5 pounds chicken bones and neck pieces with meat attached
2 carrots, cut up
2 onions, chopped
1/4 cup chopped parsley
3 celery stalks, cut up
1 teaspoon black pepper
1/4 teaspoon poultry seasoning
1 bay leaf
Place all ingredients in large stock pot, covering with 1 gallon water. Bring to a boil, reduce heat to a simmer and cook at least 4 hours. Pour through large colander to remove bones, then strain again through a fine sieve or cheesecloth. Pour into large pan, chill until fat is set, then lift fat off top and discard. Return to large pot on stove and return to full boil. Pour into hot sterilized jars, leaving 1 inch headroom and process at 10 pounds pressure for 90 minutes. Allow to cool naturally and remove from pan to cool, draft free place overnight before checking seals and tightening bands for storage. Makes about 2 quarts.
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