Chicken Stock
January 5, 2026 • 0 comments
Large batch of chicken stock for freezing or pressure canning.
- Prep Time:
- Cook Time:
- Servings: 6-8 quarts (depending on stock pot size)
Ingredients
- (1 package) Chicken Feet
- (1 Package (3 backs)) Chicken Backs/Cages
- (1 large or 2 medium) Onion
- (2) Bay Leaves
- (1 Tablespoon) Thyme
- (3 Teaspoons) Salt
- (1 Teaspoon) Black Pepper (optional)
- (3-4 large carrots) Carrot (optional)
Directions
- Place thawed chicken backs and feet into your largest stock pot.
- Add herbs, onion, salt, and pepper.
- Cover completely with filtered water.
- Bring to a gentle simmer and keep it simmering for a minimum of 6 hours. (8 is even better)
- Once sufficient time has passed, strain the liquid through a colander & cheese cloth and let it cool. The faster the stock can be cooled down the better. (If it is winter, stick it outside in the snow and ice to bring the temp down.)
- After the stock is cooled put it in your storage container of choice, label it and put it in your freezer for later use.
- If you're canning, put the hot stock in your clean, hot jars and begin following instructions for *pressure canning.
7. Enjoy the pre-made stock for many soup days to come!
*Low acid foods such as meat and broth MUST be canned using a pressure canner to avoid risk of botulism.