Chicken stock is a must-have pantry essential for many recipes, including soups, stews, gravies, and stir-fry. Skip the store-bought cartons and make and canning chicken stock instead.
Chicken stock is so easy to make. It's also very inexpensive and so much better than anything you can buy at the grocery store. This post shows you how to make your own chicken stock in your own kitchen. Maybe you've already made some since reading that post? If not, I hope you're ready to give it a try.
Broth and stock are almost the same things, the stock is made from mostly bones, and broth is made from meat. Other than that slight difference in ingredients, they are made in the same way.
Stock and broth are also interchangeable in recipes. If a recipe calls for stock and all you have is broth, use it!
Canning chicken stock
- Carey DPC-9SS, Smart Pressure Canner & Cooker, Stainless Steel, 9.5 Quart
- 4 to 6 pounds chicken carcass including 1 to 2 necks, if available
- 4 yellow onions peeled and halved, divided
- 2 heads garlic excess exterior skins removed, tops chopped off to expose the cloves, divided
- 1 bunch fresh thyme divided
- ½ lemon
- 2 teaspoons coarse sea salt divided (optional)
- 2 tablespoons olive oil
- 5 carrots peeled and coarsely chopped
- 4 celery stalks coarsely chopped
- 2 bay leaves
- 1 bunch fresh flat-leaf parsley
- 4 sprigs oregano
- 1 tablespoon black peppercorns
- 4 gallons cold water 64 cups
- 1. Preheat the oven to 400°F.
- 2. Place the chicken carcass in the center of a large roasting pan. Place 4 onion halves, 1 head of garlic, and half the fresh thyme inside the carcass. Squeeze the juice from the lemon over the carcass and place the lemon inside the carcass with the onions and thyme. Sprinkle the carcass with half the sea salt and drizzle the olive oil over the carcass. Roast the carcass in the oven for 30 minutes or until the carcass has browned.
- 3. In a 16- to 20-quart stockpot, combine the roasted carcass, the contents from its interior, and all the drippings from the roasting pan. Use ¼ cup warm water and a metal spatula to remove any baked-on drippings and scrape into the stockpot. Add the remaining onions and garlic head, with the carrots, celery, bay leaves, parsley, oregano, and peppercorns.
- 4. Cover the contents of the stockpot with the cold water. Starting on medium heat, bring the stock to a boil. Increase to medium-high heat and gently boil for 5 minutes. Reduce the heat and simmer, undisturbed and uncovered, for 6 hours. (Please be sure to not leave your stove unattended during simmering.)
- 5. Throughout the simmering process, skim off foam and discard. Do not disturb the stock.
- 6. Using a slotted spoon, remove the carcass, vegetables, and herbs from the stockpot and discard. Pour the stock through a fine-mesh chinois strainer or sieve, capturing the strained stock in a large, clean stockpot.
- 7. Ladle the hot strained stock into hot jars, leaving 1 inch of headspace.
- 8. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
- 9. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 25 minutes and pint jars for 20 minutes.
PREP: 10 MIN COOK: 6 HR 35 MIN • CANNER: 1 HR • PROCESSING: 25 MIN/20 MIN • TOTAL: 8 HR 10 MIN/8 HR 5 MIN Ingredient Tip: While Chicken Stock is the most prevalently used stock, feel free to substitute a turkey carcass, especially if you have one frozen after a holiday meal.