Canning & Food Preservation

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Canning and preserving food. Includes dehydrating, freeze-drying, etc.

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jimrob4@midwest.social

chicken stock (midwest.social)

submitted 3 days ago by rodsthencones@startrek.website to c/canning@midwest.social

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My wife bought a rotisserie chicken, so we made stock with the carcass. Its just so good to get 5 liters of stock from what would be garbage. Tattler lids worked well today, only one didn't seal. I don't normally do that well. Easier to get them to seal in a water bath.

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[–] rodsthencones@startrek.website 8 points 3 days ago (1 children)

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.

[–] Laukatt@piefed.social 5 points 3 days ago

Cool thank you so much for your explanation, I really apreciate it🥰 I will try to do it one day. And here in Spain we mostly freeze it if it has meat.