On Sun, 09 Nov 2003 19:30:58 GMT, Rich McCormack >
wrote:

>
>Kramer wrote:
>>
>> I'd like to make this stuff as I do canning of fruits as a hobby. Can you
>> explain "leftover chicken carcass"? Does that mean that the chicken has been
>> previously cooked?
>
>Most chicken broth (usually called stock) canning recipes call for
>uncooked chicken parts...and, in the case of the Ball Blue Book,
>a whole, uncooked chicken that is removed from the broth and saved
>for other uses. I like roast chicken much better than boiled, so
>I roast the chickens, eat 'em and use the leftover carcass and bones
>for making broth.

I thought it was Martha Stewart's recipe that called for discarding
the meat of the whole chicken used to make stock, but I was wrong.
However, her recipe *does* include a 4-lb chicken, cut up, 1-1/2lb of
wings and 1-1/2 lb of backs (who sells chicken backs?) AND...12 cups
of canned chicken broth to make 5 qts of stock.

For Kramer, remember that the last gasp of Thanksgiving leftovers is
turkey soup, made from the well-used carcass of the bird. And also
that if you're not ready to make stock after the fowl has ceased to
have any appeal, you can bag and freeze the bones & bits for a later
project.
>
>Keep in mind that fruit can generally be canned in a boiling-water
>canner. Meat and meat broth must be canned using a pressure canner
>with reliable pressure gauge and/or weighted "jiggler".

Good advice.