Making and Canning Chicken Stock
Home canned chicken stock is easy to make and can at home using this
recipe. This is a quick method for making chicken stock that you may can
in either pints or quarts.
  Pint
 Quart
Chicken pieces, excluding breasts
cut into 2" pieces.
 1 lb.
 2 lbs.
Onion, diced
 1/2
 1
Salt
 1 teaspoon
 2 teaspoons
Water
 1 pint
 1 quart
Bay Leaves
 1
 2
Pressure Canner Processing
 20 minutes
 25 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Using a large pot, sauté chicken in olive oil until browned in batches. Meanwhile, heat
    water in a separate pot.
  3. After all chicken pieces are browned, add all chicken pieces along with the onion to the
    pot with salt and bay leaves and return to a simmer.
  4. Simmer meat until juices run or about 20 - 25 minutes.
  5. Add hot water and simmer for 25 minutes more.
  6. Skim fat and strain while Canning using hot pack method with 1” of headspace as done
    in Video 5.
  7. Processing with a Pressure Canner 20 minutes for pints, or 25 minutes for quarts, at 11
    pounds of pressure.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. Labeling and Storing
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© 2004 David G. Blackburn
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