Home Made Chicken Stock

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Making stock at home is the surefire way to avoid the high sodium content of most prepared broths.   It is so easy to can for future use as well. Browning the ingredients before simmering imparts color and flavor to the finished stock.  You can even double or triple the recipe and can or freeze stock for future use.  That way your always ready to make other heart healthy meals

Ingredients

1 large chicken or chicken pieces
3 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 large yellow onion, cut into chunks
1/4 teaspoon peppercorns
5 fresh flat-leaf (Italian) parsley sprigs
4 quarts cold water

Directions

Place the chicken, veggies and water in a stockpot.  Slowly bring to a boil over medium-high heat. Reduce the heat to low, cover partially, and simmer for 1 1/2-2  hours, using a spoon to regularly skim off the foam that rises to the surface. Remove from the heat and let cool slightly.

Carefully strain the stock into a bowl through a colander or sieve lined with paper towels or cheesecloth (muslin). Discard the bones and solids. Let cool at room temperature for about 1 hour.

Cover and refrigerate the stock overnight. With a large spoon, lift off any solidified fat from the surface and discard. Use the stock immediately, cover and refrigerate for up to 2 days, or freeze in airtight containers for up to 3 months. Makes about 12 cups.

To Pressure Can (hot pack):

1. Fill clean, sanitized jars to 1 inch headspace.
2. Wipe rims clean with paper towel or linen towel dipped in white vinegar.
3. Place lid (that has been soaking in very hot water) in place and cover with ring.
4. Tighten only finger tight
5. Place in canner that has been on medium heat.
6. Fill canner and place lid per manufacturer guidelines.
7. Can according to the  National Center for Home Food Preservation.  https://nchfp.uga.edu/publications/publications_usda.html
8. Allow pressure canner to start steaming and vent the steam for 10 minutes
9. Place regulator after 10 minutes of continuous steam venting
10. Bring to 10-11 lbs of pressure and then can quarts for 25 minutes and pints for 20 minutes and according to your elevation.
11. Please verify your pressure time and pressure at National Center for Home Food Preservation.  https://nchfp.uga.edu/publications/publications_usda.html