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Homemade Chicken Stock

For several years, we’ve processed our own broiler chickens.  I save the carcasses to make broth and dog food. You could also use the necks and I’ve heard some people use the chicken feet. Homemade broth is nutritional and much tastier than store brands. Ingredients: 1 chicken carcass 2 carrots (or any garden scraps) 2 celery 10 sprigs of Parsley 5 sprigs of Thyme 2 bay leaves Salt Pepper Directions: Place everything in a large stock pot, cover with 4 inches of water, bring to a boil, reduce the heat and boil for 2 hours. image Strain the solids from the broth and save for dog food. To preserve the stock for later use you can freeze or can. Option 1: Freeze Simply let the broth cool and ladle into freezer containers. Option 2: Pressure canning Prepare pressure canner, jars and lids 30 min before stock is finished. Ladle hot stock into hot jars leaving a 1″ head space. Screw on lid and band. Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium heat. Vent steam for 10 min then close vent. Continue heating to achieve 10lbs pressure. Process for 25 min. Turn off heat. Let pressure return to 0. Open vent and remove lid. Wait 10 min then remove jars. image Disclaimer: consult your pressure canning owners manual for specific instructions.

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