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Smoked Chicken Stock - Page 2

post #21 of 22
Originally Posted by KathrynN View Post

You can also "can" the stock as well.  If you are running out of room in the freezer.




I am currently experimenting "canning" using vacuum pouches. These should take up less room than traditional jars.

post #22 of 22

I make smoked turkey stock every year after thanksgiving. I always pressure can my stock. The best stock is the easiest to make.


Place 2 boneless skinless chicken breasts in a Qt. jar add 1 tsp. salt and fill with boiling water and pressure can for 90 min. This makes wonderful chicken sandwiches because it pulls apart and shreds so easily. You'll get just about 2 cups of perfect stock to use as the leftover from emptying the jar. Its a 2 for 1 bonus.

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