Chicken or Turkey Stock — NCHFP
Tested NCHFP pressure-canning directions for poultry stock.
Ingredients
Stock
- chicken or turkey carcass bones meat removed
- water enough to cover bones
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- As needed Canning jars Pints or quarts; quantity depends on stock yield.
- As needed Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Place large carcass bones in a stockpot and add enough water to cover.
- Cover and simmer 30–45 minutes or until remaining meat tidbits fall easily from bones.
- Remove bones, cool broth, discard excess fat, and optionally return tiny meat trimmings to broth.
- Reheat broth to boiling and fill jars leaving 1-inch headspace.
- Pressure process pints 20 minutes or quarts 25 minutes; dial 11/12/13/14 psi by altitude, weighted 10 psi through 1,000 ft and 15 above.
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Recipe Notes
Poultry stock is low acid and requires pressure canning.
Exact source: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/chicken-or-turkey-stock/