SNOW???? In October??? Yes, it is hard to believe that Jim and I were out in the garden this past weekend picking our last green and sweet bell peppers and 3 days later it is was snowing on the morning drive to work! I guess it isn’t that surprising – we do live in Ohio. Like the old saying goes, if you don’t like the weather here, stick around a day or two, it will change.
This week’s cold weather got me in the mood to make old-fashioned comfort food. Chicken and noodles over mashed potatoes, rustic chicken noodle soup, potato soup….you get the point. As the temperature decreases, the need for stock increases. That doesn’t mean go to the grocery and open a box or can and pour it in. I am talking about pure homemade broth made from the leftovers in your kitchen. It is one of the easiest canning recipes that you can make!
This week was a perfect time to pull out those lonely celery stalks, scraps of onions and carrots, and even the garlic scapes that have been taking up room in the kitchen freezer for the last month. Use as many vegetables as you want to make a vegetable stalk, or if you have leftover chicken bones, throw those in for traditional chicken broth. Although you can freeze stock – today I wanted to use my pressure cooker one more time – a sort of send off to the canning season – and also save valuable room in our freezer! Can’t wait to bring it back out in the spring!!!!
Homemade Chicken ( or Vegetable) Stock Recipe
Makes approximately 4 quarts
Vegetable scraps – celery, onion, carrots, etc…
Chicken bones/parts (omit if making vegetable stock)
**amounts not specified because it depends on what you have on hand, and how your like your stock. Ours never turns out the same but it is always delicious and flavorful!
1. Place all ingredients into a large stock pot and cover with water
***Option – Place all ingredients in a crock pot and cover with water
2. Bring to a boil and simmer for at least 4 hours
***Option – Place crock pot on low and let heat through overnight (10-12 hours)
3. Strain liquid in another large pot and bring back to a boil.
4. Place liquid in heated and sterilized canning jars – add a heated lid and ring and place in pressure canner.
5. Follow your instructions for your pressure canner and process quart jars for 25 minutes at 10 lbs of pressure (altitudes less than 1,000 feet), and pint jars for 20 minutes.
***Option – if you don’t have a pressure canner don’t worry – you can still freeze your broth — Just place cooled broth in a freezer safe container. Check out how we froze ours here.
Mary and Jim
How to Make Chicken Stock
- Vegetable scraps onion, celery, carrots, etc...
- 1 whole cooked chicken carcass
- **amounts not specified because it depends on what you have on hand and how your like your stock. Ours never turns out the same but it is always delicious and flavorful!
Stove Top Instructions
Place all ingredients into a large stock pot and cover with water. Bring to a boil and reduce heat to simmer for at least 6 hours
Slow Cooker Instructions
Place all ingredients in a crock pot and cover with water - set the temperature on low and it cook overnight.
Instant Pot Pressure Cooker Instructions
Place all ingredients in the liner of the pressure cooker. Cover with water to the MAX line. Lock lid in place with valve in the SEALING position. Pressure Cook/Manual on HIGH for 120 minutes.
After the Cooking Time
Using a fine mesh strainer, strain liquid in another large pot. Discard the scraps.
Let the stock cool and refrigerate, freeze, or process in a pressure canner.
Place hot stock in heated and sterilized canning jars. Add a heated lid and ring and place in pressure canner.
Follow your instructions for your pressure canner and process quart jars for 25 minutes at 10 lbs of pressure (adjust for altitudes above 1000 ft.), or pint jars for 20 minutes.
Recipe courtesy of Old World Garden Farms