Canning – Chicken Stock (Broth)
For more great Instant Pot recipes, please visit InstantPotEasy.com
Today I’m making and home canning some CHICKEN STOCK (or CHICKEN BROTH!) I never let those left over chicken or turkey …
You might also like
Leave a Reply
Want to join the discussion?Feel free to contribute!
Welcome to another CANNING video! This time I'm making and canning up some CHICKEN STOCK (or CHICKEN BROTH!) I never seem to have enough broths so I try to make more whenever I have the chance! This is the first time in my canning series where I use my old Mirro PRESSURE CANNER! I've had to replace the gasket a couple of times and the over pressure plug over the years but it's still a great reliable beast that I love! 🥫🥫🥫 What are your FAVOURITE TESTED RECIPES in the pressure canner? Let me know if there are any great recipes that you think I absolutely need to try!
Hmmm…I drink chicken broth first thing in the morning all the time. No such thing as too early🤣
Great video. That will be very welcomed on a cold winter day!
Yay! I so need to can some broth. I have beef bones in the deep freeze…..
You gave really good instructions for the pressure canner! I've been pressure canning for over 10 years on my ceramic top stove and this weekend – the top cracked from one side to the other side. I was shocked as I was doing my dishes when it happened and I thought it was a jar inside that had exploded but wnen it finished canning, I saw the crack – huge, long end to my canning. My daughter (I live in MIL suite behind them) had her stove brought over for me and said she wanted a new one so the time was great! I love that girl so. Anyway, I do make chicken stock regularly from chicken she bakes or gets from the deli – haven't bought stock in years. I always claim the turkey carcass on Thanksgiving and any ham bones for stock making and will continue now that I can.
I put the bones in my instant pot with onion scraps for 3 hours. Sometimes I pressure it then leave it on warm overnight. I have also used my All American for a huge batch of beef bones, 2 hours. I find pressure cooking for that long extracts everything that can come out while making the most broth possible.
Interesting…my pressure canner has a pressure gauge, which helps me visualize where the pressure should sit during canning, and when the pressure has fully released once the processing is complete.
My favourite way to use my pressure canned is to make up jars of canned beans or chickpeas. They are super useful to have ready to go whenever I want to make a bean or chickpea based recipe. I prefer to can them from dry (no pre-soaking) as I find the beans are perfect in texture. I have found when I pre-soak the beans, they tend to be mushy.
I also like pressure canning chicken or turkey stock. I usually save a bunch of veggie scraps to boil up with carcass, like carrot peelings, onion skins, the base and trimmings of celery stock, core heads of peppers, etc. It adds flavour and nutrients to my poultry stock. I LOVE that I can make useful, edible food from stuff that would normally just get tossed!