoon salt to pints, 1/2 teaspoon to quarts
>if desired. Wipe off jar rims to remove any broth. Adjust two-piece
>caps. At elevations of less than 1000 feet, process pints for
>20 minutes, quarts for 25 minutes at 10 pounds pressure in
>a steam-pressure canner.


I make it in a similar manner (adding carrots, celery & garlic) and
using bones and scraps from (uncooked) chicken breasts. I just pour
into freezer bags instead of canning. It's like a secret hoard of gold
to have your own broth available.