Crock Pot Chicken Stock for Pressure Canning Recipe

Name: Crock Pot Chicken Stock for Pressure Canning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Put everything in your crockpot on low heat overnight or about 12 hours.
2
You can leave it longer if you want.
3
When you are ready to pressure can, strain everything through a seive.
4
Re-strain the stock through several layers of wet paper towels once or twice.
5
This will give you very clear stock and will help to de-fat it without refrigerating.
6
Use in your favorite recipe or:.
7
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.
8
Let jars cool on their own away from a draft.
9
Wash jars, label and enjoy!

1087

kcal

Calories

Fat

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Crock Pot Chicken Stock for Pressure Canning falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Chicken Stock for Pressure Canning

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