- 5 lb
- chicken bones, giblets, necks, wings, etc
- 2 gal
- ziploc bags reserved vegetable skins, peels, etc.
- black peppercorns, whole
- whole bulb garlic or 10 garlic cloves
- bay leaves
- parsley leaves and stems
- water to cover ingredients
Transfer the bones and all of the drippings if any to a large pot, add remaining ingredients and cool water. Over medium high heat bring mixture to a low boil, stirring occasionally. Reduce heat and partially cover making sure that steam can escape to prevent boil-over.
To finish the stock the next day, bring stock to a boil then reduce heat to low. Add water to replace what evaporated out and continue to simmer. If you only cooked it for 6 hours yesterday then cook another 4-6 hours more, or if the stock is finished cooking, remove from heat.
Transfer the pot into your kitchen sink - it's so much easier to get the bones and vegetables out when the pot is down in the sink. On the side of the sink, have a large bowl with a large strainer inside. With tongs or a large straining ladle start scooping out the bones, letting as much stock drain back into the pot. Put discards into the strainer, the bowl will continue to catch more stock as it drains. Continue this process until everything is out of the stock, then discard solids.
To pressure can the stock, get a large sheet pan and put cleaned mason jars on the sheet pan and put into a 250 degree oven for 15 minutes. Reduce heat to 225 degrees until ready to use jars. This sterilizes them and is so much easier than boiling the jars.
Ladle the stock into the jars leaving 1/2 inch head space. Tightly seal with lids and transfer them to your pressure canner.
Follow the directions for your pressure canner as far as water level, operation, etc.
Process 1/2 pint jars at 11 lbs of pressure for 20 minutes; pint jars for 25 minutes; quart jars for 35 minutes. DO NOT use 1/2 gallon jars - they are not designed to be used in your pressure canner. Higher altitudes need to use different processing guidelines.