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Title: Homemade Chicken Stock
Categories: Poultry, Vegetables, Herbs
Servings: 2 gallons

5 lb chicken backs
5 lb chicken necks
1 lb chicken gizzards; opt
3 lb yellow onions
2 lb carrots; ends trimmed
8 oz celery ribs, w/leaves
3 bay leaves
lg bunch of parsley stems
12 black peppercorns
12 fresh thyme sprigs
+=OR=+
2 ts dried thyme
7 qt cool and non-chlorinated
- water

Add the backs, necks, and gizzards, if using, to a
16-quart stockpot.

Quarter the onions, leaving the skins on, as they
contribute a golden color, and add them to the pot.

Chop or break the carrots and celery into 3 or 4 pieces
each and add to the pot.

Add the remaining ingredients and cover with the cool
water.

Bring to a boil, then reduce the heat to low, cover, and
simmer gently for 6 hours. Do not let the stock boil, or
it may become cloudy.

Strain the stock through a colander into large bowls or
big jars and let cool, then cover and refrigerate for 12
hours or overnight.

Skim the fat from the cold stock, then strain it through
a fine-mesh sieve lined in cheesecloth into a large
stockpot.

Bring the stock to a strong, rolling boil and boil for
10 minutes.

Ladle into the clean jars, leaving 1-inch headspace.
Clean the jar rims well with white vinegar. Place the
lids and rings on the jars and finger-tighten the rings.

Process the stock at 10 pounds of pressure: 20 minutes
for pints, 25 minutes for quarts. If working with mixed
sizes, process for 25 minutes.

Let the pressure fall naturally and the canner cool
completely before opening and removing the jars and
placing on a folded towel.

Let the jars cool for 12 hours before removing the rings
and lifting each jar by the flat lid; it should hold
tight, indicating a safe seal.

The stock is shelf stable for 1 year.

By Cathy Barrow

Makes: 8 quarts

RECIPE FROM: https://www.motherearthnews.com

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