Total 1 day and 6 hours (includes resting time)
Active 45 mins
Makes Six 16-ounce jars
I find myself using chicken stock in my cooking almost every day. I use a jar of stock to make rice and pasta dishes, and to make soups and stews. It is a quick and simple way to elevate the flavor of a dish. The best way to do this is to make a big pot of stock, process it in a pressure canner, and stock your pantry with the jars. It is fun to make this recipe on a cold day when you are getting things done around the house, since the stock simmers on the stove for a long time.
TIP: Evaporation is part of the process of making a flavorful broth. The longer the liquid takes to evaporate, the stronger the flavor of the stock. It is important to simmer the stock rather than trying to hurry the process by boiling. The finished product should be a rich golden color that is fragrant and full of flavor.
Six 16-ounce canning jars with bands and new lids, canning pot and rack, pressure canner and rack, jar lifter, canning funnel, lid wand