Canning Chicken Broth
Canned chicken broth is a healthy middle between bone broth and chicken stock, loaded with chicken bones, vegetables, and enough water to make a nutritious broth, this liquid gold is a staple at our house! It's safe and almost entirely hands-off! Chicken broth canned is the way to go when making it from scratch, simply cook a big batch, store it on the shelf, and pull out as many jars as you need to make soup, rice, or a delicious gravy!
Ingredients
- 15 pounds chicken bones and scraps of a chicken
- 3 gallons filtered water
- 12 Tbsp white distilled vinegar
- 7 carrots ((peeled) )
- 5 stalks celery ((cut into thirds))
- 8 bay leaves
- 3 heads garlic ((with or without skins) )
- 3 whole onions ((peeled))
- 1 bunch fresh parsley
- 1/4 cup Celtic sea salt
Instructions
- 1
--- Directions: ---
- 2
bring water and bones to boil: Put the chicken bones in a 22-quart roaster. Set the roaster to 400°F and add the water and vinegar. Heat until water comes to a gentle boil (about 1 hour). Skim off any foam from the top.
- 3
add vegetables: Add the remaining ingredients (carrots, celery, bay leaves, garlic, onions, salt, and parsley). Cover the roaster with a lid and bring back to a simmer. Once simmering, set the roaster to 300°F and let it simmer for 12 hours or overnight.
- 4
simmer 12 hours: After 12 hours, strain off the liquid and put the bones and solids into a separate pan or bowl.
- 5
ladle broth into jars: Ladle the hot broth into sterilized* jars leaving a 1-inch headspace.
- 6
Adjust the caps by screwing bands finger tight.
- 7
place jars into pressure canner with water: Place jars into your pressure canner and pressure can quart jars for 1 hour and 30 minutes at 10 pounds pressure, per manual instructions.
- 8
cool: Remove jars and cool for 24 hours before checking lids.
Cook it from the original
This recipe comes from alyonascooking.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on alyonascooking.com