Wednesday, October 1, 2008

Works for Me Wednesday - Chicken Stock

Today for WFMW, I have decided to do a photo tour of my process of making and freezing chicken stock. Click HERE for my 24 Hour Chicken Stock recipe. :)

Step One - Simmer all ingredients for 24 hours in Crockpot or on stove top if you wish...

Step Two - Using a slotted spoon, remove all big pieces to strainer set over a large bowl...

Step Three - Using a potato masher, press juices out of the large chunks, including bones and veggies...

Step Four - Discard the solids. Pour all the broth back into your pot and begin straining it through a FINE Sieve, back into your large bowl (wipe out the bowl first to remove any bits and pieces. Now you have a nice Stock, ready to put into jars.

Step Five - Using a large mouth funnel, scoop Stock into FREEZABLE canning jars (make sure it says they are freezer safe). Only fill to the designated line that says "Fill to here for freezing"...
Notice, Stock has a deeper, richer color than broth (also I used Balsamic Vinegar and this darkened it some what)

Step Six - Place lids and rings on jars and tighten just to finger tight. Since we removed the skin from the carcass, there is no need to chill and skim fats. There will be a minimal amount of fat on the top of your cooled jars that will be easy to scoop off or just leave in.

Step Seven - Stack these bad boys in the freezer (keep a couple in the fridge for immediate use). This recipe made just over 11 pints.

Enjoy! For more WFMW posts, visit RocksInMyDryer.
Have a blessed day!


  1. That looks so good! I didn't even know there were freezable canning jars! I've always been intimidated by canning. Freezing I might can handle. Thanks ever so for the tip!

  2. I really should do this - it looks good. Let me just add it to the list...