How To Make Homemade Chicken Broth in Bulk to Jar and Store 🍗
Making chicken broth in bulk and storing it in jars is a fantastic way to have a flavorful base for soups and other dishes on hand.
Ingredients:
2 whole chickens or 4 lbs chicken parts (with bones)
4 large carrots, chopped
4 celery stalks, chopped
2 large onions, quartered
4 cloves garlic, smashed
2 bay leaves
1 tsp black peppercorns
1/4 cup apple cider vinegar
Water to cover
Instructions:
1. Place the chicken, carrots, celery, onions, garlic, bay leaves, peppercorns, and apple cider vinegar in a large stockpot.
2. Add enough water to cover the ingredients by about 2 inches.
3. Bring to a boil over high heat, then reduce the heat and simmer gently for 46 hours, skimming off any foam that rises to the surface.
4. Remove the pot from heat and let cool slightly. Strain the broth through a fine mesh sieve into another large pot or bowl.
5. Let the broth cool completely, then refrigerate overnight. Skim off any fat that solidifies on the surface.
6. Reheat the broth to a boil and ladle it into sterilized jars, leaving 1 inch of headspace. Wipe the rims, seal, and process in a pressure canner at 10 pounds of pressure for 25 minutes for pint jars or 40 minutes for quart jars.
7. Let the jars cool completely and store in a cool, dark place for up to one year.
Tips for Bulk Recipe Success:
1. Use Quality Ingredients: Always start with the freshest and highestquality ingredients for the best results.
2. Sterilize Jars Properly: Ensure your jars are properly sterilized to prevent any contamination.
3. Label and Date: Clearly label and date your jars to keep track of their shelf life.
4. Store Properly: Store your preserved goods in a cool, dark place to maintain their quality.
5. Safety First: Always follow food safety guidelines, especially when canning, to prevent any risks.
