Crock Pot Chicken Stock for Pressure Canning

Name: Crock Pot Chicken Stock for Pressure Canning
Prep time: 12 h
Cook time: 20 min
Total time: 12 h 20 min
Yield: 1 gallon, 16 serving(s)
Ingredients: 5 lbs chicken bones, with skin (add extra wings if you can, they help richness); 2 celery ribs, chopped (no leaves); 2 carrots, chunked; 1 medium onion, yellow, halved with skin on; 10 peppercorns; 1 small bay leaf; 1 garlic clove; 2 teaspoons canning salt; 1 teaspoon saffron thread; 1 gallon water, filtered (or fill to the top of your crock pot)

Submitted by Secret Agent

"This is very easy to do. I made the mistake of using the celery leaves in a batch once and the stock was terribly bitter after pressure canning. I researched the manufacturers handbook and learned about celery leaves turning bitter when pressure canned. Save up your carcasses from rotisserie chicken or roasted chicken for the best flavor.I use two Costco chicken carcasses and some wings if I have them. I hope you try this."

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photo by Secret Agent

Ready In:: 12hrs 20mins
Ingredients:: 10
Yields:: 1 gallon
Serves:: 16

ingredients

5 lbs chicken bones, with skin (add extra wings if you can, they help richness)
2 celery ribs, chopped (no leaves)
2 carrots, chunked
1 medium onion, yellow, halved with skin on
10 peppercorns
1 small bay leaf
1 garlic clove
2 teaspoons canning salt
1 teaspoon saffron thread
1 gallon water, filtered (or fill to the top of your crock pot)

directions

Put everything in your crockpot on low heat overnight or about 12 hours. You can leave it longer if you want.
When you are ready to pressure can, strain everything through a seive.
Re-strain the stock through several layers of wet paper towels once or twice. This will give you very clear stock and will help to de-fat it without refrigerating.
Use in your favorite recipe or:.
Pour into sterile jars, adjust caps and process in a pressure canner only at 10 - 11 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
Let jars cool on their own away from a draft. Wash jars, label and enjoy!

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RECIPE SUBMITTED BY

Secret Agent

Hello Zaars and Zaarinas! Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments. My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL! Things that crack me up are: DH Fred from youtube.com Nick, my nephew Fish and Poi song as performed by PoiBoi My possum recipe per the song on http://www.youtube.com/watch?v=xVvL4-srt6U http://www.youtube.com/watch?v=JpbyM8k7e2Q wow this is good! my Doggie Little Yellow Petey Bird on youtube My BFF's. all of them and there are so many! and my little Sister Mary Beth. She has MS and Lupus and a great attitude. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">

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