Making your own homemade chicken stock is easy. This recipe uses the traditional method on the stove tops and also walks you through the steps of canning it for later, too.
Put the chicken carcass and bones into a large stockpot or cast iron dutch oven, cover with water and add apple cider vinegar and sea salt.
Bring it to a boil over high heat, then turn it down and allow it cook on a gentle simmer for 8-12 hours. Add more water as needed to keep the bones covered. I usually add water that has already been boiled.
Strain the stock through a fine mesh strainer into a large bowl. You can use it right away or refrigerate overnight to skim more fat out.
After pulling it out of the refrigerator, strain it once more through a fine-mesh strainer into a stock pot if you'll be canning it or into mason jars if you'll be using it soon or freezing it. Bring your chicken stock to a boil.
While you’re waiting for your chicken stock to come to a boil, clean your jars and fill them with hot water. Set them out on a towel with your other canning tools. At the same time, put all of your lids into a small pan and boil them.You’ll also want to put your pressure canner on your stove and put 3 quarts of water and 1 tablespoon of vinegar in it. Be sure the rack is in the canner. I like to start getting it heated up now.Please note: You cannot can chicken stock in an Instant Pot. You need a pressure canner. See notes below recipe for more info.
After your chicken stock comes to a boil, dump the water out of one jar and fill it with chicken stock. Use your headspace measurement tool to be sure you have 1-inch of headspace.
Then use a damp towel to wipe the top of the jar. Carefully place the lid over the jar and screw the band on to fingertip tight. If you’re using the Tattler reusable lids as shown, be sure to follow their directions precisely. Regular canning lids work perfectly fine too. Using your jar lifter, move the jar to your pressure cooker.
Repeat with each of your jars until you’re out of stock or your canner is full. Mine holds 7 quarts, but I only had 6 quarts of stock.For precise cooking times and pressure levels, follow the directions that come with your pressure canner. Be sure to make sure to look at the directions for the sizes of jars you're using and your altitude.
Once you're ready to remove the jars from your canner, use the jar lifter to transfer the jars back to the towel (you don’t want to place them directly on your counter). After they are completely cooled (usually overnight), remove the bands, check the seals to be sure they took, label them and move them to your pantry or food storage.