Stocking The Pantry With Chicken Stock 

Great as always.. Lochness Scottish Highlands..

I love canning stock.

I just want to say thank you. I watch you videos all the time. I finally got brave enough and I canned 12 quarts and 2 pint cans of chicken stock. I'm so excited that it is canning season and ready to see what you have in store.

My hubby bought me an electric canner & I have been saving my carcuses & never thought of the feet. I will be adding those to my shopping list.

I save all the broth form my chicken and Turkey. I leave it in fridge overnight so the fat and grease solidify then remove it before I reheat it to an. Love having homemade broth on hand. Thanks for the video. Your broth looks delicious.

The last time we canned chicken stock/broth it was rather greasy. I just added extra water when I use it. I felt like I did a good job straining all the fat. But I didn’t. This video has great info. Thank you.

That is beautiful stock, I need to do some I'm all out

Great job Linda, your such an inspiration. I have my chicken stuff in the freezer that that needs tending to, time to put it in jars.

I made an 18 qt. Slow cooker of chicken stock. Between friends and family they cleaned me out in a month.

1. Assemble the strainer. Place the strainer on top of the fat separator and make sure the pour spout is plugged. 2. Pour your stock. Slowly pour your stock or pan juices into the fat separator. Use a ladle or turkey baster to help control how much liquid is added to the separator at a time. 3. Allow the juices to rest. Wait until the fat floats to the top and a layer of fat can be seen at the top of the cup. 4. Pour the separated liquid. When you’re ready to use the gravy or broth, remove the pour spout stopper and slowly add it to your recipe.

Hi Linda , I have now canned chicken beef and pork.

Beautiful stock! I really need to order those four jars funnels with the strainer. Thank you Linda☺️

I made chicken bone broth a while ago, not much left. It's very good. Gotta make beef none broth too.

it was my understanding that they discontinued the mats (forjars) which is a shame -- maybe they should bring them back as now i could afford one or two!! they are not on the website!! your stock looks fab!!

I make broth and it always looks like jello. I strain mine before I put it in the fridge. Then the next day I take the fat off. It is so much easier that way.

I often will bake up the chicken skin too for salads. My kids said I am weird and nobody does that so it was with great joy to show them I am NOT the only one.

I can never get mine to gel up for all the stocks I make, even after cooking it for 48 hours. I even put vinegar in my stock to help release the bone marrow. Maybe I need to get some chicken feet. What do you do when you start your stock? Thank you again Linda, everything looked great!

Thank you for this video for chicken stock

I assume you cooked it in that stock pot for 12 hours? So you didn’t have any issue with evaporation over that lengthy time frame?keep adding water?or cooked in something else and then moved it to that stock pot?

You said garlic is in the broth with the chicken. I think garlic is toxic to dogs. It’s a allium. I might be wrong