Canning & Food Preservation

Its really simple. We use a crock pot. After you get the meat off the bones, you dump the skin, bones grissle and whatever is left in the crock pot. Fill it with water and let it cook for a day or two, or three if you plan poorly. If you put in vegetable scraps its prettier and tastes different. I think the longer it cooks the more white it gets. Just add water every night if it gets low. Then can it in quart jars, or pints. You have to pressure can it, because its meat. I think that is just a USA thing, but that's what I do. Or you can freeze it.

Here's a recipe I follow to make stock, I also add 1-2 tablespoons of vinegar, supposedly it helps to draw more nutrients out of the bones. I ususally use whole leftover carcasses after butchering too with the other pieces in the recipe.

https://www.rebeccakatz.com/recipe-box/old-fashioned-chicken-stock-t4aac