2 whole chickens
1 handful parsley
4 sprigs rosemary
8 sprigs thyme
5 sprigs dill
8 bay leaves
1 head garlic- halved lengthwise
3 large onions- quartered
5 carrots- cut into 4 pieces
3 parsnips- cut into 4 pieces
5 stalks celery- cut into 4 pieces
1 handful whole peppercorns
1 handful salt
2 pinches whole yellow mustard seed
Water
In a large stock pot, add 3 quarts of water and add everything but the chicken. Heat and stir until the salt mostly dissolves. Add the two chickens and cover with water until there is about 3 inches of water above the chicken. Cook for 1 1/2 hours and check the chicken for doneness. If it is not pink in any areas, shred the meat off the carcass and add the bones back to the pot. If it isn't done, put the chicken back in until it is finished. Use the meat in soups, hot dishes, etc. Cook the stock for 4 more hours. Let the stock sit until just warm. Scoop out as much of the vegetable matter as possible. Strain the stock through a sieve two times. Add the stock back to the pot and let it cool off over night in a refrigerator. The next day, skim off the fat and discard. Heat the stock back up and add to hot jars leaving one inch of headspace. Wipe rim with a paper towel moistened with vinegar. Center lid on jar and screw the band down tight. Place jars in pressure canner and adjust water level, lock lid, and bring to a boil over medium high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10lbs pressure. Process pint jars for 20min and quart jars for 25 min. Turn off heat and let pressure return to 0 naturally. Wait 2 minutes longer, then open vent. Remove canner lid and wait 10 minutes then remove jars, cool, and store.
*If you don't have a canner, I have also froze the stock and it tastes the same- it just doesn't last as long. Freeze in plastic containers. It will last about 3 months this way.
1 handful parsley
4 sprigs rosemary
8 sprigs thyme
5 sprigs dill
8 bay leaves
1 head garlic- halved lengthwise
3 large onions- quartered
5 carrots- cut into 4 pieces
3 parsnips- cut into 4 pieces
5 stalks celery- cut into 4 pieces
1 handful whole peppercorns
1 handful salt
2 pinches whole yellow mustard seed
Water
In a large stock pot, add 3 quarts of water and add everything but the chicken. Heat and stir until the salt mostly dissolves. Add the two chickens and cover with water until there is about 3 inches of water above the chicken. Cook for 1 1/2 hours and check the chicken for doneness. If it is not pink in any areas, shred the meat off the carcass and add the bones back to the pot. If it isn't done, put the chicken back in until it is finished. Use the meat in soups, hot dishes, etc. Cook the stock for 4 more hours. Let the stock sit until just warm. Scoop out as much of the vegetable matter as possible. Strain the stock through a sieve two times. Add the stock back to the pot and let it cool off over night in a refrigerator. The next day, skim off the fat and discard. Heat the stock back up and add to hot jars leaving one inch of headspace. Wipe rim with a paper towel moistened with vinegar. Center lid on jar and screw the band down tight. Place jars in pressure canner and adjust water level, lock lid, and bring to a boil over medium high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10lbs pressure. Process pint jars for 20min and quart jars for 25 min. Turn off heat and let pressure return to 0 naturally. Wait 2 minutes longer, then open vent. Remove canner lid and wait 10 minutes then remove jars, cool, and store.
*If you don't have a canner, I have also froze the stock and it tastes the same- it just doesn't last as long. Freeze in plastic containers. It will last about 3 months this way.
