Noreen's Homestead: Chicken Stock 101

Greetings! Today I was able to procure some chicken breast bones from the local butcher for 49 cents a pound so it must be time to make some chicken stock. I plan on pressure canning the stock in pint jars for later use. This way it won't take up space in my freezer.

This is simple and although it takes time, it is well worth it. This is the best chicken stock you will ever have simply because it does not come out of a can or a box and you know exactly what has gone into it. Fresh vegetables of your choosing and herbs from the garden along with some garlic, onions and love and you will have a great stock to use in soups, gravies and stews or whatever you need some stock for.

If you use a whole chicken or two, you don't have to skin it, but you will have to skim your stock so it will remain clear.

When all was said and done, I had 21 pints of stock. I can only fit 16 pints in my canner, so the remaining 5 went into the fridge. I used 4 of them in some quick chicken soup.

I hope you give this a try and I hope you enjoy it. As always Happy Eating!

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