• Ethan Walker

Make Chicken Broth ____ How To:

Items needed:

  • 6 lbs of chicken backs

  • 6 tsp. Salt

  • 6 quart jars with bands and new lids

  • 3 gallon pot

  • Pressure cooker

  • Small pot for heating lids and rings

  • Ladel

  • Funnel

  • Jar gripper

I will give credit for this project to my mother who did most of the work. She prepared everything and started boiling the chicken then I showed up to help. Here’s the process we followed.

We used chicken backs for our chicken broth. The backs have very little meat and includes the neck, ribs, and pelvic bone. Our bags of backs weighed 6 pounds and contained 5 backs from Cornish Cross broilers. Since we were canning a low acid product a pressure cooker was required. We used 6 quart jars and washed them with warm soapy water then used boiling water to sterilize them.

The backs were boiled in water for about 4 hours. After the pot was cool enough to remove the backs we set them on a baking sheet and removed as much meat as possible. I didn’t measure how much meat we did end up getting, but I assume it was around 1 cup to 1.5 cups.

The broth was then put back on the stove and heated to a boil. Meanwhile, the lids and rings were put in hot water (follow the lid and band box preparation directions, as each brand of lids and bands can be different), and a shallow water bath heated up the empty jars in the pressure cooker. After they were brought to a gentle boil we removed the jars and added 1 tsp of salt to each jar then evenly separated the meat into each jar. When the broth started to boil we removed it from the stove and set it on a hot pad on the cabinet beside the jars. The funnel and ladle were used to fill the jars and 1” of headspace was left remaining. After all 6 jars were filled there was about 2 cups of broth remaining. Since the both was only boiled for 5 hours additional time would allow some of the extra water to evaporate leaving you with more broth. The jars were wiped down and the lids and bands were hand tightened on the jars. Follow the canning instructions provided with your pressure cooker. For our canner, the jars were added to the pressure cooker and once steam was steadily coming out of the air vent the weights were added. Depending on what type of pressure cooker you have the amount of pressure and time will vary. The Ball recipe we used said to use 10 pounds for 25 minutes. The timer started once the weights started rattling. After 25 minutes the cooker was left alone with the burner off until the safety relief “button” went down. Then the jars were carefully removed and allowed to cool.

This was our first trial run for making chicken broth. We still have 24 more pounds of backs to turn to broth. I’m going to experiment with different boil times and see if boiling down the broth more help make a thicker broth. Have you made broth before? Have any suggestions? Leave a comment below and as always like us on Facebook and Instagram.

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