If you’re like me, chicken stock or broth is a commonly used ingredient in your household. In most cases, I buy it in bulk from Sam’s, but this time, I decided to do something a little different; I wanted to make it from scratch. In today’s post, I will show you my progress on making chicken stock and how it turned out. So let’s get started.
Table of contents
What is the difference between Chicken Broth and Chicken Stock?
Before we begin the process, let’s talk about the difference between chicken stock and chicken broth. You can use chicken bones to make chicken stock versus chicken meat to make chicken broth. The commonality between the two types is that you can use vegetables, herbs, and spices to flavor them both. In addition, they both take a while to cook, but once complete, you can store them or can them for future use. If you are interested in the benefits of chicken broth, check out this chicken stock benefits article provided by WebMD.com
- 2 Chicken Carcasas
- Herbs (i.e., thyme, parsley, bay leaves, and basil)
- Salt & Pepper
- 20 qt. Stock Pot
- Hand Strainer
- Mason Jars with lids
Prep the Pot for the Chicken Stock
I first had to warm up some water for the stock. To do this, I used a 20-quart stockpot with a lid. When you fill-up the pot, make sure that you fill it up between 1/2 to 3/4 of the way. If you overfill it, then it will overflow as you add the ingredients.
Add the Chicken Carcasses
Once the water is ready, next, you want to add the chicken carcasses. I had two of them left from a previous dinner, so I decided to use both of them for this recipe. If there is still some meat left on the bones, that is fine; it will add additional flavor to the final chicken stock.
Add Herbs and Vegetables
So when it came time to add the herbs and vegetables to the stock, I decided to keep it simple. I used fresh thyme, parsley, bay leaves, and basil for the herbs and added them to the pot. Next, I prepared and added various vegetables, such as carrots and ginger, celery, and onion. When it came to the number of vegetables used, I tried to keep it simple. I added half a bundle of celery, a quarter to one whole onion, and then I use a bag full of carrots. I used my homemade minced garlic to add flavor, added two tablespoons of Himalayan sea salt, and then covered it and let it cook for about six hours on low heat.
Waiting for the Stock to Finish
After about six hours, the stock was ready to strain. So I have to admit, the one thing you didn’t see me do was skim off some of the extra fat that initially floated to the top. It makes me wonder if I should’ve cooked the chicken first, skimmed the fat, then added the vegetables. Nevertheless, I was able to pull everything out, and it was ready to cool down.
Allowing the Chicken Stock to Cool
Next, we had to let the chicken stock cool so we can remove the remaining fat. To harden up any extra chicken fat that I missed after the pot cooled, I sat it in the refrigerator for about 24 hours to allow the fat to solidify and float to the top. After that, I ended up taking a mesh strainer and removed as much fat as I could.
Preparing to Can the Chicken Stock
After removing the fat, I placed the pot on a stove for a few minutes to warm up the stock enough to transfer it to cans for canning. While I was waiting for this to warm up, I then worked on sterilizing the cans. Once everything was up and ready to go, it was time to can the stock and put it in my pressure canner.
Canning the Chicken Stock
From one 20-quart stockpot, I was able to get about six quarts of chicken stock. Canning the jars in the pressure canner took about an hour, and I let it cool for the rest of the day. After everything was cool and the mason jars were safe to remove, the chicken stock is complete! Wallah, there goes my homemade chicken stock. I’m proud of myself for the results, and it canned very well.
Well, there you have it, everybody. This recipe is my method on how I made homemade chicken stock.
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