Chicken Stock

15 years ago

Between yesterday and today I cooked, cleared and jarred 2 gallons of Chicken Stock.

Now, I've had a bit of foamy ick on top, but never quite as much as this time. There was at least a half-inch layer of milky "stuff" on top. I cleared that off, but set it aside until I know what it is. It has a very good, strong, chicken-y taste... might it be usable? (No, it's not the "fat"; I've already recovered and jarred that for future reference.) It's just that there is at least 2 cups of it and it seems such a waste........

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Comments (9)

lindac
15 years ago
It's the protein from the chicken that has cooked out and solidified....just as the meat gets firm when cooked so does the protein that cooks out of the meat and bones.
I don't skim it off....I leave it in my soup...if I want a very clear broth for some reason, I will leave it in the bottom of the jar...but for soups, I just leave it there.
2 gallons!! That's a lot of stock! You are rich!!
Where's you get all the bones and stuff?
Linda C
macthayer
15 years ago
Westelle -- when you said you 'jarred' two gallons of chicken stock, does that mean you canned it? If so, I had no idea you could do that! I make a lot of chicken stock -- absolutely NOTHING you can buy compares with the taste of real home made chicken stock -- and it takes up a lot of room in my freezer. I would LOVE to can it instead. What method do you use to can it, if that's what you're doing? Can you do it in a water bath, or do you have to use a pressure cooker? (I have both.) Please do let us all know, as I'm sure I'm not the only one who would love to know! Specific details would be very helpful, such as how long you hold it in a water bath, or the time and pressure you use in a pressure cooker. I can tomatoes, tomato sauce, salsa, pickles, jams and jellies already, so I'm not a novice to canning. Many thanks in advance! MacThayer
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arley_gw
15 years ago
You HAVE to can it in a pressure canner. No exceptions. Don't even think about using a water bath canner for it.

I routinely can a few batches a year. I don't have the timings right in front of me, but maybe someone will chime in.

Also, you have to vent the canner for several minutes before the timing starts to let out all the air, otherwise it won't get to the proper high pressure.
arley_gw
15 years ago
According to Univ. of Fla extension service:

Timings for canning meat stock from sea level to 1000 feet:

pints: 20 minutes quarts: 25 minutes at 10 PSI

Above 1000 feet, use 15 PSI.

I usually add about 5 minutes to the timings just for good measure.

The Ball Blue Book has a pretty good intro to pressure canning. Of importance is venting the air out of the canner before bringing it up to pressure; pure steam gets to a higher pressure than a system that has some residual air in it.

If you don't think you want to bother with pressure canning, then freeze the stuff. If you want to try a water bath, make sure your will is up to date and read the link.

Here is a link that might be useful: botulism
annie1992
15 years ago
I can chicken and beef stock every year, my freezer space is precious and I don't want to fill it with stuff I can't find later because it's migrated to the bottom of the freezer, underneath half a beef or whatever.

As mentioned the only safe and acceptable way to can meats and their broth is via pressure canner. I can chicken stock at 11 lbs of pressure (it will vary depending on your altitude) for 20 minutes for pints, 25 minutes for quarts. More often I'll can stock with bits of the cooked chicken and some veggies like carrots and celery. Then I just warm up a jar, toss in a handful of rice or noodles and have homemade soup. The chicken pieces in broth I can 75 minutes for pints and 90 minutes for quarts.

I just can't get my computer to add a link, so look at the National Center For Home Food Preservation's site, it'll give you all the information you need if you don't care to buy a new Ball Blue Book.

Happy Canning.

Annie
arley_gw
15 years ago
Rereading my last posts, I apologize if I sounded a tad arrogant, but this is one topic on which the Food Police are absolutely right. On occasion I'll eat strange ethnic foods and raw shellfish, but I don't mess around with botulism.

Having said that, I have to say that having a large supply of chicken stock has revolutionized my cooking. I can several quarts at a time, and it's all much better than most store bought stock. I don't add any salt at all (you can always add it at the last minute if a dish needs it). I use chicken stock as a braising liquid for all sorts of meats. And a pint of homemade chicken stock heated up with several fresh garlic cloves and a squirt of sriracha will kill off any flu bugs. Great stuff, it'll raise the dead. And cooking beans and grains with chicken stock instead of water makes a world of difference.
kframe19
15 years ago
"I have to say that having a large supply of chicken stock has revolutionized my cooking."

Whoo boy is that ever true of me, too!
BeverlyAL
15 years ago
"I have to say that having a large supply of chicken stock has revolutionized my cooking."

Yes, it's my secret ingredient in so many things!!

Problem is, here I can't buy backs, necks and feet and the other pieces have become so terribly expensive to use for making stocks.
CA Kate z9
Original Author
15 years ago
Linda: Thank you for answering my question.... it makes sense. I used 4 huge chickens in 2 pots with lots of the standard vegetables, but no salt, pepper or other herb flavors. After about an hour I pulled the chickens and removed the meat, then threw all the bones, skin and fat back in the pots to cook for about 4 more hours. I didn't need the feet to have it gel.

I no longer have a big pressure canner, so I freeze all of it. This time I made stock ice cubes in my new little half-trays so I can grab a small amount when needed.

I agree... it's an important ingredient in a lot of my cooking. Now I need to get some meat and bones to make beef stock.

Chicken Stock

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Chicken Stock

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