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canning chicken broth
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. |
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canning chicken broth
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? TIA. "Rich McCormack" > wrote in message ... > > Canning Chicken Broth > > 2 - leftover chicken carcass > 6 quarts - water > 1 - medium onion, quartered > 2 - bay leaves > 1 teaspoon - coarse ground black pepper > |
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canning chicken broth
Rich McCormack > posted in message
... > > > > Canning Chicken Broth > > 2 - leftover chicken carcass So Kramer > asked in message ... > Can you explain "leftover chicken carcass"? Does that mean that the > chicken has been previously cooked? That's how I took it. "Leftover chicken carcass" would be the remnants from a whole, roasted chicken; instead of chucking the bones and remaining meat/fat, you boil it up using all the left over meat/fat still clutching the bones of the chicken body. That's one excellent method for those frugal people that use everything and waste nothing. The Ranger |
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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. |
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canning chicken broth
"The Ranger" > wrote in message ... > That's how I took it. "Leftover chicken carcass" would be the remnants from > a whole, roasted chicken; instead of chucking the bones and remaining > meat/fat, you boil it up using all the left over meat/fat still clutching > the bones of the chicken body. That's one excellent method for those frugal > people that use everything and waste nothing. > > The Ranger > Excellent ! I'll have to try that. |
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canning chicken broth
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. 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". Rich |
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canning chicken broth
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. |
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