Chicken Stock

So, I started canning stock about a year ago. After we had a whole chicken for dinner, I would save my chicken bones (and/or turkey bones) from our amazing chicken/turkey that we get from The Weber Ranch, LLC. It has to be the best chicken/turkey I have ever had. I put the bones and skin in a freezer bag, and I keep them frozen until I have enough to make stock.

This past week I tried something new. I put the chicken bones in my biggest crockpot covered with as much water as I could and added a bay leaf. I currently do not add any other spices, since the skin had spices added when it was originally cook. I cooked it on high all day and low all night. So the chicken bones were cooking away for at least 24 hours.

After it cooked I poured it through a colander and transferred it to a stock pot and put it in the fridge over night. I actually went through this process twice, because I didn’t think to do 2 crockpots at once (note to self … remember that for next time!) Once I had a full stock pot that was chilled overnight, I skimmed the top of fat.

Then I boiled it on the stop top to bring up the temperature for canning. When my jars were ready and hot I filled each jar using my funnel. I put the funnel in then I ladled the boiling stock through a fine mesh strainer lined with cheese cloth.


After all the jars were filled I processed them in the pressure canner for the recommended amount of time. Once the time was up and all the pressure was out of the canner I moved them over to my counter to cool completely, about 24 hours.


I swear this is a favorite sight of mine, the filled jars all ready for when I need them.

This time around I noticed something crazy. I pulled one of my previous chicken stocks from the shelf to look at the difference. My previous method for stock was to boil the bones on the stove top for 4 hours. I don’t believe I will ever go back to that old method after seeing the difference.

The Stock on the left is the new to me crockpot method. The one on the right is the old stove top method. WOW!


Can you believe the difference. I really didn’t think that it would make that much of a difference. I can’t wait to try it out tomorrow in some homemade White Chicken Chili.


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