Mmmm, a cup of warm, homemade stock.
Sooooo comforting and healthy too!
Thaw 4-6 chicken backs. Rub with oil on all sides. Roast backs on sheet pan in oven at 400 for 20-30 min, until lightly browned. Remove from oven and put in large pot. Scrape cooking pan and add with drippings to pot. Add 2 quarts of water for each back. Bring to boil, then turn down the heat so the water remains at a "slow bubble". Simmer for 6+ hours, until water is half in volume and stock is flavorful to the taste. Color should be similar to above jars and consistency should be slightly gelatinous when cooled.
To Can: Pour hot stock into hot jars. Process in pressure canner for 20 minutes at 10 pounds of pressure.
To Freeze: Cool stock completely. Put in freezer containers and freeze.