How To Make Chicken Stock In a Pressure Canner
Make chicken stock in a pressure canner using scraps and leftovers to get almost free stock - it's done in an hour and makes a ton at once.
Servings: 15 quarts
Calories: 68kcal
Ingredients
- 4 + pounds chicken bones/pieces/feet
- 4-5 medium carrots cut in half
- 4-5 celery stalks cut in halt
- 2 onions peeled and quartered
- 4 garlic cloves or to taste peeled
- 2 tablespoons salt
- 20 black peppercorns
- water to cover
Instructions
- Start with a clean 23 quart pressure canner. Add all the chicken pieces, carrots, celery, onions, garlic, salt and peppercorns to the pot.
- Add water till your pot is 2/3 full. Place lid on the canner and twist till closed.
- Place the regulator on immediately, turn on the heat, and bring it up to 15 lbs of pressure.
- Hold at 15 lbs of pressure for 10 minutes.
- Turn the heat off and allow the pressure to drop. Once the pressure has dropped open the lid and let the stock cool a bit (I normally let it sit for an hour or so. It is rip roaring hot).
- Strain stock into a cheesecloth lined colander set over a bowl. Use a couple of bowls if necessary.
- Allow to cool overnight in the fridge.
- Skim off the fat and discard. Scoop or pour (depending on much the stock gelled) in to storage containers.
- Freeze for up to 1 year. If it lasts that long.
Notes
Note: These are the instructions based on my pressure canner. The pounds of pressure and times are based on the instruction for a Presto 23-Quart Pressure Canner and Cooker. Please check and follow the directions for your canner.
Nutrition
Serving: 1cup | Calories: 68kcal | Carbohydrates: 0.8g | Protein: 5.4g | Fat: 4.6g | Saturated Fat: 1.3g | Cholesterol: 25mg | Sodium: 259mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 0.4g | Calcium: 8mg | Iron: 0mg
