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DIY: Canning Chicken Stock

DIY: Canning Chicken Stock

photo credit to suziofthestars

photo credit to suziofthestars

Homemade stock is far better to that which is purchased in the grocery store. Your homemade stock will have a deeper flavor making it great for sauces and soups where you really want the taste of the stock to stand out.  It is also better because you can control the quantity of salt and the ingredients used. The other fantastic thing about it is that, even though it is a time consuming process, when i’ve done mine it leaves me with at least 9 pints of stock to store. That would cost me $20 or more in the grocery store if I purchased quality stock!  

The differences between stock and broth.

  • Homemade Chicken Stock is made from the bones of a chicken carcass, or less meaty chicken parts. The neck, back, and wings are examples. Or use the carcass from a roast chicken meal. This turns out to be a darker richer color and flavor.
  • Homemade Chicken Broth is made from meatier chicken pieces with the meat on. The meat is removed (save it for casseroles etc.) and the bones further cooked. It has a lighter color and flavor.

What you need to do now is head over to Merissa at littlehouseliving.com, she will explain everything you need to do in order to can your chicken stock! Click the link below to get this information now….

DIY: Canning Chicken Stock

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