Food

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.

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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.

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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.

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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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